Dairy Breeds and Selection Original Power Point Created by Sherri Wiggs Modified by Georgia Agricultural Education Curriculum Office Modified by Paul Majors Sept. 2011

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

Major Breeds of Dairy Cattle Holstein n Black and White or Red and White color pattern n Cows lbs. n 3.66 % BF n 23,000 lbs milk 305 day lactation n Netherlands

Major Breeds of Dairy Cattle Jersey n Light brown to a dark fawn darker head, hooves, switch n Cows weigh 1000 pounds n 4.6% BF Highest yield of cheese per cwt of milk n 16,500 lbs of milk 305 day lactation n Isle of Jersey British Isles

Major Breeds of Dairy Cattle Guernsey n Red (Fawn) orangeish and White in color n Cows weigh 1100 lbs n 4.5% BF n 14,600 lbs milk 305 day lactation. n France n

Major Breeds of Dairy Cattle Brown Swiss n Solid brown, varying from very light to dark almost gray n Cows weigh lbs n 4.0 %BF n 17,580 lbs of milk 305 day lactation n Switzerland

Major Breeds of Dairy Cattle Ayrshire n Red and white Purebred Ayrshires only produce red offspring n Cows weigh 1,200 lbs. n 3.9 % BF n 16,350 lbs milk 305 day lactation n Scotland

Major Breeds of Dairy Cattle Milking Shorthorn n Dark Red and white or any combination of red and white n Cows weigh 1200 lbs n 3.9% BF n 16,350 lbs of milk 305 day lactation n England

Major Breeds of Dairy Cattle Review

Major Breeds of Dairy Cattle Quiz 12 34

56 7 xtra credit

Major Breeds of Dairy Cattle Quiz Answers 1. Brown Swiss2. Holstein 3. Jersey4. Guernsey

Major Breeds of Dairy Cattle Quiz Answers 5. Ayrshire6. Milking Shorthorn 7. Red and White Holstein

Dairy Breeds and Selection Terms á Bovine- á Head of cattle á Bull – á Male bovine which has not been castrated á Castrate- á Neuter male by removing testicles á Steer – á Male bovine castrated before sexual maturity á Stag- á Male bovine castrated after sexual maturity or retaining one testicle

Terms continued á Cryptorchid – á male bovine with one or more testicles retained in abdomen á Cow – á Female bovine which has reproduced á Heifer – á female bovine which has not reproduced á Free Martin á Heifer born twin to a bull and generally can’t reprod. á Calf – á bovine under one year of age

Terms continued á Yearling- á animal >= 1 year and < 2 years old á Short yearling – á >= 1 year and < 18 months old á Long yearling – á >= 18 months and <2 years old á springer – á Female bovine showing signs of pregnancy/parturition á Parturition- á act of giving birth

Terms continued á breed characteristics - traits that differentiate breeds from others á dairy character - traits indicating the animal will be useful in the dairy industry á butterfat - percent of fat in the milk á milk production - pounds of milk a cow produces during a lactation

Dairy Breeds and Selection Terms á lactation - span of time cow is giving milk usually 305 days á Dry Period – time when cow is not milking usual goal 60 days á discrimination - defect that is undesirable á disqualification - means an animal cannot be registered, or, in the show ring, is not eligible to win

Dairy Breeds and Selection Traits and Selection Milk Production Facts BreedPercent ButterfatPounds ButterfatPounds Milk Prod Holstein ,000 Ayrshire ,350 Jersey ,500 Brown Swiss ,580 Guernsey ,600 Think about this? 1. Which breed produced the most total pounds of milk? Why do you 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?

Dairy Breeds and Selection Terms á dairy herd improvement records (DHI) production records kept on dairy cattle á mammary system – anatomy of cow for producing and storing milk á disposition - manner in which an animal acts; quiet, docile, vicious á pedigree - register of lines of ancestry á Sire – Paternal ancestor á Dam- Maternal ancestor

Dairy Breeds and Selection Can you remember what you’ve studied? 1. What is a bull? 2. What is a heifer? 3. The percent of fat in the milk is called what? 4. A cow showing signs of pregnancy is considered what? 5. What is a cow? 6. What is the term for the span of time that a cow is giving milk? 7. What is the term for the amount in pounds of milk that a cow produces during a lactation period? 8. What is the term for the manner in which an animal acts? 9. DHI is an acronym for what? 10. The parts of the cow directly responsible for producing and storing milk is called what? 11. An undesirable defect is called a what? 12. What is the term used for register of lines of ancestry? 13. What is the term that means an animal cannot be registered or in the show ring, is not eligible to win a prize? 14. Bonus: What is the term used for a castrated male dairy animal?

