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Dairy production > Week 5 - 08/10/2024 > Flashcards

Week 5 - 08/10/2024 Flashcards

1
Q

outline the factors of a low input dairy system

A
  • Max utilisation of least cost feed
    o Grass
  • Competitive resilience
    o As costs increase due to inflation how do are you resilient if milk price drops.
  • But may be suboptimal in periods of higher milk prices
  • Farm expansion reliant on high animal numbers
    o More cows and more land
    o Farms that have grown a lot are based on low input
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2
Q

outline the factors of a high input dairy system

A
  • TMR, confinement
  • High output
    o Labour costs
  • Scalable
  • Reliance on purchased feed
    o Grow good silage
  • Risky (ability to cope with volatility)?
  • Complexity
    o Could be many different diets
     Fresh cows
     Stale cows
     Diets for younger animals
    o Work life balance not even
    o Need to have good workers
  • Cost control issues
    o If multiple diets, straights - they are more complex
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3
Q

outline the factors of a “middle ground” dairy system

A
  • High solids per cow and per ha
  • Maintain grass focus
  • Moderate use of purchased feed
  • Fertility and output goals
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4
Q

features of a low input system

A
  • Matching stocking rate to grass growth rates
  • Max utilisation of least cost feed
  • Competitive resilience
  • May be suboptimal in times of higher milk price
  • Farm expansion reliant of high animal numbers
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5
Q

if you have a 600 kg cow how much T of DM should it be consuming

A

6T

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6
Q

if you are growing 12T of grass, what % of grass should they be utilising

A

85%

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7
Q

Features of TMR/high input system

A
  • TMR, confinement
  • High output
  • Scalable
  • Reliance on purchased feed
  • Risky (ability to cope with volatility)?
  • Complexity
  • Cost control issues – low margin high volume
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8
Q

what does TMR stand for

A

total mixed ration

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9
Q

northern ireland systems comparison data

A

2015 Ferris Three year comparison

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10
Q

a confined system type

A

calving Oct-Apr,
total Confinement calving to 180days
35% forage and 65% concentrate,
then 40% concentrate 60% forage

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11
Q

Conventional system types

A
  • Autumn calving Oct-Apr, - - Confined calving until turnout,
  • then rotational grazing with 5kg feed per cow per day
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12
Q

spring calving system

A

Holstein Friesian confined until turnout
OR
Jersey cross confined until turnout

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13
Q

feed budget NI dairy system Research (Ferris et al 2015)
DM intake (T/COW/LACTATION)
- Confinement

A

concentrates: 3.08
grass silage: 2.53
maize silage: 0.67

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14
Q

feed budget NI dairy system Research (Ferris et al 2015)
DM intake (T/COW/LACTATION)
- Conventional

A

concentrates: 2.18
grass silage: 1.16
maize silage: 0.4
grazed grass: 2.04

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15
Q

feed budget NI dairy system Research (Ferris et al 2015)
DM intake (T/COW/LACTATION)
- spring calving

A

Holstein
concentrates: 0.74
grass silage: 1.05
grazed grass: 2.79

Jersey
concentrates: 0.74
grass silage: 1.07
grazed grass: 2.69

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16
Q

what is Teagasc 2027 sectoral roadmap do

A

measures efficiencies

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17
Q

e-Profit Monitor (3)

A
  1. Physical performance measures
  2. Financials – variable and fixed costs
  3. Compare spring vs winter (milk output, number of farms, drives of cost/profit between the two systems)
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18
Q

what are the measures of profitability (3)

A

Net margin/cow
Net margin/litre
Net margin/ha

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19
Q

what is the profitability per ha - Teagasc

A

o 2,500 euro per ha - Teagasc

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20
Q

what does net margin represent

A

a residual to provide return to the factors of production
i.e labour, capital, invested and land

