Animal ScienceDairy Options

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Horses• Arabian – Arabia – Speed, stamina, beauty

and alertness. “Easy Keeper”, Economical• Paint – Prehistoric/cave – “pintos”, cowboys

and Indians, pleasure mount• Quarter Horse – Americas – Races, work

cattle, sturdy, dependable• Draft Horse – The tractor and truck of the early

19th century.

Colic

“Twisted Gut”

Rolling, sweating, constantly moving

Over eat, over water,

Moldy feed

Proper feed,

Proper diet,

Heaves Sneeze,

cough

Allergic to dust or mold

Proper feed,

Proper diet,

Founder Lameness of front feet

Over eating, lack of exercise

Proper feeding, proper diet

Influenza Cough, fever, nasal drainage

Virus Vaccines

Monday Morning Disease

Tight muscles, Stiff legs, Heavy sweat

Diet does not match activity

Feed less when activity is less.

Dairy Cattle• Holstein – Netherlands – Largest breed,

large amount of milk and low butterfat• Jersey – English Channel – Smallest

breed, very rich milk and high in butterfat, calf at 20-24 months

• Guernsey – France – medium size, Distinctive yellow milk

• Brown Swiss – Switzerland – Oldest Breed, calm, unexcitable

Blackleg High Temp Microorganisms Vaccine

Brucellosis Abort 5 months Microorganisms

Direct contact

Good management of the cattle

Calf Sours Vitamin A deficient Bacterial,

Viral

Good management of the cattle

Beef Cattle

Angus – Scotland – High quality beef

Hereford – England – initially draft animal, good nurturer, forager

Brahman – India/Brazil – genetic resistance to diseases, tolerate hot weather

Brangus – cross breed – 3/8th Brahman and 5/8th Angus, tolerate hot weather

Pinkeye Sensitive to light, tears, milky film

Fly infestation Vitamin A injection

Mastitis Lumpy or bloody milk Microorganisms Antibiotics

SheepDorset – England – Medium size, show,

milk, carcasses

Suffolk – England – Hornless, versatile in heat and range conditions,

mature rapidly

Cheviot – Scotland/England – small size, in US 1838, milk and meat

South Down – England – small body size, excellent meat and fine wool

Bluetongue Inflamed nose, mouth blue, froth, SOB

Virus by insects Vaccine

Circling Diseases

(Encephalitis)

Walk in circles, staggers, paralyzed

Bacterial infection of the brain

None, good sanitation.

Scrapie Unbearable itching Virus with no treatment

Destroy infected flocks

Tetnus Stiff, rigid muscles, convulsions

Shearing, docking, castration, vaccine

Good management, vaccine

Worms Pale eyelids, poor growth, potbelly

Hogs

• Chester White – PA – Mothering, sound durable, carcasses, known for large hams

• Hampshire – KY – lean durable, efficient• American Landrace – Denmark – Large

Litter size• Duroc – NJ & NY – mature early, large

litters, good nurturers

Anemia Rough hair coat, listlessness, pale eye

Iron deficiency, confinement

Fresh soil, early injection for piglets

Atrophic Rhinitis Sneeze, cough, snort Bacteria, dust Vaccines

Leptospirosis Stillbirth, small/weak newborns

Contaminated feed, water, pastures

Vacinnes

Pseudorabies

(Mad Itch)

Temp, convulsions, paralysis

Herpesvirus Vaccines

Transmissible gastroenteritis (TEG)

Vomit, scours, weight loss

Virus in manure and respiratory tract

Strict sanitation, disinfection, vaccine

Chickens

White Leghorns –

Rhode Island Reds –

Marans –

Plymouth Rocks -

Coccidiosis Weak, droopy, anemic

Microorganisms in intestinal tract

Avoid overcrowding, keep litter dry

Fowl Pox Black raised scabs Virus from birds and mosquitoes

Vaccine

Hysteria Suffocation, broken neck or wings

Loud noises, rapid light change, quick movements

Don’t frighten them, knock, use a radio

Infectious Bursal Disease

Whitish diarrhea, dehydration

Virus, microorganism Vaccine

Newcastle disease Fail to produce eggs, respiratory problems

Vaccine

Difference in Digestive Systems

• A ruminant animal has one stomach, 4 compartments each compartment plays a different role to ultimately utilized the energy from what was consumed which, would most likely be grass or hay. Cows, goat, sheep and deer are ruminants. they chew what is called cud which, is a pre digestion of feed. they chew cud till it can be broken down into small particle size then re digested and absorb nutrients.

• Non- ruminant such as birds, dogs, and cats do not eat grass and if they do it is not always good for them. They have what is called a simple stomach likes ours.

RuminantMouth – chew, twist and lubricate forage.

Rumen – (storage vat), regurgitates cud to be re-chewed, digest microbes into small particles.

Omasum – removes most of the water.

Abomasum – (true stomach), food mixes with gastric juices, breaks down food into building blocks.

Sm Intestine – absorbs nutrients

Lg Intestine – microbial digestion continues into cecum – less than a horse, more than a pig

* 72 hours to empty*

Non-RuminantMouth – Chew and breakdown forage

Saliva – lubricate and ease food down esophagus

Stomach – mix food and gastric juices – break down fats and proteins

Small Intestine – enzymes breakdown fats, proteins and sugars to be absorbed.

Large Intestine – Bacteria and Protozoa breakdown food into nutrients to be absorbed.

