Unit 10: Dairy
Download
Report
Transcript Unit 10: Dairy
Unit 10: Dairy
Chapters 27 & 28 & 5
Unit 10: Dairy
Unit 10 objectives:
– Understanding of various breeds of dairy
cattle
– Genetic progress and selection
– Knowledge of nutritional concerns
– Understanding of operations, facilities,
and waste management
– Disease pressures
Unit 10: Dairy
Breed
Aryshire
Brown Swiss
Guernsey
Holstein
Jersey
Milking Shorthorn
Red & White
Norwegian red
Montebeliarde
Milk
15814
17732
14675
21614
15540
16454
20011
13059
NA
Fat
Protein
3.89
3.16
4.06
3.36
4.53
3.37
3.66
3.05
4.61
3.59
3.62
3.11
3.7
3.02
NA
NA
NA
NA
Unit 10: Dairy
Dairy Type
– Used to evaluate dairy cattle
Stature, angularity, long/lean neck, etc.
– Good dairy type often leads to good milk
production
But, not always
– Dairy Cow Unified Scorecard & Linear
Classification Scoring System
Evaluates cows on basis of type
Aids in selection of superior individuals
Unit 10: Dairy
Cows/bulls are rated in each of the following
categories
–
–
–
–
General appearance
Dairy character
Body capacity
Mammary system
Final score is added up
–
–
–
–
–
–
Excellent (EX): 90-100
Very Good (VG): 85-89
Good Plus (G+): 80-84
Good (G): 75-79
Fair (F): 65-74
Poor (P): 50-64
Unit 10: Dairy
Classification score can be used in calculating
the Predicted Transmitting Ability for Type
(PTAT)
– Aids in the selection process
– Can be a sales tool
Improving Milk Production
– Milk production has changed greatly
through time
1940 23.7m cows avg. 4622lbs./c/yr
2001 9.1m cows avg. 18139lbs./c/yr
Unit 10: Dairy
Selection of Dairy Cows
– Avg. productive life is short (3-4 yrs.)
Many culled due to:
–
–
–
–
–
Reproductive failure
Low milk yield
Udder breakdown
Poor feet/legs
Mastitis
– Heifers should be chosen from families
that are superior in these categories
Unit 10: Dairy
– Records are essential
National Cooperative Dairy Herd Improvement
Program
– Industry-wide production-testing and recordkeeping program
– Aka DHI
– Facilitates the creation of a national production
database
Unit 10: Dairy
– Options for DHI
Supervised test-technician weighs and samples
milk for all cows in a 24 hr. period
Partially supervised-samples are taken
alternately a.m. or p.m. by a technician and
another person
Owner sampler-production data recorded by
someone other than a technician
Supervised electronic test-data collected
electronically and certified by a technician
Unit 10: Dairy
DHI records are standardized to lactation
length, 2x milking, and mature age
– 305 ME
– Increases accuracy of comparison
Breeding Dairy Cattle
– Extremely important
– May be the most challenging aspect of
managing dairy operations
Unit 10: Dairy
– Visual detection of estrus
Restlessness
Enlarged vulva
Drop in milk production (temporary)
Permit other cows to mount
– Majority of cattle are bred AI
High quality semen $25-150/unit
Lower quality semen $5-20/unit
Unit 10: Dairy
– Natural service has mostly been
unpopular for 3 reasons:
Genetic superiority of AI bulls
Availability of superior semen through AI
Safety
– Heritabilities for traits are widely varied,
but highly accurate
Unit 10: Dairy
– Low her. (5-10%)
Ketosis, mastitis, cystic ovaries, milk fever
– Medium her. (25-30%)
Yearly milk, protein, solids-not-fat, fat yield
– Highly her. (>30%)
% fat, % prot., solids-not-fat
Unit 10: Dairy
– Inherited abnormalities
Short bones, rectal-vaginal constriction,
dumps, fused teats, flexed pasterns (feet turn
back), hairlessness, syndactylism (one toe)
– Very rare
– Often result in death
– Genetic advancement has been so rapid
because of the high use of AI
Superior sires may have >100,000 daughters
Data on each sire tends to be quite accurate
Unit 10: Dairy
– Crossbreeding is not common due to no
improvement in milk production
Has been some crossbreeding to improve
components
Ex. No crossbreeding program can equal the
Holstein in milk production
– Sire genetic evaluations are based on
data of sire’s daughter compared w/
contemporary herdmates
Unit 10: Dairy
– PTA
Measured based on superiority/inferiority of
his daughters
Sire Selection
– Best Linear Unbiased Prediction (BLUP)
Method used to calculate PTA
Can compare bulls between herds, bulls
within herds, and bulls with offspring in many
herds
Unit 10: Dairy
– PTA’s calculated for:
Milk
Protein
Fat
Type
Dollars returned
– Net Merit
Can give an economic value to an individual
Unit 10: Dairy
– TPI (Type Production Index)
Can give one value combining PTA’s of milk,
type, udder composite, and fat
Helpful in predicting offspring
Good sales tool
Unit 10: Dairy
Dairy farm demographics
– Avg. size 100 milking cows, 30 dry cows,
100 heifers
– Farm 200-300 ac. Raising most of own
forage
– Market milk through cooperative
– Sell ~2.2m lbs. milk annually
Worth ~$230,000
Avg. capital investment ~$500,000
Unit 10: Dairy
Nutrition of Lactating Cows
– Average 305d lactation production 16,870
– Many herds avg. >25,000/c/yr
– Top producing cows >40,000 lbs/c/yr
– Some may avg. >150 lbs./d
>5 lbs. milk fat
>4.5 lbs. protein
Unit 10: Dairy
– World Record Lactation?
