Using the capabilities of the database in the effective implementation of the meat production industry

1
Alfalfa hay
2	Wheat straw
3	Barley straw
4	Natural meadow hay
5	Corn silage
6	Alfalfa blue grass hay
7	Rye + Rapeseed hay
8	Makkah waste
9	Wheat grain
10	Soft feed
11	Oatmeal
12	Pea

Our second table is called prices and contains information about food prices, and it is connected to the foods table by the id number and called the column food_id (Table 2).
Table 2 is the structure of the prices table and the data in it

id	food_id	food_price
1	1	12
2	2	39
3	3	49
4	4	76
5	5	12
6	6	21
7	7	31
8	8	29
9	9	37
10	10	16
11	11	55
12	12	42

Our last table is called compounds, it stores information about the elements and their amounts in the feed (Table 3). This table is one of the most basic tables and contains a lot of information.

Table 3 is the structure of the compounds table and the data in it

id	food_id	enrgy	dry_matter	protein	calcium	phosphorus	magnesium	sodium
1	1	6.72	0.864	96	11	2	3	1.5
2	2	4.76	0.846	3	2.8	0.8	0.9	0.4
3	3	5.71	0.83	130	3.3	0.8	1.1	1.1
4	4	6.45	0.8	54	13	1.5	1.74	1.83
5	5	2.3	0.25	14	1.4	0.4	0.9	0.4
6	6	4.19	0.45	71	10.9	1	0.9	0.4
7	7	3.2	0.247	14	2.5	0.9	0.8	0.3
8	8	12.2	0.85	73	0.5	5.2	1.3	0.87
9	9	10.7	0.85	142	0.7	4.3	1.1	0.4
10	10	9.1	0.867	81	5.8	3.9	0.9	0.5
11	11	9.2	0.85	79	1.5	3.4	1.2	0.3
12	12	12.5	0.86	20.5	1.2	3.3	1.1	0.3

The second module stores information about the amount of elements and nutrients required for daily fattening of black cattle. This module also contains three tables, which are connected to each other by id numbers. In this case, our main table is the table of requirements, and the values of nutrients needed for fattening livestock in different amounts are presented. The volume of data in the table is large, and its structure is presented below (4 tables).

Table 4 is the structure of the requirements table

1	id
2	element_id
3	weight_id
4	gram_800
5	gram_1000
6	gram_1200
7	gram_1400
8	gram_1600

Our next table is called weights, where the information about the division of livestock into categories by live weight is stored. The table consists of two columns, its structure and information are presented in the following table (table 5).

Table 5 is the structure of the weights table and the data in it

id	name
1	150-200
2	200-250
3	250-300
4	300-350
5	350-400
6	400-450
7	450-500
8	500-550
9	550-600
10	600-650

Our next table is called elements, it stores information about the elements in the feed. The number of elements is 7 in total, its structure and information are presented below (table 6).

Table 6 is the structure of the table of elements and the information in it

id	element_name
1	Dry matter
2	Energy
3	Protein
4	Calcium
5	Phosphorus
6	Sodium
7	Magnesium

Our third module is the user module, where the information related to the user is stored in 3 tables. Our main table is called users and contains information about users. Our table is simple and has only 4 columns. Its structure is given below (Table 7).

Table 7 is the structure of the users table

1	id
2	name
3	email
4	password

Our next table in this module is called user_data and serves to store the data entered by the user and the results obtained during the use of the system. The table structure is given below (8 tables).

Table 8 is the structure of the users table

1	id
2	user_id
3	weight
4	daily_id
5	result

Our last table is called daily, and this table is designed to store service data. Categorization was carried out according to the number of grams of fattening per day (Table 9).

Table 9 is the structure of the daily table

1	800 gr.
2	1000 gr.
3	1200 gr.
4	1400 gr.
5	1600 gr.

In conclusion, it can be said that the use of databases in the optimization of the production of meat products is an indispensable and extremely valuable component in the field of modern agro-industry. With the use of databases, farms have the opportunity to significantly improve the efficiency of their activities and achieve the reduction of all costs and benefits of meat production. Also, the use of databases in the optimization of meat production rations plays a decisive role in ensuring the efficiency, quality and stability of this industry. This allows to more accurately predict the results, adapt to changes and achieve high results in the production of meat products that meet the needs of the market and society.

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