Dairy Breeds and Selection Can you remember what you’ve studied? 1. What is a bull? 1. Mature male dairy animal 2. What is a heifer? 2. Female dairy animal that has not borne an offspring 3. The percent of fat in the milk is called what? 3. Butterfat 4. A cow showing signs of pregnancy is considered what? 4. Springer 5. What is a cow? 5. Mature female dairy animal; shows evidence of having produced one or more calves 6. What is the term for the span of time that a cow is giving milk? 6. Lactation period 7. What is the term for the amount in pounds of milk that a cow produces during a lactation period? 7. Milk production

Dairy Breeds and Selection Can you remember what you’ve studied? 8. What is the term for the manner in which an animal acts? 8. docile 9. DHI is an acronym for what? 9. Dairy Herd Improvement 10. The parts of the cow directly responsible for producing and storing milk is called what? 10. mammary system 11. An undesirable defect is called a what? 11. discrimination 12. What is the term used for register of lines of ancestry? 12. pedigree 13. What is the term that means an animal cannot be registered or in the show ring, is not eligible to win a prize? 13. disqualification 14. Bonus: What is the term used for a castrated male dairy animal? 14. steer

Dairy Breeds and Selection Parts of a Dairy Cow Use Holstein Foundation Book Parts of the Dairy Cow ldskf.html Students will work in groups and use printouts of the parts of the dairy cow. Their group members will take turns proving they know the parts and team members will all get the same total score.

Dairy Breeds and Selection Parts of a Dairy Cow Quiz

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. 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.

Dairy Breeds and Selection Traits 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.

Dairy Breeds and Selection Traits 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.

Dairy Breeds and Selection Traits 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.

Dairy Breeds and Selection Traits 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.

Dairy Breeds and Selection Traits 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.

Dairy Breeds and Selection Traits 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.

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

Dairy Breeds and Selection Traits and Selection Factors to Consider n General appearance - Cows with good general n appearance are attractive, have femininity, vigor, n stretch, scale and a harmonious blend of all parts. n Evaluate all parts of the cow when considering general appearance. n 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. n 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.

Dairy Breeds and Selection “Use What you have learned” 2 Which animal would be considered desirable? 2 What terms would you use to describe the differences? 2 Which animal shows the best general appearance? 2 Are these cows or heifers? Why?

Dairy Breeds and Selection “Use What you have learned” 2 Which animal would be considered desirable? 2 What terms would you use to describe the differences? 2 Which shows more dairy character? What are the indicators? 2 What about the udder?

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 n Registration and Placing Cards n Judging the Classes n Taking Notes n Presenting Oral Reasons n Calculate Placing Scores n Possible Awards

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

Livestock Judging sample scoring Official Placings Your Placings (cuts) a.Move the top animal to the top Spot and deduct any cuts passed over To get there. Already matches b. Move 2 nd place animal to 2 nd place and Deduct any cuts passed over to get there minus 6 c. Move 3 rd place animal to 3 rd place and Deduct any cuts passed over to get there minus 3 d. Add deductions and subtract from 50. Score - 50 pts possible - 9 pts 41

What do cuts mean? Top animal should have been easiest to place. Middle pair was a close pair Bottom pair was a close pair Top pair was a close pair. Judge should have seen two distinct pairs. Bottom pair was a close pair.

Preparing for and Presenting Oral Reasons n Take accurate notes on the class oral reasons will be presented. n 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

Preparing for and Presenting Oral Reasons n 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.

Dairy Breeds and Selection Suggested Activity n Aquire 3 gallons (what ever is needed for the size of the class). Milk must have the cream included. 1 gallon fresh, 1 gallon of whole homogenized milk. 1 gallon of 2% milk. A number of small dixie cups. Small glass containers with tight lids. n Discuss the differences between fresh milk and milk from the supermarket. n Divide the students into pairs or teams of 3. n Have them separate the cream out of the fresh milk. n Taste test the three samples of milk and describe the differences in writing. n Place the separated cream in the glass containers with lids. n 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.

Dairy Breeds and Selection Suggested Assignment Sheets n Chart showing differences amongst breeds. n Notes regarding dairy terms n Judging classes of cows n Computing placing scores Note: Additional judging classes and information can be obtained from these internet sites