working with dairy cattle

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Working With

Dairy Cattle

Working With

Dairy Cattle


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Working with Dairy Cattle is designedfor youth interested in developing a dairycattle project. It was created to helpyoung people build skills in selecting,raising, and managing a dairy heifer froma calf to a milking cow.

For more information contact:Holstein FoundationPO Box 816Brattleboro, VT 05302-0816Telephone: 800-952-5200

Information and editorial guidanceprovided by:Kelli DunkleeEd PeckDr. Katherine M. Swift

Lindsey Worden

Objectives ofWorking withDairy CattleYour heifer project will provide you with an

opportunity to raise dairy calves and learn moreabout various management procedures. Thishandbook is not a complete directory of everythingyou will need to know to raise a calf. Instead, it isa guide which provides hints that will help makeyour experience of raising a calf both educationaland successful. The information provided has beencollected from a variety of sources such as stateextension bulletins, University publications and 4-Hhandbooks.

Becoming involved with cattle will give you the chance traise and care for dairy animals, from calves to cows. Aproject such as this can help you ...

develop basic techniques in feeding and carinfor an animal;

learn the principles of good record keeping; develop basic marketing principles; gain experience in buying, developing and showin

an animal; learn how to present an animal and yourself befor

the public; develop good, personal character; gain leadership experience.

Local breed clubs, 4-H clubs and FFA chapters may offeadditional aid and instruction to help you get involved ithe dairy industry. Two approaches that have been used are

1. THE BIG-BROTHER APPROACH - You may be assigneto an individual adult who is knowledgeable about daircattle. The adult will assist and advise you in selecting calf, feeding the heifer, breeding her, preparing for a show

and any other management decisions you need to make

2. THE PROJECT LEADER and ASSISTANT - Two or moradult leaders will work as a unit to help the group of youtinterested in dairy with the management decisions outlineabove. The leaders either volunteer or are appointed.

TABLE OF CONTENTS

Objectives of Working with Dairy Cattle .. 2

Selecting Your Heifer .................................. 3

Feeding Your Heifer .................................... 6

Housing for Your Heifer ............................. 8

Health and Management of Your Heifer .. 9

Preparing Your Cattle for Show or Sale .. 12

Selecting a Service Sire for Your Heifer ... 14

Preparing for Calving ................................ 15

Milking Procedures ................................... 16

Feeding the Lactating Cow ...................... 18

Treatment During the Dry Period ............ 19

Identification Record Sheet ...................... 20

Managment Records ................................. 21

Breeding and Calving Records ................. 22

Summary of Producing Cows ................... 23

Dairy Cow Unified Scoreboard ................ 24

Breed Characteristics ................................ 25

TABLE OF CONTENTS


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As you begin your project, you must decidewhether you want a replacement project ora breeding project.

A replacement heifer will be sold just priorto calving. You will make arrangements forselling the animal at that time.

A breeding project includes calves thatare kept and raised beyond calving. Youwill need to learn more about milkingprocedures and develop other skillsnecessary for managing lactating animals.

When beginning your search for a projectanimal, you should consider getting

assistance or advice from an experiencedbreeder. This may be a knowledgeableneighbor or even a family member such as aparent or sibling.

Whomever you choose should help you decidewhat selection information is important. What areyour goals for this project? Most people want tohave a show winner. However, to be profitable andstay in the herd, your heifer will have to be a goodproducer with functional type when she is a mature

cow. Make certain that the selected animal fits youroverall goals for this project.

With your goals clearly in mind, you may beginsearching for your project animal. Neighboringbreeders or your own family are often a goodplace to begin the process. They may be willing tosell you a high-quality calf at a reasonable price.Buying from someone you know also provides theadvantage of knowing the environment where thecalf was born and where the dam is producing.

Local breed sales and herd dispersals are otheroptions for purchasing your animal. Breed salestend to emphasize animals of higher genetic meritand ancestor performance. For this reason, animalsin breed sales tend to sell for a higher premium.Higher price, however, does not guarantee asuperior animal.

Herd dispersals are different from breed sales asthe animals are from one particular herd when thedairy is no longer continuing operation. Dispersalsinclude both the top and bottom of the herd and,as with any sale, need to be considered on anindividual animal basis.

The environmental conditions in which a calf isborn and its ancestors are kept play a large role ineach animals performance. Therefore, you must

consider management of the herd you purchasefrom. You want to begin your project by investingin a superior animal.

When looking for a calf, you likely will use pedigreeinformation to make wise purchases. Pedigreesprovide performance and genetic facts needed bypotential buyers.

A pedigree is simply a record of an animalsancestry. It provides genetic and performanceinformation on the individual and its ancestors. Sireand dam information can help predict how well aheifer will milk and classify as a mature cow. Youshould look for the pedigree information that willtell you how close that animal might come towardmeeting your specific goals.

Selecting YourHeifer


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A calf sired by an outstanding, young, unproven sirealso could be selected for your project, providing thesire meets your individual pedigree requirements.His dam should have a high genetic merit for milk,fat and protein and have an acceptable classificationscore. The young bulls sire should be among thebreeds top bulls based on his PTAs for both typeand production.

You may choose to study the records of maternalsisters and the maternal granddam to furtherevaluate the pedigree. However, primary emphasisshould be given to the sire, dam and maternalgrandsire.

The following checklist describes some pedigreeinformation that you may find helpful in yourselection. Generally, you will want the heifers sireand dam to be above average for these geneticmeasures.

What is the heifers PTPI? What is her P level? What are the sires PTAs for all production traits? What is the sires PTA for type? What is the sires TPI? What is the dams CTPI? What is the dams PTA for protein, fat,

milk and type? What are the dams milk production records? What is the dams final classification score? When is the animal born?

To effectively analyze a pedigree, you should befamiliar with the information provided on it. TheHolstein Foundation workbook, Pedigree Questionsand Answers,covers this topic in more detail.Some information provided on pedigrees includes:

1. PTPI (Pedigree Total Performance Index)estimates the ability of the young animal totransmit a combination of production and typetraits.

2. The P levelindicates the young animalspercentile ranking based on PTPI and comparesregistered animals of the same sex born in thesame year.

3. PTAs (Predicted Transmitting Abilities)express the level of genetic superiority that ananimal is expected to transmit to its offspringfor a given production or type trait. These valuesare used to rank animals based on their geneticmerit.

