1. Dairy Cattle Introduction

2. Unit Map Set Up  Unit name: Dairy Cattle Industry  Unit Essential Question: How does the dairy industry operate?

3. Lesson Essential Question  What is the dairy industry?

4. Warm-up  What do you think of when you see this?

5. Dairy Cattle Industry  Most difficult to manage  High producing dairy cows bred to give large amounts of milk that can overwhelm the animal without proper management

6. Dairy Cattle Industry  Value of dairy products exceeded $37 billion nationally  Most labor intensive Milking 2-3 times a day, 7 days a week

7. Dairy Cattle Industry  Consumer demand lower fat diets  Food scientists respond with specialty items  Ex: Fat-free yogurt, cream cheese, and frozen dairy deserts

9. Dairy Cattle Industry  Rank in Production- top 5 California Wisconsin New York Pennsylvania Idaho

11. Dairy Cattle Industry  Fewer dairy farms own more cows= more milk per farm

12. Dairy Cattle Industry

13.  2008- 70,000 operational dairy farms  40 years ago- 2 million dairy farms  # of farm declines, but pounds of milk increased by 20,000 pounds per cow

14. Dairy Cattle Industry  2009- 9.2 million dairy cows in the US produced over 185 billion pounds of milk worth over $37 billion  US leads the world in milk production per cow and in total milk production

15. Exit Question  Why are there more cows on less farms now then in the past?

16. Dairy Cattle Breeds

17. Warm-up  Name some breeds of dairy cattle that you know!

18. Lesson Essential Question  What are the breeds of dairy cattle and how do they differ?

19. Holstein  Dominate the industry  Well over 90% of the dairy cattle in the US  Officially known as Holstein- Fresians

20. Holstein  From Netherlands and Northern Germany  Arrived in US in mid-1800s  Since 1970- genetic progress due to rigorous selection

21. Holstein  Total solids % are lower  Mature Holstein weighs 1500 to 1750 pounds

22. Holstein

23. Jersey  Weigh about 1000 pounds  Developed on the island of Jersey, off the coast of France  First imported early 1800s

24. Jersey  Coat color ranges from light tan to almost black  2008 registrations- 94,774 (2 nd in popularity)  Ability to efficiently convert feed to milk

25. Jersey  Lower body maintenance needs  Amount of milk lower  Total solids %- highest of all breeds

26. Jersey

27. Brown Swiss  3 rd most popular  Registrations totaled 10,824 in 2008  Originated Switzerland  Came to US in mid-18002

28. Brown Swiss  Normally brown to gray  Similar to Holsteins in size  Known for ability to produce milk in hot climates

29. Brown Swiss  2 nd in milk production  Total solids % in middle of all breeds

30. Brown Swiss

31. Ayrshire  Smaller breeds (mature weight 1200 lbs)  4,763 registrations in 2008  Red and white

32. Ayrshire  Imported early 1800s  Milk production midway of all breeds  Total solids % low  Originated Ayr district of Scotland

33. Ayrshire

34. Guernsey  Developed Island of Guernsey (coast of France)  Imported early 1800s  Medium sized red and white breed

35. Guernsey  Larger then Jerseys  Mature weight- 1100 lbs  Produce more milk than Jerseys  Golden Guernsey milk lower in total solids then Jersey milk

36. Guernsey  Deep yellow/golden milk due to beta carotene (precursor to vitamin A)  5,101 registrations in 2008

37. Guernsey

38. Milking Shorthorn  3,150 in 2008  Originated from base stock of beef shorthorns and may be red, white, red and white or roan.

39. Milking Shorthorn

40. Red and White  Open herd  Most genetically based in red mutation of the Holstein  4,020 in 2008

41. Red and White

42. ID- Tell me what breed the picture is

45. Activity  Students will be given a packet on how to judge dairy cattle. They will answer the questions and then judge the pictures they are given.

