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LSU ANSC2050 end
dairy cattle mgmt, shipping and processing
| Term | Definition |
|---|---|
| today's dairy industry includes: | ∙ dairy farmer who produces the milk ∙ processor providing the dairy products ∙ retailers bringing product to consumer ∙ these may be vertically integrated |
| dairying | ∙ the science and business of the production, processing, and marketing of milk and milk products |
| US dairy industry stats | ∙ 226 billion lbs. total milk produced ∙ 9.4 million head of dairy cattle ∙ ~27,932 dairy herds ∙ 337 cows/herd on average ∙ ~24,067 lbs milk/cow/year |
| Louisiana dairy industry stats | ∙ 112,000 lbs. total milk produced - 41st in the US ∙ 8,000 head of dairy cattle ∙ 70 dairy herds ∙ 133 cows/herd on average ∙ 13,400 lbs/cow/year - 47th in the US |
| top 5 states for dairy total production | 1. California 2. Wisconsin 3. Idaho 4. New York 5. Texas |
| factors influencing # of dairy cows | ∙ supply and demand: ∙ cows decrease when production/cow outpaces demand -> cull cows sold to beef sector ∙ cows increase when demand outpaces production/cow -> heifer growers supply replacement heifers |
| factors influencing production per cow | ∙ improved genetics ∙ better nutrition ∙ better herd health -> improvement in overall herd management |
| heifer | ∙ female cow that hasn't calved |
| bull | ∙ male |
| steer | ∙ castrated male |
| freemartin heifer | ∙ genetically altered female born with a male twin - usually sterile |
| cow | ∙ female that has calved |
| calf/bull calf | ∙ calf is young female and bull calf is young male |
| dry cow | ∙ non milking cow |
| lactation | ∙ 305 day period of production |
| fresh cow | ∙ cow that recently calved |
| silage | ∙ fermented forage crop that is stored in a silo |
| TMR | ∙ Total Mixed Ration |
| bulk tank | ∙ refrigerated storage tank for harvested milk |
| DIM | ∙ Days In Milk |
| dry period | ∙ period when cow is not lactating |
| mastitis | ∙ inflammation in the udder |
| SCC | ∙ Somatic Cell Count |
| important US dairy breeds | ∙ ayrshire ∙ brown swiss ∙ guernsey ∙ holstein ∙ jersey ∙ milking shorthorn ∙ red and white (holstein) |
| characteristics of US dairy cattle | ∙ breeds selected for milk production ∙ American angularity (type): single purpose vs dual purpose (genetic selection for dairy traits) ∙ large body weight, large body capacity, success story (DHIA, AI, progeny test, genomics) |
| ayrshire breed charactericstics | ∙ Ayr county (SW Scotland) ∙ white with red spots (jagged edges) ∙ medium sized cows ~1200lbs: 17k lbs milk, 663lbs fat, 561lbs protein ∙ strong and rugged, less carotene to vit.A -> gold milk |
| brown swiss breed characteristics | ∙ Swiss Alps ∙ range from grey, dark brown, tan, nearly white in color ∙ large cows 1300-1500lbs but docile, more heat tolerant ∙ 21k lbs milk, 840lbs fat, 735lbs protein |
| guernsey breed characteristics | ∙ Channel Island - Isle of Guernsey ∙ crossed from French breeds, medium cows ∙ good grazers and temperament, less carotene to vit.A -> gold milk ∙ 15k lbs milk, 675lbs fat (high), 525lbs protein (high) |
| holstein breed characteristics | ∙ from Batavian and Friesian cattle in the Netherlands ∙ black and white ∙ large, efficient cows 1500lbs and 58in tall ∙ 25.5k lbs milk, 946lbs fat, 790lbs protein in 365d ∙ World's Dairy Breed Assn. - Holstein Assn. USA |
| jersey breed characteristics | ∙ Channel Island - Island of Jersey, crossed from french breeds ∙ small cows that may be red, white, cream, dark brown, black, or a mix ∙ more heat tolerant, good grazers and temperament ∙ 18k lbs milk, 868lbs fat (high), 549lbs protein (high) |
| milking shorthorn breed characteristics | ∙ NE England - among oldest recognized breeds ∙ medium cows, red or white, red and white, roan ∙ versatile (triple purpose), docile ∙ recent improvements in dairy type and udder |
| labor intensive facets of dairy management | ∙ nutrition, calving, calf/heifer, reproductive, milking/mastitis, cow, and records management |
| a dairy cow's day looks like: | ∙ 3-5 hrs of eating 9-14 meals per day ∙ 12-14 hrs lying down/resting ∙ 2-3 hrs standing-walking ∙ 30 mins drinking water ∙ 2.5-3.5 hrs herd management (vet, milking) |