4. TPI (Total Performance Index)and CTPI (CowTPI)combines PTA protein, PTA fat, PTA typeand Udder Composite index to rank animals ontheir ability to transmit a balance of these fourtraits.

5. The Udder Composite index (UDC)combineslinear type trait information on seven uddertraits into a single number value.

When reviewing a calfs pedigree, consider thefollowing:

a. The dam should have above average PTAs for

milk, fat and protein production. The cowshould be functionally sound for type. Evaluateher classification for final score and udder andbe certain that her hind legs and feet are free ofserious defects.

b. The sire should be high-ranking for PTAs of theproduction traits as well as for overall type. Healso should improve one or more functional typetraits. Functional type traits include the uddertraits and rear legs and feet.

c. The maternal grandsire also may be evaluatedfor genetic merit when performance informationon the dam in not available. (For example: ifthe dam is a two-year-old with no completedproduction records or no PTA information.)


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Even though we recommend that theseperformance guidelines be met, common sense andgood judgement should be used when selectingyour project heifer. Careful consideration also shouldbe given to the physical appearance of the animalitself.

For young animals, major emphasis should be placedon functional type traits that will determine whetherthe calf will develop into a productive cow. A heiferthat has good feet and legs and shows outstandingbreed character with a deep, open-rib has a betterchance of developing into an outstanding dairy cow.

Udder development is difficult to predict; however,teat placement can be emphasized in youngheifers. Future teat size also can be determinedfairly accurately. Udder shape and strength ofattachments in a heifer are difficult to determine,except occasionally when the udder has begun todevelop.

If you select your heifer by combining pedigreepromise and physical appearance, you will havea better chance of developing a top animal. Ofcourse, proper care and management also must befollowed.

Triune as a calf. Triune as a yearling.

Triune as a young cow. Triune as a mature cow.

From a Calf to a Cow


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No matter how good your heifer looks orhow high her genetic make-up is when

you start your project, proper feeding andmanagement is of primary importance inraising a healthy dairy animal. As the heifergrows, she will go through various stagesof nutritional requirements. You shouldbe familiar with all of them to be certainthat your investment remains healthy andproductive.

The information included in this workbookshould give you a general idea of howto meet your animals nutritional needs.

However, it should be viewed merely asrecommendations. For more information onproper ration balancing and specific feeds best foryour situation, you should contact a professionaldairy nutritionist.

Feed for your heifer can be grouped into twogeneral classes: forages, such as grass, hay andsilage; and concentrates, such as corn, oats andsoybeans. Dairy cattle are considered ruminantsbecause they can utilize forages by digesting fiber,which is forages major component.

All feeds can be sources of nutrients. The six majornutrients needed by dairy cattle are carbohydrates,fats, protein, minerals, vitamins and water.These nutrients are used by the animal for bodymaintenance, milk yield, growth, pregnancy andbody conditioning. For practical purposes, bodymaintenance and growth needs are the majorfactors to consider in calf and heifer rations. Bodymaintenance and milk production are the mainneeds for dairy cows.

A calfs nutritional needs are the most crucialimmediately after its birth. The calf is born with littleor no protection against disease. But, Mother Naturehas allowed for protection by having cows producecolostrum. Researchers recommend feeding 4 quartsof colostrum within the first six hours of life.

Colostrum is the first milk secreted by the cowafter giving birth. Colostrum is the best source ofnutrients for a newborn calf. It also provides calves

with antibodies that will help develop resistanceto diseases and infections. Colostrum is one of themost important steps to increasing survival andhealth of newborn calves. The total amount ofcolostrum fed within the first 24 hours should equal12-15% of the calfs birth weight.

Once the calf has been fed colostrum for a day ortwo following birth, it should be fed an amount ofwhole milk equal to eight percent of the calfs birthweight each day. If your calf weighs 90 pounds,for example, feed 7.2 pounds of milk daily. Anequivalent amount of high-quality milk replacer orstored colostrum may be used instead of wholemilk. When the calf is four weeks of age, the milkcan be diluted gradually by increasing the amountof water. A healthy calf can be taken off the milkdiet completely when it is 6-8 weeks old providedthat it has begun eating a balanced grain mixture.This process of changing the calfs diet from milk towater, grain and forages is known as weaning.

Successful early weaning occur when calves begineating a starter ration at an early age. Starter feedis the first feed offered to calves. It should be a verypalatable, coarse-textured or pelleted concentrate.

You can encourage a calf to eat starter by placinga handful of starter in a milk pail or on the calfsmuzzle immediately after it has finished drinkingmilk. Keep the starter fresh by feeding smallamounts. Once the calf is consuming 1.75 to 2pounds of starter a day and begins eating goodquality forage for three consecutive days, it is ready

to wean.

Feeding YourHeifer


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When the liquid feed portion of young calves diets is

reduced at weaning, the calves must be fed adequatesubstitutes. These substitutes should be a good qualityfree-choice grain mixture and an ample supply ofhigh-quality forage. Calves and older heifers require ahigh level of nutrition for continued normal growth.

There are additional reasons besides weaning to startcalves eating grain and forages at an early age. Animportant part of early calf nutrition is to develop afully-functional rumen. Immediately after weaning,young heifers consume smaller amounts of foragecompared to the amount of grain mixture. This ratio

will change as the calfs rumen develops.

Supply free-choice hay in an area easily accessible tothe calves. The forage should be fine-stemmed, mold-free, hay that is a mixture of legume and grass. As thecalf grows and develops, forages can become a higherproportion of its diet and slightly lower-quality foragemay be fed. After the calf is 6 months old, pasturealso can be used as forage when an adequate amountis available.

Heifers need supplemental grain regardless of the typeof forage fed. The grain mixture should have a highprotein level. The amount of grain fed will dependupon the animals age and on the forage quality.

Total mixed rations (TMRs) are a mixture of all feedseaten by the animals, including forages, grains andminerals blended together and fed free-choice toanimals. TMRs can be fed to heifers at least 2 monthsof age and are recommended particularly for heifers

Forage is an important part of a dairy heifer's diet

older than 6 months. Feeding complete rationsencourages heifers to consume several small mealsduring the day and leads to better feed digestion.