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21
Q

how much does own labour costs average

A

6 c/litre

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22
Q

what are not included as costs

A

provision for taxation and capital repayments are not included as costs

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23
Q

is the profit monito representative of the national average?
who does it represent

A

-no
- it represents the most cost and profit focused farmers

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24
Q

compared to spring milk producers, how much more tonnes of grass was utilised by the top 25% in the grass utilisation and profit

A

2.3 tonnes more grass per hectare

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25
Q

overall, farm net profit was £*** higher per hectare on the top grass use farms

A

£616

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26
Q

Gross output of the top quartile was £**/ha greater than the average spring milk producer spring milk producer as a result

A

£1266/ha

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27
Q

overall net profit was £* higher per cow and £* hectare (64% higher) than the average spring milk producer who completed the profit monitor

A

£300
£992

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28
Q

overall net profit was £* higher per cow and £* hectare (57% higher) than the average winter milk producer who completed the profit monitor

A

£306
£981

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29
Q

regional analysis - spring milk dairy farm 2017

what country has the highest gross output per hectare

A

cork
- £5460 per hectare

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30
Q

regional analysis - spring milk dairy farm 2017
what country had the lowest variable yield costs per hectare

A

north west
- £ 1378

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31
Q

regional analysis - spring milk dairy farm 2017

what did the average spring milk producer generate a net profit of per hectare

A

the average spring milk producer generate a net profit of 2,189 per hectare with cork region generating a £336 higher net profit per hectare

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32
Q

what was the average milk c/litre in 2024

A

40 c/litre

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33
Q

teagasc national farm survey 2023

what sector had the highest average farm income
and which had the lowest

A

dairy - £49,400
cattle rearing - 7,400

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34
Q

teagasc national farm survey 2023

% change in FFI 2023 vs 2022

A

dairy - 69%
sheep- 22%
cattle rearing - 15%
tillage - 71%
cattle other - 19%

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35
Q

teagasc national farm survey 2023

farm viability 2023

A

sustainable - 41%
vulnerable - 31%
viable - 26%

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36
Q

when is the final Teagasc national farm survey issues

A

july 2024

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37
Q

what does the teagasc national farm survey 2023 show
what was the average FFI in £
did it increase or decrease since 2022

A

its the average FFI across all systems
£19925 in 2023
57% decrease on 2022

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38
Q

why was there a drop in the average FFI

A

due to the sharp reduction in Dairy and Tillage farm incomes

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39
Q

what was the average
1. milk produced in 2023
2. milk sold in 2023

A
  1. 12,000 litres
  2. 11,500 litres
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40
Q

what was the average dairy stocking rate in2023

A

2.15

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41
Q

the digestive tract of a cow (8)

A
  1. mouth
  2. oesophagus
  3. rumen
  4. reticulum
  5. omasum
  6. abomasum
  7. small intestine
  8. large intestine
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42
Q

know diagram of digestive tract - slide 42

A
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43
Q

how much digestive material can the rumen contain

A

100-120 kg

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44
Q

where is the rumen located in the cow

A

left hand side of the cow

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45
Q

what is the ph of the rumen

A

5.5-6.5
optimum is 6.2
5.5 rumen is acidic (lead to acidosis)

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46
Q

what temperature is the rumen

A

38-42 degrees Celsius

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47
Q

what is the rumen made up of

A

Strong muscular pillars that partially divide it into several sacs

Tongue-like projections called papillae – underlain by an extensive capillary system

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48
Q

what does the rumen act as

A

a large fermentation vat

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49
Q

what does a vat conatin

A

milli0ons of bacteria, fungi and protozoa

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50
Q

what does the rumen of all ruminants do

A

extract and absorb nutrients from fibrous plant material

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51
Q

what are by- products of digestion (2)

A

VFA’s - acetic, propionic and butyric acids
gases: carbon dioxide and methane

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52
Q

what % of total energy and protein does the rumen supply

A

60-80%

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53
Q

what is the retention time for fibre particles and why?

