Working with Dairy Cattle

Working with Dairy Cattle

Early Dairy History

  • 4000 BC - Neolithic Britain

    • Genetic mutation allowing lactase persistence (the ability to digest lactose post-weaning) occurred around 5000-4000 BC.

  • Genetic Mutation: Lactase Persistence

    • This mutation enabled post-weaned humans to digest dairy products.

  • 3000 BC – Sumerians and Egyptians

    • Sumerians were the first to farm and produce cheese and butter.

    • Egyptians held cows sacred and dedicated them to Isis, the goddess of agriculture.

  • 2000 BC – Vedic Civilization in India

    • Promoted dairy heavily during its reign (circa 1750 BCE to 500 BCE).

    • The Vedas, which are the origins of Hinduism, promoted the cow as sacred.

  • Milk in Ancient Hebrew Civilization (1700-63 BC)

    • The Bible refers to Palestine as the “land which floweth with milk and honey” approximately 20 times.

    • Contains about fifty references to milk and milk products.

  • 1525 - Introduction of Cattle to Mexico

    • First cattle arrived at Vera Cruz, Mexico, followed by explorations in Florida and New Mexico by Cortes and Juan de Onate.

  • Early 1600s Cattle in America

    • Immigrants brought “Kerry” cattle, a dual-purpose breed, but dedicated breeds did not appear until the 1800s.

Innovations in Dairy Industry (1800s)

  • The 1800s saw a shift from rural to urban demand leading to mass production and safer dairy products.

  • 1796 – Smallpox Vaccine Development

    • Dr. Edward Jenner developed a smallpox vaccine using milk from dairy maids, becoming mandatory in the US starting in the 1800s.

  • Technological Advances

    • Introduction of commercial bottles, auto bottling machines, and milking machines.

    • The invention of refrigerated milk tank cars by Gustavo Swift in 1877.

    • Tuberculin tests for cattle and commercialization of pasteurization in 1895.

    • Homogenization began in 1899.

  • Sanitation Key to Expansion

    • Dr. Charles North highlighted that dependably clean milk required 6 basic requirements:

    1. Healthy cows.

    2. Careful grooming of cows.

    3. Clean hands and clothing.

    4. Clean, dust-free barns.

    5. Thoroughly washed and sterilized milking utensils.

    6. Prompt and effective cooling of the milk.

  • Pasteurization Became Mandatory in 1917

The 1900s: Fair Markets and Milk Wars

  • Significant events include the NY Milk Wars (1883) and the Sioux City Milk Wars (1933), which led to injuries and fatalities.

  • School Lunch Program started in 1940, followed by the introduction of square milk cartons in the 1950s.

  • The Child Nutrition Act of 1966 and the Special Milk Program were established.

Scope of the Dairy Industry in the United States

  • Total Milk Production: 200,324 million pounds per year.

  • Number of Cows: 9.35 million head.

  • Average Production per Cow: 24,178 pounds.

  • Average Number of Cows per Farm: 377 cows.

  • Iowa's Contribution to Dairy Industry:

    • Total milk production: 498 million pounds (2.5% of US production)

    • Number of cows: approximately 240,000 head.

    • Average production per cow: 25,320 pounds.

    • Average number of cows per farm: approximately 304 cows.

Factors Influencing Industry Trends

  • Utilization of Artificial Insemination (AI) and data collection enhances genetic evaluations (Predicted Differences (PDs)).

  • Advancements in technology improve feeding, harvesting, and environmental considerations.

Heifer Breeding Management

  • Key factors regarding breeding:

    • Puberty: A function of age and weight.

    • Goal: To ensure heifers calve at 2 years old.

  • Transition Period: Critical ration changes occur 3 weeks before and after calving.

    • Important disorders to monitor:

    • Dystocia (difficult birth).

    • Displaced Abomasum (DA).

    • Milk Fever (low blood calcium).

Lactation Records and Milk Components

  • Lactation Components:

    • Water: 87%

    • Solids: 13%

      • These solids include protein, fat, lactose, and other solids.