The objective of a proper feeding program forheifers is to encourage rapid growth withoutexcessive fattening. Periodically checking weight

and height of heifers also can help you evaluateyour feeding program. Use a scale or a tape tomonitor heifer weight gains. Also observe bodycondition and skeletal growth. Over-conditionedheifers may be receiving too much feed or theration may be low in protein. Lack of conditiongenerally indicates underfeeding or poor-qualityfeed.

The following table lists recommended Holsteiheifer weights and heights based on age.

Age(Months)

Weight range(lbs)

Height range(inches)

1 100 - 150 32 - 36

2 125 - 200 33 - 37

3 190 - 250 34 - 38

4 225 - 300 36 - 39

5 290 - 350 37 - 41

6 330 - 400 38 - 42

7 390 - 450 40 - 43

8 430 - 510 42 - 45

9 500 - 575 43 - 46

10 550 - 625 44 - 48

11 600 - 675 46 - 49

12 650 - 725 47 - 50.5

13 700 - 775 47.5 - 51

14 750 - 825 48 - 51.5

15 800 - 900 48.5 - 52

16 850 - 950 49 - 52

17 900 - 1000 49.5 - 52.5

18 950 - 1050 50 - 52.519 1000 - 1100 50 - 53

20 1050 - 1150 51 - 53

21 1100 - 1200 51.5 - 53.5

22 1175 - 1300 52 - 54

23 1250 - 1450 53 - 54.5

24 1300 - 1500 53.5 - 55

Source: Cargill Animal Nutrition


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Housing for Your HeiferUntil your calf reaches 10 weeks of age, and for thefirst several weeks after its purchase, you shouldkeep the calf in an individual pen or calf hutch. Thisis the best way to prevent spreading disease.

Your calfs pen can be quite simple. However,several features you should consider in selecting orbuilding individual pens are:

1. The pen should have solid walls on three sidesto prevent drafts and keep calves from suckingeach other, and be easy to clean.

2. The pens should be approximately 24 squarefeet in size with a water cup, grain box and hayrack within the walls.

3. The calf should be well-bedded with material

that will keep it both clean and dry.

4. The pen should provide adequate ventilation.

5. The pen should be in a convenient locationwith an arrangement that will encouragequality care and observation.

Your calf may be moved to a pen with otherweaned calves of similar age when it is weaned andconsuming adequate hay and grain. This pen alsoshould be clean, dry, well-ventilated and provideshelter for calves during bad weather.

Weaning time is a critical and stressful period in adairy calfs life. Sound management practices willhelp to minimize the stress. Maintaining a clean,fresh supply of water, weaning calves from milkand milk replacers two weeks prior to movingthem, and weaning in small groups will help reducethe calves trauma.

As the calf grows, it may be placed in largergroups. But, about 25 square feet per calf andadequate feed space always should be allowed.

Shelter does not have to be fancy. The sheltermerely should provide protection from bad weatherand be clean and well-bedded. Proper ventilationand humidity control will promote growth andreduce incidence of respiratory diseases in confinedcalves.

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Health and Management of Your HeifeIdentification

Positively identify each calf before removing it fromthe dam. Permanent identification is required toregister purebred calves. Correct identification

records also are needed for genetic evaluations ofthe animal, its parents and its progeny. You mayuse a numbered neck strap or plastic ear tags fortemporary identification. Enter ear tag numbers,registration numbers, birth dates, and identificationsof the sires and dams of calves in a permanentrecord book.

Extra Teats

A good udder with four well-placed teats isimportant. Extra teats on an udder are unsightly,

may become a site for infections, and may interferewith machine milking. A calfs extra teats should beremoved as soon as they can be identified. Makesure the teat is an extra. To remove any extrateats, clean and disinfect the area with iodine andsnip the teat off cleanly with a serrated, curvedshears.

Extra teats should be removed when a heifer is 2-6weeks old and still is small and easy to handle. Onlyan experienced dairy farmer or veterinarian shouldattempt to remove teats from older heifers or cows.

Your animal's health will be another criticalmanagement area in raising a sound heifer. Afterpurchasing your heifer, you should contact a localveterinarian. This will give you a chance to becomeacquainted with the vet before your heifer requires

health care. Be sure to know the veterinariansphone number so that you can call immediatelywhen your heifer becomes ill or is injured.

The following section will give you broadinformation on general health and managementprocedures. For further information, contact youradult leaders or veterinarian. If your heifer showsany signs of illness, dont wait long to requestassistance.

Disinfect Navel at Birth

When caring for a newborn calf, the navel should bedipped with an iodine solution to prevent infection.Since the navels umbilical vessels connect directlyto various internal organs, infection at this site canbe very harmful to the newborn. Dipping the navelmust be done shortly after birth and before thenavel is dry.


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Vaccination

Vaccines are available to prevent many diseases. However, all vaccinations are not necessary in all herds. Novaccinations should be used without a veterinarians recommendation and approval. The basic vaccines toconsider for routine use are listed in the following table.

Dehorning

Horns serve no useful purpose for modern dairycattle. They can be a nuisance and often cause bodyand udder injuries. Proper dehorning while hornbuttons are very small can be a neat, clean job thatcauses the animal little discomfort. Several methodsof removing horns exist. The best method depends

on your resources and preference.

Caustic potash stickswork well when the calf isvery young. By moistening the stick and rubbingit on the horn but ton, the caustic will work atdestroying the horn. Caution should be taken toprevent using too much caustic and to avoid contactwith your skin or other calves. Use on calves over 3weeks old.

Electric or gas dehornersare similar to solderingirons and can be used to destroy horn buttonsby burning to kill the nerves and blood vesselssupporting the horns growth. Use on calves over 4months old.

Gouging or scoopingout the horns with properequipment can be done by experienced individuals.However, it may cause excessive bleeding andserious infections.

Saw or horn clipperscan remove large horns onolder animals. This method requires more laborand should be done during the winter to avoidinfection and contamination by flies.

Allgivenincombination.

