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The environmental impact of mining includes erosion, formation of sinkholes, loss of biodiversity, and contamination of soil, groundwater, surface water by chemicals from mining processes. In some cases, additional forest logging is done in the vicinity of mines to increase the available room for the storage of the created debris and soil. Besides creating environmental damage, the contamination resulting from leakage of chemicals also affect the health of the local population. Mining companies in some countries are required to follow environmental and rehabilitation codes, ensuring the area mined is returned to close to its original state. Some mining methods may have significant environmental and public health effects. Nuss and Eckelman (2014) provide an overview of the life-cycle wide environmental impacts of metals production associated with 62 metals in year 2008.

Erosion of exposed hillsides, mine dumps, tailings dams and resultant siltation of drainages, creeks and rivers can significantly impact the surrounding areas, a prime example being the giant Ok Tedi Mine in Papua New Guinea. In areas of wilderness mining may cause destruction and disturbance of ecosystems and habitats, and in areas of farming it may disturb or destroy productive grazing and croplands. In urbanised environments mining may produce noise pollution, dust pollution and visual pollution.

The implantation of a mine is a major habitat modification, and smaller perturbations occurs on an larger scale than exploitation site, mine-waste residuals contamination of the environment for example. Adverse effects can be observed long after the end of the mine activity. Destruction or drastic modification of the original site and anthropogenic substances release can have majors impact on biodiversity in the area. Destruction of the habitat is the main component of biodiversity losses, but direct poisoning caused by mine extracted material, and indirect poisoning through food and water can also affects animals, vegetals and microorganisms. Habitat modification such as pH and temperature modification disturb communities in the area. Endemics species are especially sensitive, since they need really specific environmental conditions. Destruction or slight modification of their habitat put them at the risk of extinction. Habitats can be damaged when there is no enough terrestrial as well by non-chemicals products, such as large rocks from the mines that are discarded in the surrounding landscape with no concern for impacts on natural habitat.

Concentration of heavy metals are known to decrease with distance from the mine, and effects on biodiveristy follow the same pattern. Impacts can vary a lot depending on mobility and bioavailability of the contaminant : less mobile molecules will stay inert in the environment while highly mobile molecules will easily move into another compartment or be taken up by organisms. For example, speciation of metals in sediments could modify their bioavailability, and thus their toxicity for aquatic organisms.

Bioaccumulation plays an important role in polluted habitats : mining impacts on biodiversity should be, assuming that concentration levels are not high enough to directly kill exposed organisms, greater on the species on top of the food chain because of this phenomenon.

Adverse mining effects on biodiversity depends on a great extend on the nature of the contaminant, the level of concentration at which it can be found in the environment, and on the nature of the ecosystem itself. Some species are really resistant to anthropogenic disturbances, while some other will completely disappear from the contaminated zone. Time alone does not seem to allow the habitat to recover completely from the contamination. Remediation takes time, and in most of the cases will not enable the recovery of the diversity present before the mining activity.

Source https://en.wikipedia.org/wiki/Environ...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Therapeutic horseback riding is the use of horses and equine-assisted activities in order to achieve goals that enhance physical, emotional, social, cognitive, behavioral and educational skills for people who have disabilities. It not only focuses on the therapeutic riding skills but also the development of a relationship between horse and rider. It uses a team approach in order to provide treatment for the individual with the guidance of riding instructor.

Horses provide a unique neuromuscular stimulation when being ridden through their movement. Horses move in a rhythmic motion that mimics the human movement of walking. While riding, the horses stride acts to move the rider's pelvis in the same rotation and side-to-side movement that occurs when walking. The horses' adjustable gait promotes riders to constantly adjust the speed to achieve the desired pelvic motion while promoting strength, balance, coordination, flexibility and confidence. One does not have to ride to achieve the desired effects of therapy. Horses can act as an aid by giving those with disabilities a companion to care for. Grooming such as brushing, bathing, and currying aid in joint range of motion and have a relaxing and calming effect.

Horses have been utilized as a therapeutic aid since the ancient Greeks used them for those people who had incurable illnesses. The benefits of therapeutic riding have been dated back to 17th century literature where it is documented that it was prescribed for gout, neurological disorder and low morale.

The term "therapeutic riding" was originally used in Germany to address orthopedic dysfunctions such as scoliosis. The physician would engage a physical therapist and a specially-trained horse and instructor to address the strength and orthopedic dysfunction for one year, after which the patient was discharged. The physical therapist worked with the physician and the patient to attain the patient's goals, and the instructor was responsible for the horse. This later became known as hippotherapy in the US.

