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Nutrition > Dairy Cattle Nutrition > Flashcards

Dairy Cattle Nutrition Flashcards

1
Q

Describe the production cycle from the reproductive perspective

A
  • gestation period is 280 days
  • cows inseminated again 85 days after parturition
  • cows will calve at the end of the dry period
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2
Q

Describe the production cycle from the milk perspective

A
  • at calving, milking begins

- lactation is 305 days, followed by 60 days of dry period before calving

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3
Q

Describe the production cycle from the calf perspective

A
  • female cows kept on artificial milk
  • weaned at 35-45 days
  • reared for 420 days
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4
Q

When are the cows usually culled?

A

after 3-4 lactations

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5
Q

When is peak lactation?

A

4-10 weeks after calving

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6
Q

Describe what happens to the following during lactation:

  • fat and protein content
  • dry matter intake
  • body weight and BCS
A
  • fat and protein content decreases until week 10, then stabilizes
  • dry matter intake increases with lactation
  • body weight and BCS decreases during peak lactation, and increases afterwards
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7
Q

What is straw?

Describe its nutritional value

A
  • the non-grain part of crops such as wheat or oats
  • low in energy, protein, minerals, vitamins
  • little nutritional value, used to add fiber to diet
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8
Q

When does Phase 1 of feeding occur?

What is happening?

A
  • occurs during the first 70 days of lactation

- highest milk production

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9
Q

When does Phase 2 of feeding occur?

What is happening?

A
  • occurs 70-140 days after calving
  • decreasing milk production
  • highest DM intake
  • trying to maintain milk production as long as possible
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10
Q

When does Phase 3 of feeding occur?

What is happening?

A
  • occurs 140-305 days after calving

- continual decrease in milk production

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11
Q

When does Phase 4 of feeding occur?

What is happening?

A
  • the dry period, 40-60 days

- beginning of a new lactation period

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12
Q

What is the Traditional method of feeding cows?

A
  • roughages and concentrates are fed ad libitum, but separately
  • or concentrates are fed individually according to needs
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13
Q

Describe the Traditional method of feeding

A
  • roughages and concentrates feed ad libitum, but separately
  • roughages fed in bunks to whole herd, or in mangers in barn
  • concentrate fed individually in mangers or milking parlor
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14
Q

Describe the Challenge or Lead Feeding method of feeding

A
  • feeding higher levels of concentrate to challenge the cow to reach maximum potential milk production
  • provides more concentrates in early lactation, and less in late lactation
  • at max milk production, concentrate feeding should be constant
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15
Q

What is TMR?

A
  • total mixed ration
  • ingredients blended together and fed free choice
  • cows divided into groups
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16
Q

What are the essential characteristics of milk replacer?

A

10-20% fat
> 20% protein
< .15% fiber

17
Q

What should the BCS be after calving?
Early lactation?
Mid lactation?
End of lactation?

A

after calving: 3.0-3.5

early: 2.0-2.5
mid: 3.0
end: 3.5

18
Q

Describe Ketosis

A
  • results from impaired carbohydrate and VFA metabolism
  • high blood ketone level and low blood glucose level
  • occurs when energy needs are above energy intake
19
Q

What are possible causes of ketosis?

A
  • glucose drained through milk production

- inadequate energy intake at calving

20
Q

What is the treatment for ketosis?

A
  • IV dextrose to increased blood sugar

- drenching: oral propylene glycol

21
Q

What is grass tetany?

A
  • inadequate blood magnesium levels, potentially fatal

- common in lactating animals grazing on lush pastures

22
Q

What are the symptoms of grass tetany?

A
  • stiff movement
  • loss of appetite
  • frequent urination
  • convulsions
23
Q

What are the symptoms of abomasal displacement?

A
  • discomfort and pain
  • reduced intake of feed and water
  • reduced milk yield
  • reduced volume of feces
  • “ping” sound over right ribs
24
Q

What are the symptoms of ketosis?

A
  • reduced feed intake and milk yield
  • cows appear starved, depressed, and dull
  • rumen is inactive
  • acteone odor
  • weight loss
  • unexplained increase in milk fat content
25
Q

Describe Lactic Acidosis

A
  • results from abnormal fermentation in the rumen
  • clinical: rumen pH below 5
  • subclinical: pH 5-5.5 (common in dairy)
  • usually due to rations too high in grain and lacking effective fiber
26
Q

What are the symptoms of lactic acidosis?

A
  • loss of appetite
  • high pulse rate, low skin temp
  • diarrhea, dehydration
  • drop in urine pH and rumen pH
  • laminitis
27
Q

Describe Milk Fever

A
  • parturient paresis
  • occurs in mature cows within 48 hrs after calving
  • calcium intake is not sufficient for high milk production, and starts depleting bone reserves
  • low blood calcium, lack of muscle strength and contractility
28
Q

What are the symptoms of milk fever?

A
  • hind limb stiffness, partial paralysis
  • poor appetite, reduced rumen movement
  • slow respiration
  • dry muzzle, low body temp, cold ears
29
Q

How do you treat milk fever?

A

calcium salts IV

30
Q

Describe nitrate poisoning

A
  • occurs when excess nitrates in feed or water are converted to nitrites by the microbes in the rumen
  • nitrite will be absorbed, interacting with hemoglobin and reducing oxygen carrying capacity
31
Q

What are the symptoms of nitrate poisoning?

A
  • accelerated respiration and pulse
  • diarrhea, frequent urination
  • decreased appetite
  • weakness, trembling, staggering
  • frothing at the mouth
  • dark blood
32
Q

What is bloat/ruminal tympany

A

excessive accumulation of gases in the rumen

33
Q

Upper Sieve of Shaker Box

  • pore size
  • TMR percentage
A
  • 0.75 in. pores

- 2-8% TMR

34
Q

Middle Sieve of Shaker Box

  • pore size
  • TMR percentage
A
  • 0.31 in. pores

- 30-50% TMR

35
Q

Lower Sieve of Shaker Box

  • pore size
  • TMR percentage
A
  • 0.16 in. pores

- 10-20% TMR

36
Q

Bottom pan of Shaker Box

  • pore size
  • TMR percentage
A
  • no pores (particles < 0.16 in.)

- 30-40% TMR

Nutrition (5 decks)

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