Dairy Cattle Introduction Unit Map Follow Along in
- Slides: 106
Dairy Cattle Introduction
Unit Map: Follow Along in your packet WHAT ARE YOU LEARNING? AS. 06. 02 Basic: Recognize, ID, and Eval disease and parasites in animals AS. 03. 01: ID breeds and species
Know Understand Do! Know ¡ Types of Dairy Cattle ¡ Industry Procedures ¡ Care Procedures Understand Do Variation in Profile Dairy cattle purposes Cattle Milking and Outline Milking Dairy Food ID common Processing Diseases Disease Prevention Methods
Key Learning: Dairy Cattle Industry ¡ Unit EQ: How can consumers influence the Dairy Industry? Concept : Types Lesson EQ: How are dairy breeds selected? Vocab Milk Fat, Efficiency, Dairy Breed Concept : Industry Lesson EQ: How is the Dairy industry so efficient? Vocab Iodine Solution, Milking Claw, Specialty Product Concept : Care and Diseases Lesson EQ: How can disease effect industry? Vocab Mastitis, Milk Fever, Prolapse
Dirty Jobs Dairy Cow Midwife: Intro Video Activity in Video Cleaning Stalls Milking Manure management Artificial Insemination Calving Emergency “C” Section 2 Sent Description 2 words you Don’t Know , or that were defined
Let’s Review Mike’s Activities Activity Where we will Discuss in this Unit Cleaning stalls Management and care Milking Products and Industry Manure management Management and care Artificial Insemination Management and care Calving Anatomy, Management C Section Anatomy and Care and Diseases
Dairy Cattle Breeds
Warm-up ¡First thing that comes to mind when you see….
Lesson Essential Question ¡How are Dairy Breeds Selected?
Graphic Organizer Breed Looks Like Is a good dairy cow because …
Holstein ¡ Dominate the industry l +90% of the dairy cattle in the US ¡ Officially known as Holstein-Fresians ¡ From Netherlands and Northern Germany Arrived in US in mid-1800 s Typically black and white in color Total milk solids % are lower ¡ Solids refer to milk fat solids found in milk. These are used to determine quality and use of the milk produced by that breed of cattle ¡ ¡ ¡
Holstein
Jersey ¡ ¡ 2 nd in popularity Developed on the island of Jersey, off the coast of France First imported early 1800 s ¡ Coat color ranges from light tan to almost black ¡ Ability to efficiently convert feed to milk ¡ Lower body maintenance needs ¡ Amount of milk produced per cow is lower ¡ Total solids %- highest of all breeds ¡
Jersey
Brown Swiss ¡ ¡ ¡ 3 rd most popular Originated Switzerland Came to US in mid-18002 Normally brown to gray ¡ Similar to Holsteins in size ¡ Known for ability to produce milk in hot climates ¡ 2 nd in milk production ¡ Total solids % in middle of all breeds ¡
Brown Swiss
Ayrshire ¡ ¡ ¡ Red and white Imported early 1800 s Milk production midrange of all breeds Total solids % low Originated Ayr district of Scotland
Ayrshire
Guernsey ¡ ¡ ¡ Developed Island of Guernsey (coast of France) Imported early 1800 s Medium sized red and white breed ¡ Golden Guernsey milk lower in total solids then Jersey milk ¡ Deep yellow/golden milk due to beta carotene (precursor to vitamin A)
Guernsey
Milking Shorthorn 3, 150 in 2008 ¡ Originated from base stock of beef shorthorns and may be red, white, red and white or roan. ¡ Known for high levels of fertility, grazing efficiency, and ease of management ¡
Milking Shorthorn
ID- Tell me what breed the picture is aloud
ID- Tell me what breed the picture is
ID- Tell me what breed the picture is
Dairy Judging for Production ¡ Competition between farmers l ¡ Compete for money and prestige within the industry Dairy Cattle Judged On: l Physical Appearance ¡ ¡ Fore legs, Rear Legs, Utter, Hooks, Pins, Top Line (Spine) Other areas to consider when choosing cattle for production: l Mothering ability, efficiency on feed and grass, Quality of Milk, Milk solids and fat
Activity: 1 Find Answer, all Write Round Robin ¡ ¡ Students will be given a packet on how to judge dairy cattle. They will answer the questions and then judge the pictures they are given. Answer the following summary questions 1. 2. Who designed the judging booklet? What categories are dairy cattle judged on? (in the front of the packet) 1. 3. Write a sentence using the following for each of the 4 categories 1. 2. 4. 5. 6. 7. 8. 9. Explain what the judge would be looking at/for each of the 4 categories. Positive Term Negative Term What should you do when placing a heifer class? What do we find on dairy scorecard? What is the typical judging format for a contest? Give one helpful hint in deciding a placing Explain how someone would present and prepare oral reasoning when judging cattle Why would we have these contests?
