dairy breeds and selection

Dairy Breeds and Selection

Cows are referred to as the foster mothers of the human race because they produce most of the milk that people drink.

Dairy Breeds and SelectionOverview

Major Breeds of Dairy Cattle Dairy Terms and Definitions Parts of a Dairy Cow Dairy Traits and Selection Judging Contests

Dairy Industry

Dairy Industry makes up 10.5% of total agriculture Leads industry in marketing…. Which is

GOT MILK?? Dairy Farm Competition

1. Lbs of milk sold per worker

2. Total feed cost of milk sold

3. Milking herd feed cost of milk sold

4. Operating cost

5. Dairy investment per cow

Dairy Breeds and SelectionTerms

bull - Mature male dairy animal

Cow - Mature female dairy; shows evidence of having produced one or more calves

Heifer - female dairy animal that has not born a calf

Calf - male of female dairy animal under one year of age

Springer - cow showing signs of pregnancy

Breed characteristics - physical traits that differentiate on breed from another


Dairy Character –

characteristics indicating the animal will be useful in the dairy industry.

Butterfat –

percent of fat in the milk (high in fat and protein) . Milk Production –

amount in pounds of milk that a cow produces during a lactation period.

Lactation –

span of time that a cow is giving milk

Discrimination - defect that is undesirable

Disqualification - statement that means an animal cannot be registered, or, in the show ring, is not eligible to win a prize

U.S Dairy Facts

9.2 million cows are milked on 110,000 farms in the United States.

99% of all dairy farms are family owned and operated.

Cows are milked for 3-4yrs(avg) Dairy cows provide 90% of the world's milk

supply U.S. cows give an average of 2,000 gallons

of milk per year.

Major Breeds of Dairy Cattle

Holstein Black and White or Red and White color pattern Large sized Most Popular cow Heavy milk producers (low butterfat)


Jersey Color varies (light gray to a dark fawn being darker around the head and

hips, black tail, eyes, and nose) Smallest in size of all dairy breeds Produces more pounds of milk per body weight than any other dairy

breed. (Great butter fat)


Guernsey Red (Fawn) and White in color Medium sized High milk production to feed intake ratio Milk is high in betacarotene – golden color milk


Brown Swiss Solid brown, varying from very light to dark Large sized Light colored band around the muzzle One of the oldest Dairy breeds – good in butter fat


Ayrshire Red and white in color (amount varies) Medium sized Purebred Ayrshires only produce red offspring Average milk production – has well attached udders


Milking Shorthorn Red and white or any combination of red and white Dual purpose breed Arriving in the U.S. in 1783, the first mulit-purpose Milking

Shorthorns provided the early settlers with not only milk, but for meat too

Split from the American Shorthorn Assoc. in 1949


Milking Devon Red in color Triple purpose (Draft, beef, milk) Small - Medium sized

Dairy Breeds and SelectionTraits and Selection

Milk Production FactsBreed Percent Butterfat Pounds Butterfat

Pounds Milk Prod

Holstein 3.66 703 19,185

Ayrshire 3.95 569 14,398

Jersey 4.75 618 13,020Brown Swiss 4.03 606 15,062Guernsey 4.57 611 13,363

Think about this?1. Which breed produced the most total pounds of milk? Why do think

this is so?2. Why would butterfat be important to milk?3. What breed produced the lowest total pounds of butterfat?4. What would you think the most popular breed of Dairy cattle would be

judging from this data? Why?5. What is the definition of milk production? Why would a cow be

lactating?

Major Breeds of Dairy CattleReview

Jersey


Milking Shorthorn


Brown Swiss


Guernsey


Milking Devon


Ayrshire


Holstein

Major Breeds of Dairy CattleQuiz

1 2

3 4

Major Breeds of Dairy CattleQuiz

5 6

7

Major Breeds of Dairy CattleQuiz Answers

1. Brown Swiss 2. Holstein

3. Milking Devon 4. Guernsey

Major Breeds of Dairy CattleQuiz Answers

5. Ayrshire 6. Milking Shorthorn 7. Jersey


dairy herd improvement records (DHI) production records kept on producing dairy cattle

mammary system - parts of the cow directly responsible for producing and storing milk

disposition - manner in which an animal acts; quiet, docile, vicious

pedigree - register of lines of ancestry

Dairy Breeds and SelectionCan you remember what you’ve studied?1. What is a bull?

