Cattle Review Husbandry

Life Expectancy

http://sonic.net/~petdoc/lifespan.htm

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).