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Dairy Production > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Core business

A

Turning cheap feed into valuable milk

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2
Q

Total performance index

A

Potential of a cow- speed up the process of selection

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3
Q

3 M’s

A

measure, monitor, manage- benchmarks (standards that are set)

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4
Q

Key performance indicators

A

How you’re doing in performance

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5
Q

SWOT analysis

A

Strengths, weaknesses, opportunities, threats

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6
Q

Two main dairy systems

A

Confinement (TMR) and pasture (grazing)

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7
Q

Subclinical signs of mastitis

A

Cant see symptoms, high Somati cell count

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8
Q

Parallel 90

A

Milking efficient, milk between hind legs, space efficient, stand next to each other

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9
Q

Parabone

A

Efficient milking, milk between hind legs, efficient, slightly angled next to each other

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10
Q

Herringbone

A

Inefficient space, efficient milking, milk from side

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11
Q

Walk through

A

Inefficient milking, milk from side, space Inefficient, good for smaller herds

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12
Q

Flat barn

A

Inefficient milking, physically demanding, milk from side, space Inefficient

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13
Q

Rotary

A

Efficient milking, milk between hind legs, space efficient, expensive

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14
Q

Robotic milking

A

Efficient milking, space efficient, expensive, one robot per 60-75 cows (confinement) 75-85 pasture system

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15
Q

Biggest return on investment

A

Cows- land also appreciates

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16
Q

Low return on investments

A

Parlor, housing, feed center, manure handling systems

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17
Q

Main markets

A

Fluid market (lbs of milk), niche market, component market (paying for lbs of fat and protein)

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18
Q

What cows do you want on pasture

A

Smaller cows= less milk but more cows can be put it on land

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19
Q

Primary product

A

Milk- composition, amount- determines what feed inputs are needed

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20
Q

Major milk components

A

87.5% water, 12.5 % solids, 4% fat, 3% protein, 5% lactose, .5% ash (minerals)

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21
Q

Lactose

A

Glucose and galactose (two glucose)- least variable. main osmolite

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22
Q

Milk protein

A

Casein- 80% of milk protein, curds, lactose: 2.4% of milk- whey is everything else when curds are removed (20%)

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23
Q

5 major dairy breeds

A

Holstein, jersey, milking shorthorn, brown Swiss, Guernsey

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24
Q

Turns per hour

A

(time per turn/60 minutes)x # of cows milked/ turn)

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25
Q

Why is turns per hour important

A

Farm efficiency, time cows spend standing rather than lying or being milked- 1 hour is ideal or 2-2.5 for grazing systems

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26
Q

Whey proteins

A

beta lactoglobulin, alpha lactalbumin, bovine serum albumin

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27
Q

Made by white blood cells

A

Immunoglobulins and bovine serum albumin

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28
Q

mastitis and cheese

A

More blood serums enter milk to fight mastitis and less protein goes to milk (less cheese) don’t make curds like casein

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29
Q

Milk fat= cream

A

taking out cream leaves skim milk

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30
Q

Butterfat - short chain fatty acids made by mammary gland

A

98% triglycerides, fatty acid composition reflects diet and rumen modifications

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31
Q

Why is butter solid

A

Rumen microbes’ saturate fat

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32
Q

A pints a pound the world around

A

Pint = Pound

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33
Q

Somatic cell count

A

200,000 cells/ml- what we accept as the cutoff for not clinical mastitis

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34
Q

FCM

A

Fat corrected milk (more fat in milk) Jersey

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35
Q

ECM

A

Energy corrected milk- Holstein

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36
Q

Milk yield

A

0, then immediately comes in and slowly decreasess

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37
Q

DM intake

A

drops slightly at 0 then increases

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38
Q

Body weight

A

Raises then slowly decreases then slowly increases

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39
Q

Lactation curve

A

Increase to a peak with a short plateau then slow decline

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40
Q

Persistency

A

Maintaining peak lactation

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41
Q

Negative energy balance

A

Cows stop eating before calving, then can’t eat as much to keep up with making milk- reduce milk yield or use body energy

42
Q

What is profitability driven by

A

Healthy cows in their milking prime- last pound of milk is most profitable

43
Q

Two types of feed efficiency factors

A

Maintenace requirement and dilution of maintenance and conversion of GE to NE

44
Q

Longevity

A

increasing the # of productive years increases return on initial investment in raising that heifer

45
Q

Why don’t we breed earlier

A

Lower level production

46
Q

Energy flow in a cow

A

Gross energy of feed- net energy of feed- energy captured as milk or body tissue (some is lost as feces, urine, heat for maintenance)

