1. Introduction to Animal Science
Lactation
AGR Vet Science

2. Lactation

3. Definition of Lactation
The process of producing milk.
Occurs specifically in the mammalian species.
Milk is the food source for the nourishment of the young.
Calcium and Phosphorus
Protein
Carbohydrates & Fat
Vitamins and Minerals

4. Milk Produced and secreted by the mammary glands of the female.
A liquid containing these major constituents
Water (88%)
Triglycerides (Fat) (3.5 – 9.6%)
Lactose (4 -5%)
Protein (3 – 6%)
Refer to Table 12-1 on page 260 in text

5. Discussion of the udder and mammary gland is like the chicken and egg discussion, where do we start first?

6. Mammary Gland A milk secreting structure consisting of:
Teats (storage and delivery)
Duct system
Lobes of a secretory system
A modified sweat gland (sudoriferous gland) of the exocrine system
All a part of the total called the udder.

7. Mammary Gland Development
Prenatal – Anatomical structures are present.
Birth to puberty – Structural growth is influenced by somatotropin (growth) hormone. Hormone produced for each species is similar to each other.
Puberty – onset of progesterone and estradiol hormones stimulate the growth of the mammary gland at a rate greater that prepuberty.

8. Development Cont’d
During gestation, progesterone stimulates the lobule-alveolar development.
The lobule-alveolar are responsible for milk synthesis.

9. The Mammary Gland

10. Another View of the Mammary Duct

11. An Udder A complex organ made up of: A supportive system
A secretory system made up of epithelial cells (lubule – alveolar)
A duct system for the storage and conveyance of milk
Blood, lymph and nervous systems

12. Supportive System

13. Anatomy and Physiology of the Udder
Anatomically, the udder hangs from the pelvis
Physiologically
Supported by the median suspensory ligament and the lateral suspensory ligaments on each side.
Connective tissue attaches the udder to the abdominal wall.
Connective membranes divide the udder into quarters or halves depending on species.

14. Teat Structure

15. Anatomy and Physiology of the Teat
Exterior portion or visible structure attached to the duct system of the mammary gland.
Limited storage capacity.
Physiologically
Smooth muscle surrounded by skin (epidermal layer of tissue).
Circular muscle form a sphlincter at the base with a teat canal for milk flow or a wax barrier.

16. Hormonal Activities Before, At and Immediately After Parturition Related to Mammary Activity and Lactation
Prolactin
Released from the anterior pituitary gland
Initiates and maintains lactation
Progesterone and estrogen
Decreases abruptly at parturition
Lactogenesis begins with decrease
Oxytocin
Released by the posterior pituitary gland
Responsible for milk letdown from the ducts of the udder

17. Circulatory System Related to the Mammary Gland
The primary aorta and the cranial epigastric artery provide blood from the heart to the arteries which provide to the udder and its milk producing components.
External iliac artery
External pudic or mammary artery
Subcutaneous abdominal artery
Perineal artery

19. Circulation from Udder to Heart
While arteries carry blood from the heart, veins carry blood back to the heart from the udder.
Vena cava
External iliac vein
External pudic vein
Subcutaneous abdominal vein

21. 100 Days & 106 Days of Gestation

22. Milk Production or Lactogenesis
Colostrum produced Stage I lactogenesis
Specialized milk produced in the early days following parturition to provide extra nutrients and immunology to the newborn offspring.
Contains immunoglobulins produced by the mother’s immune system. Antibodies are specific to mother.
Easily absorbed into the digestive tract for 2-3 days after birth.
Contains higher levels of milk proteins and lipids.
Contains higher levels of Vit. A & D as well as iron (note exception in swine)

23. Feeding Orphans Colostrum
Use frozen colostrum from your farm
Old ice cube trays work well.
Use oesapageal feeding tubes to get young animals too weak to feed on their own.
Never feed young unless standing.
Allow them to “chew” down the tube, thus avoiding the wind pipe and drowning or causeing lung infections.

24. Mares’ Waxing

25. Lactogenesis Stage II
The primary structures of the gland are the alveoli.
Milk is secreted by the secretory cells that surround the outside of the lumen.
The alveoli are spherical and are capable of storing milk.
The secretory cells are housed in the alveoli and contain the necessary enzymes to produce the components of the milk.

26. Practices to Encourage Oxytocin Production & Milk Letdown
Wash and massage the udder prior the milking with dairy cows.
Maintain are routine in the milk shed.
Play music to drown out unusual or startling sounds.
Play recorded sounds of sow’s nursing to encourage other sow’s to letdown milk.

27. Function of the Secretory Cells
To absorb the necessary precursors (nutrients) from the bloodstream.
To transform the nutrients into the lactate, fat, and protein of the milk.
To transfer the newly synthesized milk into the lumen of the alveolus.
To absorb minerals and vitamins from the bloodstream and are combined with the synthesized prior to discharge from the alveolus.

