Dairy Cattle

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Dairy Cattle

• Introduction

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Unit Map Set Up

• Unit name Dairy Cattle Industry
• Unit Essential Question How does the dairy
  industry operate?

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Lesson Essential Question

• What is the dairy industry?

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Warm-up

• What do you think of when you
• see this?

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Dairy Cattle Industry

• Most difficult to manage
• High producing dairy cows bred to give large
  amounts of milk that can overwhelm the animal
  without proper management

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Dairy Cattle Industry

• Value of dairy products exceeded 37 billion
  nationally
• Most labor intensive
• Milking 2-3 times a day, 7 days a week

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Dairy Cattle Industry

• Consumer demand lower fat diets
• Food scientists respond with specialty items
• Ex Fat-free yogurt, cream cheese, and frozen
  dairy deserts

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Dairy Cattle Industry

• Rank in Production- top 5
• California
• Wisconsin
• New York
• Pennsylvania
• Idaho

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Dairy Cattle Industry

• Fewer dairy farms own more cows more milk per
  farm

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Dairy Cattle Industry
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Dairy Cattle Industry

• 2008- 70,000 operational dairy farms
• 40 years ago- 2 million dairy farms
• of farm declines, but pounds of milk increased
  by 20,000 pounds per cow

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Dairy Cattle Industry

• 2009- 9.2 million dairy cows in the US produced
  over 185 billion pounds of milk worth over 37
  billion
• US leads the world in milk production per cow and
  in total milk production

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Exit Question

• Why are there more cows on less farms now then in
  the past?

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Dairy Cattle

• Breeds

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Warm-up

• Name some breeds of dairy cattle that you know!

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Lesson Essential Question

• What are the breeds of dairy cattle and how do
  they differ?

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Holstein

• Dominate the industry
• Well over 90 of the dairy cattle in the US
• Officially known as Holstein-Fresians

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Holstein

• From Netherlands and Northern Germany
• Arrived in US in mid-1800s
• Since 1970- genetic progress due to rigorous
  selection

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Holstein

• Total solids are lower
• Mature Holstein weighs 1500 to 1750 pounds

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Holstein
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Jersey

• Weigh about 1000 pounds
• Developed on the island of Jersey, off the coast
  of France
• First imported early 1800s

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Jersey

• Coat color ranges from light tan to almost black
• 2008 registrations- 94,774 (2nd in popularity)
• Ability to efficiently convert feed to milk

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Jersey

• Lower body maintenance needs
• Amount of milk lower
• Total solids - highest of all breeds

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Jersey
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Brown Swiss

• 3rd most popular
• Registrations totaled 10,824 in 2008
• Originated Switzerland
• Came to US in mid-18002

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Brown Swiss

• Normally brown to gray
• Similar to Holsteins in size
• Known for ability to produce milk in hot climates

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Brown Swiss

• 2nd in milk production
• Total solids in middle of all breeds

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Brown Swiss
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Ayrshire

• Smaller breeds (mature weight 1200 lbs)
• 4,763 registrations in 2008
• Red and white

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Ayrshire

• Imported early 1800s
• Milk production midway of all breeds
• Total solids low
• Originated Ayr district of Scotland

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Ayrshire
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Guernsey

• Developed Island of Guernsey (coast of France)
• Imported early 1800s
• Medium sized red and white breed

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Guernsey

• Larger then Jerseys
• Mature weight- 1100 lbs
• Produce more milk than Jerseys
• Golden Guernsey milk lower in total solids then
  Jersey milk

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Guernsey

• Deep yellow/golden milk due to beta carotene
  (precursor to vitamin A)
• 5,101 registrations in 2008

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Guernsey
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Milking Shorthorn

• 3,150 in 2008
• Originated from base stock of beef shorthorns and
  may be red, white, red and white or roan.

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Milking Shorthorn
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Red and White

• Open herd
• Most genetically based in red mutation of the
  Holstein
• 4,020 in 2008

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Red and White
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ID- Tell me what breed the picture is
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ID- Tell me what breed the picture is
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ID- Tell me what breed the picture is
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Activity

• Students will be given a packet on how to judge
  dairy cattle. They will answer the questions and
  then judge the pictures they are given.