Horse – lg – increased forage, graze

Pigs, Chickens and Humans – sm – decreased forage

Rectum – Undigested fiber and waste expelled. *Empties in 24 hours*

Dairy Cattle

Nutritional – Depends on use – change ration if illness present

2% body weight in hay, 3X this amount silage

Protein – ½ to 2lbs of oil meals, 3X this amount alfalfa

To fatten – 60% grain, 40% hay in = amounts to 3% body weight

Housing – Clean and dry shelters, good drainage, waste removed regularly

Disease Prevention – Clean, groomed, vaccinated, good drainage, waste removed regularly

Waste Control/removal – Good drainage, waste removed regularly

Breeding Program – Mating of 2 breeds in attempt to produce a cattle that has an average of both breeds.

Purebred - Purebred are those animals that have been bred-up to purebred status as a result of using full blood animals to cross with an animal of another breed. 

Convert from forage to milk

Cows eat a whole days worth of food in just minutes and store it in their first stomach called a rumen. The food is made into small balls called cuds. The cow then burps up the cud, chews on it and swallows it again, as much as 60 times. Each time the food digests more with the gastric juices and fluids. The food moves through all four stomachs. This is then absorbed into the blood stream.

In the cows udders are small sacs called alveoli. The Aveoli take the nutrients from the blood stream, add protein, lactose and added fat to produce the milk.

Difference in feed need for Dairy versus Beef Cattle

• Beef cattle normally need just roughage to subsist. Beef cows do considerably well on just grass and hay, though some producers like to give them a taste of grain or silage or alfalfa cubes if the hay quality is poorer than necessary. Finishing beefers are typically fed a grain-based diet, though the natural-way of finishing beefers involve mostly grass and legumes. Grass-finishing is a niche market comparted to grain-finishing. Beef cattle have less nutritive requirements than dairy cows.

Dairy cattle need a feed that is high in energy, protein and calcium to be able to produce good milk. Since dairy cows are quite thin, they need this feed for both bodily maintenance and lactation, as thin cows need a higher quality feed to meet maintenance needs. Grain and silage (grass, cereal grain and/or alfalfa) is the primary diet that dairy cows are fed.

wikipedia

Cow milk (whole) Nutritional value per 100 g (3.5 oz)

• Energy 60 kcal 250 kJ • Carbohydrates 5.2 g – • Sugars 5.2 g –• Lactose 5.2 g • Fat 3.25 g - saturated 1.9 g -

monounsaturated 0.8 g - polyunsaturated 0.2 g

• Protein 3.2 g • Water 88 g • Vitamin A equiv. 28 μg 3% • Thiamin (Vit. B1) 0.04 mg 3% • Riboflavin (Vit. B2) 0.18 mg 12% • Vitamin B12 0.44 μg 18% • Vitamin D 40 IU 20% • Calcium 113 mg 11% • Magnesium 10 mg 3% • Potassium 143 mg 3% • Thanks, Nitin Grover

Vit. A

Vit. B1

Vit. B2

Vit. B12

Vit. D

Calcium

Magnesium

Potassium

Milk• Grade A primarily used for direct sales and

consumption in stores, mechanically refrigerated

• Grade B used for indirect consumption, such as in cheese making or other processing, cooled in milk

cans Milk products are sold in a number of varieties based on

types/degrees of• additives (e.g., vitamins),• age (e.g., cheddar),• coagulation (e.g., cottage cheese),• farming method (e.g., organic, grass-fed).• fat content (e.g., half and half),• fermentation (e.g., buttermilk),• flavoring (e.g., chocolate),• homogenization (e.g., cream top),• reduction or elimination of lactose,• mammal (e.g., cow, goat, sheep),• packaging (e.g., bottle),• pasteurization (e.g., raw milk),• water content (e.g., dry milk)

Requirements for Grade A Milk

How and why milk is pasteurized –Pasteurization is used to kill harmful microorganisms by heating the milk for a

short time and then cooling it for storage and transportation.  A newer process, ultrapasteurization or ultra-high temperature treatment (UHT),

heats the milk to a higher temperature for a shorter amount of time. This extends its shelf life and allows the milk to be stored unrefrigerated because of the longer lasting sterilization effect. WIKIPEDIA

• Inspections – Facilities, equipment repair and maintenance, cleaning and sanitation of equipment, milk cooling and storage requirements, water supply, and general Housekeeping.

• Milk Sampling - Look for number of bacteria, number of somatic cells (udder infection), animal drug-residue (meds used to treat dairy cattle), Brucellosis, and added water

Kinds of equipment used for milking –- Milk House - Window Space - Ventilation- Equipment - Wash and rinse Sink - Storage racks or tables - Separate sink for hand washing - Bulk Tanks - Refrigeration Unit - Containers - Water Source

Sanitation standards that must be met for dairy farms –

 There are no shortcuts to producing and protecting quality milk. Regulations and recommendations are aimed at getting the job done within practical and achievable building, milk handling and management routines. The concerned producer will weigh the options carefully and thoroughly.

Terms

Bull – A sexually intact un-castrated adult male

Cow – A mature female

Steer – A male castrated before reaching sexual maturity

Heifer – A young cow that has not produced a calf

Springer – A heifer or cow that is nearly ready to calve therefore begins to produce milk

Female goats are referred to as does or nannies, intact males as bucks or billies; theiroffspring are kids. Castrated males are wethers. Goat meat from younger animals is calledkid or cabrito, and from older animals is simply known as goat or sometimes called chevon, or in some areas mutton (which more often refers to adult sheep meat)

Wikipedia