A

Fibre particles remain in the rumen from 20 to 48 hours because bacterial fermentation of fibre is a slow process

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54
Q

do particles such as starch stay in the rumen for a longer or shorter period of time?
why?

A

shorter
- particles can be digested faster

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55
Q

what do papillae do?

A

absorb nutrient and increase the absorbing capacity

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56
Q

what is the function of the rumen

A

maintain stable ph

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57
Q

what does the reticulum act as

A

a filter- particles that leave the rumen are sorted

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58
Q

what is the surface of the reticulum like

A

honeycomb surface

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59
Q

what size particles can move onto the third chamber

A

particles that are small is size (< 1-2 mm) and dense (> 1.2 g/ml)

60
Q

what happens in the reticulum

A

cud is rechewed and returned

61
Q

definition of cud

A

cud - mass of regurgitated ingesta: bolus

62
Q

def of ruminat5ion

A

the regurgitation of rechewing and reswallowing of ingested food

63
Q

process of rumination (4)

A
  1. regurgitate bolus from rumen
  2. rechew and reinsalivate
  3. reswallow
  4. repeat with another bolus
64
Q

the appearance of the omasum

A

A spherical-shaped organ containing various-sized leaves

65
Q

what do the leaves in the omasum prevent

A

The leaves prevent large particles from leaving the rumen and entering the abomasum

66
Q

what are the roles of the layers of tissue in the omasum

A

Lots of layers of tissue which absorb some of the fluid and act as filters so that the food can go on to the final stage of digestion in the abomasum

67
Q

what is the capacity of the omasum

A

10 litres

68
Q

what is the ph of the omasum

A

6.5

69
Q

what is the abomasum also known as

A

true stomach or glandular stomach

70
Q

what does the abomasum act like

A

It acts like a regular stomach where acid is secreted and many digestive enzymes

71
Q

what is th eph of the abomasum

A

2 - acidic

72
Q

what size is the small intestine

A

130 foot long, 2 inch wide tube

73
Q

what does the ph in the SI increase to

A

2.5 to between 7-8

74
Q

what happens in the SI

A

Feed mixes with secretions from the pancreas and liver – pH increased from 2.5 to between 7 and 8 – necessary for enzymes to work

75
Q

what sort of digestion occurs in the SI

A

Enzymatic digestion

76
Q

what increases the surface area for absorption

A

villi

77
Q

what doe muscular contractions do?

A

mix the digesta and move it to large intestine

78
Q

what is the large intestine made up of

A

caecum, colon, rectum

79
Q

functions of the LI (3)

A
  1. Absorb water
  2. Microbial activity
  3. Waste storage
80
Q

what is the primary purpose of the LI

A

to absorb water from the digesta

81
Q

what works at digesting feed that escaped earlier
what % does this contribute to

A

hind gut bacteria
- 15%

82
Q

what % of dry weight of faeces can be of microbial origin

A

50%

83
Q

digestive enzymes : saliva (3)

A
  1. no enzymes
  2. important as a lubricant and a source of buffers
  3. a 600kg cow on a forage diet – 170 litres
84
Q

digestive enzymes : rumen(2)

A
  • no enzymes
  • bacteria, fungi and protozoa
85
Q

digestive enzymes : abomasum wall (2)

A
  • hydrochloric acid
  • pepsinogen (pepsin once activated)
86
Q

digestive enzymes : small intestine

A
  • liver – bile – emulsifies fat
  • pancreas – lipases and proteases
87
Q

is a calf born with a developed stomach

A

no it is undeveloped

88
Q

what is a calf stomach made up of

A

70% abomasum
30% rumen

89
Q

are there microbes present in the rumen

A

no microbes

90
Q

what happens as the calf grows

A

calf grows the rumen grows in size and also the microbes become fully functional

91
Q

what is the reticular/ esophageal groove

A

a fold of muscle in the undeveloped rumen wall

92
Q

what causes the reflex closure of the ‘Reticular Groove

A

suckling action

93
Q

what does the reticular groove allow?

