Modern Housing & Milking Managemnt
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Transcript of Modern Housing & Milking Managemnt
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MODERN HOUSING & MILKINGMODERN HOUSING & MILKINGMANAGEMENT DAIRY ANIMALSMANAGEMENT DAIRY ANIMALS
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PREREQUISITES-BASICINFORMATION ON
Animal physiology
Animal behavior
Climatic conditions of the area
Building designs Locally available building material
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CLASSIFICATION OF CLIMATE
TEMPERATURE (°C)
� Comfortable 18-27
� Cool <10
� Hot >30
Relative Humidity
� Comfortable 40%
� Dry <40%� Humid >60%
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HEAT STRESS
� T he point where the cow cannot dissipate an
adequate quantity of heat to maintain the body temperature
� Heat stress can be calculated by using the T HI
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EFFECT OF HEAT STRESS ON DAIRY
CATTLE
THITHI Stress levelStress level CommentsComments
< 72< 72 NoneNone
7272--7979 MildMild Seek shade; Increase respiration; Dilate bloodSeek shade; Increase respiration; Dilate blood
vessels; Affect milk productionvessels; Affect milk production
8080--8989 ModerateModerate Increased saliva production, respiration rateIncreased saliva production, respiration rate
and water intake: Decreased feed intake;and water intake: Decreased feed intake;
Increased body temp. & Decreased milk prodIncreased body temp. & Decreased milk prod
9090--9898 SevereSevere Uncomfortable; Excessive saliva & respiration;Uncomfortable; Excessive saliva & respiration;
Milk & reproduction markedly decreasedMilk & reproduction markedly decreased
>98>98 Danger Danger Likely deathLikely death
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Category of Category of
animalanimal
Metabolic heatMetabolic heat
Production (Production (M.calM.cal))
Rectal Temp.Rectal Temp.
((rrC)C)
Non lactating andNon lactating and
low producinglow producing
animalsanimals
14.014.0 38.538.5
Animals producing Animals producing
50 kg or more50 kg or more
4040--4545 41.041.0
MILK PRODUCTION AND RECTAL
TEMPERATURE
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IMPACT
� R educed appetite
� R educed milk production
� Curtailed lactation length
� Decrease in fat and protein content � Decrease in milk secretary cells
� Depleted body reserves
� Silent heat
� Increased SCC � Increased ticks problems
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Thatched shelter
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RESULT
� V ariation in milk production
� Animals calved in summer shows
Lower milk productionLower milk production 1010--30%30%
Increased calvingIncreased calving
intervalinterval
29 days29 days
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HOW DO THE COWS DISSIPATE HEAT
� Animal have a number of mechanisms to assist in dissipating
heat and maintain a normal body temperature
ConductionConduction Heat moves from warmer to cooler surface.Heat moves from warmer to cooler surface.
A cow needs direct contact A cow needs direct contact
ConvectionConvection The layer of air next to the skin is replacedThe layer of air next to the skin is replaced
with cooler air with cooler air RadiationRadiation Heat can radiate from a warmer to cooler Heat can radiate from a warmer to cooler
environmentenvironment
EvaporationEvaporation Sweat or moisture is evaporated from skinSweat or moisture is evaporated from skin
or respiratory tractor respiratory tract
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REME DIAL ME ASU RE S
Natural
� Panting
� Sweating
� Shedding of hair
� Increased water intake
� Increased respiration intake
� Increased blood circulation
But even then high yielders cant¶ be left at nature¶smercy
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ADDI T IONAL ME ASU RE S
� Provision of ideal animal shelters
Loose and airyLoose and airy Cubic space more importantCubic space more important
than area; pipes instead of than area; pipes instead of
wallswallsFloor spaceFloor space 150150--200 sq. ft.200 sq. ft.
OrientationOrientation EastEast--WestWest
Height and slope of roof Height and slope of roof FlatFlat--12 ft.; Gable12 ft.; Gable--At centre At centre--
20 ft & at eaves 12 ft.20 ft & at eaves 12 ft.
