Dairy Cattle Introduction
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Transcript of Dairy Cattle Introduction
History of Dairy 1611- The first cow arrived in the
Jamestown Colony. 1850 – Nearly every family had it’s own
cow. 1857 - Gail Borden condensed milk so
that it would take up less space. 1880 – Refrigeration 1894 The first milking machines were
invented.
History of Dairy
1895 – The first pasteurization machine was introduced.
1908 – First Pasteurization law 1919 – Homogenized milk sold
successfully. 1964 – Plastic milk container was
introduced.
IntroductionDairy Cattle main purpose is milk and milk
products. Other dairy products: Veal – meat of calves under three months of
age that are not used for replacement animals. (only fed milk)
Beef – Meat from cattle that are no longer profitable or steers.
Cattle By- Products – Cat and Dog food, medicines, marshmallows, cosmetics, furniture, and clothing
What does a cow eat?
The average dairy cow will eat 90lbs of food a day.
The average dairy cow will drink about 50 gallons of water a day.
To make one gallon of milk a cow must drink 2 gallons of water.
A cow can spend 6-8 hours eating a day
A Cow is a Ruminant…
Ruminant- Animal that has one stomach that has four compartments.
Ruminants regurgitate their food commonly known as “chewing their cud” – Examples of Ruminants:
• Cows, Sheep, Deer, Giraffes, and Camels
The Four Compartments of the Stomach… Rumen – First compartment, Holds up to 50
gallons of partially digested food. Good bacteria break down help to digest food. Reticulum- Heavy Substances Sink to cause no further damage. Cud formation.
Omasum – Water Absorption Abomasum- True Stomach – Like your
stomach, used for gastric digestion.
Saliva
An average cow produces 12 gal / day of saliva
Important for 2 main reasons: – Provide enough saliva for fermentation in
the rumen. – alkaline buffering - saliva is rich in
bicarbonate, which buffers the large quantity of acid produced in the rumen and is probably critical for maintenance of rumen pH.
Inside the Rumen or Fermentation Vat
The interior surface of the rumen forms numerous papillae that vary in shape and size from short and pointed to long and foliate
Rumen
The rate of flow of solid material through the rumen is quite slow and dependent on its size and density.
Water flows through the rumen rapidly.
An orderly pattern of ruminal motility is initiated early in life.
These movements serve to mix feed stuffs, aid in the release of gas, and push fluid and fermented foodstuffs into the omasum.
If motility is suppressed for a significant length of time, ruminal impaction may result.
A cycle of contractions occurs 1 to 3 times per minute. The highest frequency is seen during feeding, and the lowest when the animal is resting.
Reticuloruminal Motility
The Importance of Fermentation PROVIDE ESSENTIAL AMINO ACIDS All vertebrates require certain essential amino acids which their cells cannot synthesize. Fermentative microbes can synthesize all the amino acids and thereby provide them to their host.
PROVIDE PROTEIN FROM NON-PROTEIN SOURCES Inexpensive source of protein.
Example: Urea – Sometimes fed directly to the cow.
SYTHESIS OF VITAMIN B Mammals can synthesize only two of the B vitamins and require dietary sources of the others.
Fermentative microbes are able to synthesize all the B vitamins, and deficiency states are rarely encountered.
Products of Fermentation
Metabolizes sugars to VFA’s or Voalital Fatty Acids. – This is the most important product of
fermentation. – Provides fuel for energy production ( Same
as glucose for you)
OTHER PRODUCTS INCLUDE:
Lactic Acid Methane Carbon Dioxide
Rumination
Rumination – “Cud Chewing” Essentially breaking down food into a digestible form. – Regurgitation – Spit Up Food from Reticulum. – Remastication – Mix it up.
– Reinsalivation – Add Saliva.
– Reswallow- Food goes into rumen.
• 8 Hours Eating * 8 Hours Ruminating.
Steps in Milk Production
1. Cow or heifer reproduces. – Gestation – time between when the egg is
fertilized and parturition. – Parturition – technical term for birth. – Cow Gestation = 280 Days or 9 months.
Steps in Milk Production
2. In most cases the calf is taken from the cow directly after birth. – The cows milk directly after birth is known
as COLOSTRUM. – Colostrum- pre-milk fluid that provides
nutrients in concentrated form that is essential for newborns.
– Colostrum is fed to the calf for 3-5 days from a bottle or bucket bottle system.
Steps in Milk Production
3. The cows milk during the first 3 days after birth will be collected separately from the herd.
4. After 5 days the cow is then put back into the milking herd.
5. One month after cow has calved cow reaches peak production.
Steps in Milk Production
6. After peak production the cow is rebred to produce another calf.
7. The cow will continue to be milked until “dry period” – Dry period – Cow is taken out of production
60 –90 days before parturition to allow for colostrum formation.
Milk Legal – USDA
– Lacteal secretion. – Obtained by the complete milking of one or
more healthy cows, properly fed and kept.– Colostrum Free. – No less than 8.25% Milk Solids– No less than 3.25% Milk Fat
Processing Procedures of Milk
Pasteurization – Exposing milk to a temperature to destroy all bacteria.
Homogenization – Breaking fat droplets into small particles so the milk fat doesn’t separate in fluid milk.
Storage – Cool Under 40 Degrees, Sanitary, Oder
Free, No exposure to florescent lighting
Grading Milk
Grading – Based upon facilities & sanitary conditions of producers.
Grade A – 92 % of the U.S. Fluid Milk
Grade B – Used for products only.
From the Cow to the Consumer
Cow to Consumer is a 2 day process!
Cow…Milking Unit…Pipeline…
Bulk Tank…Milk Truck…
Processing Plant… Dairy Products…
Distribution…Grocery Store…
Consumer
Inside Today’s Milk Production… Today’s milking machines can milk
more than 100 cows per hour. Milking machines today are connected
to computers to track each cows milk production.
On most farms cows are milked twice a day and on some farms up to 4 times a day.