Modern Housing & Milking Managemnt

8/6/2019 Modern Housing & Milking Managemnt

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MODERN HOUSING & MILKINGMODERN HOUSING & MILKINGMANAGEMENT DAIRY ANIMALSMANAGEMENT DAIRY ANIMALS

PREREQUISITES-BASICINFORMATION ON

Animal physiology

Animal behavior

Climatic conditions of the area

Building designs Locally available building material

CLASSIFICATION OF CLIMATE

TEMPERATURE (°C)

� Comfortable 18-27

� Cool <10

� Hot >30

Relative Humidity

� Comfortable 40%

� Dry <40%� Humid >60%

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

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

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

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

Thatched shelter

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

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

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

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

model shelter

� Curtains

� Night

� Water

� Nylon- 80%shade and 20%

holes for ventilation

� Open space

� In shade; wholesome and cool

SHADING AND WATERING

COOLING OF ANIMALS

� Wallowing tanks

� At feeding space

� Near milking parlour

� Foggers/ misters

� Desert coolers

� Air conditioners

� M aterial

Concrete

Insulated concrete

R ubber mat

Straw on concrete

(2 inch)

M attress

� R esting time in hours

EVALUATING COW COMFORT

N E W UPG R ADAT IONS

T wo models� With provision to open from centre on the top

� Sliding roofs

M ILKING M ANAG EME N T

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

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

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

MILK!!

Milk is stored here between milkings.

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

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.

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

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

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

PROBLEMS CAUSED BY BACTERIA

� Souring

� R educed shelf life

� Off flavors

� R opiness

� Disease T ransmission

BAC TER IA COUN T S ARE LOW ERE D

� 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

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

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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