2. What is a heifer?3. The percent of fat in the milk is called what?4. A cow showing signs of pregnancy is considered what?5. What is a cow?6. What is the term for the span of time that a cow is giving

milk?7. What is the term for the amount in pounds of milk that a cow

produces during a lactation period?8. What is the term for the manner in which an animal acts?9. DHI is an acronym for what?10. The parts of the cow directly responsible for producing and

storing milk is called what?11. An undesirable defect is called a what?12. What is the term used for register of lines of ancestry?13. What is the term that means an animal cannot be registered

or in the show ring, is not eligible to win a prize?14. Bonus: What is the term used for a castrated male dairy

animal?

Dairy Breeds and SelectionCan you remember what you’ve studied?

1. What is a bull?1. Mature male dairy animal2. What is a heifer?2. Female dairy animal that has not born an offspring3. The percent of fat in the milk is called what?3. Butterfat4. A cow showing signs of pregnancy is considered what?4. Springer5. What is a cow?5. Mature female dairy animal; shows evidence of having

produced one or more calves6. What is the term for the span of time that a cow is giving

milk?6. Lactation period7. What is the term for the amount in pounds of milk that a cow

produces during a lactation period?7. Milk production

Dairy Breeds and SelectionCan you remember what you’ve studied?

9. DHI is an acronym for what?9. Dairy Herd Improvement 10. The parts of the cow directly responsible for producing and

storing milk is called what?10. mammary system11. An undesirable defect is called a what?11. discrimination12. What is the term used for register of lines of ancestry?12. pedigree13. What is the term that means an animal cannot be registered

or in the show ring, is not eligible to win a prize?13. disqualification14. Bonus: What is the term used for a castrated male dairy

animal?14. steer

Dairy Breeds and SelectionParts of a Dairy Cow

Dairy Breeds and SelectionParts of a Dairy Cow Quiz Answers

1. heel2. sole3. knee4. chest

floor5. brisket6. point of

elbow7. dewlap8. point of

shoulder9. throat10. jaw11. muzzle12. bridge

of nose

Dairy Breeds and SelectionParts of a Dairy Cow Quiz Answers13. forehead

14. poll15. horn16. neck17. heart girth18. withers19. crops20. ribs21. chine22. loin23. barrel24. hip25. rump26. thurl27. tailhead28. pin bones

Parts of a Dairy Cow Quiz Answers

29. tail

30. rear udder attachment

31. thigh

32. stifle

33. flank

34. rear udder

35. hock

36. switch

37. dewclaw

38. pastern

39. hoof

40. teats

41. fore udder

42. fore udder attachment

43. mammary veins

44. milk wells

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)

1. Stature (measured at withers) points are awarded from 99 to 50 points - very tall 99 to very low set 50 points.

2. Chest and body (considering age and stage of lactation) points are awarded from 99 to 50 points - wide chest, deep rib, long body 99 to extremely narrow and frail 50 points.


3. Dairy character (independent of performance) points are awarded from 99 to 50 points - extremely sharp 99 to extremely thick 50 points.

4. Foot and shape (angle) points are awarded from 99 to 50 points - extremely steep angle 90 to extremely low angle 50 points.


5. Rear legs (side view) points are awarded from 99 to 50 points - extremely sickled 99 to extremely posty or overextended 50 points.

6. Pelvic angle points are awarded from 99 to 50 points - severe slope from hooks to pins 99 to pins clearly higher than hooks 50 points.


7. Rump width points are awarded from 99 to 50 points - extreme width of pelvic area 99 to extremely narrow pelvic area 50 points.

8. Fore udder attachment points are awarded from 99 to 50 points - extremely tight attachment 99 to extremely broken 50 points.


9. Rear udder width (at attachment) points are awarded from 99 to 50 points - extremely wide 99 to extremely narrow 50 points.

10. Rear udder height (at attachment) points are awarded from 99 to 50 points - extremely high 99 to extremely low 50 points.


11. Teat placement (rear view) points are awarded from 99 to 50 points - base of teats extremely close 99 to extremely wide placement 50 points.

12. Suspensory ligament (cleft) points are awarded from 99 to 50 points - extreme cleft 99 to broken 50 points.


13. Udder depth (relative to point of hock) points are awarded from 99 to 50 points - extremely shallow, udder floor well above hock 99 to extremely deep 50 points.