Roofing material and colour Roofing material and colour Lintel/ Asbestos sheets;Lintel/ Asbestos sheets;
whitewhite
Manger Manger Provision of stanchionProvision of stanchion
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model shelter
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� Curtains
� Night
� Water
� Nylon- 80%shade and 20%
holes for ventilation
� Open space
� In shade; wholesome and cool
SHADING AND WATERING
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COOLING OF ANIMALS
� Wallowing tanks
� At feeding space
� Near milking parlour
� Foggers/ misters
� Desert coolers
� Air conditioners
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� M aterial
Concrete
Insulated concrete
R ubber mat
Straw on concrete
(2 inch)
M attress
� R esting time in hours
7.2
8.1
9.8
14.1
14.4
EVALUATING COW COMFORT
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N E W UPG R ADAT IONS
T wo models� With provision to open from centre on the top
� Sliding roofs
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M ILKING M ANAG EME N T
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FUNCTIONS OF THE UDDER
� M ade up of 4 glands called quarters
� Attatched to the lower abdominal wall by ligmaments
� E ach quarter has a teat which is the outlet for the milk
� A circular muscle at the end of the teat controls the milk flow
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THE UDDER MAKE-UP
� If the sphincter muscle is to weak the cow will leak milk when the udder is full � Between milking¶s the milk is stored in the milk cavities, tubules and small ducts
� Growth and function of the udder are controlled by hormones
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T H E M ILK WAY
Alveoli manufacture the milk
from raw materials
supplied by the blood in the
milk cavities
Tubule leads from
each alveolus to
small milk ducts
To large milk ducts
Gland cistern
Teat cistern Streak canal
to the end
of the teat
AND NOW
YOU¶VE
GOT
MILK!!
Milk is stored here between milkings.
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MILK LET DOWN
� Occurs when the cow responds by a conditioned reflex tosensory stimuli such as washing the udder
� M ust occur before milking can take place
� Gentle washing of the udder will stimulate let down
� Frightening or hitting the cow will create emotional disturbance and interfere with the milk let down process
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RECOMMENDED MILKING
PRACTICES
� Follow a regular routine
� Prepare the cow for milking by washing the udder
� R emove the milking machinegently to prevent disease and damaging the udder
� Dip the teats after milking with ateat dip
� Wash your hands
� M ilk in order
� Heifers, cows in early lactationand normal cows first.
� Cows with udder infectionsshould be milked last.
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MILK QUALITY
� High Quality M ilk
� Free of dirt and other sediment
� Low bacteria count
� No chemical contamination
� No toxin residue
� Low somatic cell count
� No water added
� Good flavor
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MILK QUALITY
� Practices that produce high quality milk
� Cleanliness-cows, lots, barns, parlors, milk houses, equipment
� Healthy cows
� Proper cooling of milk
� Using correct cleaning and sanitizing methods
� Keeping chemicals out of milk
� Preventing off flavors in milk
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KEEPING BACTERIA COUNT LOW
� Higher bacteria count lowers milk quality
� Several types are found in milk
� Some grow in warm or hot milk others in cold milk
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PROBLEMS CAUSED BY BACTERIA
� Souring
� R educed shelf life
� Off flavors
� R opiness
� Disease T ransmission
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BAC TER IA COUN T S ARE LOW ERE D
BY«
� Cleanliness in the milking area
� Keeping milking area dry
� R educing dust in the milking area
� Clipping cows� Proper cleaning and sanitizing of equipment
� Washing udders with sanitizing solution
� Proper milking procedures
� R apid cooling of milk
� R insing and washing equipment properly after milking
� Keeping cows healthy and free of mastitis
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CLE ANING AND SANI T IZING M ILKING
E QUIP ME N T
� T wo kinds of deposits on milking equipment
� Organic
� Fat, protein, sugar
� M ineral
� Inorganic salts²calcium, magnesium, iron
� µ M ilkstone¶ is a combination of the organic and inorganic materials
� Builds up when equipment is not cleaned properly
� Provide a place for bacteria to grow and multiply
� Alkaline and chlorinated alkaline cleaners remove organic deposits
� Acid cleaners remove inorganic deposits
� Both alkaline and acid cleaners are used in order to remove all types of deposits
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CLE ANING AND SANI T IZING M ILKING
E QUIP ME N T
� Do not use household cleaners or detergents
� Sanitizing solutions should be used just before milking to kill the left over bacteria
� Chlorine, iodine, quarternary ammonium compounds are used to sanitize
� M ethods of cleaning and sanitizing vary with the type of equipment
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