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Dairy Cattle

• Milking

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Warm-up

• How much milk do we get from a cow per day?
• 8-35 liters per day
• 2.11 to 9.25 gallons

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Lesson Essential Question

• How do you milk a cow?

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Milking

• Cows are milked 2 times a day, some 3 times
• Fill in organizer as we go

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The Milking Process

• 1. At milking time, wash the teats, wear gloves
• Disinfecting the teats and triggers the release
  of oxytocin, which initiates milk let-down

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The Milking Process
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The Milking Process

• 2. Teats are then dried with individual paper
  towels

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The Milking Process
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The Milking Process

• 3. One inflation of the claw of the milking
  machine is placed on each teat or quarter

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The Milking Process
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The Milking Process

• 4. Vacuum applied to inflation, which draws the
  milk from the udder

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The Milking Process
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The Milking Process

• 5. When milk stops, vacuum is removed

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The Milking Process

• 6. Each teat is then dipped in Iodine to prevent
  bacterial invasion
• Total time 7 minutes

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The Milking Process
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The Milking Process

• Now lets practice!!

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Dairy Cattle

• Parasites and Diseases

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Warm-up

• List the steps in the milking process.

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Lesson Essential Question

• What are the parasites and diseases for dairy
  cattle?

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Brochure

• Students will be assigned a disease/parasite
• They are to create a pamphlet on that disease and
  present it to the class. 30 minutes

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Mastitis

• Infection and inflammation of the udder
• Causes greatest economic loss to the industry
• Acute-hot, swollen udder-drop in milk production
• Treated with antibiotics

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Ketosis

• Metabolic disorder with a negative energy balance
• Caused by underfeeding, stress, other infections
• Treated by IV of glucose injections

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Displaced Abomasum

• twisted stomach
• When abomasum moves to an abnormal position
• Caused by feeding too much silage or concentrate
  before calving
• Veterinarian consulted for treatment

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Milk Fever

• Imbalance of calcium
• muscle paralysis and prevents cows from standing
• calcium and phosphorus supplements to prevent
• Treated with infusion of calcium salts

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Retained Placenta

• Placenta not expelled after birth
• Quickly become infected
• Vet remove or allow it to hang and it will
  release
• Caused by heat stress, low vitamin E, and
  selenium in bloodstream

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Metritis

• Resulting infection of a retained placenta
• Abnormal discharge from vulva, go off feed, and
  stand with backs arched
• Antibiotics treat

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Dairy Cattle

• Housing

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Warm-up

• How must cattle be housed?

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Lesson Essential Question

• What is the proper housing for dairy cattle?

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Newborn and Young Calves Housing

• Individual stalls, inside or outside
• Better ventilation outside
• Less respiratory disease
• Calf hutches popular after weaning

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Newborn and Young Calves Housing

• At 8 weeks, heifers normally grouped with other
  heifers of similar age
• Separate heifer growing barn
• Open front sheds are also popular

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Traditional Housing

• Tie-stall barns- tied to individual stalls during
  milking and the rest of the day released into
  pasture at night in summer

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Traditional Housing

• Free-stall housing- allow cows to enter and leave
  as they wish. Feed bunk at center. Milked in
  tie-stalls or a milking parlour

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Traditional Milking

• Parlour System- cows come to the milker.
• Group enters at a time- udders at chest level for
  milker in a pit. All cows washed and milked at
  same time. Increase of cows a person can milk
  per hour

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Traditional Milking

• Robotic Milking system- reduce milking labor
  requirements. Allow cows access 24 hours a day.
  Sensors

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Housing and Milking

• Draw a picture that represents the different
  types of housing and the different types of
  milking. Create 4 different pictures and be sure
  to label each one.

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Dairy Cattle

• Care/Nutrition

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Warm-up

• What are the different types of housing for
  cattle?

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Lesson Essential Question

• What is the proper care and nutrition needed for
  cattle?