Disease Initial immunization Booster

RHINOTRACHEITIS 4 to 6 months old singleinjection of Modified livevaccine

Booster with killed product 1-2 monthsbefore breeding then Booster yearly

PARAINFLUENZA 4 to 6 months old singleinjection


BOVINE VIRUSDIARRHEA

4 to 6 months old singleinjection of Modified livevaccine


BRSV 4 to 6 months old singleinjection


BRUCELLOSIS Heifers, 4 to10 months old Agevaries by state None - vaccination must be given by vet

BLACKLEG Single injection or combinedvaccine

Repeat in 3 weeks Booster yearly

LEPTOSPIROSIS Single injection or vaccinecontaining five species

Repeat in 3 weeks Booster yearly

CALF SCOURSROTA-VIRUS

Calves, orally at birth Cows, 1 month before calving

E. COLI Oral vaccine for calves at birthCows - injections 2 months & 3weeks before calving

Booster at 30 days in milk

PINKEYE Heifers, beginning of fly season Repeat in 3 weeks to 1 month Repeatagain in the middle of fly season


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Scours

Scours, a health problem of young calves, ischaracterized by diarrhea and dehydration. The twomain sources of scours are infections and nutritionalimbalances. When this problem exists, continue tofeed milk, feeding smaller amounts more of ten.

Feedelectrolytes in between times. These solutions canbepurchased from veterinarians or farm supply stores.Always provide sick animals with a warm, dryplace that is isolated from other animals. Graduallyreplace the electrolyte solution with milk as the calfrecovers. Calves with severe scours, dehydration, orunable to rise need veterinary care.

Pneumonia

Poor ventilation, stress and constant exposure topneumonia-producing organisms make calves moreprone to pneumonia. A calf s temperature is thebest indication of whether it is sick. Normal rectaltemperature is 101- 102 degrees F. Calves withpneumonia often have a temperature over 104degrees F in addition to having labored breathing.

Unless you are experienced with calves that havepneumonia, contact your veterinarian. Antibiotictreatment usually is suggested for calves withelevated temperatures. Fresh air and sunshine often

aid recovery.

Hoof Care

Hoof care has a significant impact on a cowsmobility and how well she milks. Proper foot care isimportant because infection resistance, mobility andconformation affect an animals production level andalso performance at shows. To establish a foot-careprogram, you must determine when an animalshooves need to be trimmed. In pasture conditions,

feet usually dont need to be trimmed. However,with confined housing, such as tie-stall or free-stall barns, routine trimming of dairy animalsfeet becomes essential. Until you are familiar withthe procedures and skills necessary to trim thehooves yourself, it is recommended that you hire a

professional trimmer or consult your veterinarian oradult leader.

Other Problems

You should become familiar with other potentialhealth problems as you get involved in your dairy

project.

Fly controlis very important to help keep yourheifer free of disease. You should keep her penclean at all times to reduce fly breeding areasand use a form of fly control daily during the flyseason on the heifer and the environment.

Ringwormis an unsightly skin disease, but itcauses no economic losses. Ringworm lesionscaused by this fungus infection generally healwithout treatment in 2-3 months, although

surface treatment with fungicides or antisepticswill decrease recovery time. This disease canspread to people.

Bloatis an extreme accumulation of gas in thecalf s stomach. It may be caused by abnormalfeeding. The accumulated gas must be releasedimmediately and a veterinarian should be contacted.

A navel herniaoccurs when the abdominal wallat the calf s navel does not close properly. Itcan be identif ied by a lump in the abdominal

area of the animal. Most navel hernias are causedby a navel infection and should receive attentionfrom your veterinarian.

Pinkeyeis characterized by reddening and swellingof the eye membranes and watery dischargefrom the eye. Treat cases promptly withantibiotics and shield the af fected eye fromsunlight with an eye patch.

Internal parasitesmay cause loose stools andfresh blood in feces. Follow a deworming programfor pastured animals since they are likely tobecome infected with stomach worms. Consultwith a veterinarian to diagnose the parasite andformulate a treatment and prevention plan.


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Whatever plans you have for your heifer, makecertain that she is kept fit and in proper condition.You easily can adjust any plans for your heifer in a

relatively short time, when she consistently is kept ingood condition, A well-kept heifer looks better in ashow, sale or advertisement and can bring additionalpride to its owner.

Training

You should properly train your heifer to lead evenif you do not plan to show her. A trained heifer iseasier to work with on a daily basis. Training beginsby tying your animal with a rope halter so that shebecomes familiar with it. Once she has becomecomfortable with the halter, teach her to walkforward slowly. Your heifer should take short stepswhile keeping her head up and alert. She eventuallyshould begin walking forward when you exert onlyslight pressure on the halter.

Teach her to easily set up in the proper leg positions.For calves and heifers, the rear leg closest to thecamera or judge should be set slightly back. Forcows, the leg nearest should be slightly forward.In both cases, front feet should be placed squarely

underneath the shoulders.

With proper training, your animal should lead in away that will help overcome her faults. Use a leathershow halter during the last part of the training toget the animal accustomed to the chain under her

jaw.

Fitting

To keep your animal looking her best, you shouldfollow proper feeding practices. You also shouldkeep her hooves trimmed and in good condition.Nothing will make the hair coat shine better thana daily brushing and rubdown. Regular washingalso will help to keep your heifer clean and easy tomanage.

Clipping can accent your heifers strengths anddetract from her weaknesses. Clipping can be

tailored to each individual animal although thebasics are the same for all animals. Final clippingshould be done about two days before a showor sale. The best way to learn how to clip is bywatching experienced people and then practicing onyour own.

Preparing Your Cattlefor Show or Sale

When setting up a heifer the rear leg nearest the judge/photographer should be set back.

For a cow, the nearest rear leg should be set slightly forward.


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Merchandising

Merchandising is an important aspect of theregistered dairy cattle business. If you have theopportunity to sell one of your animals to anotherproducer for a good price, dont hesitate to do so.

Selling your animals is the best way to promote

your breeding program. The sale income shouldbe enough so that you could buy another animalor two for yourself. Various outlets to merchandiseyour animal include private treaty sales, consignmentsales, invitational sales or through a consultant.

Showing

Local, state and national shows help to promoteyour cattle as well as yourself. Receiving a highplacing on your animal can be rewarding for youand possibly increase your animals value at the

same time.

When showing, your main responsibility is to haveyour animal look her best at all times. To do this,you need to be as prepared as your animal. Not onlyshould your cattle be well-kept, but you also shouldhave a clean, neat display and be courteous to otherpeople at the show.

With patience and experience you will learn howto show your heifer in a manner that will attractattention to her strengths and overcome her

faults. This task can be difficult for even the mostexperienced exhibitor, but practice will help improveyour technique.

