1. Dairy Breeds and Selection

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

3. Terms

4. Dairy Cattle Terms Bull - Mature male bovine able to reproduce
Steer- castrated male bovine
Cow - Mature female bovine; shows evidence of having produced one or more calves
Heifer - female dairy animal that has not had a calf

5. Dairy Cattle Terms Calf - male or female bovine under one year of age
Yearling- male or female over 1 year of age
Springer - cow showing signs of pregnancy
Breed characteristics - physical traits that differentiate one breed from another

6. Dairy Cattle Terms
Lactation period: Amount of time a female bovine is milking per year.
Estrus:
Time the animal is in heat.
Cattle release one egg during this time.
Comes every 21 Days.
Cows only stay in heat from 12 to 24 hours.
Gestation period: 281 Days

7. Dairy Cattle Terms How many cows can 1 bull breed per year?
30 if done Naturally
More if done Artificially
What path does milk take from udder to shelf?

8. Dairy Cattle Terms
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

9. Dairy Breeds and Selection Terms
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
Pedigree - register of lines of ancestry

10. Quiz time

11. 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 that describes the time that the animal is in heat?
9. DHI is an acronym for what?
10. The parts of the cow directly responsible for producing and storing milk is called what?
11. What is the term used for register of lines of ancestry?
12. What is the term used for a castrated male dairy animal?

12. Answers take out a different color to grade your own.

13. Dairy Breeds and Selection Can you remember what you’ve studied?
What is a bull? Mature male bovine able to reproduce
What is a heifer? female dairy animal that has not had a calf
The percent of fat in the milk is called what? Butterfat
A cow showing signs of pregnancy is considered what? Springer
What is a cow? Mature female bovine; shows evidence of having produced one or more calves
What is the term for the span of time that a cow is giving milk? Lactation period
What is the term for the amount in pounds of milk that a cow produces during a lactation period? milk production
What is the term that describes the time that the animal is in heat? Estrus
DHI is an acronym for what? dairy herd improvement
The parts of the cow directly responsible for producing and storing milk is called what? mammary system
What is the term used for register of lines of ancestry? Pedigree
What is the term used for a castrated male dairy animal? Steer

14. Breeds of Dairy Cattle

15. Major Breeds of Dairy Cattle
Holstein
Origin: Netherlands- arrived here in mid 1600’s
Large sized
Heavy milk producers
Black and White or Red and White color pattern
Annual Milk Production Average 25,000 lbs.
Around 2900 gallons

16. Major Breeds of Dairy Cattle
Jersey
Origin: Isle of Jersey in the English Channel- arrived here around 1815
Color varies from light grey to dark fawn
Medium sized
Produces more pounds of milk per body weight than any other dairy breed.
Highest Butterfat Content of and Dairy Breed
Average 10,000 lbs. of milk per lactation

17. Major Breeds of Dairy Cattle
Guernsey
Origin: Isle of Guernsey off the Coast of France
Red (Fawn) and White in color
Medium sized
Give Average of 10, 600 lbs of milk per lactation
Golden milk due to beta carotene

18. Major Breeds of Dairy Cattle
Brown Swiss
Origin: Alp Mountains in Switzerland- arrived here around 1869
Solid brown, varying from very light to dark
Light colored band around the muzzle
Large sized
Average milk production of over 12,100 lbs per lactation

19. Major Breeds of Dairy Cattle
Ayrshire
Origin: Scotland- arrived here around 1822
Red and white in color (amount varies)
Medium sized
Average milk production of around 11,000 lbs

20. Major Breeds of Dairy Cattle
Milking Shorthorn
Origin: Northeastern England in the Valley of the Tees- arrived here around 1783
Red and white or any combination of red and white
Dual purpose breed
Split from the American Shorthorn Assoc. in 1949

21. Major Breeds of Dairy Cattle
Milking Devon
Origin: Brittan
Red to chestnut with any addition of white
Multiple purpose breed
Milk good for cream and cheese

