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108 Lab > Week 3 Dairy Cattle > Flashcards

Week 3 Dairy Cattle Flashcards

1
Q

What is A.I.?

A

Artificial insemination

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2
Q

Breeding

A
  • mating cow with bull or insemination
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3
Q

Colostrum

A

The first milk produced after parturition, very rich antibodies

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4
Q

Drying off

A

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

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5
Q

Estrus (heat)

A

Period of time in which cow is receptive to the bull

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6
Q

Freshen

A

Calving and starting milk production

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7
Q

Gestation

A

Time from conception to calving or freshening (time of fetal development)

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8
Q

Lactation

A

Process of milk production

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9
Q

Negative energy balance

A

Period of time that a cow is expending more energy producing milk than the energy provided by her feed intake

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10
Q

Peak of lactation

A

Period of time a cow produces the greatest quantity of milk (40-80 days post partum)

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11
Q

Why is AI used?

A

1.dairy bulls are aggressive
2. Expedite genetic program
3. Increased management required for dairying, easy to implement

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12
Q

How much is a gallon of milk?

A

8.6 lbs

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13
Q

What is the DHIA

A
  • started in 1926
  • most extensive record system
  • evaluates milk yield, fat yield, income over feed cost, reproductive information, herd summary
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14
Q

Bovine Somatotropin (BST)

A
  • growth hormone, administered to increase milk yield
  • increase yield ranges from 6.8 lbs to 19.6 lbs
  • increase milk production
  • increased persistency
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15
Q

Birth to weaning

A
  • calves taken a few hours after calving and fed colostrum
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16
Q

Weaning

A
  • ear tagging, dehorning, and shots administering
17
Q

What are the diseases in bovine?

A
  1. Mastitis
  2. Ketosis
  3. Milk Fever
  4. Calf Scours
  5. Ammonia
18
Q

Mastitis

A
  • inflammation of the udder
  • caused by bacteria infection
  • number one money loser
19
Q

Ketosis

A
  • 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
20
Q

Milk Fever

A
  • 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
21
Q

Calf Scours

A
  • 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
22
Q

Pneumonia

A
  • respiratory disease that occurs when other diseases, parasites, poor nutrition,or severe weather stresses the calf
  • antibiotics can be effective if detected early
23
Q

What are the five major traits used for judging?

A
  1. Frame 15%
  2. Dairy Character 20%
  3. Body Capacity 10%
  4. Feet and Legs 15%
  5. Udder 40%
24
Q

What is frame?

A

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

25
Q

What is Dairy Character?

A

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

26
Q

What is Body Capacity?

A

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

27
Q

What makes up feet and legs?

A

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

28
Q

What makes up udder in judging?

A

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

29
Q

Calf Hutches

A
  • 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
30
Q

What is the feed like?

A
  • 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)
31
Q

What are the forage concentration ratios?

A
  • 60:40
  • 50:50
  • not beyond 40:60
32
Q

Freestall Barn

A
  • individual barn bedded with sand
  • allow for individual cow comfort
  • prevent from udders being stepped on
  • cool, shady place with ventilation
33
Q

Feed Lane

A
  • allow for palpation and bST injections
  • provider place for total mixed ration
  • scraped at least once a day to allow fresh feed
34
Q

Milk Procedure

A
  1. Washed automatically in wash rack
  2. Pre dip butter w iodine
  3. Wipe dry
  4. Test strip 2-3 squirts
  5. Milker will detach after 1/2 pound/minute
  6. Milk out”
  7. Polymer barrier
  8. Exit parlor back to designated lot
35
Q

Mechanics of Milking Machine

A
  • milk comes through vacuum
  • pulsation on the teats
36
Q

Herringbone Parlor

A
  • 45 degree angle
  • longer pit, more time loading and more distance to walk
37
Q

Parallel Parlor

A
  • 90 degree
  • milkers walk less than
38
Q

Lagoon

A

Settling Basins

108 Lab (12 decks)

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