  • Lactation Records: Example = 305 2X ME

    • 305: Days in milk.

    • 2X: Milked twice daily.

    • ME: Mature equivalent.

  • Example of a Record:

    • Gillette Emperor Smurf: At age 15, produced an average of 132 lbs of milk/day over 365 days.

    • Lifetime record: 478,167 lbs over 11 lactations.

Harvesting and Milking Process

  • Key Elements in Milking Stage:

    • Equipment, sanitation, and labor efficiency are critical.

  • Types of Milking Parlors:

    • Step Up.

    • Herringbone.

    • Parallel.

    • Carousel.

  • Housing Types:

    • Free Stall: Cows have the freedom to lounge.

    • Bedded Pack.

    • Tie Stall/Stanchion: Individual care but requires more labor.

  • Environmental Requirements:

    • Bedding: Should keep cows clean and dry, using materials like sand, shavings, or straw.

    • Ventilation: Important to keep cows cool and remove moisture, done via fans, ridge vents, tunnel ventilation, or curtain sides.

Feeding Considerations

  • Timing: Feed should be given daily on a schedule for consistency.

  • Type of feeds should be kept consistent to avoid variation.

  • Total Mixed Ration (TMR) objectives include breeding lactating cows to achieve a calving frequency of every 12-13 months.

Dry Cow Management

  • Provide cows with a 6-8 week dry period before returning to lactation.

  • Dry cows should have a different ration from milk cows to prepare for the next lactation.

Calf Management Strategies

  • Calving Management:

    • Separating calves from the dam immediately for biosecurity (preventing fecal-oral contact).

    • Immediate Care: Hand feed colostrum (4 quarts within 24 hours, 2 quarts within 2 hours).

  • Calf Housing:

    • Calf Hutches / Huts: Allow isolation, manageable, washable, and durable but can be expensive.

    • Calf Condos: Ensure no nose-to-nose contact, inexpensive, but are a permanent pathogen load.

  • Weaning: Different from dam; based on starter consumption (intake-based).

Heifer Development

  • Preparation focuses on breeding and entering the milking herd. Rations should promote growth without excess fat.

  • Housing: Small groups to ensure socialization and proper intake.

  • Important to manage vaccinations appropriately.

Breeding and Genetics in Dairy Cattle

  • Various breeds in the dairy sector include:

    • Ayrshire: Originated in Scotland, notable for weight of 1200 lbs with excellent udder characteristics.

    • Brown Swiss: Oldest breed from Switzerland, ranking high in milk production.

    • Jersey: Noted for high butterfat content, heat tolerance, and small stature.

    • Guernsey: Known for beta carotene in milk and distinctive color.

    • Milking Shorthorns: Originally a dual-purpose breed, with low milk production intensity.

    • Holsteins: Predominantly black and white, representing 90% of U.S. dairy cows with the highest milk production.

Crossbreeding Cattle

  • Hybrid Vigor: Crossbreeding improves health, breed back performance, and lowers somatic cell counts (SCCs).

  • It enhances the composition of milk, especially in terms of fat and protein content while reducing inbreeding risks.

Application of Dairy Production Statistics

  • Presented data calculates:

    • Cattle Population: Approximately 90+ million head, with 31 million being cows in the U.S.

    • Overview of the significant role of cattle farms, with 880,000 operations mostly family-owned.

    • Cattle are pivotal in U.S. beef production, accounting for 20% of total agricultural receipts, and 40% of livestock receipts.

Challenges in the Beef Cattle Industry

  • Market Volatility: A critical concern aligned with feed costs and consumer demand shifts.

  • Profitability: Determined by various metrics including feed efficiency, growth rates, and carcass merit.

Conclusion

  • Current trends indicate significant market consolidation, impacting size and operational efficiency in livestock production.

  • Adoption of technology and management practices remains imperative for the sustainability and profitability of the dairy and meat cattle industries.