46. Dairy Cattle Milking

47. Warm-up  How much milk do we get from a cow per day?  8-35 liters per day  2.11 to 9.25 gallons

48. Lesson Essential Question  How do you milk a cow?

49. Milking  Cows are milked 2 times a day, some 3 times  Fill in organizer as we go

50. The Milking Process  1. At milking time, wash the teats, wear gloves Disinfecting the teats and triggers the release of oxytocin, which initiates milk let-down

51. The Milking Process

52.  2. Teats are then dried with individual paper towels

53. The Milking Process

54.  3. One inflation of the claw of the milking machine is placed on each teat or quarter

55. The Milking Process

56.  4. Vacuum applied to inflation, which draws the milk from the udder

57. The Milking Process

58.  5. When milk stops, vacuum is removed

59. The Milking Process  6. Each teat is then dipped in Iodine to prevent bacterial invasion  Total time: 7 minutes

60. The Milking Process

61.  Now lets practice!!

62. Dairy Cattle Parasites and Diseases

63. Warm-up  List the steps in the milking process.

64. Lesson Essential Question  What are the parasites and diseases for dairy cattle?

65. Brochure Students will be assigned a disease/parasite They are to create a pamphlet on that disease and present it to the class. 30 minutes

66. Mastitis  Infection and inflammation of the udder  Causes greatest economic loss to the industry  Acute-hot, swollen udder- drop in milk production  Treated with antibiotics

67. Ketosis  Metabolic disorder with a negative energy balance  Caused by underfeeding, stress, other infections  Treated by IV of glucose injections

68. Displaced Abomasum  “ twisted stomach”  When abomasum moves to an abnormal position  Caused by feeding too much silage or concentrate before calving  Veterinarian consulted for treatment

69. Milk Fever  Imbalance of calcium  muscle paralysis and prevents cows from standing  calcium and phosphorus supplements to prevent  Treated with infusion of calcium salts

70. Retained Placenta  Placenta not expelled after birth  Quickly become infected  Vet remove or allow it to hang and it will release  Caused by heat stress, low vitamin E, and selenium in bloodstream

71. Metritis  Resulting infection of a retained placenta  Abnormal discharge from vulva, go off feed, and stand with backs arched  Antibiotics treat

72. Dairy Cattle Housing

73. Warm-up  How must cattle be housed?

74. Lesson Essential Question  What is the proper housing for dairy cattle?

75. Newborn and Young Calves Housing  Individual stalls, inside or outside Better ventilation outside  Less respiratory disease Calf hutches popular after weaning

76. Newborn and Young Calves Housing  At 8 weeks, heifers normally grouped with other heifers of similar age  Separate heifer growing barn  Open front sheds are also popular

77. Traditional Housing Tie-stall barns- tied to individual stalls during milking and the rest of the day released into pasture at night in summer

78. Traditional Housing Free-stall housing- allow cows to enter and leave as they wish. Feed bunk at center. Milked in tie- stalls or a milking parlour

79. Traditional Milking Parlour System- cows come to the milker. Group enters at a time- udders at chest level for milker in a pit. All cows washed and milked at same time. Increase # of cows a person can milk per hour

80. Traditional Milking Robotic Milking system- reduce milking labor requirements. Allow cows access 24 hours a day. Sensors

81. Housing and Milking Draw a picture that represents the different types of housing and the different types of milking. Create 4 different pictures and be sure to label each one.