Therapeutic riding techniques used today started with Liz Hartel from Denmark. Her legs were paralyzed from polio but with therapy she was able to win the silver medal for dressage in the 1952 Olympic Games. The first riding centers in North America began in the 1960s and the North American Riding for the Handicapped Association(NARHA) was launched in 1969.[5]

Benefits

The amount of benefit gained through therapeutic riding differs from person to person based on many factors such as the type of disability, severity of disability, motivation of the rider and connection between horse and rider. Unlike exercise machines that only focus on one muscle group at a time and do not use natural body movements, riding forces the rider to make use of the entire body to steer, control, adjust the horse and maintain balance. Because horses require not only physical skill but also cognitive skill for achievement, riding reveals the strengths and weaknesses of the rider. While most traditional therapeutic techniques often reach a plateau where the patient may lose motivation, the pleasure and excitement of riding acts to encourage patients to work through the pain and discomfort. The act of accomplishing something many able-bodied people are afraid to try is a benefit to those with disabilities in itself.

In an eight-week study on the effects of a therapeutic riding program with participants ranging from ages 10 to 40, a significant change in four out of eight measures of sitting posture was shown.[7] In addition, the results of a recent a ten-week study on therapeutic riding showed and improvement in sense of self-efficacy and self-esteem in adults ages 26 to 46 with psychiatric disabilities.[8] Similarly, an additional study of 22 adults ages 17 to 6 with a variety of physical impairments reported increased physical self-efficacy and behavioral self-confidence following a 12-week therapeutic riding program.

Physical

Improved balance and muscle strength

Improved coordination and faster reflexes

Increased muscular control

Improved postural control

Decreased spasticity

Increased range of motion of joints

Stretching of tight or spastic muscles

Increased endurance and low-level cardiovascular conditioning

Stimulates Sensory integration

Improved visual-spatial perception

Improved gross and fine motor skills

Improved discipline

Psychological

Improved self-confidence

Increased self-esteem and self-image

Development of patience

Emotional control and self-discipline

Expansion of locus of control

Improved risk-taking abilities

Sense of normality

Socialization and improved interpersonal skills

Increased perception of quality of life and life satisfaction

Stress reduction

Improved multitasking ability

source https://en.wikipedia.org/wiki/Therape...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Physical therapy for canines, or canine rehabilitation, adapts human physical therapy techniques to increase function and mobility of joints and muscles in animals. Animal rehabilitation can reduce pain and enhance recovery from injury, surgery, degenerative diseases, age-related diseases, and obesity.

The goal of physical therapy for animals is to improve quality of life and decrease pain. Although most veterinary practices offering physical therapy are geared toward canines, techniques used in this discipline can also be applied to horses, cats, birds, rabbits, rodents and other small animals.

The benefits of physical therapy for animals have been widely accepted in the veterinary community for many years. However, clinical practice of physical therapy for animals is a relatively new field in the U.S. In Europe, equine and canine physical therapy have been widely recommended and used for at least the last fifteen years. In the last three to five years, the veterinary community in the U.S. has seen a large growth in physical therapy practices for animals, making it a more available resource for practicing veterinarians. This growth in the availability of canine physical therapy is forcing a change in focus in many veterinary practices from curative and palliative care to preventive care. An example of this is the push for the use of animal physical therapy for weight reduction in obese animals. Weight reduction can reduce the risk of developing many degenerative diseases such as osteoarthritis and DJD.

Education

Canine rehabilitation is an AVMA boarded specialty through the American College of Veterinary Sports Medicine and Rehabilitation. Diplomates (Specialists)of this college advance the art and science of veterinary medicine by promoting expertise in the structural, physiological, medical and surgical needs of athletic animals and the restoration of normal form and function after injury or illness. These specialists have special training and educational requirements above and beyond a veterinary degree and are identified as Diplomates of the American College of Veterinary Sports Medicine and Rehabilitation ( DACVSMR). [5]

Canine rehabilitation is also practiced by general veterinarians and physical therapists with specialized training. If your pet is being treated by a physical therapist that pet generally must have a diagnosis and referral by a veterinarian to start a physical rehabilitation regime. A certified canine rehabilitation practitioner (CCRP) is one designation for veterinarians, veterinary technicians, physical therapists, or physical therapist assistants who perform physical rehabilitation and is offered through Northeast Seminars with affiliation with the University of Tennessee outreach program. A CCRT certification is available through the Canine Rehabilitation Institute in Florida and Colorado--affiliated with Colorado State University. Other more extensive and individualized training and online offerings are available as well.

source https://en.wikipedia.org/wiki/Canine_...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Sheep rearing is the raising and breeding of domestic sheep. It is a branch of animal husbandry. Sheep are raised principally for their meat (lamb and mutton), milk (sheep's milk), and fiber (wool). They also yield sheepskin and parchment.