Advertising

You may wish to advertise your heifer to get theword out about her quality. This can be done in yourstate breed magazine as well as in local publicationsAdvertising will alert others about your heifer andgive you a chance to display her merit and youraccomplishments with her.

You should try to include several items whendeveloping an ad for your heifer. Most important isa professional quality picture that has been carefullyposed to exhibit the heifer at her best. This,along with a good headline, will attract attention toyour ad and get people to read it.

Secondly, include type and production informationon your heifers sire and dam. Depending on the sizeof the ad, you also might want to include the damspicture.

Thirdly, youll want to include the name andperformance information on the service sire if yourheifer is bred.

Finally, youll want to mention some specificdetails about your heifer. Such items may include:show placings, perhaps your heifers size and milkproduction records if she has calved.


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You must keep a number of items in mind whenselecting a service sire for your heifer. First, makesure your heifer is growthy enough to be bred. Ifyouve done a good job caring for her, she should

be ready to breed at 12 to15 months of age. Aweight of at least 800 lbs. is desirable at the time offirst breeding.

Next, use semen from the best service sire you canfind and afford to buy. He should be higher rankingthan your animals sire to achieve genetic progressin your breeding program. Production and typeproofs of the service sire should rank high amongthe breed, and, the higher the better! The moreselective you are, the more valuable your heifer willbe if you sell her and the more her offspring will be

worth.

Finally, select a high-ranking service sire that alsotransmits strengths which offset one or two majorweaknesses of your heifer. Emphasize the trait ortraits within your specific breeding goals that needthe most improvement. When selecting a servicesire for a heifer, also consider the sires calving-easescore. A well-grown heifer bred to a calving-easesire has fewer calving problems.

Sire Summaries are an excellent source of

information on sires that you may want to consider.Calving ease information also is provided. For moreinformation on how to use Sire Summaries, refer tothe Foundation workbook,Understanding Genetics& The Sire Summaries.

Sire Selection Checklist

The following checklist includes some criteria youmay want to consider when selecting service sires

for overall herd improvement.

Traits to be emphasized according to herdbreeding goals

PTA values for production and type traits

Linear Composite Index values

Reliability of bull information

Availability and cost of semen

Pedigree information

Calving ease of service sire

If you are rebreeding a cow who previously hascalved, you should consider the same basic criteriaas when selecting a service sire for a heifer. It isrecommended that cows be bred back 45-90 daysafter calving to maintain an economical reproductivecycle.

Watch your animal for heat closely during her nextestrous cycle following breeding. If she does notcome back into estrus, she may be pregnant. Forlactating cows, milk progesterone tests can be done

which may indicate if a cow is near heat or not.A vet should pregnancy check your animal two tothree months after breeding if you suspect she ispregnant.

The gestation period of dairy cattle is about 280days. However, it can range from 275 to 285 daysand still be considered normal.

Selecting a Service Sire for Your Heife


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A maternity stall should be provided for your heiferor cow to calve. The pen should be thoroughlycleaned and disinfected. A good method is to scrubthe stall with hot water, soap and disinfectant with a

bleach solution.

Apply lime or other granular material to the floorbefore covering it with adequate amounts of dry,comfortable bedding. This will provide betterfooting which may help prevent stifle injuriesand udder trauma during calving. A well-drainedpaddock or small pasture with shade is a goodcalving area during mild, dry weather.

When the birthing process begins, observeyour animal frequently to make sure the birth is

progressing normally. Most cows calve withoutassistance. However, if complications occur, callyour vet or other experienced adult for assistance.Heifers and younger cows are more likely to requireassistance than older cows.

Following Delivery

Once the calf is delivered, immediately clean themucus from its nostrils and make certain that it is

breathing properly. If the calf fails to start breathing,stimulate the nerve in the nostril. This can be doneby various means, but inserting a piece of strawabout two inches up its nostrils usually works well.

Normally, the cow will start licking the calf. Thisnot only dries the calf, but also stimulates bloodcirculation. If the mother doesnt lick the calf, rub itbriskly with a cloth. Immediately after birth, disinfectthe navel cord and make sure the calf receivescolostrum.

Preparing for Calving


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Like most other mammals, cows produce milk tofeed their young. However, modern dairy cows havebeen bred to produce far more milk than a calfever could consume. This milk is produced from amammary gland which we refer to as the udder.

You must know how to properly milk and carefor a lactating cow to insure good health and topproduction.

The milk taken directly from a dairy cow hasexcellent quality. This quality cannot be improved,only maintained. For this reason, it is very importantthat you control milk contamination from outsidesources. Potential contaminants include unhealthycows, a dirty environment, unsanitized milkingequipment or polluted water sources.

Milk production should help you make a profitin your dairy project. Efficient and proper milkingtechniques will help you get the best returns fromyour breeding, feeding and herd health practices.The following milking procedures are recommended:

1. Check for abnormal milk. Before cleaning theteats, check for abnormalities in all four quartersby stripping-out a few streams of milk. If themilk shows signs of mastitis, the cows milkshould be kept out of the milk supply and thecow treated accordingly.

2. Wash the udder with an approved sanitarysolution mixed in warm water. Remove anydirt particles that are present on the teat toprevent them from entering into the milk.Washing the udder also will stimulate the cows

brain to release the hormone oxytocin into thebloodstream. Oxytocin releases the milk withinthe udder and prepares for its removal from thebody.

3. Dry the teats thoroughly. This is particularlyimportant. When teats are not dried completely,droplets of liquid containing dirt particlesand infectious organisms form on the teatends. The vacuum created when the milkingmachine is placed on the cow can cause thesecontaminants to be back-jetted into the udder.

Wet, dirty teats also adversely affect milk quality.

4. Pre-dipping teats generally is recommendedto kill any harmful organisms remaining onthe teat. The approved pre-dip solution shouldbe left on the teat approximately 15 seconds.Again, be sure to dry the teats thoroughly. Ifpre-dipping is done, you may choose to skip thewashing step.

5. Attach teat cups one minute after you beganstripping the teats. Try not to allow a teat cup to

squawk. Squawking means air is being admittedinto the teat cup causing a reverse flow of air inthe other teat cups. This increases the possibilityof bacteria being jetted into the milk and eventhe udder itself.

6. Remove the machine by turning off the vacuumat the claw when milk flow has ceased.Most cows require four to seven minutes tocompletely milk out. Do not machine strip thecow by holding down on the machine beforeremoving it. Machine stripping is an unnecessary

means of removing residual milk from the udderand may cause serious stress and injury to theudder.