Dairy Breeds and SelectionTraits and Selection Terms

balance of symmetry - proper proportions and blending of parts.

clean - free from fat cow-hocked - rear legs turned so that the hocks are close

together and feet point out when viewed from the rear. body capacity - total amount of volume exhibited by a cow and

indicated by a combination of depth of fore and rear rib, length of barrel, spring of rib and depth of flank.

quality - overall smoothness, blending of shoulders, and refinement of head and bone.

spring of rib - amount ribs arch out from the backbone. type - combination of characteristics that make an animal most

useful for a specific purpose. sickle-hocked - rear legs too curved when viewed from the

side.

What other terms might you use?

Dairy Breeds and SelectionTraits and Selection Factors to Consider General appearance - Cows with good general appearance are attractive, have femininity, vigor, stretch, scale and a harmonious blend of all parts. Evaluate all parts of the cow when considering general appearance. Dairy character - Dairy character refers to a combination of

characteristics that indicate a cow’s ability to convert feed into milk. Characteristics include angularity, freedom from coarseness, and evidence of milking ability with udder quality.

Udder - The udder should be large enough to produce and store milk. The length, width, and depth of the udder determines its capacity. The udder should be attached high and wide behind and carry well forward in front. Other factors considered would be teat placement, size and prominence of the mammary veins, and number and size of milk wells.

Dairy Breeds and Selection“Use What you have learned”

Which animal would be considered desirable? What terms would you use to describe the differences? Which animal shows the best general appearance? Are these cows or heifers? Why?

Dairy Breeds and Selection“Use What you have learned”

Which animal would be considered desirable? What terms would you use to describe the differences? Which shows more dairy character? What are the indicators? What about the udder?

What is involved in a Dairy judging CDE?

Dairy Judging is the process of carefully analyzing a dairy animal’s individual traits and comparing those traits to an ideal animal or standard

Registration and Placing Cards Judging the Classes Taking Notes Presenting Oral Reasons Calculate Placing Scores Possible Awards

Dairy Judging

Purpose of the FFA Placing Card Identify the judge Record the placing

Computing Placing Scores Compare placings to official placings Write placings as pairs Use the cuts to calculate points Total the points of all pairs Subtract total from 50 to find your score

Livestock Judgingsample scoring

Official Placings Your Placings3-2-1-4 3-4-1-2 5 3 3 (cuts) Write you placings as pairs:

3/4-0pts 4/1-3pts 1/2-3pts3/1-0pts 4/2-3+3pts3/2-0pts

a. Compare each pair you placedto the corresponding pair in the official placings.

b. Count points for pairs that donot match using the cuts.

c. Total the points and subtractfrom 50 (which would be a perfectscore). The result is your score.

Total - 12pts

Score - 50 pts possible-12 pts 38

Preparing for and Presenting Oral Reasons

Take accurate notes on the class oral reasons will be presented.

Notes should include:

-name of the class

-your placings

-general appearances of the class

-descriptive points pertaining to each pair in the placing.

-key points you would like to stress

Preparing for and Presenting Oral Reasons

Presenting Oral Reasons

-Speak with a clear, confident voice.

-Stand straight with feet in a comfortable position.

-Never use notes.

-Avoid excess body movement.

-Stay within the allotted 2 minutes.

-Use good voice control, both speed and volume.

-Introduce the class before beginning points.

Dairy Breeds and SelectionSuggested Activity

Aquire 3 gallons (what ever is needed for the size of the class). Milk must have the cream included. 1/2 gallon of homogenized milk. 1/2 gallon of 2% milk. A number of small dixie cups. Small glass containers with tight lids.

Discuss the differences between fresh milk and milk from the supermarket.

Divide the students into pairs of teams of 3. Have them separate the cream out of the fresh milk. Taste test the three samples of milk and describe the

differences in writing. Place the separated cream in the glass containers with lids. Have the students shake the cream until it turns to butter.

Note: This activity could be team taught with the Family and Consumer Science instructor. Bread could be made available for sampling the butter. A field trip to a dairy to view the milking process are other possible activities.

Dairy Breeds and SelectionSuggested Assignment Sheets

Assignment Sheet 9 - Use resource materials to locate information about a breed of dairy cattle. (This activity could also be done on powerpoint or a written assignment)

Assignment Sheet 2 - Selection and characteristics Assignment Sheet 3 - Judging classes of cows Assignment Sheet 1 - Computing placing scoresNote: Additional judging classes and information can be

obtained from these internet sites -- www.hoards.com, www.dairybulls.com, www.holsteinusa.com

dairy breeds and selection

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cow dairy breeds

dairy farms

oldest dairy breeds

dairy cowdairy traits

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milk high

pounds of milk

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