82. Dairy Cattle Care/Nutrition

83. Warm-up What are the different types of housing for cattle?

84. Lesson Essential Question What is the proper care and nutrition needed for cattle?

85. Calf Care/Nutrition Starts within 24 hours of birth Calves are weaned immediately after receiving colostrum Colostrum- first milk

86. Calf Care/Nutrition Cows returned to the milking herd after parturition Parturition- giving birth in cows Calves raised by humans

87. Calf Care/Nutrition 6 to 8 pints of milk replacer fed to calf for first 5 to 8 weeks 1 week- access to small amounts of grain calf starter

88. Calf Care/Nutrition Weaned from milk when calf starter consumption reaches 4 pounds a day Replace milk with water gradually

89. Calf Care/Nutrition Not born with developed Rumen Develops during first 12 weeks

90. Calf Care/Nutrition 12 weeks to 1 year- fed a grain mix containing a feed additive (monensin or lasalocid) and high quality hay or silage Heifers should gain 1.5 to 1.8 pounds per day

91. Calf Care/Nutrition Heifers reach breeding size and puberty at 11 to 12 months

92. Heifer Feed After breeding, heifers fed free-choice, high-quality forage  Grain mix may be added to ensure proper development and provide minerals and vitamins

93. Heifer Feed Heifers should weigh 1200 pounds at 24 months of age, when they deliver their first calf Do not allow heifers to become fat

94. Lactating Dairy Cows Nutritional needs dependent on body size and milk production Cows are “dried off” (milking stopped) about 60 days before the next expected calf

95. Feeding Dairy Cattle Most dairy producers employ a professional nutritional consultant, feed company nutritionist, veterinarian or extension person to balance dairy diets

96. Dry Dairy Cattle Dry cows fed a diet of forages Often fed grain to provide vitamins, minerals and salt

97. Activity! On the worksheet you will read about different cattle, give a detailed description about what their diet should contain.

98. Dairy Cattle Anatomy

99. Warm-up  How is a dairy cow able to produce so much milk?

100. Lesson Essential Question  What are the parts of a dairy cow?

101. Activity! Fill in the pictures as we go.

102. Anatomy

103. Cows udders have four compartments with one test hanging from each Cells remove water and nutrients and convert it to milk

104. Anatomy The milk drips into a cistern which holds the milk When teat is squeezed, milk is released

105. Anatomy Mouth is adapted for grazing Top part of mouth is a hard pad Bottom part is a row of flat-topped teeth Grind food between two parts

106. Anatomy Ears can turn in any direction, they are used to hear signs of danger from any direction Tails are used to shoo insects

107. Anatomy Horns on Bulls Female cows may have small horns too Horns made of ‘Keratin’ Horns can be removed without discomfort

108. Anatomy

109. Stomach 4 parts Cows swallow their food and then regurgitate a “cud” which is then chewed well and swallowed

110. Stomach Rumen- largest part, holds up to 50 gallons of partially digested food Where ‘cud’ comes from Good bacteria here help soften and digest the cows food and provides protein

111. Stomach Reticulum- if cow eats something it shouldn’t have, it goes here Grass softened and formed into ‘cud’ here

112. Stomach Omasum- the filter. Filters through all the food the cow eats. Cud is pressed and broken down further

113. Stomach Abomasum- this part like the humans stomach Food is finally digested here Essential nutrients are passed to the bloodstream Remainder passed to the intestines

114. Book Work Page 50, True or False, Fill in the Blank, and the Discussion Questions SHARE BOOKS!

115. Dairy Cattle Breeding

116. Warm-up How many parts are there in the stomach of a cow? Which one is the most like ours?

117. Lesson Essential Question How do cattle breed?

118. Breeding Crossbreeding not common in dairy cattle Most dairy cows in the US are purebreds First to adopt artificial insemination on a large scale

119. Breeding Most dairy cows are a result of artificial insemination Artificial insemination (AI)- placing of sperm in the reproductive tract of the female by means other than that of the natural breeding process

120. Breeding Producers using AI release cows to watch for standing heat at least twice a day Standing heat- standing still when another cow attempts to mount

121. Breeding Standing heat is primary sign that a cow is ready to conceive

122. Breeding Secondary signs include- nervous bawling, restlessness, attempts to mount other cows, clear mucous discharge from vulva, and a sharp drop in milk production

123. Activity  Taste testing dairy products!  Tell me which one is whole milk, 2%, 1% or skim milk  Tell me if any are soy milk  How do you know?