7. Dip teats in an effective sanitizing solutionimmediately after removing the milk machineto kill any lingering bacteria. Dipping teats alsohelps protect the teats from bacteria betweenmilkings.

Milking Procedures

1616


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Make sure your milking equipment is clean andsanitary before milking each cow. The equipmentalso should be checked regularly to make sure that itis functioning properly.

Dairy Herd Improvement (DHI) records can bean excellent tool to manage your herds milk

production. The DHI Association is a nationwidemilk-testing service which measures milk quantity,components and quality on a regular basis. Theserecords can lead to increased income. The reportscan help you determine how much to feed eachcow to meet her individual needs. They serve as aday-to-day management guide, helping you identifythe lower-producing, unprofitable cows to cull.

If your herd already is enrolled in a DHI program,new cows will be enrolled automatically when theyfreshen with their first calf. If your herd is not on

Milking CowsTips

Avoid exciting the cows and handle them carefully so they associate milking with a pleasant experience.

Use individual paper towels or cloths to clean each udder.

Milk cows with healthy udders first.

Milk mastitis infected cows last.

Milk cows treated with antibiotics separately for the recommended withdrawal period. Milkcontaminated with antibiotics cannot be used for human consumption.

Cull cows with badly damaged udders and chronic mastitis.

test, contact the state DHIA or local extension office toget additional information about enrolling your cowsin a testing program.

An additional option available through a regular DHIprogram is Dairy Herd Improvement Registry (DHIR).DHIR is similar to Official DHI, but is available only for

registered cows. It often is used to help sell cattle sincethe DHIR pedigrees have more production information,such as 365-day records and complete lactations. DHIRalso tracks cows for Honor List and other recognitionprograms.

Another option, the DHI Somatic Cell Count Program(SCC), helps determine the level of udder infectionpresent in each cow. You can use the SCC informationto monitor udder health, select cows for treatment,identify animals that should be culled and identifyhealthy cows for purchasing.


18/2718

Nutrition is the single most important factor indetermining the level of milk production. Feed alsoaccounts for over one-half of the cost related toproducing milk. Therefore, nutrition and feeding

may be the key to success in your dairy project.Feeding and management guidelines for the calffrom birth to freshening were discussed earlier.Following are similar guidelines for your lactatingcow.

Forage Consumption

Approximately two-thirds of the total nutrients fedto cows come from forages. These forages quality isa very important factor influencing milk production.

One indicator of forage quality is dry-mattercontent. Dry-matter is the total amount of nutrientsand material that would remain in a feed if all of thewater was removed.

Estimated daily intake of forages is based on acows body weight and forage quality. The followingguidelines are suggested for estimating consumptionof air dry hay (90% dry matter) fed free-choice:

Forage Lbs. daily intake/Quality 100 lbs. body weight

Excellent 3.0Good 2.5Average 2.0Fair 1.5Poor 1.0

If silage is substituted for dry hay, you shouldestimate three pounds of silage for each one poundof expected hay intake. Pasture intake usuallywill be higher than silage at the same dry-matterpercentage.

Research indicates that forage intake can bestimulated by feeding several times daily and byproviding a variety of forages.

Concentrate Feeding

While the dairy cow has considerable rumencapacity, her large nutrient needs cannot be metby forages alone. Concentrates increase a dairyrations energy content. The concentrate mixtureyou feed should include grains, mill feeds, proteinsupplements and minerals.

The kind of mixture fed will vary with the source andcost of ingredients as well as the animals proteinrequirement. The amount fed will depend on forageconsumption and the animals needs above thosesupplied by forages, including needs for milk yieldand composition. Concentrate intake is affected bypalatability and the amount of time the cow has toconsume the feed.

TMR Feeding

A total mixed ration (TMR) fed free-choice is anexcellent means of increasing a lactating animalsfeed intake. However, with a TMR, careful rationbalancing and a more complex feeding system arenecessary. If you are considering using a TMR, it isrecommended that you work with your local feedmill or a private feed consultant. They can help youestablish a feasible and efficient feeding program.

Feeding the Lactating Cow

Forage

Quality

Lbs. daily intake/

100 lbs. body weightExcellent 3.0

Good 2.5

Average 2.0

Fair 1.5

Poor 1.0


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1. Feed young, growing cows for more thanmaintenance and milk production to insure continuedgrowth and development.

2. Finely ground forages should not be fed separatelyto lactating cows. They tend to lower milk components.

3. It is best to always feed some hay with silage.

4. Have water available at all times. Cows in fullproduction will consume three to five pounds of waterfor each pound of milk produced (including water infeed).

5. Cows should be brought into peak milk production assoon as possible after calving. This can be accomplishedbest by gradually building up the amount of grain feduntil there is no further increase in production. Theamount of grain fed should be adjusted throughoutthe lactation as milk production changes.

6. Work with a veterinarian or nutritionist to developthe best ration for the environment and feeds available

Prior to their next calving, lactating cows need

a period of rest from producing milk. This time,known as the dry period, allows the cow to restorebody reserves and use additional nutrients for finalgrowth and development of the calf she is carrying.

The recommended length of a dry period is 45 to60 days, but it can vary slightly depending on acows age and her physical condition. When a cowis dried off, you should do it abruptly. Removal orreduction of feed often is useful in reducing milkproduction.

During the drying-off process, the udder should bechecked frequently. After the last milking prior tothe dry period, treat each quarter with an antibioticrecommended by your vet. Treatment of dry cows isimportant to cure any existing infections that havepersisted through the lactation. Most new mastitiscases occur at the beginning of the dry period.Infusing each quarter after the last milking alsoprevents many new infections.

Treatment During the Dry PeriodA low-energy ration should provide sufficient

amounts of protein, minerals and vitamins duringthe dry period. This allows cows to calve withadequate but not excessive body fat, protein andnutritional reserves.

Grass forages are ideal for dry cows. They providethe cow with feed that can be consumed in largequantities without supplying a high level of nutrientsshe does not need.

The grain requirement is minimal. However, feedingat least three pounds per cow daily throughout the

dry period is recommended.

During the last two weeks of the dry period, youshould increase grain moderately while maintainingproper protein and mineral levels. Forages similar tothose fed to the milking cows should begin to beincluded in the ration.