22. Major Breeds of Dairy Cattle Review
Jersey

23. Major Breeds of Dairy Cattle Review
Milking Shorthorn

24. Major Breeds of Dairy Cattle Review
Brown Swiss

25. Major Breeds of Dairy Cattle Review
Guernsey

26. Major Breeds of Dairy Cattle Review
Milking Devon

27. Major Breeds of Dairy Cattle Review
Ayrshire

28. Major Breeds of Dairy Cattle Review
Holstein

29. Quiz time

30. Major Breeds of Dairy Cattle Quiz1 2 3 4

31. Major Breeds of Dairy Cattle Quiz5 6 7

32. Answers take out a different color to grade your own.

33. Major Breeds of Dairy Cattle Quiz Answers
1. Brown Swiss Holstein
3. Milking Devon Guernsey

34. Major Breeds of Dairy Cattle Quiz Answers
5. Ayrshire Milking Shorthorn
7. Jersey

35. Parts of Dairy Cattle

36. Dairy Breeds and Selection Parts of a Dairy Cow

37. Dairy Breeds and Selection Parts of a Dairy Cow Quiz

38. Dairy Breeds and Selection Parts of a Dairy Cow Quiz Answers
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
29. Tail
30. rear udder attachment
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
13. forehead
14. poll
38. pastern
39. hoof
40. teats
41. fore udder
42. fore udder attachment
43. mammary veins
44. milk wells
31. thigh
32. stifle
33. flank
34. rear udder
35. hock
36. switch
37. dewclaw

39. Selection

40. 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.

41. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
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.

42. 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.

43. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
4. Foot and shape (angle) points are awarded from 99 to 50 points - extremely steep angle 90 to extremely low angle 50 points.

44. 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.

45. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
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.

46. 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.

47. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
8. Fore udder attachment points are awarded from 99 to 50 points - extremely tight attachment 99 to extremely broken 50 points.

48. 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.

49. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
10. Rear udder height (at attachment) points are awarded from 99 to 50 points - extremely high 99 to extremely low 50 points.

50. 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.

51. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System)
12. Suspensory ligament (cleft) points are awarded from 99 to 50 points - extreme cleft 99 to broken 50 points.

52. 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.

53. Dairy Breeds and Selection Traits and Selection
Milk Production Facts:
Breed Percent Butterfat Pounds Butterfat Pounds Milk Production
Holstein ,185
Ayrshire ,398
Jersey ,020
Brown Swiss ,062
Guernsey ,363
Think about this?
1. Which breed produced the most total pounds of milk? Why do think this is so?
2. What breed produced the lowest total pounds of butterfat?
3. What would you think the most popular breed of Dairy cattle would be judging from this data? Why?
Dairy Breeds and Selection Traits and Selection

54. Dairy Breeds and Selection Traits 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.

55. Dairy Breeds and Selection Traits and Selection Terms
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.

56. Dairy Breeds and Selection Traits 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.
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.

57. Dairy Breeds and Selection Traits and Selection Factors to Consider
Evaluate all parts of the cow when considering general appearance.
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.

58. Dairy Breeds and Selection “Use 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?

59. Dairy Breeds and Selection “Use 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?

60. 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
Registration and Placing Cards
Judging the Classes
Taking Notes
Presenting Oral Reasons
Calculate Placing Scores
Possible Awards

61. Livestock Judging sample scoring
Official Placing 3 – 2 – 1 – 4
(cuts)
Your Placing 3 – 4 – 1 – 2
a. Compare each pair you placed to the corresponding pair in the official placing.
Write you placing as pairs:
3/4-0pts 4/1 -3pts 1/2-3pts
3/1-0pts 4/2 -3,-3pts
3/2-0pts

62. Livestock Judging sample scoring
b. Count points for pairs that do not match using the cuts.
Is the number 3 over all of the others, if not get the point difference.
c. Total the points and subtract from 50 (which would be a perfect score). The result is your score.
Official Placing 3 – 2 – 1 – 4
(cuts)
Your Placing 3 – 4 – 1 – 2
Points you missed:
4/1 -3pts 1/2-3pts
4/2 -3,-3pts
Total - 12pts
Score - 50 pts possible
-12 pts 38

63. Dairy Breeds
Note: Additional judging classes and information can be obtained from these internet sites

64. Activity

65. Dairy Breeds and Selection Suggested Activity
Acquire 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.

66. Dairy Breeds and Selection Suggested Activity
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.