Lucy LaFoster Dairy Cleveland, NC
365d
75,275lbs.
– Great need for energy and total lbs. of
feed
Ex. Cow producing 40lbs. Milk, 1400 lbs. BW
needs 1.25x more energy for lactation than
maintenance
Unit 10: Dairy
– Dairy cow lactation curves
– Early stages of lactation
DMI and energy intake lag behind milk prod.
BW is lost
Negative energy balance
– Mid lactation
DMI finally catches up to milk prod. needs
BW begins to climb
Reproductive performance is much better
Unit 10: Dairy
– Late Lactation
DMI stays adequate for daily milk prod.
Cows gain BW
Should be preg.
– Body Condition Scoring
1-5 scale
Much like the beef scale
Critical gauge for cow health and nutritional
needs
Unit 10: Dairy
– Elements of a successful dairy nutrition
program
Water
High quality feedstuffs
Adequate length of fiber
Optimal level of grain supplement
Monitor cud chewing
Sufficient bunk space
Consistent, high DMI
Unit 10: Dairy
Feed available 24 hrs./d
– Especially after milking
No free-choice ration components
– This can vary
Concentrate on cow comfort
Minimize variation in feedstuffs
Manage health problems
Unit 10: Dairy
– Ideal day in the life of a cow
50% lying down
21% eating
13% milking
4% drinking
6% each social and lockups?
– What should rations be based on?
High-quality forages are cheapest, most
effective source of nutrients
Unit 10: Dairy
– TMR
Total mixed ration
All feed components are mixed into one
presentation
– Rations should closely reflect stage of
lactation
Number of rations on a farm
– Depends on size
Must match the number of effective rations to
what is most economical and efficient
Unit 10: Dairy
Lets look at a 500 cow dairy
– What types of rations would we need?
– What types of rations would match cow needs?
– Ration components
Forages must be tested regularly
Supplements should be formulated to match
production goals based on forage quality
– Energy
– Protein
– Min/vit
Unit 10: Dairy
– Feed cost typically is ~50% of farm
expenses
Adjusting for Heat Stress
– May decrease milk prod. 8-10lbs./c/d
– Stress begins at 77F
– Symptoms of heat stress
Temp >102.5
Unit 10: Dairy
Excessive panting
– What else do they lose?
Decreased DMI
– As much as 15%
Decreased pregnancy rate
– Can be 20%
Unit 10: Dairy
Nutrition of Dry Cows
– Feeding and management heavily
influences production in next lactation
– Drying a cow off
Stop milking
Treat for mastitis
– Dry period is 45-60d
Much research is being focused on this area
Unit 10: Dairy
– Must be separated from milking herd
Nutritional differences
Not milking
Cow comfort
– Close-up dry cows
Last 14-21d of dry period
Separate if possible
Closely monitor feed intake
Can greatly reduce health problems at calving
Unit 10: Dairy
Nutrition of Replacement Heifers
– Most can do well on high forage and 2-3
lbs. grain
– Heifers should be large enough to breed
at 15 mos.
800 lbs.
Weight is more critical than age
Heavier heifers will milk more first lactation
Why?
Unit 10: Dairy
– Recent studies on accelerated heifer
growth
Reaching breeding wt. at 12-13 mos.
What is the economic gain?
Calving Operations
– Must be clean and well-bedded
– Assistance necessary if cow has not
calved after 4-6 hrs. of labor
Unit 10: Dairy
– Dip navel in iodine
– Colostrum feeding
Antibodies for disease resistance
Should be fed within the first hour
2nd feeding within ~6 hrs.
Gut closure
– Nursing is not permitted usually
Remove asap
Unit 10: Dairy
– First 4-8 wks.
Milk replacer
– Why not whole milk?
Water
Dry feed
Separate from other calves
Wean as soon as they are eating ~3 lbs./d for
3d
Unit 10: Dairy
Milking and Housing Facilities
– Free stalls
– Tie/Stanchion stalls
– Loose housing
– Pasture
– Which is the most efficient?
– Which is the most comfortable?
– Which is the most popular?