Summary What is Dairy judging and why it important? ¡ What is the MOST important area/category that is “graded” with points when dairy Judging? Give an example of a POSITIVE trait in this category to support your answer ¡
Summary ¡ Think, write share ¡ How are Dairy Breeds Selected? Judged? ¡ Why have this? ¡
Dairy Cattle Industry Overview
Warm-up: Rally Robin ¡Name all the DAIRY products you know!
Activity Dairy Products Packets with Questions ¡ Review Videos ¡ l l l Cheese: http: //www. discovery. com/tvshows/dirty-jobs/videos/cheesemaker. htm Butter: http: //www. youtube. com/watch? v=qwb 2 u. ZL SLhw Ice Cream : http: //www. youtube. com/watch? v=Tcqm 6 OIk 0 U
Essential Question ¡ How is the Dairy industry so efficient ?
Summarize and Share ¡ ¡ ¡ Summarize the process for HOW your product is made in 3 sentences…. Go SHARE with someone NOT in your table line Your goal… Gain a basic 3 sentence summary of ALL products (Butter/Ice Cream/ Cheese)
Dairy Cattle Industry Most difficult to manage ¡ High producing dairy cows bred to give large amounts of milk that can overwhelm the animal without proper management ¡ Value of dairy products exceeded $37 billion nationally ¡ Most labor intensive l Milking 2 -3 times a day, 7 days a week ¡ ¡ Consumer demand lower fat diets Food scientists respond with specialty items Ex: Fat-free yogurt, cream cheese, and frozen dairy deserts
Dairy Cattle Industry ¡Rank top 5 in Production- l California l Wisconsin l New York l Pennsylvania l Idaho
Looking at the next slide… Think Share ¡ What is this graph telling you? ¡ ¡ Think write share l What trends do you see?
Dairy Cattle Industry
Dairy Cattle Industry: Important Trend ¡Fewer dairy farms own more cows but still more milk per farm because of more milk per cow
Dairy Cattle Industry ¡ ¡ ¡ 2008 - 70, 000 operational dairy farms 40 years ago- 2 million dairy farms # of farm declines, but pounds of milk increased by 20, 000 pounds per cow 2009 - 9. 2 million dairy cows in the US produced over 185 billion pounds of milk worth over $37 billion US leads the world in milk production per cow and in total milk production
Hoard’s Dairymen Activity: Exploring the Industry Complete (ON A SEPARATE SHEET OF PAPER) page 4 of your worksheet packet. ¡ This will be collected! (not your packet, just your work provided on the separate sheet of paper. ) ¡
Hoard’s Dairyman Activity ¡ ¡ Choose your magazine. Answer the following: 1. 2. 3. 4. 5. 6. 7. What is the Hoard’s Dairyman? Why would this magazine be produced? Choose an article in the magazine. Read the magazine. Provide a summary. Include something interesting you learned in the article. Why do you think this article was written. Find 3 patterns you notice throughout the magazine. Explain the patterns What sort of products do you see? What are they used for? These magazines contain research related articles. Find a research related article and explain what was researched, why it was researched, and why dairy farmers might find the information useful. Does the research suggest a change in practices? If so, what changes? Why would this periodical (magazine regularly printed) be an asset to the Dairy industry?
Dairy Cattle Milking
Pair Share Review How did Mike Rowe Milk the Cows?
Milking ¡Cows are milked 2 times a day, some 3 times ¡Fill in organizer as we go
The Milking Process ¡ 1. At milking time, wash the teats, wear gloves l. Disinfecting the teats and triggers the release of oxytocin, which initiates milk let-down
The Milking Process
The Milking Process ¡ 2. Teats are then dried with individual paper towels
The Milking Process
The Milking Process ¡ 3. One inflation of the milking claw is placed on each teat or quarter
The Milking Process
The Milking Process ¡ 4. Vacuum applied to claw, which draws the milk from the udder. Flow meter determines amount of milk being produced by cow
The Milking Process
The Milking Process ¡ 5. When milk stops, flow meter reads 0 milk intake and milking claw falls off automatically
The Milking Process ¡ 6. Each teat is then dipped in Iodine to prevent bacterial invasion ¡Total time: 7 minutes
The Milking Process
Pair Share Review Rally Robin ¡ A Even Steps ¡ B odd Steps ¡ How do we milk a cow? ¡ ¡ Pair Share? l What do you think is the most important step and why?
Now What? ¡ Milk from all cows is collected into a large vat (holding container) l ¡ Normally underground to protect from extreme temperatures Milk is transferred to a transport truck and taken to the processing plant.