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Calf Care/Nutrition

• Starts within 24 hours of birth
• Calves are weaned immediately after receiving
  colostrum
• Colostrum- first milk

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Calf Care/Nutrition

• Cows returned to the milking herd after
  parturition
• Parturition- giving birth in cows
• Calves raised by humans

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Calf Care/Nutrition

• 6 to 8 pints of milk replacer fed to calf for
  first 5 to 8 weeks
• 1 week- access to small amounts of grain calf
  starter

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Calf Care/Nutrition

• Weaned from milk when calf starter consumption
  reaches 4 pounds a day
• Replace milk with water gradually

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Calf Care/Nutrition

• Not born with developed Rumen
• Develops during first 12 weeks

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Calf Care/Nutrition

• 12 weeks to 1 year- fed a grain mix containing a
  feed additive (monensin or lasalocid) and high
  quality hay or silage
• Heifers should gain 1.5 to 1.8 pounds per day

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Calf Care/Nutrition

• Heifers reach breeding size and puberty at 11 to
  12 months

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Heifer Feed

• After breeding, heifers fed free-choice,
  high-quality forage
• Grain mix may be added to ensure proper
  development and provide minerals and vitamins

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Heifer Feed

• Heifers should weigh 1200 pounds at 24 months of
  age, when they deliver their first calf
• Do not allow heifers to become fat

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Lactating Dairy Cows

• Nutritional needs dependent on body size and milk
  production
• Cows are dried off (milking stopped) about 60
  days before the next expected calf

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Feeding Dairy Cattle

• Most dairy producers employ a professional
  nutritional consultant, feed company
  nutritionist, veterinarian or extension person to
  balance dairy diets

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Dry Dairy Cattle

• Dry cows fed a diet of forages
• Often fed grain to provide vitamins, minerals and
  salt

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Activity!

• On the worksheet you will read about different
  cattle, give a detailed description about what
  their diet should contain.

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Dairy Cattle

• Anatomy

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Warm-up

• How is a dairy cow able to produce so much milk?

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Lesson Essential Question

• What are the parts of a dairy cow?

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Activity!

• Fill in the pictures as we go.

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Anatomy
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Anatomy

• Cows udders have four compartments with one test
  hanging from each
• Cells remove water and nutrients and convert it
  to milk

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Anatomy

• The milk drips into a cistern which holds the
  milk
• When teat is squeezed, milk is released

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Anatomy

• Mouth is adapted for grazing
• Top part of mouth is a hard pad
• Bottom part is a row of flat-topped teeth
• Grind food between two parts

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Anatomy

• Ears can turn in any direction, they are used to
  hear signs of danger from any direction
• Tails are used to shoo insects

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Anatomy

• Horns on Bulls
• Female cows may have small horns too
• Horns made of Keratin
• Horns can be removed without discomfort

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Anatomy
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Stomach

• 4 parts
• Cows swallow their food and then regurgitate a
  cud which is then chewed well and swallowed

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Stomach

• Rumen- largest part, holds up to 50 gallons of
  partially digested food
• Where cud comes from
• Good bacteria here help soften and digest the
  cows food and provides protein

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Stomach

• Reticulum- if cow eats something it shouldnt
  have, it goes here
• Grass softened and formed into cud here

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Stomach

• Omasum- the filter.
• Filters through all the food the cow eats.
• Cud is pressed and broken down further

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Stomach

• Abomasum- this part like the humans stomach
• Food is finally digested here
• Essential nutrients are passed to the bloodstream
• Remainder passed to the intestines

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Book Work

• Page 50, True or False, Fill in the Blank, and
  the Discussion Questions
• SHARE BOOKS!

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Dairy Cattle

• Breeding

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Warm-up

• How many parts are there in the stomach of a cow?
  Which one is the most like ours?

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Lesson Essential Question

• How do cattle breed?

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Breeding

• Crossbreeding not common in dairy cattle
• Most dairy cows in the US are purebreds
• First to adopt artificial insemination on a large
  scale

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Breeding

• Most dairy cows are a result of artificial
  insemination
• Artificial insemination (AI)- placing of sperm in
  the reproductive tract of the female by means
  other than that of the natural breeding process

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Breeding

• Producers using AI release cows to watch for
  standing heat at least twice a day
• Standing heat- standing still when another cow
  attempts to mount

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Breeding

• Standing heat is primary sign that a cow is ready
  to conceive

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Breeding

• Secondary signs include- nervous bawling,
  restlessness, attempts to mount other cows, clear
  mucous discharge from vulva, and a sharp drop in
  milk production

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Activity

• Taste testing dairy products!
• Tell me which one is whole milk, 2, 1 or skim
  milk
• Tell me if any are soy milk
• How do you know?