dairy breeds and selection. dairy breeds and selection overview major breeds of dairy cattle dairy...
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Dairy Breeds and Selection
Dairy Breeds and Selection Overview
Major Breeds of Dairy Cattle
Dairy Terms and Definitions
Parts of a Dairy Cow
Dairy Traits and Selection
Judging Contests
Major Breeds of Dairy Cattle
HolsteinBlack and White or Red and White color patternLarge sizedHeavy milk producers
Major Breeds of Dairy Cattle
JerseyColor varies (light gray to a dark fawn being darker around the head and hips)Medium sizedProduces more pounds of milk per body weight than any other dairy breed.
Major Breeds of Dairy Cattle
GuernseyRed (Fawn) and White in color
Medium sized
High milk production to feed intake ratio
Milk is high in betacarotene
Major Breeds of Dairy Cattle
Brown SwissSolid brown, varying from very light to darkLarge sizedLight colored band around the muzzleOne of the oldest Dairy breedsAbove average milkfat content
Major Breeds of Dairy Cattle
AyrshireRed and white in color (amount varies)Medium sizedPurebred Ayrshires only produce red offspringAverage milk production
Major Breeds of Dairy Cattle
Milking ShorthornRed and white or any combination of red and whiteDual purpose breedMedium sizedAverage milk producerSplit from the American Shorthorn Assoc. in 1949
Major Breeds of Dairy Cattle
Milking DevonRed in colorTriple purpose (Draft, beef, milk)Not normally raised for milk productionMedium sized
Major Breeds of Dairy CattleReview
Jersey
Major Breeds of Dairy CattleReview
Milking Shorthorn
Major Breeds of Dairy CattleReview
Brown Swiss
Major Breeds of Dairy CattleReview
Guernsey
Major Breeds of Dairy CattleReview
Milking Devon
Major Breeds of Dairy CattleReview
Ayrshire
Major Breeds of Dairy CattleReview
Holstein
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 borne a calf
Calf-Male or female dairy animal under one year of age
Steer-castrated male beef animal.
Springer -Cow showing signs of pregnancy
Dairy Breeds and SelectionTerms
Dairy character - characteristics indicating the animal will be useful in the dairy industry
Butterfat (milkfat)- percent of fat in the milk
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
Pedigree - register of lines of ancestry
Dairy Herd Improvement records (DHI)- production records kept on producing dairy cattle
Dairy Breeds and SelectionTerms
Freshen-When a dairy cow gives birth to a calf
Dry Cow-A cow that is between lactations
Body Capacity-The length, depth and width of the body
Withers-The part where the shoulders and back come together
Hooks-The two bones that stick out at the hip of a dairy cow
Pins-Bones on either side of the tail at the back of the rump.
Dairy Breeds and SelectionTerms
Mammary system -
parts of the cow directly responsible for producing and storing milk Mammary Vein-
The vein that runs down the belly of a cow and supplies blood to the mammary system
Teats-The part of the udder where milk is made available to the young animal
Median Suspensory Ligament-The cleft or indentation that lifts and separates the two halves of the udder
and holds them in place.
Fore Udder Attachment-Muscles/ligaments where the front portion of the udder is attached to the
abdominal areas of the cow.
Rear Udder Attachement-Muscles/ligaments that hold the rear udder in place.
Dairy Breeds and SelectionTraits and Selection
Milk Production FactsBreed Percent Butterfat Pounds Butterfat Pounds Milk
Production
Holstein 3.66 703 19,185
Ayrshire 3.95 569 14,398
Jersey 4.75 618 13,020
Brown Swiss 4.03 606 15,062
Guernsey 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?
Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)
1. Stature (measured at withers) 2. Best- extremely tall3. Worst- extremely short
2. Chest and body (considering age and stage of lactation)3. Best- wide chest, deep rib, long body 4. Worst- extremely narrow and frail
Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)
3. Dairy character (independent of performance) 4. Best- extremely sharp5. Worst- extremely thick
6. 4. Foot and shape (angle) 7. Best- extremely steep angle8. Worst- extremely low angle
Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)
5. Rear legs (side view) Best- extremely sickledWorst- extremely posty
6. Pelvic angle7. Best- severe slope8. Worst- pins higher than hooks
Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)
7. Rump width Best- extreme widthWorst- extremely narrow
8. Fore udder attachment9. Best- extremely tight attachment10. Worst- extremely broken
Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)
9. Rear udder width (at attachment) Best- extreme widthWorst- extremely narrow
10. Rear udder height (at attachment)Best- extremely highWorst- extremely low
Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)
11. Teat placement (rear view) Best- extremely close placementWorst- extremely wide placement
12. Suspensory ligament (cleft)Best- extremely cleftWorst- cleft is broken
Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)
13. Udder depth (relative to point of hock)
Best- extremely shallow
Worst- extremely deep
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?
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.