cattle review husbandry. life expectancy petdoc/lifespan.htm
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Cattle Review Husbandry
Dairy
• Free stall barns – Free to move• Cleaner environments• Less bedding expense• Ease of parlor use• Fewer space requirements• Fewer teat and udder injuries
Dairy (cont’d)
• Dry lots or pastures– Only brought inside to milk
Types of Parlors
Rotary
Types of Parlors (cont’d)
Herring bone
Types of Parlors (cont’d)
Side open
The Milking Unit
• Equipment applied to the cow– Teat cup assembly– The claw or suspension cup– Connecting air– Milk tubes
Bulk Tank
Stainless steel tank for milk storage
Dairy Cycles
Average interval is 365 to 385 days
Phase I of the Milking Process
• First 10 to 12 weeks of lactation– Milk production increases rapidly.– Butterfat content starts high and
decreases.– Feed intake increases.– The cow loses weight in this phase.– Feed high protein-level, low-fiber,
high-energy rations.– All metabolic diseases occur in phase
1.– Uterine and mammary infections are
also common.
Phase II of the Milking Process
• Weeks 12 to 24– Hits peak production.– Intake matches production.– Gains weight.– Goal: Maintain peak milk production.
Phase III of the Milking Process
• Weeks 24 to dry off– Longest phase. – Milk production decreases.– Dry matter consumption
declines as milk production declines.
Phase IV of the Milking Process
• Dry period– Next calving: 6 to 8 weeks– Important influence on the next cycle– Provide good nutrition
Milking Procedures
1. Prewash teats.2. Pre dip and allow to dry.3. Strip teats to induce oxytocin production
(milk letdown).4. Apply teat cups.5. Machine strip.6. Post dip.7. Sanitize teat cups.
Dairy Products
• Cows– Butter– Cheese, powdered milk
• Goats– Milk – Cheese
Dairy Products (cont’d)
• Cows produce on average – 2000 gallons per cow per year– 16,000 lb/year; some 50,000 lb/year– Rear udder produces 60%– Fore udder produces 40%
• Goats produce on average– 1 to 2 gallons of milk/day
Dairy Products (cont’d)
• Grade “B” milk – Less controlled– Cheese, butter, and powdered milk – Cheese: Major U.S. manufactured dairy product
Dairy Products (cont’d)
• Grade “A” milk– Certified standards– Fluid milk consumption – Independent dairies can decide which grade of
milk they would like to produce.
Dairy Product Processing
• Tri-process separator – Separation, standardization, and clarification using centrifugal force
• Pasteurization– Heated and promptly cooled to destroy any disease-producing
bacteria without influencing the flavor and food value
• Homogenization– Breaks down the fat globules into partials so small that creaming is
prevented
• Fortification– Fortifying whole and reduced fat milk is accomplished by the addition
of nutrients, usually vitamins or additional nonfat solids (dried skim milk).
Trends in Dairy
• Dairies tend to be located– In cooler climates– Near abundant supplies of roughage and grain– Near processing plants – Near centers of population
Trends in Beef
Fewer farms with more animals per farm
• Genetic advancement• Aka: Purebred breeders
Seed Stock Producers
• Seed stock producers or purebred breeders• Raise replacements• Influence genetic advancement
Beef Housing
• Seed stock: Pasture• Cow and calf: Pasture• Feedlot: Dry lot
Cow-Calf• Raise calves to sell to feedlots • Upper great plains; NE,TX, KS• Prefer calving in spring and
weaned fall• Fall: feeder claves• Back grounding (high roughage
diet): Yearling feeders• Grading (1 best -3 worst) –
USDA for reporting market prices of feeder claves
• Sold around 1 year of age
Feedlot• Next stage before slaughterhouse• Order buyers: middleperson• Commercial producers vs. farmer feeder• Steers: 1000 – 1250 lb• Heifers: 900 – 1050 lb
Feedlot
• Next stage before slaughterhouse
• Order buyers: middleperson
• Commercial producers vs. farmer feeder• C: > = 1000 head,
probably feed purchased• F: < = 1000 head
Feedlot (cont’d)
• Immediate finishing– Feeder calves immediately transitioned to a high
concentrate diet with small amounts of roughage.
• Deferred finishing– Lighter weight calves are purchased in the fall or
fed roughage through the winter.
Dry Lot
• Pros– Building maintenance costs are low– Freedom to move about– Plenty of exercise
• Cons– Sometimes walk in mud – Foot rot– Flies– Not ideal for disease control– Mud wallows allow for fly breeding and odor
Dry Lot (cont’d)
Dry Lot (cont’d)
• Requirements– Make sure water does not freeze– Provide shade– Alternate areas for different groups – Building, lean to
• Trees and other natural items
– Sprinklers in warm weather
Dry Lot (cont’d)
Packinghouse
• Packinghouses use slaughter grades to certify cattle sold on contract and report pricing.
• Quality grade– Prime, choice, select, standard, commercial,
utility, cutter, canner.
• Yield grade– 1, 2, 3, 4, and 5 (highest fat).