| areas of research that have improved dairy productivity | ∙ repro: progeny testing for superior sires, estrus/ov. sync ∙ herd health: disease control, vaccines, dry cow mgmt, mastitis prevention/control ∙ nutrition: efficiency, protein/forage quality, TMR, byproducts ∙ automated equipment: milking, feeding |
| improvement of milking rates with automated equipment | ∙ 1894: 6 cows/hr ∙ today: 700/hr |
| management practices that are essential to dairy operations | ∙ calf/heifer/transition cow mgmt ∙ lactating cow mgmt: udder health, production, milking ∙ repro ∙ nutrition ∙ record keeping ∙ hoof trimming ∙ herd health |
| signs of calving | ∙ pelvic bones widen and tail head sinks lower into hooks of pelvis ∙ cow straining, kicking at belly, laying down/getting up, fidgety ∙ aloofness: separates from herd ∙ clear discharge from vulva (cervical secretions) ∙ sides sink in, belly expands |
| filling of the udder | ∙ freshening ∙ occurs 24hrs-3 weeks prior to birth |
| stage one of parturition | ∙ dilation of the birth canal - lasts 2-6hrs ∙ calf rotates to upright position ∙ uterine contractions begin to expel water sac |
| stage two of parturition | ∙ delivery of the fetus - lasts ~1hr ∙ cow usually laying down ∙ fetus enters birth canal with front feet and head in front (diving position) to complete delivery |
| stage three of parturition | ∙ expulsion of membranes (placenta) - lasts 2-8hrs ∙ cotyledon-caruncle (button) attachments relax ∙ continued uterine contractions expel membranes |
| newborn calf management | ∙ certify calf is breathing and clear membranes from mouth and nostrils ∙ dip navel in 7% iodine and check for umbilical hernia ∙ ascertain calf nurses colostrum or milk and feed colostrum ∙ separate calf from cow and identify the calf |
| why is colostrum important? | ∙ quality (composition): nutrients and antibodies ∙ quickness (timing): ASAP after birth ∙ quantity (volume): 2-4 quarts, depends on quality |
| colostrum and passive immunity | ∙ calf's immune system is immature at birth and incapable of producing antibodies - calf dependent on passive transfer of maternal antibodies thru colostrum ∙ for passive immunity, those antibodies must be absorbed by 24hrs after birth |
| colostrometer | ∙ measures antibody concentration within colostrum ∙ green zone: 50-140 mg Ig/mL ∙ yellow: 30-50 mg Ig/mL ∙ red: <30 mg Ig/mL |
| quantity of colostrum | ∙ calf will consume 8-10% in first 2hrs after birth: 3-4qts, then another feeding 6-8hrs later ∙ large volume of colostrum will not overcome low Ig concentration or high bacterial levels |
| what if the calf won't drink the colostrum? | ∙ work with the calf to try to get it to suckle ∙ if not, use an esophageal feeder or stomach tube |
| feeding calves | ∙ colostrum for the first two days ∙ whole milk/milk replacer at rate of 10% of birth weight ∙ starter grain mix during the first week, calf should eat at least 2lbs/day by weaning at 6-8 weeks |
| calf identification | ∙ plastic/metal ear tag ∙ neck chain, ankle band, brisket tag ∙ picture/sketches, nose printing ∙ tattoo (ear/udder), branding ∙ temporary strings/sprays to ID treatment, sale, heat, etc |
| dehorning | ∙ horns for self-defense from predators and herd members ∙ disbudding should be done prior to 2 weeks of age for lower infection risk and less recovery ∙ pain mgmt preferred and proper restraint necessary ∙ dehorning up to 1yr of age (long recovery) |
| causes of calf scours | ∙ infectious: bacterial, viral, protozoan ∙ nutritional: poor quality colostrum, overfeeding or irregular feeding, stress/environmental |
| calf housing | ∙ hutches: good ventilation, easy to clean, place 2ft apart on well-draining surface ∙ individual stalls: good ventilation, hard to clean ∙ group pens: may work, attention to sanitation is vital ∙ older calves: group housing with small pasture access |
| major areas of importance in dairy production | ∙ records (production, repro, udder health, culling, replacements) ∙ genetics (herd health, longevity, repro traits, milk, overall performance) ∙ nutrition ∙ herd health (mastitis) ∙ cow comfort ∙ biosecurity |
| body condition scoring dairy | ∙ 1 to 5 with .25 increments: 1 point = 100-140lbs gain in body weight ∙ examine tailhead, hooks and pins, slope of thurl, short ribs, tailhead and sacral ligaments |