A

Milk, colostrum or milk replacer bypasses reticulo-rumen and enters abomasum directly for digestion

94
Q

what is the formation of the reticular groove controlled by

A

neural stimulation from suckling (bottle or bucket) and milk proteins

95
Q

what is the caasein of milk clotted by

A

Casein of milk clotted by action of rennin and acidity in the abomasum

96
Q

what is papillae development stimulated by

A

the end products of microbial fermentation
- specifically butyric acid
- to a lesser extent, propionic acid

97
Q

how long does it take for the calf ’s rumen begins to develop a population of microbes.

A

a few days after brith

98
Q

what does the environment, bedding and hair provide

A

provide microorganisms that inoculate the calf ’s rumen

99
Q

Fermentation of Fiber =

A

higher acetic acid

100
Q

Fermentation of Starch =

A

higher propionic and butyric**

101
Q

what is fresh water essential for

A

rumen microbes to grow properly and ferment feedstuffs

102
Q

how long does it take for a rumen to fully develop

A

8 weeks

103
Q

% of Total Stomach Capacity - rumen

A

newborn: 25%
3-4 month 65%
mature: 80%

104
Q

% of total stomach capacity: reticulum

A

newborn: 5%
3-4 month 5%
mature: 5%

105
Q

% of total stomach capacity- omasum

A

newborn: 10%
3-4 month10%
mature:7-8%

106
Q

% of total stomach capacity - abomasum

A

newborn: 60%
3-4 month: 20%
mature: 7-8%

107
Q

what do microbes require for optimum rumen function (4)

A

Symbiotic relationship*
Microbes require:
1. Feeds balanced for energy protein, fibre etc.
2. Environment free from oxygen,
3. pH > 6
4. Plentiful supply of water

108
Q

what does the rumen supply so microbes can grow and reproduce

A

a suitable environment with generous food supply

109
Q

The absence of ???????? in the rumen favours the growth of some particular species of bacteria

A

air (oxygen)

110
Q

what bacteria favour the absence of air/oxygen

A

Among them are those that can degrade plant cell walls (cellulose) into simple sugars (glucose)

111
Q

name the 3 main microflora that exist in a cows rumen

A

bacteria
protozoa
fungi

112
Q

what size is
bacteria
protozoa
fungi
archaea
viruses

A

bacteria - 10^10 to 10^11
protozoa - 10^5 to 10^6
fungi - 10^3 to 10^4
archaea - 10^ 8 to 10^9
viruses

113
Q

microbial population

A

a) free in rumen fluid;
b) those associated with feed particles and
c) those associated with the rumen wall

114
Q

what does the type of organism present depend on:

A

the type of feed being consumed and level of intake

115
Q

high forage =

A

high in cellulose and hemicellulose.

116
Q

high cereal =

A

high starch
- Organisms that digest starch will grow

117
Q

how much does cellulolytic bacteria activity account for

A

for the majority of fibre digestion in the rumen

118
Q

what does amylolytic bacteria digest

A

starch and sugars

119
Q

rumen bacteria classification

A

Fibre digesters
Starch and sugar digesters
Lactate using bacteria
Hydrogen-using bacteria

120
Q

how much does bacteria account for living organisms

A

Bacteria make up about half of the living organisms but do more than half of the rumen’s digestive work

121
Q

name the 4 rumen bacteria

A
  1. cellulolytic (fibre digesting bacteria)
  2. amylolytic (starch and sugar digesting bacteria)
  3. lactate using bacteria
  4. hydrogen using (or methane) bacteria
122
Q

cellulolytic - fibre digesting bacteria (dont need to know)