What happens next!? ¡ ¡ Let’s Find out! Butter, Cheese, Ice Cream, Milk processing activity. Answer the questions in your packet using the reading with a partner l l You will be assigned a specific dairy product We will then summarize the process and share with our classmates
Review ¡ Draw the milking process and include what happens to milk after it is collected from the cattle
Let’s Practice! ¡ Milking Lab l Gloves, Cotton Balls What does the glove represent? ¡ What does the cotton ball represent? ¡ Why is this an accurate representation for milking? ¡ Why might this NOT be an accurate representation for milking? ¡
Dairy Cattle Parasites and Diseases
Pair Share Why might diseases be extra detrimental (bad) to the industry and for us as consumers?
Graphic Organizer for Diseases Disease Description Possible prevention/tre atment Why its BAD in the Dairy industry Mastitis Infection in the udder, inflammation of mammary gland Keep clean before and after milking. Allow cattle rest on clean areas Mast. Milk cannot be consumed and will sour any milk it comes in contact with. It cannot be sold
Lesson Essential Question ¡How can disease influence the dairy industry?
Mastitis ¡Infection and inflammation of the udder ¡Causes greatest economic loss to the industry ¡Acute-hot, swollen udderdrop in milk production ¡Treated with antibiotics
Ketosis ¡Metabolic disorder with a negative energy balance ¡Caused by underfeeding, stress, other infections ¡Treated by IV of glucose injections
Displaced Abomasum ¡“twisted stomach” ¡When abomasum moves to an abnormal position ¡Caused by feeding too much silage or concentrate before calving ¡Veterinarian consulted for treatment
Milk Fever ¡Imbalance of calcium ¡muscle paralysis and prevents cows from standing ¡ calcium and phosphorus supplements to prevent ¡Treated with infusion of calcium salts
Retained Placenta ¡Placenta not expelled after birth ¡Quickly become infected ¡Vet remove or allow it to hang and it will release ¡Caused by heat stress, low vitamin E, and selenium in bloodstream
Metritis ¡Resulting infection of a retained placenta ¡Abnormal discharge from vulva, go off feed, and stand with backs arched ¡Antibiotics treat
Prolapsed Uterus muscles become weak during parturition process (birthing) ¡ Uterus flips inside out ¡ Uterus exits the animal ¡ l If this happens multiple times, the animal will be culled (kicked out of the herd)
Disease Summary BSE= Mad Cow Disease ¡ Read your article round robin with your group of 4 ¡ ¡ Then Think, Write, Share l How did this disease possibly effect two industries (and which two). Be sure to explain what BSE is and how it affects cattle (signs and symptoms) and how it is contracted.
Dairy Cattle Anatomy
Warm-up ¡Remember Dairy Judging? What categories were judged? Which are related to anatomy ?
Thought Question ¡How can anatomy effect a dairy cow’s production? (of milk)
Activity! l. Fill go. in the pictures as we
Anatomy
Anatomy: Udder Cows udders have four compartments with one test hanging from each l Cells remove water and nutrients and convert it to milk The milk drips into a cistern which holds the milk When teat is squeezed, milk is released l l l
Anatomy: Oral l l Mouth is adapted for grazing Top part of mouth is a hard pad Bottom part is a row of flat-topped teeth Grind food between two parts
Dairy Digestion ¡ Using the TAN Vet Science Books l l l Draw/Trace cattle digestion on pg 109 Label your drawing Starting at the bottom of page 113. . “Cattle, Sheep and goats…. ” outline the digestion process in Dairy Cattle using the graphic organizer below Part/ Organ What it Does/ What is going on!? Esophagus Hollow tube, takes food to stomach
Anatomy
Stomach and Digestion l l 4 parts Cows swallow their food and then regurgitate a “cud” which is then chewed well and swallowed Rumen- largest part, holds up to 50 gallons of partially digested food l Good bacteria here help break down Reticulum- if cow eats something it shouldn’t have, it goes here l Where ‘cud’ comes from
Stomach l Omasum- the filter. Some water absorbed ¡ Filters through all the food the cow eats. ¡ Cud is pressed and broken down further ¡ l l Abomasum- this part like the humans stomach l “True Stomach” l Food is finally digested here l Essential nutrients are passed to the bloodstream Remainder passed to the intestines
Using Your Animal Science Books… ¡ ¡ Find a chapter that discusses ruminant digestion Outline the steps to the process of digestion in a ruminant. Be sure to include what is happening at each step
Digestion in Ruminants 10 Step Program. Did you get them all!? ¡ ¡ ¡ ¡ ¡ 1. Forage- Find food 2. Masticate- Chew Food 3. Swallow 4. Rumen: Food fermented and broken down 5. Reticulum: cud thrown up into mouth 6. Remastication: rechewed and re swallowed 7. Omasum: food broken down more, some water absorbed 8. Abomasum: True Stomach, digestion starts here 9. Intestines 10. Out as manure
Activity ¡ Compare/Contrast l Bovine, Canine, and Human dental anatomy
Dairy Cattle Management
Management Sections Housing ¡ Milking ¡ Nutrition ¡ Breeding ¡
Warm-up: Pair Share ¡ Where would YOU rather live and why?