Sheep (Ovis aries) are quadrupedal, ruminant mammals typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female sheep is referred to as a ewe (/juː/), an intact male as a ram or occasionally a tup, a castrated male as a wether, and a younger sheep as a lamb.

Sheep are most likely descended from the wild mouflon of Europe and Asia. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleece, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. Ovine meat is called lamb when from younger animals and mutton when from older ones. Sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science.

Sheep husbandry is practised throughout the majority of the inhabited world, and has been fundamental to many civilizations. In the modern era, Australia, New Zealand, the southern and central South American nations, and the British Isles are most closely associated with sheep production.

Sheepraising has a large lexicon of unique terms which vary considerably by region and dialect. Use of the word sheep began in Middle English as a derivation of the Old English word scēap; it is both the singular and plural name for the animal. A group of sheep is called a flock, herd or mob. Many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age.

Being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, and find representation in much modern language and symbology. As livestock, sheep are most often associated with pastoral, Arcadian imagery. Sheep figure in many mythologies—such as the Golden Fleece—and major religions, especially the Abrahamic traditions. In both ancient and modern religious ritual, sheep are used as sacrificial

source https://en.wikipedia.org/wiki/Sheep

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Different cattle feeding production systems have separate advantages and disadvantages. Most cattle have a diet that is composed of at least some forage (grass, legumes, or silage). In fact, most beef cattle are raised on pasture from birth in the spring until autumn (7 to 9 months). Then for pasture-fed animals, grass is the forage that composes all or at least the great majority of their diet. Cattle fattened in feedlots are fed small amounts of hay supplemented with grain, soy and other ingredients in order to increase the energy density of the diet. The debate is whether cattle should be raised on diets primarily composed of pasture (grass) or a concentrated diet of grain, soy, corn and other supplements. The issue is often complicated by the political interests and confusion between labels such as "free range", "organic", or "natural". Cattle raised on a primarily forage diet are termed grass-fed or pasture-raised; for example meat or milk may be called grass-fed beef or pasture-raised dairy. However, the term "pasture-raised" can lead to confusion with the term "free range", which does not describe exactly what the animals eat.

Grazing

Animals grazing in rangelands, pastures, and grasslands and with little or no integration of crops involved. About 60% of the world's pasture land is covered by grazing systems. Grazing systems supply approximately 9 percent of the world's production of beef, according to Food and Agriculture Organization statistics.

Integrated livestock-crop farming

Animal productions are integrated with crop productions. Moreover, livestock such as cattle are primarily fed on pastures, crop residues, and fallows. An integrated farming system aims to achieve acceptable profits and high and sustained production levels. Mixed farming systems are the largest category of livestock system in the world.

Industrial production

Animals are fed in landless environments such as in stalls, pens, and feedlots in very high stocking densities. Intensive or industrial factory farming of animals originated in the United States in the late 1930s. This has resulted in an integrated model of production, where large corporations control most aspects of animal husbandry in the food industry, processing of animals into food products, and sales to the consumer market.

Industrial productions systems differ from grazing systems and integrated livestock-crop farming systems by their inclusions of various substances such as veterinary drugs, growth hormones, feed additives, or nutraceuticals to improve livestock production effectiveness.

In grass-fed or pasture-fed cattle, grass and other forage compose most or the majority of the grass-fed diet. The debate is whether cattle should be raised on diets primarily composed of pasture (grass) or a concentrated diet of grain, soy, and other supplements. The issue is often complicated by the political interests and confusion between labels such as "free range," "organic", or "natural." Cattle raised on a primarily forage diet are termed grass-fed or pasture-raised; meat or milk may be called grass-fed beef or pasture-raised dairy. However, the term "pasture-raised" can lead to confusion with the term "free range" which does not describe exactly what the animals eat. Another term is "grass-finished."

Corn-fed

Cattle called "corn-fed," "grain-fed", or "corn-finished" are typically fattened on maize, soy, and other types of feed for several months before slaughter. As a high-starch, high-energy food, corn decreases the time to fatten cattle and increases carcass yield. Some corn-fed cattle are fattened in concentrated animal feeding operations known as feed lots.

