Dairy (1).docx

24.Dairy British Friesians originate from holland. They have more flesh than the Holsteins. They have been known as a dual breed as they are used for milking and bull calves are fattened for beef.         Holstein Friesians originate from the Netherlands they have black & white markings and prod...

24.Dairy British Friesians originate from holland. They have more flesh than the Holsteins. They have been known as a dual breed as they are used for milking and bull calves are fattened for beef.         Holstein Friesians originate from the Netherlands they have black & white markings and produces largest milk yield but have low milk solid. A mature cow can weigh 580 kg.         Ayrshire originates from Scotland. They are red and white and are known for easy calving. Their milk has a high protein content.                   Jersey cattle originate from jersey. They are a small brown breed. Their milk yield is low but are known for easy calving.       Kerry is a rare breed that originates from Ireland. They weigh 350-450 kg. They have a black coat and are very docile.       Montbeliarde are from French origin. Their coat is red and white. Milk is good for cheese making due to the amount of protein in it. They weigh between 600-700 kg.       Norwegian Red come from Norway origin. There coat is red and white with a small white patch on their head. They have a high fertility.      Cow terminology  - Calf: Baby cow (birth - 9 months)  - Weanling: Calf that is weaned from milk  - Yearling: One year old animal  Replacement heifers are usually bred on the farm and kept. Calf rearing needs to be well managed to reduce mortality rates. All mucus should be cleared from the calf's air way. Navels should be dipped in iodine and given colostrum. Calves are tagged for traceability and bovine viral diarrhoea.   Housing calves should be well ventilated to reduce pneumonia. They should have access to water.   Weaning calves off milk and to grass at six weeks, they should graze in a leader follower system to increase LWG (Live Weight Gain) and help control parasites.     Year 2 replacement heifers are introduced when cows are culled due to age, health problems, fertility problems. Replacement heifers should have good body condition score, their teeth and hoofs should be well developed and free from disease.     Target weights are goals farmers want animals to reach at stages of its growth. Meeting target ensures efficient production.     Age   Live weight   Weight KG  Feed   Birth     41  milk  3 months  15  90  Milk & hay  6 months  30  155  grass  9 months     200  silage  12 months  50  280  silage  15 months  60  330  grass  24 months  90  550  Silage and concentrates    Production cycle   Length of oestrous 21 days   Standing heat 18-24 hours   Gestation 283 days   Early lactation 0- 3 months Mid Lactation 4- 7 months late lactation 7 – 10 months  Dried off 60 days.   Calving interval 365 days          Milk is made up from 87% water, 3.5% butter, 3.2% protein, 4.7% lactose. Factors affecting Milk Composition are cow breed, the age of the cow gets older the composition of her milk will decrease.  Lactation stage as fat & protein content will decrease as the milking season progresses but rise again towards the end of lactation. Health of cow, Infection of the udder known as mastitis.      Production of Milk come from the nutrients from cows are fed. These nutrients go into the blood stream and travel to the alveoli in the udder, muscles squeeze the alveoli cells forcing the milk into the milk ducts. This milk will eventually come out through the teats.     Milk Hygiene undergoes several tests at the creamery after collection. If the quality of the milk does not meet a set standard or antibiotics are found in the tank, the farmer may be fined, and the milk may be dumped.  Hygiene Tests include Total Bacterial Count (TBC) this is the total number of living bacteria per ml of milk is counted. Somatic Cell Count (SCC) measures mastitis in the udder. Temperature of milk needs to be cooled within 30 minutes to 4.0c to prevent milk going sour.    Diseases of Dairy Cows and Calves Mastitis Clinical is caused by bacteria. Udders become swollen and painful. Antibiotics are needed and milk from that cow cannot be used until withdrawal period is over. This can be prevented with good hygiene.     Grass Tetany is caused by a lack of Magnesium. By ensuring magnesium is included in diet will prevent this.     Bacterial scour is caused by unhygienic conditions, high levels of bacteria in the stomach this can be treated with antibiotics and good hygiene.     Naval ill causes the naval to swell and stiffens joints. It can be treated with antibiotics and prevented by dipping the naval in iodine after birth.     Viral Pneumonia is caused by poor ventilation. It causes discharge from eyes and nose along with coughing and rapid breathing. Good ventilation in shed will prevent this.