28. Activities of the Alveoli
Contains the milk produced by the secretory cells.
Arranged in lobules and drainage is through a complex ductwork system.
The ducts terminate at the teats into a gland cistern.
From the gland cistern, milk leaves the udder through the streak canal of teat with relaxation of the sphincter of the teat.

29. Another View of the Mammary Duct

30. Milk Letdown Cont’d
Oxytocin from the pituitary gland acts on the specialized muscle cells called myoepithelial cells, which surround the secretory cells, causing them to contract.
Contraction squeezes the lumen of the alveolus. With milk discharge, the alveoli deflate allowing space for more milk to be produced.

32. Another View of the Mammary Duct

33. Preventing Udder Infections
Infections of the udder are called mastitis.
Reduce the incidence of mastitis by:
Maintain clean bedding for the female to lay on.
Clean udders prior to milking.
When using a milking machine, use automatic teat cup releases.
Avoid excessive energy immediately after parturition causing excess milk to be released.
Remove excess colostrum if necessary.
Select females according to udder design.

34. Desirable Udders to Select For
With sows, select females with distinct separation of teats and their “quarters”.
Note the top picture and compare it to the lower one. Which one will you select for?

35. Ailments Associated with Mastitis
Metritis – uterine infections following parturition caused by bacteria moving up the female tract during parturition. Assisting at parturition using unsanitary instruments or hands and arms can lead to infections.
Agalactia – milk failure due to udder infections or the inability to letdown milk from the udder.

36. Udder Placements
Inguinal – cattle, sheep, horses, pigs, dogs, cats, goats
Abdominal – pigs, dogs, cats
Pectoral (Thoracic) – pigs, dogs, cats, humans

37. Udder Attachments Cont’d

38. Lactation Curve Info
Basic curve

39. Dairy Cow Milk Curve and Persistence

40. Lactation Curve Info
Basic curve
Persistence of lactation over time

41. Dairy Cow Milk Curve and Persistence

42. Lactation Curve Info Basic curve Persistence of lactation over time
Effect of multiple births

43. Milk Production Rates of Twin Lambs (x) vs Single Lambs (o)

44. Lactation Curve Info Basic curve Persistence of lactation over time
Effect of multiple births
Differences between species

46. Lactation Curve Info Basic curve Persistence of lactation over time
Effect of multiple births
Differences between species
Differences within species with different functions

48. Milk Involution
Gradual decrease in weight, volume, and productivity of milk from the udder.

49. Major Components of Milk
Carbohydrates – lactose
Protein
Lipids
Calcium

50. Lactose
Synthesized in secretory cells by combining glucose with galactose.
Glucose must come from the body of the cow through the bloodstream.
Propionic acid (VFA) is converted to glucose by the liver.
Acetic and Butyric are used to make milk fat or simply oxidized and used as an energy source by the animal.

51. Lactose Cont’d
A disaccharide which must be broken down in the s. intestine.
The enzyme, lactase, is responsible for the breakdown.

52. Protein Primary protein in milk is casein.
Casein makes up 80% of all the protein in milk.
Casein proteins contain a negative charge due to the phosphate ions held in association with the casein. Ca++ from the bloodstream combines with the casein protein and the phosphate.
Other milk serum proteins: Lactoglobulin, lactalbumin and immunoglobulins. Approximately 18% of the total protein present in milk.

53. Protein Cont’d
Immunoglobulins in the colostrum provides high levels of protein for the newborns.
Provide passive immunity since the immunoglobulins are absorbed directly into the s. intestine. Closure of the gut usually occurs within the first 24 hours.
Milk content containing colostrum returns to normal in 3-4 days following parturition.

54. Lipids
Percentage and chemical makeup of fats in milk vary between species.
Primary lipids are:
Triglycerides
Cholesterol
Phospholipids
Fatty acids which make up triglycerides vary in length and degree of saturation.
Fatty acids extracted from blood-borne lipoproteins
Produced by the mammary gland

55. Lipids Cont’d
Mammary gland produces mostly saturated fats as a result unsaturated fats being saturated in the s. intestine. These are packaged into lipoproteins.
The precursor to the fatty acids synthesis in the mammary gland is acetic acid (VFA). It comes from the rumination of roughages in the rumen.

56. Calcium
Present in the milk because of its positive ionic charge combines with the negatively charged protein ion.
High producing females of milk may undergo lower levels of calcium in the blood stream when high levels of protein are needed to be produced during periods of high milk production.
Milk fever or parturient paresis occurs as a result of the above.

57. BST – Bovine Somatotropin
Approved by the FDA in 1985.
Somatotropin is a natural growth hormone responsible for milk production and produced and released from the pituitary gland.
Naturally increases milk production.
Synthetically produced BST increase production an additional 10-20% with improved presistence.
Safe for human consumption of the milk because it is a protein and if present in the milk it would naturally be broken down in the human stomach.
Monsanto product originally observed at Cornell U.