| lactating cows | ∙ avg length 305d or 10mo - peaks 6-9wks after calving ∙ feeding, proper milking procedures, herd health, reproduction |
| phase feeding program for lactating cows | ∙ phase 1: first 10wks lactation, peak production, body stores used for nutrient intake deficits ∙ phase 2: 10-20wks, intake = requirements ∙ phase 3: intake > requirements to restore body preserves ∙ phase 4 and 5 are dry period |
| dairy cow feeding | ∙ pasture based: cows graze grass and fed concentrates in trough or milk parlor, hay offered in feeder or feed bunk ∙ total mixed ration: all ingredients (forages, concentrates) mixed together in feed trough or feed bunk |
| dairy cow reproduction | ∙ puberty 10mo, estrous cycle ~21d, estrus 14-16hr, gestation ~283d ∙ breed by 13-15mo for first calf at 23-25mo ∙ lactating cows rebred quickly for max profit ∙ AI, heat detection and synchronization, pregnancy diagnosis |
| causes of infertility in dairy cattle | ∙ inbreeding -> lower repro efficiency ∙ twins etc -> dystocia, metritis, retained placenta, longer to next heat and decreased fertility ∙ disease/infection: metritis, Brucellosis, Leptospirosis, etc -> loss of fetus and fertility |
| milk letdown in dairy cattle | ∙ sight of calf, sound of milking machine, udder is touched -> oxytocin released from pituitary for milk letdown ∙ 30-90sec for effects of oxytocin to take place then cow under influence for 5-6min |
| milking procedure | ∙ provide stress-free environment ∙ wash and dry teats if needed ∙ check and discard fore-milk (early mastitis signs) ∙ pre-dip and dry teats ∙ attach milking unit 1.5-2min after stimulation ∙ milk, shut off vaccuum and remove unit, re-dip teat |
| improved animal handling | ∙ move animals slowly, consistently, in small bunches, avoid isolating individuals ∙ don't overload pens, remove obstacles/visual distractions, reduce noise ∙ no electric prods, opt for plastic tools ∙ acknowledge flight zone and point of balance |
| improved animal restraint | ∙ block vision from distractions and sight of operator ∙ slow, steady handler movement ∙ use optimum pressure ∙ secure footing |
| trucking practices | ∙ give proper space per animal, clean between loads ∙ wet sand, wet shavings, water sprays to keep pigs cool ∙ ensure desired ventilation but block in cold conditions ∙ separate animals properly if needed ∙ 28hr rule (besides poultry) |
| loading/unloading animals | ∙ elevate docks to truck/trailer height ∙ have multiple ramps if needed for capacity ∙ slope of ramps <20* ∙ cattle ramp single file and 30in wide, swine ramp divided down middle and 3ft wide |
| effects on meat quality/safety during transport | ∙ feed/water withdrawal, catching/driving, holding, loading, transport ∙ handling, restraint/immobilization, exsanguination, dressing, chilling |
| causes of non-ambulatory pigs | ∙ injury ∙ rough handling ∙ overloading trucks ∙ poor leg conformation (genetic), PSS gene ∙ overuse of Paylean |
| types of humane slaughter | ∙ CO2 gas ∙ captive bolt mechanical ∙ gunshot mechanical |
| chilling meat after slaughter | ∙ should commence immediately after washing and inspection and within 1hr of exsanguination ∙ should reach 40*F within 24hr ∙ carcasses must not touch each other and be 2ft away from walls, ceilings, floor, refrigeration units ∙ prevent condensation |
| dark firm dry (DFD) beef | ∙ caused by temp fluctuation, excessive growth promoting implants, genetics, rough handling, more likely in bulls ∙ avoid mixing strange cattle before slaughter, handle quietly without electric prods, unload promptly, don't leave in holds overnight |
| pale soft exudative (PSE) pork | ∙ caused by genetics (PSS gene), rough handling, temp fluctuation, poor carcass chilling ∙ prevent with adequate hold space, cool down when hot, don't mix strange pigs or overfill pens, handle quietly without electric prods |
| control points for humane slaughter and handling | ∙ % stunned on first attempt ∙ % sensible on bleeding rail ∙ % vocalizing during handling and stunning ∙ % prodded with electric prod ∙ handling of downed/non-ambulatory animals |
Created by:
junoreg
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