In the United States, most grass-fed cattle are raised for beef production. Dairy cattle may be supplemented with grain to increase the efficiency of production and reduce the area needed to support the energy requirements of the herd.

A growing number of health and environmental proponents in the United States such as the Union of Concerned Scientists advocate raising cattle on pasture and other forage. Complete adoption of farming practices like grass-fed beef production systems would increase the amount of forage land needed to raise cattle but reduce cropland used to feed them.

Source https://en.wikipedia.org/wiki/Cattle_...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Different cattle feeding production systems have separate advantages and disadvantages. Most cattle have a diet that is composed of at least some forage (grass, legumes, or silage). In fact, most beef cattle are raised on pasture from birth in the spring until autumn (7 to 9 months). Then for pasture-fed animals, grass is the forage that composes all or at least the great majority of their diet. Cattle fattened in feedlots are fed small amounts of hay supplemented with grain, soy and other ingredients in order to increase the energy density of the diet. The debate is whether cattle should be raised on diets primarily composed of pasture (grass) or a concentrated diet of grain, soy, corn and other supplements. The issue is often complicated by the political interests and confusion between labels such as "free range", "organic", or "natural". Cattle raised on a primarily forage diet are termed grass-fed or pasture-raised; for example meat or milk may be called grass-fed beef or pasture-raised dairy. However, the term "pasture-raised" can lead to confusion with the term "free range", which does not describe exactly what the animals eat.

Grazing

Animals grazing in rangelands, pastures, and grasslands and with little or no integration of crops involved. About 60% of the world's pasture land is covered by grazing systems. Grazing systems supply approximately 9 percent of the world's production of beef, according to Food and Agriculture Organization statistics.

Integrated livestock-crop farming

Animal productions are integrated with crop productions. Moreover, livestock such as cattle are primarily fed on pastures, crop residues, and fallows. An integrated farming system aims to achieve acceptable profits and high and sustained production levels. Mixed farming systems are the largest category of livestock system in the world.

Industrial production

Animals are fed in landless environments such as in stalls, pens, and feedlots in very high stocking densities. Intensive or industrial factory farming of animals originated in the United States in the late 1930s. This has resulted in an integrated model of production, where large corporations control most aspects of animal husbandry in the food industry, processing of animals into food products, and sales to the consumer market.

Industrial productions systems differ from grazing systems and integrated livestock-crop farming systems by their inclusions of various substances such as veterinary drugs, growth hormones, feed additives, or nutraceuticals to improve livestock production effectiveness.

In grass-fed or pasture-fed cattle, grass and other forage compose most or the majority of the grass-fed diet. The debate is whether cattle should be raised on diets primarily composed of pasture (grass) or a concentrated diet of grain, soy, and other supplements. The issue is often complicated by the political interests and confusion between labels such as "free range," "organic", or "natural." Cattle raised on a primarily forage diet are termed grass-fed or pasture-raised; meat or milk may be called grass-fed beef or pasture-raised dairy. However, the term "pasture-raised" can lead to confusion with the term "free range" which does not describe exactly what the animals eat. Another term is "grass-finished."

Corn-fed

Cattle called "corn-fed," "grain-fed", or "corn-finished" are typically fattened on maize, soy, and other types of feed for several months before slaughter. As a high-starch, high-energy food, corn decreases the time to fatten cattle and increases carcass yield. Some corn-fed cattle are fattened in concentrated animal feeding operations known as feed lots.

In the United States, most grass-fed cattle are raised for beef production. Dairy cattle may be supplemented with grain to increase the efficiency of production and reduce the area needed to support the energy requirements of the herd.

A growing number of health and environmental proponents in the United States such as the Union of Concerned Scientists advocate raising cattle on pasture and other forage. Complete adoption of farming practices like grass-fed beef production systems would increase the amount of forage land needed to raise cattle but reduce cropland used to feed them.

Source https://en.wikipedia.org/wiki/Cattle_...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Mozzarella (English /ˌmɒtsəˈrɛlə/; Italian: [mottsaˈrɛlla]) is a cheese, from southern Italy, traditionally made from Italian buffalo milk by the pasta filata method. American mozzarella can be made from pasturized cow's milk. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used.[2] In Italy mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.

Mozzarella, derived from the Neapolitan dialect spoken in Campania, is the diminutive form of mozza ("cut"), or mozzare ("to cut off") derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk.

