1. Dairy Breeds and Selection Cows are referred to as the foster mothers of the human race because they produce most of the milk that people drink.

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. Dairy Industry Dairy Industry makes up 10.5% of total agriculture Leads industry in marketing…. Which is GOT MILK?? Dairy Farm Competition 1. Lbs of milk sold per worker 2. Total feed cost of milk sold 3. Milking herd feed cost of milk sold 4. Operating cost 5. Dairy investment per cow

4. Dairy Breeds and Selection Terms bull - Mature male dairy animal Cow - Mature female dairy; shows evidence of having produced one or more calves Heifer - female dairy animal that has not born a calf Calf - male of female dairy animal under one year of age Springer - cow showing signs of pregnancy Breed characteristics - physical traits that differentiate on breed from another

5. Dairy Breeds and Selection Terms á Dairy Character – characteristics indicating the animal will be useful in the dairy industry. á Butterfat – percent of fat in the milk (high in fat and protein). á Milk Production – amount in pounds of milk that a cow produces during a lactation period. á Lactation – span of time that a cow is giving milk Discrimination - defect that is undesirable Disqualification - statement that means an animal cannot be registered, or, in the show ring, is not eligible to win a prize

6. U.S Dairy Facts 9.2 million cows are milked on 110,000 farms in the United States. 99% of all dairy farms are family owned and operated. Cows are milked for 3-4yrs(avg) Dairy cows provide 90% of the world's milk supply U.S. cows give an average of 2,000 gallons of milk per year.

7. Major Breeds of Dairy Cattle Holstein Black and White or Red and White color pattern Large sized Most Popular cow Heavy milk producers (low butterfat)

8. Major Breeds of Dairy Cattle Jersey Color varies (light gray to a dark fawn being darker around the head and hips, black tail, eyes, and nose) Smallest in size of all dairy breeds Produces more pounds of milk per body weight than any other dairy breed. (Great butter fat)

9. Major Breeds of Dairy Cattle Guernsey Red (Fawn) and White in color Medium sized High milk production to feed intake ratio Milk is high in betacarotene – golden color milk

10. Major Breeds of Dairy Cattle Brown Swiss Solid brown, varying from very light to dark Large sized Light colored band around the muzzle One of the oldest Dairy breeds – good in butter fat

11. Major Breeds of Dairy Cattle Ayrshire Red and white in color (amount varies) Medium sized Purebred Ayrshires only produce red offspring Average milk production – has well attached udders

12. Major Breeds of Dairy Cattle Milking Shorthorn Red and white or any combination of red and white Dual purpose breed Arriving in the U.S. in 1783, the first mulit-purpose Milking Shorthorns provided the early settlers with not only milk, but for meat too Split from the American Shorthorn Assoc. in 1949

13. Major Breeds of Dairy Cattle Milking Devon Red in color Triple purpose (Draft, beef, milk) Small - Medium sized

14. Dairy Breeds and Selection Traits and Selection Milk Production Facts BreedPercent ButterfatPounds ButterfatPounds Milk Prod Holstein3.66703 19,185 Ayrshire3.95569 14,398 Jersey4.7561813,020 Brown Swiss4.0360615,062 Guernsey4.5761113,363 Think about this? 1. Which breed produced the most total pounds of milk? Why do 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?

15. Major Breeds of Dairy Cattle Review Jersey

16. Major Breeds of Dairy Cattle Review Milking Shorthorn

17. Major Breeds of Dairy Cattle Review Brown Swiss

18. Major Breeds of Dairy Cattle Review Guernsey

19. Major Breeds of Dairy Cattle Review Milking Devon

20. Major Breeds of Dairy Cattle Review Ayrshire

21. Major Breeds of Dairy Cattle Review Holstein

22. Major Breeds of Dairy Cattle Quiz 12 34

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24. Major Breeds of Dairy Cattle Quiz Answers 1. Brown Swiss2. Holstein 3. Milking Devon4. Guernsey

25. Major Breeds of Dairy Cattle Quiz Answers 5. Ayrshire6. Milking Shorthorn 7. Jersey

26. Dairy Breeds and Selection Terms á dairy herd improvement records (DHI) production records kept on producing dairy cattle á mammary system - parts of the cow directly responsible for producing and storing milk á disposition - manner in which an animal acts; quiet, docile, vicious á pedigree - register of lines of ancestry

27. 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?

28. 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 born 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

29. Dairy Breeds and Selection Can you remember what you’ve studied? 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

30. Dairy Breeds and Selection Parts of a Dairy Cow

32. Dairy Breeds and Selection Parts of a Dairy Cow Quiz Answers 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

33. Dairy Breeds and Selection Parts of a Dairy Cow Quiz Answers 13. forehead 14. poll 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

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

35. 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.

36. 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.

37. 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.

38. 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.

39. 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.

40. 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.

41. 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.

42. 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. 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. What other terms might you use?

43. 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. Evaluate all parts of the cow when considering general appearance. 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. 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.

44. 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?

45. 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?

46. 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

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

48. Livestock Judging sample scoring Official Placings Your Placings 3-2-1-4 3-4-1-2 5 3 3 (cuts) Write you placings as pairs: 3/4-0pts4/1-3pts1/2-3pts 3/1-0pts4/2-3+3pts 3/2-0pts a. Compare each pair you placed to the corresponding pair in the official placings. b. Count points for pairs that do not match using the cuts. c. Total the points and subtract from 50 (which would be a perfect score). The result is your score. Total - 12pts Score - 50 pts possible -12 pts 38

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

50. Preparing for and Presenting Oral Reasons 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.

51. Dairy Breeds and Selection Suggested Activity Aquire 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. 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.

52. Dairy Breeds and Selection Suggested Assignment Sheets Assignment Sheet 9 - Use resource materials to locate information about a breed of dairy cattle. (This activity could also be done on powerpoint or a written assignment) Assignment Sheet 2 - Selection and characteristics Assignment Sheet 3 - Judging classes of cows Assignment Sheet 1 - Computing placing scores Note: Additional judging classes and information can be obtained from these internet sites -- www.hoards.com, www.dairybulls.com, www.holsteinusa.com