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Cattle Review Husbandry

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

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Cattle Review Husbandry

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  1. Cattle Review Husbandry

  2. Life Expectancy http://sonic.net/~petdoc/lifespan.htm

  3. Dairy Free stall barns Free to move Cleaner environments Less bedding expense Ease of parlor use Fewer space requirements Fewer teat and udder injuries

  4. Dairy (cont’d) Dry lots or pastures Only brought inside to milk

  5. Types of Parlors Rotary

  6. Types of Parlors (cont’d) Herring bone

  7. Types of Parlors (cont’d) Side open

  8. The Milking Unit Equipment applied to the cow Teat cup assembly The claw or suspension cup Connecting air Milk tubes

  9. Bulk Tank Stainless steel tank for milk storage

  10. Dairy Cycles Average interval is 365 to 385 days

  11. 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.

  12. Phase II of the Milking Process Weeks 12 to 24 Hits peak production. Intake matches production. Gains weight. Goal: Maintain peak milk production.

  13. Phase III of the Milking Process Weeks 24 to dry off Longest phase. Milk production decreases. Dry matter consumption declines as milk production declines.

  14. Phase IV of the Milking Process Dry period Next calving: 6 to 8 weeks Important influence on the next cycle Provide good nutrition

  15. 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.

  16. Dairy Products Cows Butter Cheese, powdered milk Goats Milk Cheese

  17. 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

  18. Dairy Products (cont’d) Grade “B” milk Less controlled Cheese, butter, and powdered milk Cheese: Major U.S. manufactured dairy product

  19. 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.

  20. 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).

  21. 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

  22. Trends in Beef Fewer farms with more animals per farm

  23. Genetic advancement • Aka: Purebred breeders

  24. Seed Stock Producers Seed stock producers or purebred breeders Raise replacements Influence genetic advancement

  25. Beef Housing Seed stock: Pasture Cow and calf: Pasture Feedlot: Dry lot

  26. 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

  27. Feedlot • Next stage before slaughterhouse • Order buyers: middleperson • Commercial producers vs. farmer feeder • Steers: 1000 – 1250 lb • Heifers: 900 – 1050 lb

  28. Feedlot • Next stage before slaughterhouse • Order buyers: middleperson • Commercial producers vs. farmer feeder • C: > = 1000 head, probably feed purchased • F: < = 1000 head

  29. 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.

  30. 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

  31. Dry Lot (cont’d)

  32. 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

  33. Dry Lot (cont’d)

  34. 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).

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