47
Q

3 circles of excellence

A

2 year, 1 year, 24 hours

48
Q

Gordie Jones background info

A

3500 milking cow farm

49
Q

Calf management

A

Most intensive first 8 weeks- colostrum, disbudding, housing, vaccinate, navel dip, eartag, calf starter ,milk replacer

50
Q

Calf KPI’s

A

Life, growth, eating, health, wean

51
Q

3 Q’s of colostrum

A

Quality (immunoglobulin concentration), quantity (enough mass of immunoglobulins), quickness (gut closure in 24 hours)

52
Q

calf survival rate

A

greater if conentration is over 1000 mg/dl

53
Q

NAHMS

A

National animal health monitoring system

54
Q

BAMN

A

Bovine alliance on management and nutrition

55
Q

What does oxytocin target

A

Myoepithelial cells

56
Q

What causes oxytocin release

A

Physical stimulation and mental conditioning

57
Q

Epinephrine release will what

A

Block milk let down

58
Q

Why wait 90 seconds to milk after disinfecting

A

Wait for more milk to let down

59
Q

Big things from milking

A

Get milk, dent create mastitis

60
Q

200,000 cells/mL

A

The benchmark for subclinical mastitis

61
Q

Where can infection come from

A

Stalls, equipment, milkers

62
Q

When is calf weaned

A

8 weeks- bred at 13-15 months, calf at 24 months

63
Q

Johnes disease- test

A

progressive deterioration disease- contracted as calves- vertical transmission

64
Q

Transition milk

A

Milk that is no longer colostrum, but not quite normal composition yet

65
Q

What does lactose draw

A

Water

66
Q

Why do capillaries surround alveoli

A

Blood supply- supplies nutrients

67
Q

What do the myoepithelial cells do

A

They squeeze and raise intramammary pressure

68
Q

Average number of lactations for a dairy cow

A

2.8

69
Q

Neutrophils

A

Poly morpho nuclear leukocytes

70
Q

Round circles

A

Alveoli

71
Q

Long day

A

16 hours of light, 8 hours of darkness

72
Q

Short day

A

8 hours of light, 16 hours of darkness

73
Q

VAccuum number

A

14.8 inches of Mercury

74
Q

Pulsation affects

A

Milkming time and teat pain/discomfort

75
Q

Optimal ratio of time spent in the vacuum phase

A

60 (vacuum phase):40 (massage phase) air is let into the shell

76
Q

of cycles per minute

A

Optimum is 60 pulsations /minute

77
Q

assessing milk performance

A

20% of quarters contain strip yields of 250 mL or more

78
Q

FPT

A

Failure of passive transfer

79
Q

High risk for immune defeincey

A

First three weeks

80
Q

1000 mg/dl equal in mg/ml

A

10

81
Q

Stillbirth defienition

A

Dead on arrival or by 48 hours (20%)

82
Q

Born alive but died preweaning

A

7.8% (5% is a good benchmark)

83
Q

Major illnesses

A

Scours, pneumonia, navel ill

84
Q

Management focus

A

Last trimester, calving, newborn care, birth to weaning care

85
Q

5 C’s of a healthy start

A

Comfort, consistency, cleanliness, calories, colostrum

86
Q

Quality goal of colostrum

A

50 gramas or greater of IGg

87
Q

Colostrum fed quantity goal

A

10% of birth weight

88
Q

Acceptable colostrum Brix number

A

22

89
Q

quikness of colostrum feeding

A

within 1-2 hours of birth

90
Q

How many calves should have success of passive transfer

A

90% goal

91
Q

cleanliness goal

A

total bacteria count <100,000 cfu/mL

92
Q

How mych does a gallon weigh

A

8 lbs

93
Q

Genetic poteintal

A

Milk production is 25% genetics and 75% enviornment

94
Q

3 main phases of replacements

A

Birth to weaning, weaning transition, 6 month to calving

95
Q

Replacment program objectives

A

Aim to double calf’s birthweight at eight weeks- need to ruminate

96
Q

Milk replacers- protein and fat content

A

“20-20”

97
Q

Weaning criterion

A

Primary criteria is consumption of calf starter- 3lbs of starter daily for 3 consecutive days

98
Q

weaning to 6 months goal

A

Average daily gain to reach breeding weight by desired age

99
Q

Calf tranistion

A

Going from a milk diet to a solid diet, want to do it effeciently and without any health problems

100
Q

Peak milk yield for a 1st lactation

A

80%- 80% of heifer herd should lactating by 1st lactation

101
Q
A

Dairy Production (3 decks)

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