Dairy Breeds and Selection

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Dairy Breeds and Selection
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Dairy Breeds and SelectionOverview

• Major Breeds of Dairy Cattle
• Dairy Terms and Definitions
• Parts of a Dairy Cow
• Dairy Traits and Selection
• Judging Contests

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Major Breeds of Dairy Cattle

• Holstein
• Black and White or Red and White color pattern
• Large sized
• Heavy milk producers

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Major Breeds of Dairy Cattle

• Jersey
• Color varies (light gray to a dark fawn being
  darker around the head and hips)
• Medium sized
• Produces more pounds of milk per body weight than
  any other dairy breed.

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Major Breeds of Dairy Cattle

• Guernsey
• Red (Fawn) and White in color
• Medium sized
• High milk production to feed intake ratio
• Milk is high in betacarotene

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Major Breeds of Dairy Cattle

• Brown Swiss
• Solid brown, varying from very light to dark
• Large sized
• Light colored band around the muzzle
• One of the oldest Dairy breeds

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Major Breeds of Dairy Cattle

• Ayrshire
• Red and white in color (amount varies)
• Medium sized
• Purebred Ayrshires only produce red offspring
• Average milk production

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Major Breeds of Dairy Cattle

• Milking Shorthorn
• Red and white or any combination of red and white
• Dual purpose breed
• Split from the American Shorthorn Assoc. in 1949

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Major Breeds of Dairy Cattle

• Milking Devon
• Red in color
• Triple purpose (Draft, beef, milk)
• Medium sized

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Major Breeds of Dairy CattleReview

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Major Breeds of Dairy CattleReview

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Major Breeds of Dairy CattleReview

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Major Breeds of Dairy CattleReview

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Major Breeds of Dairy CattleReview

• Holstein

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Terms To Know

• bull - Mature male dairy animal
• cow - Mature female dairy shows evidence of
  having produced one or more calves
• heifer - female dairy animal that has not borne a
  calf
• calf - male of female dairy animal under one year
  of age
• springer - cow showing signs of pregnancy
• breed characteristics - physical traits that
  differentiate on breed from another

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• dairy character - characteristics indicating the
  animal will be useful in the dairy industry
• butterfat - percent of fat in the milk
• milk production - amount in pounds of milk that a
  cow produces during a lactation period
• lactation - span of time that a cow is giving
  milk
• discrimination - defect that is undesirable
• disqualification - statement that means an animal
  cannot be registered, or, in the show ring, is
  not eligible to win a prize

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• dairy herd improvement records (DHI) production
  records kept on producing dairy cattle
• mammary system - parts of the cow directly
  responsible for producing and storing milk
• disposition - manner in which an animal acts
  quiet, docile, vicious
• pedigree - register of lines of ancestry

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Parts of a Dairy Cow
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Parts of a Dairy Cow
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Dairy Breeds and SelectionParts of a Dairy Cow
Quiz Answers

• 1. heel
• 2. sole
• 3. knee
• 4. chest floor
• 5. brisket
• 6. point of elbow
• 7. dewlap
• 8. point of shoulder
• 9. throat
• 10. jaw
• 11. muzzle
• 12. bridge of nose

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Dairy Breeds and SelectionParts of a Dairy Cow
Quiz Answers

• 13. forehead
• 14. poll
• 15. horn
• 16. neck
• 17. heart girth
• 18. withers
• 19. crops
• 20. ribs
• 21. chine
• 22. loin
• 23. barrel
• 24. hip
• 25. rump
• 26. thurl
• 27. tailhead
• 28. pin bones

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Parts of a Dairy Cow Quiz Answers

• 29. tail
• 30. rear udder attachment
• 31. thigh
• 32. stifle
• 33. flank
• 34. rear udder
• 35. hock
• 36. switch
• 37. dewclaw
• 38. pastern
• 39. hoof
• 40. teats
• 41. fore udder
• 42. fore udder attachment
• 43. mammary veins
• 44. milk wells

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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?

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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?

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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
  cows 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.

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Dairy Breeds and SelectionUse 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?

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Dairy Breeds and SelectionUse 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?

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What is involved in a Dairy judging CDE?

• Dairy Judging is the process of carefully
  analyzing a dairy animals 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

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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

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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 4/2-33pts 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
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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

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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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Dairy Breeds and SelectionSuggested Activity

• Aquire 3 gallons (what ever is needed for the
  size of the class). Milk must have the cream
  included. 1/2 gallon of homogenized milk. 1/2
  gallon of 2 milk. A number of small dixie cups.
  Small glass containers with tight lids.
• Discuss the differences between fresh milk and
  milk from the supermarket.
• Divide the students into pairs of teams of 3.
• Have them separate the cream out of the fresh
  milk.
• Taste test the three samples of milk and describe
  the differences in writing.
• Place the separated cream in the glass containers
  with lids.
• Have the students shake the cream until it turns
  to butter.
• Note This activity could be team taught with
  the Family and Consumer Science instructor.
  Bread could be made available for sampling the
  butter. A field trip to a dairy to view the
  milking process are other possible activities.

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Dairy Breeds and SelectionSuggested Assignment
Sheets

• Assignment Sheet 9 - Use resource materials to
  locate information about a breed of dairy cattle.
  (This activity could also be done on powerpoint
  or a written assignment)
• Assignment Sheet 2 - Selection and
  characteristics
• Assignment Sheet 3 - Judging classes of cows
• Assignment Sheet 1 - Computing placing scores
• Note Additional judging classes and information
  can be obtained from these internet sites --
  www.hoards.com, www.dairybulls.com,
  www.holsteinusa.com