Author : Nawa Binti Najib
Title : Feeding Management in Dairy Cows
INTRODUCTION
Dairy cattle are cattle that are bred for milk production purposes instead of meat and then used for dairy production. Most of Bos taurus or temperate dairy cattle are known as the popular breeds for dairy, such as Friesian-Holstein which rank the first among the dairy breeds. In Malaysia, the imported temperate dairy cattle reared in Malaysia can cause many problems such as can cause heat stress to the cattle since Malaysia is a hot and humid country, unlike the temperate countries.
Example of dairy cattle other than Friesian-Holstein are Jersey, Guernsey, Brown Swiss, Red Sindhi and Sahiwal. The body conformation of dairy cattle are they have big full
…show more content…
However, no matter what condition the cows are, the farmers should always provide clean and fresh water at all time because we cannot force the cows to drink at a specific time, that is why it is important to provide it at all time so the cows can access the water when they need it.
The calculation for water intake is generally 0.1L/kg live weight which means 1kg of live weight of the cow needs 0.1L, and for lactation cows it needs 3L/1L milk produced (Dahlan Ismail, n.d.). So for a lactating cow, both calculation needs to be sum up to get the amount of water required by the cow.
Dairy Cattle Type Level of Milk Production
(kg milk/day) Water Requirement Rangea
(L/day) Average Typical Water Useb
(L/day)
Dairy calves
(1-4 months) - 4.9-13.2 9
Dairy heifers
(5-24 months) - 14.4-36.3 25
Milking cows 13.6 68-83 115 22.7 87-102
…show more content…
At this stage usually cow will loses weight because of low appetite and feed intake (Feeding management, n.d.). Thus, the body stores are used to make up deficits in the nutrient intake (Yusof Hamali Ahmad, n.d.). At this stage, the cow needs to be in peak production as soon as possible after calving so feeds given must be slightly more than recommended, until there is no more increase in production and just then the amount of feeds needs to be adjusted accordingly. The milk production will increase rapidly, peaking at 6th to 8th weeks. This period is the most critical period for a dairy cow which starts from parturition until milk production. Therefore, the objective for this phase is to increase feed intake as rapidly as possible to meet the energy
The Dairy Cattle Instructional Unit was built in 1992 and is used for a wide range of instructional activities. The first floor of this unit contains two classrooms, a computer room, a nutrition and physiology laboratory, and a microbiology laboratory. Numerous plaques and awards from local cattle shows dot the white walls. Cal Poly has bred some of the top-rated cows in the nation for type and production and individual cows have won many awards for the rich content and amount of milk produced. Industrial-like stairs along one wall lead up to the second floor where visitors can view the milking process. Cows are milked at the milking parlor daily from 4 to 6 am and 4 to 6 pm. This immaculate parlor can milk 16 cows at one time and contains state of the art milking equipment including an energy-efficient pre-cooling system, which the milk passes through before being stored in two 3,000-gallon bulk tanks. The physiology laboratory is used for artificial insemination, feed analysis, and dairy biotechnology courses. Students perform experiments such as embryo manipulations and transfer techniques in this laboratory.
Hasheider, Philip. How to Raise Cattle: Everything You Need to Know. St. Paul: Voyageur, 2007. Print.
Laliberte, Richard. "Growth Hormones in Beef and Milk." WeightWatchers.com. N.p., n.d. Web. 27 Oct. 2013. .
Farmers and ranchers who own water rights should have their water amount filled earlier in order to facilitate themselves with the proper amount of water. They should not be restricted to a smaller prearranged amount of water each year. Water us...
With the horse being a hindgut fermenter, it has single stomach; it is small compared to its body size (takes up 10% capacity). It is small mainly because the horse eats little and often (forages); also in the stomach of the horse, its food is mixed with an enzyme called pepsin which helps to break down protein (hydrochloric acids which will help to break down solid particles), also there is bacteria in the horses stomach that helps to produce lactic acid. The cow is a ruminant, meaning it has a four chambered stomach; the four chambers are the Rumen, the Reticulum, the Omasum and the Abomasum, in which the rumen is the largest chamber of the stomach. The rumen acts as a storage sack for its food because of the size of it. It also absorbs VFA (volatile fatty acids). The cow’s rumen is a large fermentation vat, where more than 200 bacteria and 20 types of protozoa help the cow to utilize fibrous feedstuffs and non-protein nitrogen sources. The rumen contracts once every minute. The contractions allow mixing the of fluid and solid contents in the rumen to stimulate fermentation and avoid stagnation. Contractions also serve to release gases trapped in either the mat/fluid portion of the ruminal contents (the fermentation gases are then released by belching). Disruption of this process can result in bloating. Feed particles of the correct size and density are separated into the fluid in the reticulum and by the ruminal contractions.