Properly managing the dry cow can decrease theoccurrence of disorders at or near calving time. Thetable below lists some common disorders you shouldwatch for.

Disorder Cause Prevention/Treatment

UDDER EDEMA Swelling of udder caused byfluid retention

Avoid excess salt during dry period

MILK FEVER Calcium imbalance Balance minerals in ration

KETOSIS Energy imbalance Avoid obesity in dry and fresh cows

RETAINED PLACENTA Hormonal imbalance Supplement Vitamin E and selenium in die

DISPLACED ABOMASUM Lack of bulk in rumen Feed high forage dry matter

Points to Remember in Feeding for Milk Production


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IdentificationDiagram of color markings or photographs of your project animal


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.

Barn Name or Number ____________________ Date of Birth: __________________ Birth Weight: ____________

Tattoo or Ear Tag: Right: ________________________________ Left: __________________________________

Calfhood Vaccination: No: _______________________________ Date: _________________________________

Dehorned: ______________________________________ Extra Teats Reomved: ___________________________

HEALTH RECORD

DATE ILLNESS, VACCINATION, PROBLEM TREATMENT TIMEPERIOD

Date Sold: ____________________________ Reason: ________________________________________________

Date of Death: _________________________ Cause: __________________________________________________

Management Records


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CALVING

DATE

HEATDATES

NAMEOR

SERVICESIRE

DATE

BRED

DATE

DATE

REMARKS

DATE

SEX

EAR

TAG

NO.

REMARKS

Mo.

Day

Yr

Mo.

Day

Yr.

ORA.I.CODE#

Mo.D

ay

Yr.

DUE

FRESH

(CalvingDifcu

lties)

BORN

PROGENYREC

ORD

Breeding

andCalvin

gRecords


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DHIR/DHIID

NUMBER

HighestRecord305-Da

yActual

Age

2x/3x

Days

Milk

Fat

Protein

Days

Milk

Fat

Protein

Milk

Fat

Protein

LifetimeProduction

HerdmateDeviation*

Cow

TPI

Cow

PTA

Dollars

Protein

Class.

Score

Average

*Obtainfrom

theDHIreportforyourherd.YoumaylistEPAorERPAvaluesifavailable.

Summary

ofProducingCows


24/2724

DAIRY COW UNIFIED SCORECARD

Breed characteristics should be considered in the application of this scorecard.

MAJOR TRAIT DESCRIPTIONSThere are four major breakdowns on which to base a cows evaluation. Each trait is broken down into body parts to be considered and ranked.

Rump (5 points):Should be long and wide throughout. Pin bones should be slightly lower than hip bones with adequate width between the pins. Thurls

should be wide apart. Vulva should be nearly vertical and the anus should not be recessed. Tail head should set slightly above and neatly between pin

bones with freedom from coarseness. Front End (5 points):Adequate constitution with front legs straight, wide apart, and squarely placed. Shoulder

blades and elbows set rmly against the chest wall. The crops should have adequate fullness blending into the shoulders.Back/Loin (2 points): Back

should be straight and strong, with loin broad, strong, and nearly level. Stature (2 points):Height including length in the leg bones with a long bone

pattern throughout the body structure. Height at withers and hips should be relatively proportionate. Age and breed stature recommendations are tobe considered. Breed Characteristics (1 point): Exhibiting overall style and balance. Head should be feminine, clean-cut, slightly dished with broad

muzzle, large open nostrils and strong jaw.

Perfect

Score

15

2) Dairy Strength - 25%A combination of dairyness and strength that supports sustained production and longevity. Major consideration is given to general openness and angularity

while maintaining strength, width of chest, spring of fore rib, and substance of bone without coarseness. Body condition should be appropriate for stage

of lactation. Listed in priority order, the descriptions of the traits to be considered are as follows:

1) Frame - 15%

The skeletal parts of the cow, with the exception of rear feet and legs. Listed in priority order, the descriptions of the traits to be considered are as follows:

25

Ribs (8 points):Wide apart. Rib bones wide, at, deep, and slanted towards the rear. Well sprung, expressing fullness and extending outside the point

of elbows. Chest (6 points):Deep and wide oor showing capacity for vital organs, with well-sprung fore ribs. Barrel (4 points): Long, with adequate

depth and width, increasing toward the rear with a deep ank. Thighs (2 points):Lean, incurving to at and wide apart from the rear. Neck (2 points):

Long, lean, and blending smoothly into shoulders; clean-cut throat, dewlap, and brisket. Withers (2 points):Sharp with chine prominent. Skin (1 point):

Thin, loose, and pliable.3) Rear Feet and Legs - 20%

Feet and rear legs are evaluated. Evidence of mobility is given major consideration. Listed in priority order, the descriptions of the traits to be consideredare as follows: 20Movement (5 points):The use of feet and rear legs, including length and direction of step. When walking naturally, the stride should be long and uid

with the rear feet nearly replacing the front feet. Rear Legs-Side View (3 points):Moderate set (angle) to the hock. Rear Legs-Rear View (3 points):

Straight, wide apart with feet squarely placed. Feet (3 points):Steep angle and deep heel with short, well-rounded closed toes. Thurl Position (2

points): Near central placement between the hip and pin bones. Hocks (2 points):Adequate exibility with freedom from swelling. Bone (1 point): Flat

and clean with adequate substance. Pasterns (1 point): Short and strong with some exibility, having a moderate, upright angle.

4) Udder - 40%The udder traits are evaluated. Major consideration is given to the traits that contribute to high milk yield and a long productive life. Listed in priority order,

the descriptions of the traits to be considered are as follows: 40Udder Depth (10 points):Moderate depth relative to the hock with adequate capacity and clearance. Consideration is given to lactation number and

age. Rear Udder (9 points):Wide and high, rmly attached with uniform width from top to bottom and slightly rounded to udder oor.Teat Placement

(5 points): Squarely placed under each quarter, plumb and properly spaced. Udder Cleft (5 points):Evidence of a strong suspensory ligament indi-

cated by clearly dened halving. Fore Udder (5 points): Firmly attached with moderate length and ample capacity. Teats (3 points):Cylindrical shape;uniform size with medium length and diameter; neither short nor long is desirable. Udder Balance and Texture (3 points):Udder oor level as viewed

from the side. Quarters evenly balanced; soft, pliable, and well collapsed after milking. (Note: In the Holstein breed, an equal emphasis is placed on

fore and rear udder (7 points each). All other traits are the same as listed above.)