Unit 10: Dairy
– Milking Center/parlor
– Manure must be done at least daily,
usually 2-3x
Unless on bedded pack
Waste Management
– Many local, state, and federal regulations
– Must now have a nutrient management
plan
Certified Livestock Manager
Unit 10: Dairy
– SC study
>75% of dairies overfeeding P
– New NRC has decreased the
recommended P feeding rate
– Nutrient Management Plan
Site information
– Name, contact info., emergency info.
Production data
– No. animals, amount of waste
Unit 10: Dairy
Permit information
Manure application records
– Date, amount, no. acres, method, applicator, wind
speed/direction, temp, soil conditions, sky
conditions
Test results
– Soil tests
– Nutrient tests
Dead stock disposal plan
Unit 10: Dairy
Milking Operations
– Concrete platform raised ~30”
– Speeds milking, reduces labor, easier to
operate
– Milking procedure
Clean
Forestrip
Attach unit within 1 min.
Unit 10: Dairy
Dip in iodine solution
Manual removal of unit, or by automatic
takeoff
– Automatic takeoffs are stimulated due to milk flow
rate
– Prolonged exposure to vacuum will damage the
teat end
– Equipment must be sanitary
High milk quality
Prevent disease problems
Unit 10: Dairy
– Regular milking schedule
2X
3X
4X
combinations
Unit 10: Dairy
Controlling diseases
– Similar diseases in dairy and beef cattle
– More stringent specifications for milk
though
– Bang’s Disease (Brucellosis)
Reduces fertility
Transmitted sexually, so risk is not high
anymore
Unit 10: Dairy
– Mastitis
Inflammation of the mammary gland
Costs the dairy industry >$1.5b/yr.
– ~$200/cow/yr.
Can be hard to detect early
– Somatic Cell Count
– CMT
Clinical mastitis is easily detected
– White chunks
– Watery/bloody milk
Unit 10: Dairy
Under can be swollen, red, and hard
Cow may be febrile
Two types of mastitis
– Contagious
Can be passed from cow to cow
Organisms must live in milk
Prevention by clean milking systems, clean
hands, gloves, proper milking procedure
Not easily eradicated
– Environmental
Organisms are picked up from the environment
Caused by unsanitary conditions
Readily responds to treatment
Unit 10: Dairy
Cows w/ mastitis have a high cull rate
– 10 more days to first service, .5 more
services/conception, 25 more days open
Various treatment options
Milk must be withheld according to label
Costs and Returns
– Large farms not necessarily better
Economics of scale don’t always work out
Unit 10: Dairy
– Performance should be compared against
industry benchmarks
4.5 turns/hr in the milking parlor
Labor cost/cwt milk
DIM
Heat detection rate
SCC
Etc.
Unit 10: Dairy
Milk production
– Dairy cows produce >90% of world’s milk
supply
Goats, buffalo, sheep, yaks, camel
– U.S. by far the leading producer
– One cow at an avg. of 18,000 lbs. can
provide enough milk for 40 people for a
year
If you include the amount of milk used for
other products
Unit 10: Dairy
Milk Composition
– 88% water
– 8.6% Solids-not-fat
Protein, lactose, minerals
– 3-4% milk fat
– Milk not legally salable until the 11th
milking
Also need to test for antibiotics
Unit 10: Dairy
– Milk is very dense in nutrients, while not
being extremely high in calories
– Milk fat
Taste component of milk
Cheese yield
– Carbohydrates
Lactose (~4.8%)
>1/2 of SNF
Unit 10: Dairy
– Proteins
~3.3% protein
38% of SNF
Casein and Whey are the two main milk
proteins
– Vitamins
A, B, C, and D are available in milk
– Minerals
Good sources of Ca, P, and Zn
Unit 10: Dairy
Milk Products in the U.S.
– Fluid milk
>92% of milk sold is Grade A milk
Homogenized to prevent separation of milk
fat
<4% milk fat
Pasteurization kills disease-causing pathogens
– Cream
>18% milk fat
Coffee creamer, whipping cream
Unit 10: Dairy
– Butter
>80% milk fat
Is one of the oldest forms of preserving milk
– Cheese
>400 different kinds of cheese
Soft, semisoft, hard, very hard
– Based on moisture content
– Cottage cheese (80%) to Romano (32%)
Made by coagulation and curdling
Unit 10: Dairy
100 lbs. milk will produce 8-16 lbs. of cheese
– Ice Cream
Many different forms
Ice cream, custard, French ice cream, Ice
milk, frozen yogurt, sherbet
–
–
–
–
Custards have egg yolks >1.4% by wt. added
Ice milk-less fat, more sugar (soft serves)
Yogurt-less fat, less sugar, more acid
Sherbet-low in milk fat and solids, higher sugar
Unit 10: Dairy
– Eggnog
Contains egg yolks, egg whites
>6% milk fat, 8.25% SNF