This article goes into depth on the different components that make up breast milk’s nutrient content. The article also goes over the different types of milks that a mother produces when feeding her infant. It also brings up that every mother’s milk is different because breast milk will change itself based on an infant’s nutritional needs. Both authors work at the Center for Interdisciplinary Research for Human Milk and Lactation which means both authors have a strong knowledge about breast milk. All sources they
Driving through Texas, one might see many types of livestock. Upon these types of livestock are cattle. From the Chick-fil-a cow to Elmer the bull, the bovine species take up a wide range of American soil. One of the most distinguishable breeds are the Texas Longhorns with their gorgeous features and long history.
1.)How does your diet compare to the recommendations you received from the Food Guide Pyramid?
Bovine have been a part of this world for the existence of mankind. They have been used for all necessities; such as, food and draft power. Europeans first brought cattle to the United States when they came over by boat. Since this time, the beef industry has played a big part in the U.S. economy, especially, the sale of live cattle. As stated by Thomas G. Field in Beef Production and Management Decisions Fifth Edition, on average forty-six billion dollars are shown via cash receipts annually. Nebraska, Texas, Kansas, Colorado, Oklahoma, Iowa, California, South Dakota, and Missouri each generate over one billion dollars in cattle sales per year. It also takes many other resources for a farmer or rancher to run cattle...
In the United States, nutrition screening is a part of inpatient admission. The Joint Commission requires a nutritional screening to be completed within 24 hours of inpatient admission (Treas & Willkinson, 2014). Proper nutrition is important for staying healthy and is particularly vital for the elderly. For the purpose of this week discussion this learner will concentrate on explaining the health status of a 81 year old patient who presented at the primary care for a routine visit. We observed the patient height is around 72 inches and weight is 135 ponds. We will calculate the patient Body mass index (BMI) and interpret the result. In addition two specific assessments will be perform and included the rationale for each one.
Milk is a common drink at any time of the day, and undeniably one of the most popular. Milk does not come in just a liquid form, it is also included in many different foods. When asked about milk most people will say it is good for your bones, supplies calcium, and comes from a cow. Although milk does give the body calcium which allows less to be absorbed from the bones, pasteurization takes out many other vitamins that could help the body (Historical). This includes thiamine, vitamin B12, and vitamin C. And actually while all milk is based on the original look of cows milk, not all milk comes from cows. Today there are five classifications of milk: Whole, 1% or 2%, fat-free, lactose free, and organic. The biggest advancement for milk has been in the lactose-free area where soybeans, coconuts, rice, and other nuts are used to create the white substance (Mattie).
Mastitis is the inflammation of the mammary gland on bovines. In most cases it is produced by microorganism, invading and multiplying inside the udder. This bacteria population produces toxins that degrade and wound the udder. Mastitis could be Clinical and sub clinical. Over 100 kinds of bacteria are proven to cause Mastitis in both grades; also high temperatures are proven to cause a mastitis blemish. Because of this, mastitis rooted in infected population of cows is hard to determine (Schroeder, 2012).
National Cattlemen's Beef Association. "The Environment and Cattle Production: Fact Sheet" (533 KB). www.explorebeef.org (accessed Jan. 13, 2011.)
Cows go through a cycle of impregnation, birth and milking. 9.3 million cows are used to produce milk while they're impregnated. "Cows spend their lives indoors, typically on hard, abrasive concrete floors, frequently connected to a milking apparatus" (Farm Sanctuary). Cows are slaughtered for beef in the United States. These cows used for human consumption live for an average of 5 years because they are exhausted after all the intense torturing. "Young calves endure a long and stressful journey to a feedlot, where they are fattened on an unnatural diet until they reach "market weight" and are sent to slaughter" (Farm Sanctuary). Animal abuse in the food industry has allowed the companies to get more money because of the food they
Milk production, milk fat, protein content and the progression of breeding are also affected, especially in dairy cows. When heat stress occurs, dairy cows tend to reduce the intake of dry matter in order to control their heat production from increasing through the process of metabolism and digestion (Donnelly, 2012).... ... middle of paper ... ... Retrieved from: http://www.extension.umn.edu/agriculture/dairy/facilities/economic-impacts-of-heat-stress IFAD.