Week 3 Dairy Cattle Flashcards
What is A.I.?
Artificial insemination
Breeding
- mating cow with bull or insemination
Colostrum
The first milk produced after parturition, very rich antibodies
Drying off
Period of time that one stops milking the cow until she freshens (60 days)
needed for increasing body cow body weight, gestation, and udder healing
Estrus (heat)
Period of time in which cow is receptive to the bull
Freshen
Calving and starting milk production
Gestation
Time from conception to calving or freshening (time of fetal development)
Lactation
Process of milk production
Negative energy balance
Period of time that a cow is expending more energy producing milk than the energy provided by her feed intake
Peak of lactation
Period of time a cow produces the greatest quantity of milk (40-80 days post partum)
Why is AI used?
1.dairy bulls are aggressive
2. Expedite genetic program
3. Increased management required for dairying, easy to implement
How much is a gallon of milk?
8.6 lbs
What is the DHIA
- started in 1926
- most extensive record system
- evaluates milk yield, fat yield, income over feed cost, reproductive information, herd summary
Bovine Somatotropin (BST)
- growth hormone, administered to increase milk yield
- increase yield ranges from 6.8 lbs to 19.6 lbs
- increase milk production
- increased persistency
Birth to weaning
- calves taken a few hours after calving and fed colostrum
Weaning
- ear tagging, dehorning, and shots administering
What are the diseases in bovine?
- Mastitis
- Ketosis
- Milk Fever
- Calf Scours
- Ammonia
Mastitis
- inflammation of the udder
- caused by bacteria infection
- number one money loser
Ketosis
- weakening in metabolism of carbohydrates and volatile fatty acids
- leads to low blood sugar
- reduction in milk yield, feed intake, body weight, sweetish odor on breath
Milk Fever
- known as parturient paresis, occurs near time of calving
- low blood calcium, muscle weakness
- rare in 1st calf heifers, uncommon in 2nd calf animals
- occurrence increases with age
- jersey are more susceptible
Calf Scours
- causes are pathogenic bacteria E. coli k99
- several viruses and stress
- symptoms are diarrhea and weakness, dehydration, and rough hair coat
- prevention includes dry, clean, calving areas and good colostrum
Pneumonia
- respiratory disease that occurs when other diseases, parasites, poor nutrition,or severe weather stresses the calf
- antibiotics can be effective if detected early
What are the five major traits used for judging?
- Frame 15%
- Dairy Character 20%
- Body Capacity 10%
- Feet and Legs 15%
- Udder 40%
What is frame?
Rump: long, wide throughout pin bones, slightly lower than pin bones
Stature: height, length of leg bones
Front end: adequate constitution with front legs straight, wide part and squarely placed
Back: Straight and Strong
Breed Characteristics: Overall style and balance
What is Dairy Character?
Ribs: wide apart
Thighs: lean, incurring to flat, and wide apart from the rear
Withers: sharp, with prominent chine
Neck: long, lean, and blending smoothly into shoulders, clean cut throat, dewlap, brisket are desirable
Skin: thin, loose, and pliable
What is Body Capacity?
Barrel: long, deep, and wide. Depth and spring of rib increases toward the rear with deep flank
Chest: deep and wide floor with well sprung fore ribs bleeding into the shoulders
What makes up feet and legs?
Rear view: straight, wide apart with feet squarely placed
Side View: moderate set (angle) to the hock
Hocks: cleanly molded, free from coarseness and puffiness with adequate flexibility
Pasterns: short and strong with some flexibility
What makes up udder in judging?
Udder Depth: moderate depth relative to the hock
Teat Placement: squarely place under each quarter
Rear Udder: wide and high, firmly attached with uniform width from top to bottom
Udder cleft: evidence of strong suspensory ligament
Udder composition: 60% back / 40% front
Calf Hutches
- calves are tethered to individual hutches 1 to 3 days of age
- hutches prevent calf to calf contact and reduce diseases spread
- bedded with straw in winter
- kept in hutches until they eat 4 lbs of grain a day
What is the feed like?
- milking herd fed a total mixed ration (TMR 2x daily)
- cows can’t separate ingredients so it is balance
- least cost formula
- ingredients include: corn silage, whole cottonseed, cottonseed meal, wet brewers grain, grain concentrates and fat(energy booster)
What are the forage concentration ratios?
- 60:40
- 50:50
- not beyond 40:60
Freestall Barn
- individual barn bedded with sand
- allow for individual cow comfort
- prevent from udders being stepped on
- cool, shady place with ventilation
Feed Lane
- allow for palpation and bST injections
- provider place for total mixed ration
- scraped at least once a day to allow fresh feed
Milk Procedure
- Washed automatically in wash rack
- Pre dip butter w iodine
- Wipe dry
- Test strip 2-3 squirts
- Milker will detach after 1/2 pound/minute
- Milk out”
- Polymer barrier
- Exit parlor back to designated lot
Mechanics of Milking Machine
- milk comes through vacuum
- pulsation on the teats
Herringbone Parlor
- 45 degree angle
- longer pit, more time loading and more distance to walk
Parallel Parlor
- 90 degree
- milkers walk less than
Lagoon
Settling Basins