100TOTAL

Copyrighted by the Purebred Dairy Cattle Association, 1943. Revised and copyrighted 1957, 1971, 1982, 1994 and 2009.


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BREED CHARACTERISTICSExcept for differences in color, size, and head character, all breeds are judged on the

same standards as outlined in the Unied Score Card. If any animal is registered by one

of the dairy breed associations, no discrimination against color or color pattern is to be

made.

Ayrshire Strong and robust, showing constitution and vigor, symmetry, style and bal-ance throughout, and characterized by strongly attached, evenly balanced, well-shaped

udder.

HEAD-clean cut, proportionate to body; broad muzzle with large, open nostrils; strong

jaw; large, bright eyes; forehead, broad and moderately dished; bridge of nose straight;

ears medium size and alertly carried.

COLOR-light to deep cherry red, mahogany, brown, or a combination of any of thesecolors with white, or white alone, distinctive red and white markings preferred.

SIZE-a mature cow in milk should weigh at least 1200 lbs.

Brown Swiss Strong and vigorous, but not coarse. Adequate size with dairy qual-ity. Frailness undesirable.


jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; earsmedium size and alertly carried.

COLOR-body and switch solid brown varying from very light to dark; muzzle has black

nose encircled by a white ring; tongue and hooves are dark brown to black.


Guernsey Strenth and balance, with quality and character desired.HEAD-clean cut, proportionate to body; broad muzzle with large, open nostrils; strongjaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears

medium size and alertly carried.

COLOR-shade of fawn and white markings throughout clearly dened.

SIZE-a mature cow in milk should weigh 1200-1300 lbs.; Guernsey does not

discriminate for lack of size.

Red & White Rugged, feminine qualities in an alert cow possessing adequate sizeand vigor.


jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears

medium size and alertly carried.COLOR-must be clearly dened red and white; black-red and brindle is strictly prohibit

SIZE-a mature cow in milk should weigh at least 1400 lbs. and be well balanced.

Holstein Rugged, feminine qualities in an alert cow possessing Holstein size andvigor.

HEAD-clean cut, proportionate to body; broad muzzle with large, open nostrils; strongjaw; large, bright eyes; forehead, broad and moderately dished; bridge of nose straight;

ears medium size and alertly carried.

COLOR-black and white or red and white markings clearly dened


UDDER-equal emphasis is placed on fore and rear udder (7 points each), all other traits

are the same as listed on the PDCA scorecard.

Jersey Sharpness with strength indicating productive efciency.HEAD-proportionate to stature showing renement and well chiseled bone structure.

Face slightly dished with dark eyes that are well set.

COLOR-some shade of fawn with or without white markings; muzzle is blackencircled by a light colored ring; switch may be either black or white.


Milking Shorthorn Strong and vigorous, but not coarse.HEAD-clean cut, proportionate to body; broad muzzle with large, open nostrils; strong

jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears

medium size and alertly carried.

COLOR-red or white or any combination (no black markings allowed).

SIZE-a mature cow in milk should weigh 1400 lbs.

FACTORS TO BE EVALUATEDThe degree of discrimination assigned to each defect

is related to its function and heredity. The evaluation

of the defect shall be determined by the breeder, the

classier or judge, based on the guide for discrimina-

tion and disqualications given below.

HORNS No discrimination for horns.

EYES

1. Blindess in one eye: Slight discrimination.

2. Cross or bulging eyes: Slight discrimination.

3. Evidence of blindness: Slight to serious

discrimination.

4. Total blindness: Disqualication.

WRY FACE

Slight to serious discrimination.

CROPPED EARS Slight discrimination.

PARROT JAW


SHOULDERS

Winged: Slight to serious discrimination.

CAPPED HIP

No discrimination unless affects mobility.

TAIL SETTING

Wry tail or other abnormal tail settings: Slight to

serious discrimination.

LEGS AND FEET

1. Lameness- apparently permanent and interferingwith normal function: Disqualication.

Lameness- apparently temporary and not

affecting normal function: Slight discrimination.

2. Evidence of crampy hind legs: Serious

discrimination.

3. Evidence of uid in hocks:Slight discrimination.

4. Weak pastern: Slight to serious discrimination.

5. Toe out: Slight discrimination.

UDDER

1. Lack of dened halving:Slight to seriousdiscrimination.

2. Udder denitely broken away in attachment:

Serious discrimination.

3. A weak udder attachment: Slight to serious

discrimination.

4. Blind quarter: Disqualication.

5. One or more light quarters, hard spots in udder,

obstruction in teat (spider): Slight to serious

discrimination.

6. Side leak: Slight discrimination.

7. Abnormal milk (bloody, clotted, watery): Possible

discrimination.

LACK OF ADEQUATE SIZE Slight to serious discrimination. (Note: Guernsey

does not discriminate for lack of size.)

EVIDENCE OF SHARP PRACTICE(Refer to PDCA Code of Ethics)

1. Animals showing signs of having been tampered

with to conceal faults in conformation and to

misrepresent the animals soundness:

Disqualication.

2. Uncalved heifers showing evidence of having

been milked: Slight to serious discrimination.TEMPORARY OR MINOR INJURIES

Blemishes or injuries of a temporary character

not affecting animals usefulness: Slight to serious

discrimination.

OVERCONDITIONED


FREEMARTIN HEIFERS

Disqualication.

THE SEVEN BREEDS

Ayrshire

Jersey

Brown Swiss

Milking ShorthornRed & White Holstein

Guernsey


26/27


27/27

REFERENCES

Crowley, Jorgenson and Howard; Raising Dairy Replacements;University of Wisconsin-Madison.

Heinrichs, A. J.; Swartz, L. A.; Management of Dairy Heifers;Pennsylvania State University.

Heinrichs, A. J.; Ishler, V. A.; and Adams, R. S.; Feeding and Managing Dry Cows;Pennsylvania State University.

North Central Regional Extension Publication; 4-H Dairy Cows and Management

Other Holstein Foundation Programs:

Young Dairy Leaders Institute

Dairy Bowl

Dairy Jeopardy

Youth Outreach

For more information on Holstein Foundation programs contact:

Holstein FoundationPO Box 816

Brattleboro, VT 05302-0816800.952.5200

working with dairy cattle

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