Transcript Unit 10: Dairy

Unit 10: Dairy
Chapters 27 & 28 & 5
Unit 10: Dairy
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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
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Dairy Type
– Used to evaluate dairy cattle
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Stature, angularity, long/lean neck, etc.
– Good dairy type often leads to good milk
production
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But, not always
– Dairy Cow Unified Scorecard & Linear
Classification Scoring System
Evaluates cows on basis of type
 Aids in selection of superior individuals
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Unit 10: Dairy
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Cows/bulls are rated in each of the following
categories
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General appearance
Dairy character
Body capacity
Mammary system
Final score is added up
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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
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Classification score can be used in calculating
the Predicted Transmitting Ability for Type
(PTAT)
– Aids in the selection process
– Can be a sales tool
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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
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Unit 10: Dairy
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Selection of Dairy Cows
– Avg. productive life is short (3-4 yrs.)
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Many culled due to:
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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
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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
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DHI records are standardized to lactation
length, 2x milking, and mature age
– 305 ME
– Increases accuracy of comparison
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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
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– Majority of cattle are bred AI
High quality semen $25-150/unit
 Lower quality semen $5-20/unit
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Unit 10: Dairy
– Natural service has mostly been
unpopular for 3 reasons:
Genetic superiority of AI bulls
 Availability of superior semen through AI
 Safety
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– Heritabilities for traits are widely varied,
but highly accurate
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– Low her. (5-10%)
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Ketosis, mastitis, cystic ovaries, milk fever
– Medium her. (25-30%)
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Yearly milk, protein, solids-not-fat, fat yield
– Highly her. (>30%)
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% fat, % prot., solids-not-fat
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– Inherited abnormalities
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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
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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
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– Sire genetic evaluations are based on
data of sire’s daughter compared w/
contemporary herdmates
Unit 10: Dairy
– PTA
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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
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Unit 10: Dairy
– PTA’s calculated for:
Milk
 Protein
 Fat
 Type
 Dollars returned
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– Net Merit
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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
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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
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Unit 10: Dairy
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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
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Unit 10: Dairy
– World Record Lactation?
Lucy LaFoster Dairy Cleveland, NC
 365d
 75,275lbs.
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– Great need for energy and total lbs. of
feed
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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
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– Mid lactation
DMI finally catches up to milk prod. needs
 BW begins to climb
 Reproductive performance is much better
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Unit 10: Dairy
– Late Lactation
DMI stays adequate for daily milk prod.
 Cows gain BW
 Should be preg.
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– Body Condition Scoring
1-5 scale
 Much like the beef scale
 Critical gauge for cow health and nutritional
needs
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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
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Unit 10: Dairy
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Feed available 24 hrs./d
– Especially after milking
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No free-choice ration components
– This can vary
Concentrate on cow comfort
 Minimize variation in feedstuffs
 Manage health problems
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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?
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– What should rations be based on?
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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
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– Rations should closely reflect stage of
lactation
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Number of rations on a farm
– Depends on size
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Must match the number of effective rations to
what is most economical and efficient
Unit 10: Dairy
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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
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– Energy
– Protein
– Min/vit
Unit 10: Dairy
– Feed cost typically is ~50% of farm
expenses
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Adjusting for Heat Stress
– May decrease milk prod. 8-10lbs./c/d
– Stress begins at 77F
– Symptoms of heat stress
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Temp >102.5
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Excessive panting
– What else do they lose?
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Decreased DMI
– As much as 15%
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Decreased pregnancy rate
– Can be 20%
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Nutrition of Dry Cows
– Feeding and management heavily
influences production in next lactation
– Drying a cow off
Stop milking
 Treat for mastitis
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– Dry period is 45-60d
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Much research is being focused on this area
Unit 10: Dairy
– Must be separated from milking herd
Nutritional differences
 Not milking
 Cow comfort
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– Close-up dry cows
Last 14-21d of dry period
 Separate if possible
 Closely monitor feed intake
 Can greatly reduce health problems at calving
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Unit 10: Dairy
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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?
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Unit 10: Dairy
– Recent studies on accelerated heifer
growth
Reaching breeding wt. at 12-13 mos.
 What is the economic gain?
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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
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– Nursing is not permitted usually
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Remove asap
Unit 10: Dairy
– First 4-8 wks.
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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
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Unit 10: Dairy
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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
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Unless on bedded pack
Waste Management
– Many local, state, and federal regulations
– Must now have a nutrient management
plan
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Certified Livestock Manager
Unit 10: Dairy
– SC study
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>75% of dairies overfeeding P
– New NRC has decreased the
recommended P feeding rate
– Nutrient Management Plan
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Site information
– Name, contact info., emergency info.
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Production data
– No. animals, amount of waste
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Permit information
 Manure application records
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– Date, amount, no. acres, method, applicator, wind
speed/direction, temp, soil conditions, sky
conditions
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Test results
– Soil tests
– Nutrient tests
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Dead stock disposal plan
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Milking Operations
– Concrete platform raised ~30”
– Speeds milking, reduces labor, easier to
operate
– Milking procedure
Clean
 Forestrip
 Attach unit within 1 min.
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Unit 10: Dairy
Dip in iodine solution
 Manual removal of unit, or by automatic
takeoff
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– 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
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– Regular milking schedule
2X
 3X
 4X
 combinations
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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
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Unit 10: Dairy
– Mastitis
Inflammation of the mammary gland
 Costs the dairy industry >$1.5b/yr.
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– ~$200/cow/yr.
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Can be hard to detect early
– Somatic Cell Count
– CMT
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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
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– 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
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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
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Costs and Returns
– Large farms not necessarily better
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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.
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Unit 10: Dairy
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Milk production
– Dairy cows produce >90% of world’s milk
supply
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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
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If you include the amount of milk used for
other products
Unit 10: Dairy
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Milk Composition
– 88% water
– 8.6% Solids-not-fat
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Protein, lactose, minerals
– 3-4% milk fat
– Milk not legally salable until the 11th
milking
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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
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– Carbohydrates
Lactose (~4.8%)
 >1/2 of SNF
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Unit 10: Dairy
– Proteins
~3.3% protein
 38% of SNF
 Casein and Whey are the two main milk
proteins
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– Vitamins
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A, B, C, and D are available in milk
– Minerals
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Good sources of Ca, P, and Zn
Unit 10: Dairy
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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
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– Cream
>18% milk fat
 Coffee creamer, whipping cream
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– Butter
>80% milk fat
 Is one of the oldest forms of preserving milk
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– Cheese
>400 different kinds of cheese
 Soft, semisoft, hard, very hard
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– Based on moisture content
– Cottage cheese (80%) to Romano (32%)
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Made by coagulation and curdling
Unit 10: Dairy
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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
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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
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