Big ideas to understand… ¡ Dairy cattle are grouped by ages, life stages, and purpose Put the following housing stages into categories where you feel they fit… either Age: Life Stage: or Purpose or IDK what this word even means… l Discuss with your face partner one word, its category, and WHY you placed it there Newborn, Heifer, Gestating, Lactating, Calving, Nursery, Adult, Dry Cow, Calf l
Newborn and Young Calves Housing Individual stalls, inside or outside l Better ventilation outside ¡ Less respiratory disease l Calf hutches popular after weaning At 8 weeks, heifers normally grouped with other heifers of similar age Separate heifer growing barn Open front sheds are also popular ¡ ¡
Traditional Housing: One year + l Tie-stall barns- tied to individual stalls during milking and the rest of the day released into pasture at night in summer l Free-stall housing- allow cows to enter and leave as they wish. Feed bunk at center. Milked in tie-stalls or a milking parlour
Traditional Milking l l l Parlour System- cows come to the milker. Group enters at a time- udders at chest level for milker in a pit. All cows washed and milked at same time. Increase # of cows a person can milk per hour Robotic Milking system- reduce milking labor requirements. Allow cows access 24 hours a day. Sensors
Robotic Milker “anatomy”
Calf Care/Nutrition l Starts within 24 hours of birth ¡ l l l Colostrum- first milk Calves are weaned immediately after receiving colostrum Cows returned to the milking herd after parturition l Parturition- giving birth in cows Calves raised by humans Replace milk with water gradually 12 weeks to 1 year- fed a grain mix
Heifer Nutrition l l Heifer: Female who has not given birth yet (1 to 2 years old) After breeding, heifers fed free-choice, high-quality forage ¡ Grain mix may be added to ensure proper development and provide minerals and vitamins since farmer is “hoping” heifer is preg ¡ High protein food allows for cow to “carry” her calf nutritionally
Lactating Dairy Cows Lactating: producing milk l Lactating cows require high quality food to sustain good milk production l Normally lasts about 10 months l Nutritional needs dependent on body size and milk production l Cows are “dry” (milking stopped) about 60 days before the next expected calf l ¡ Dry cow: not producing milk. This is a “rest” period
Dry Dairy Cattle l Cows are “dry” (milking stopped) about 60 days before the next expected calf ¡ Dry cow: not producing milk. This is a “rest” period l Dry cows fed a diet of forages. Not high quality l Often fed grain to provide vitamins, minerals and salt
Breeding l l Most dairy cows in the US are purebreds First to adopt artificial insemination on a large scale l Most dairy cows are a result of artificial insemination Artificial insemination (AI)- placing of sperm in the reproductive tract of the female by means other than that of the natural breeding process Producers using AI release cows to watch for standing heat at least twice a day l Standing heat- animal will “stand” and accept being mounted as a sign of being ready to mate
Breeding After Heat is detected: ¡ Animal will be separated and AI -ed with chosen semen ¡ l Based on the mother’s cow “defects”, appropriate semen will be chosen from a stockpile/bank to improve the next generation (her calf) ¡ Example: Too high in the tail, bull semen from a bull with a lower tail head would be used to ensure the calf has a low tail head. (From Mike Rowe video!)
Activity IT IS ON YOUR TEST!! l Graphic organizer/Representation ¡ Dairy farms work on a cycle of activity. Depict this cycle and use the following vocabulary words l Parturition, AI, Milking, Lactating, Dry, Heifer, Calf, Weaned, Colostrum, Pregnancy, High Protein Diet, Milk Replacer, Grass (not high quality) l START WITH HEIFER
Dairy Management Video ¡ ¡ Have your packet out to answer the questions This serves as a great REVIEW of this unit!
Dirty Jobs Video ¡ 25 THINGS YOU LEARNED ABOUT (Vocab or fact) that is mentioned in the Dirty Jobs Video
Test Review ¡ ¡ 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Define: Ruminant, Dairy Cow, Iodine Solution, Parturition, Free Range, Heifer, Lactating, Dry Cow, Inflation, Claw, AI, Rumen, Abomasum, Omasum, Reticulum, Rumination Explain the 10 steps in ruminant digestion. What are the 2 types of Housing? What are the steps in the milking process? What is the current trend in the dairy industry? Dairy Gross External and Internal Anatomy Top producing states Top Dairy Breeds and including characteristics Explain what we look for in Dairy Judging? What are common activities that happen daily on a dairy farm? (think video!) Know the purpose of each How do we manage (house) cattle throughout their life (3 categories) know an example of each and HOW they are housed… Explain special features of ruminant prehension methods and each stomach compartment Know common dairy diseases, their description and symptoms.
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