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Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)

Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System). 1. Stature (measured at withers) points are awarded from 99 to 50 points - very tall 99 to very low set 50 points.

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Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)

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  1. Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System) 1. Stature (measured at withers) points are awarded from 99 to 50 points - very tall 99 to very low set 50 points. 2. Chest and body (considering age and stage of lactation) points are awarded from 99 to 50 points - wide chest, deep rib, long body 99 to extremely narrow and frail 50 points.

  2. Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System) 3. Dairy character (independent of performance) points are awarded from 99 to 50 points - extremely sharp 99 to extremely thick 50 points. 4. Foot and shape (angle) points are awarded from 99 to 50 points - extremely steep angle 90 to extremely low angle 50 points.

  3. Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System) 5. Rear legs (side view) points are awarded from 99 to 50 points - extremely sickled 99 to extremely posty or overextended 50 points. 6. Pelvic angle points are awarded from 99 to 50 points - severe slope from hooks to pins 99 to pins clearly higher than hooks 50 points.

  4. Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System) 7. Rump width points are awarded from 99 to 50 points - extreme width of pelvic area 99 to extremely narrow pelvic area 50 points. 8. Fore udder attachment points are awarded from 99 to 50 points - extremely tight attachment 99 to extremely broken 50 points.

  5. Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System) 9. Rear udder width (at attachment) points are awarded from 99 to 50 points - extremely wide 99 to extremely narrow 50 points. 10. Rear udder height (at attachment) points are awarded from 99 to 50 points - extremely high 99 to extremely low 50 points.

  6. Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System) 11. Teat placement (rear view) points are awarded from 99 to 50 points - base of teats extremely close 99 to extremely wide placement 50 points. 12. Suspensory ligament (cleft) points are awarded from 99 to 50 points - extreme cleft 99 to broken 50 points.

  7. Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System) 13. Udder depth (relative to point of hock) points are awarded from 99 to 50 points - extremely shallow, udder floor well above hock 99 to extremely deep 50 points.

  8. Dairy Breeds and SelectionTraits and Selection Milk Production Facts Breed Percent Butterfat Pounds Butterfat Pounds Milk Prod Holstein 3.66 703 19,185 Ayrshire 3.95 569 14,398 Jersey 4.75 618 13,020 Brown Swiss 4.03 606 15,062 Guernsey 4.57 611 13,363 Think about this? 1. Which breed produced the most total pounds of milk? Why do think this is so? 2. Why would butterfat be important to milk? 3. What breed produced the lowest total pounds of butterfat? 4. What would you think the most popular breed of Dairy cattle would be judging from this data? Why? 5. What is the definition of milk production? Why would a cow be lactating?

  9. Dairy Breeds and SelectionTraits and Selection Terms • balance of symmetry - proper proportions and blending of parts. • clean - free from fat • cow-hocked - rear legs turned so that the hocks are close together and feet point out when viewed from the rear. • body capacity - total amount of volume exhibited by a cow and indicated by a combination of depth of fore and rear rib, length of barrel, spring of rib and depth of flank. • quality - overall smoothness, blending of shoulders, and refinement of head and bone. • spring of rib - amount ribs arch out from the backbone. • type - combination of characteristics that make an animal most useful for a specific purpose. • sickle-hocked - rear legs too curved when viewed from the side. What other terms might you use?

  10. Dairy Breeds and SelectionTraits and Selection Factors to Consider • General appearance - Cows with good general • appearance are attractive, have femininity, vigor, • stretch, scale and a harmonious blend of all parts. • Evaluate all parts of the cow when considering general appearance. • Dairy character - Dairy character refers to a combination of characteristics that indicate a cow’s ability to convert feed into milk. Characteristics include angularity, freedom from coarseness, and evidence of milking ability with udder quality. • Udder - The udder should be large enough to produce and store milk. The length, width, and depth of the udder determines its capacity. The udder should be attached high and wide behind and carry well forward in front. Other factors considered would be teat placement, size and prominence of the mammary veins, and number and size of milk wells.

  11. Dairy Breeds and Selection“Use What you have learned” • Which animal would be considered desirable? • What terms would you use to describe the differences? • Which animal shows the best general appearance? • Are these cows or heifers? Why?

  12. Dairy Breeds and Selection“Use What you have learned” • Which animal would be considered desirable? • What terms would you use to describe the differences? • Which shows more dairy character? What are the indicators? • What about the udder?

  13. What is involved in a Dairy judging CDE? Dairy Judging is the process of carefully analyzing a dairy animal’s individual traits and comparing those traits to an ideal animal or standard • Registration and Placing Cards • Judging the Classes • Taking Notes • Presenting Oral Reasons • Calculate Placing Scores • Possible Awards

  14. Dairy Judging Purpose of the FFA Placing Card • Identify the judge • Record the placing Computing Placing Scores • Compare placings to official placings • Write placings as pairs • Use the cuts to calculate points • Total the points of all pairs • Subtract total from 50 to find your score

  15. Livestock Judgingsample scoring Official Placings Your Placings 3-2-1-4 3-4-1-2 5 3 3 (cuts) Write you placings as pairs: 3/4-0pts 4/1-3pts 1/2-3pts 3/1-0pts 4/2-3+3pts 3/2-0pts a. Compare each pair you placed to the corresponding pair in the official placings. b. Count points for pairs that do not match using the cuts. c. Total the points and subtract from 50 (which would be a perfect score). The result is your score. Total - 12pts Score - 50 pts possible -12 pts 38

  16. Preparing for and Presenting Oral Reasons • Take accurate notes on the class oral reasons will be presented. • Notes should include: -name of the class -your placings -general appearances of the class -descriptive points pertaining to each pair in the placing. -key points you would like to stress

  17. Preparing for and Presenting Oral Reasons • Presenting Oral Reasons -Speak with a clear, confident voice. -Stand straight with feet in a comfortable position. -Never use notes. -Avoid excess body movement. -Stay within the allotted 2 minutes. -Use good voice control, both speed and volume. -Introduce the class before beginning points.

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