A
  • Fibre digesting bacteria produce Acetate
  • They are very sensitive to acid and fat
  • High levels of rumen available fat (generally over 5% of the diet) reduce the growth of the fibre-digesters
  • Growth Requirements: Cellulose, Hemicellulose, Pectin
123
Q

amylolytic - starch and sugar digesting bacteria
not important

A
  • Starch and sugar-digesters make up a significant part of the rumen’s bacterial population
  • high-producing dairy cows are fed diets containing approx. 23% starches and sugars
124
Q

lactate using bacteria
not important

A
  • Streptococcus bovis, produce a strong acid called lactic acid.
  • Megasphaera elsdenii and Selenomanas ruminantium uses lactic acid to grow.
  • This helps to clean up the rumen and raise rumen pH, aiding the growth of the acid-intolerant fibre-digesters
125
Q

Hydrogen using (or methane) bacteria
not important

A
  • Under normal rumen conditions, hydrogen (H2) does not accumulate in the rumen because it’s used by hydrogen-using bacteria
  • Growth Requirements: Carbon dioxide and hydrogen
  • Fermentation products: Methane
126
Q

how does methane bacteria commonly produce methane (equation)

A

4H2 + CO2 ——-> CH4 + 2H20

127
Q

What size are protozoa compared to bacteria

A

40 times the size

128
Q

what % of microbial mass in the rumen can be made up of protozoa

A

50%

129
Q

what are protozoa to the bacteria in the rumen

A

The protozoa are predators to the bacteria in the rumen - survive by digesting rumen bacteria

130
Q

what does protozoa produce

A

fermentation end-products similar those made by the bacteria, particularly acetate, butyrate and hydrogen

131
Q

where are protozoa found

A

fibre mat of the rumen

132
Q

what are most protozoa in the rumen

A

Most protozoa in the rumen are ciliates, with a few flagellate species

133
Q

where do rumen methane bacteria live

A

on the surface of rumen protozoa for immediate access to hydrogen

134
Q

where do fungi exist

A

in the rumen
- they attach to particles
- found in cows that are fed very poorly digestible sub- tropical forages

135
Q

what is commonly absorbed across the rumen wall as microbial fermentation occurs

A

As microbial fermentation occurs, VFA and ammonia etc are continually being absorbed across the rumen wall – maintains ideal environment

136
Q

what are included in dairy production to achieve high production levels

A

cereal grains
lush spring grass

137
Q

when are fibre- degrading bacteria inhibited

A

when the ph drops below 6.0

138
Q

what does excess rapidly fermented CHO on the rumen microbes and environment

A

acidosis

139
Q

in addition to cellulose fermentation, what does the functional rumen produce

A

large amount of bacterial protein that can be digested and absorbed by the ruminant

140
Q

what does the bacterial protein in the rumen contain and provide?

A

large amounts of essential amino acids and is an excellent source of protein for the cow

They provide the majority of the amino acids that the host animal requires for tissue maintenance, growth and production

141
Q

signs of poor rumen function (10)

A
  • Loose dung/diarrhoea
  • Gas bubbles in the dung (acidosis)
  • Reduced feed intake
  • Changes in milk composition
  • Weight loss
  • Lethargy
  • Rapid breathing
  • Poor rumination rates/cud rates
  • Undigested fibre/grains in the dung
  • Tail swishing in the absences of flies
142
Q

factors affecting rumen function (9)

A
  • Stress
    -Abrupt pen movements
    -Rapid diet transition
    -Rapid increase in feed intakes
    -Running out of feed
    -High starch and sugars
    -Low levels of fibre/NDF
    -Insufficient head feed space
    -Inconsistent feed mixing (TMR)
143
Q

in ruminants, what is dietary protein degraded into by the rumen microbes

A
  • amino acids
  • ammonia
144
Q

what do microorganism’s in the rumen use the ammonia as

A

a nitrogen source to synthesise cell protein

145
Q

what do cows convert microbial protein to

A

amino acids

Dairy production (2 decks)

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