Mozzarella, recognised as a Specialità Tradizionale Garantita (STG) since 1996, is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 cm (2.4 in) in diameter, sometimes up to 1 kg (2.2 lb), or about 12 cm (4.7 in) diameter, and soaked in salt water (brine) or whey, and other times with citric acid added, and partly dried (desiccated) its structure being more compact, and in this form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.

When twisted to form a plait mozzarella is called treccia. Mozzarella is also available in smoked (affumicata) and reduced-moisture packaged varieties. "Stuffed mozzarella", a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes (pomodorini).

Variants

Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture Mozzarella cheese. The International Dictionary of Food and Cooking defines this cheese as "a soft spun-curd cheese similar to Mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real Mozzarella".

Mozzarella di bufala campana is a type of mozzarella made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, Molise in Italy. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO 1996) under the European Union.

Fior di latte (written also as one word), is made from fresh pasteurized or unpasteurized cow's milk and not water buffalo milk, which greatly lowers its cost. Outside Italy "mozzarella" not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk.

Mozzarella affumicata means (smoked mozzarella).

Ovolini refers to smaller-sized bocconcini, and sometimes to cherry bocconcini.

Low-moisture part-skim mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk.

Source https://en.wikipedia.org/wiki/Mozzarella

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Cattle lameness is one of the most significant welfare and productivity issues in dairy farming. Studies over the last 25 years have indicated that few significant improvements have been made in dairy cow lameness incidence in that time, yet there is increasing awareness of lameness (or mobility) problems in the industry, with training and accreditation for cattle foot trimming; and greatly increased understanding of how lameness can impact on cow welfare, and thus productivity and longevity.

The best all-encompassing definition of lameness includes any abnormality which causes a cow to change the way that she walks, and can be caused by a range of foot and leg conditions, themselves caused by disease, management or environmental factors. This can include hock damage, bruising, sores and cuts in addition to hoof conditions caused by disease; some farmers may traditionally only have counted the latter when considering if a cow is lame or not. Controlling lameness is a crucial welfare issue, and is increasingly an inclusion in welfare assurance schemes.

Several studies have aimed to measure the actual level of lameness incidence in UK dairy herds and it has been estimated that, on average, more than half the cows in some herds could experience lameness problems in any single twelve-month period. There is, however, a large range of incidence between farms, which strongly suggests that dairy cow mobility can be improved through herd management changes. Most of these studies identify, in terms of lameness prevalence, that around one quarter of all dairy cows may be experiencing some degree of lameness at any one time.

Depending upon the specific problem and its severity, lameness is likely to have a large impact on a cow's performance in terms of yield, fertility and longevity. The average cost of an incidence of lameness, in terms of treatment costs, loss of yield and potential for shortened productive life of the cow may be in the region of £180; at current levels of incidence this could equate to a financial loss of nearly £15,000 for an average-sized herd, or to put it another way, a cost of well over 1p per litre of milk produced on the farm. Lameness can also lead to other herd health problems; it can be a cause of or complicate mastitis, metabolic illnesses and fertility problems due to impeded mobility and behaviour.

The general causes of lameness are multi-factorial, but are generally recognised as poor quality floors in cattle housing, poor cow tracks, cows being forced to stand for too long on hard surfaces, poorly-designed cubicles, ineffective foot trimming, infectious diseases and poor nutrition, and while in isolation they are reasonably well-understood - as is how to prevent lameness occurring in the first place

source http://dairy.ahdb.org.uk/technical-in...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Beefmaster is a breed of beef cattle that was developed in the early 1930s by Tom Lasater (the breed founder), after his father Ed c. Lasater created the breed, from a crossing of Hereford cows and Shorthorn cows with Brahman bulls. The exact mixture of the foundation cattle is unknown, but is thought to be about 25% Hereford, 25% Shorthorn and 50% Brahman. It was first recognized by the USDA as a new breed in 1954.[1] The original intention was to produce cattle that could produce economically in the difficult environment of South Texas. The cattle were selected by using the Six Essentials – weight, conformation, milking ability, fertility, hardiness and disposition. Though there are no standards for color, most are red to light red, with white mottled spots. Over the past decade black Beefmaster have become very popular among herd managers using the breed in their heterosis programs for hybrid vigor. These cattle are a versatile, multipurpose breed, meaning that they can be used for milk as well as beef.

Fuente https://en.wikipedia.org/wiki/Beefmaster

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Tightening and downing horses and cattle, best technics that should be applied to avoid animal injury

Fuente

Juan Gonzalo Angel

www.tvagro.tv