Dairy Nutrition Flashcards

1
Q

what does a higher DMI allow

A

Higher performance

Lower nutrient density rations

  • Improved rumen health
  • Lower cost per unit

Increased use of forage

Significant cost savings

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2
Q

what % accounts for diet and animal factors for change in DMI and what % accounts for management factors

A

30% is diet and animal factors

70% is management factors

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3
Q

how many litres do cows drink a day

A

Cows drink approx 14x a day:

5-7L each time

Prefer to drink together, alternating with feeding

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4
Q

what % reduction in DMI can a 40% reduction in water intake lead

A

a 40% reduction in water intake can lead to a 16-24% decline in DMI

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5
Q

what are the major anti-quality water factors

A

Total dissolved solids (the sum of inorganic matter dissolved in the water, also known as the salinity of water) where levels >7,000ppm

Sulphur, sulphates >2,000ppm

Nitrates >130ppm

Iron >0.3ppm

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6
Q

when do cows drink most of their water for the day

A

50-60% post milking

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7
Q

how much water trough space should be allowed per cow

A

0.7m exiting the parlour

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8
Q

what are the areas of bunk management that can be reviewed

A

Animal grouping

Physical facilities

The environment

Mixing of feed

Physical nature of the feed

Timing and frequency of feeding

Management of the feed face

Feed quality

Feed palatability

Feed stability

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9
Q

describe cows feeding behaviour

A

Cows are habitual, social, curious and hierarchical

They tend to feed and drink as a group

Social facilitation

Cows show peak intakes post milking and following the allocation of fresh feed

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10
Q

how should heifers be managed in regards to the feed bunk

A

The argument for separate grouping of heifers stems from two factors:

  • They are generally the smallest and most subordinate animals in a herd —> most susceptible to stress of group changes and bullying
  • The differences in feed behaviour and intake between older and younger cows
    *
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11
Q

when is the right time to mix groups of cows

A

Ideally in the second lactation

Post-calving heifer group

  • Once in calf
  • Few weeks

Dry period

  • 6-8 weeks pre-calving
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12
Q

how can cow aggression to eachother be reduced

A

Housing cows in adjacent lots or groups, permitting some limited close proximity and physical contact

By moving larger number of cows at one time rather than by moving only a few?

By providing a regular routine for moving cows and adequate feeding space for the size of the group

By making the move following the afternoon/evening milking

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13
Q

what are influences of DMI

A

Complete diet (ex. TIMR) (+20-30%)

Out-of-parlour feeders (+5-10%)

Mixed forages (+5%)

Self feed silage (-5-10%)

Electric wire at feed face (-10-20%)

Poorly preserved silage (-10-30%)

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14
Q

what is the difference in DMI for poast and rail vs headlock design

A

cows feed for longer and spent less time inactive standing at the feed area with the post and rail design but lower hierarchial cows were displaced more often than with the headlock design

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15
Q

how should bunks be built to aid cow feed access

A

Feed 15-40cm from standing height

  • <15cm: less reach and more weight on front feet
  • >40cm commands more bunk space; tossing
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16
Q

what are the surfaces of the bunk that are preferable

A

Cows prefer smoother surfaces

Light coloured or well lit feed areas better

17
Q

what types of surfaces can be used for the bunk

A

Tiles

Skim concrete

Pipe

Parlour liner

18
Q

what are unpalatable components of a ration

A

Calcium soap fats in excess not good

Ash content (limestone, minerals, bicarb etc)

Unpalatable ingredients (urea, rape)

Dry, ‘burnt’ silage

19
Q

what should the dry cow ration be like

A

they are not rubbish disposal units

2x feeding

20
Q

how often should bunks be cleaned

A

every day

cows have refined sense of smell

don’t create your own TMR inoculant

21
Q

what is the major ingredient that drives DMI

A

good quality forage

major determinant of ration palatability

The only way to achieve high yields, cost effectively with good animal health is to feed high quality forage

22
Q

why is forage important in the diet

A

Typically >50% (by DM) of dairy rations

Quality largest determinant of cow performance

23
Q

how should the silage face be managed

A

maintain a clean face

Bucket? Shear grab? Auger?

24
Q

what is important in the environment to promote DMI

A

Good ventilation is essential for reducing humidity, noxious gases, pathogens and drafts which increase comfort and lower stress

25
Q

what does the effect of temp have on DMI

A

increase heat stress reduces DMI

26
Q

what can go wrong in feeding

A

poor maintenance of feeds

inaccurate quantities

poor mix

poor distribution

27
Q

what needs to be considered when measuring quantaties in the TMR

A

Cow numbers change

DM variation for by-products and forages can be marked and therefore frequently very different from that which has been estimated for rationing

Weigh scales can be wrong

Difficulties in cutting silage blocks to require weights or dropping straights from a loader bucket into the mixer wagon

28
Q

what are factors that contribute to poor mix

A

Ingredient characteristics

Improper sequence of addition

Incorrect mix time

Mixer overload

Inconsistent TMRs

Worn or broken mixing components

Ingredient build-up

29
Q

what can lead to multiple ‘rations’ being consumed by cows

A

sorting

30
Q

what factors may affect DMI intake on farm

A

Social grouping — heifers with cows

Mixing of animals

Availability of water

Water quality

Environment — light and air

Feed space

Water space

Feed barrier design

Eating surface

Unpalatable ration ingredients

Feeding frequency

Heat stress

Time budget

Inconsistent feeding

Other diseases — lameness etc