Body Condition Scoring Made Easy

The official field guide

Body Condition Scoring Made Easy

This booklet is a compilation of research results over a number of years, made possible by the investment of farmers in their industry through the DairyNZ levy as well as by other industry research and funding bodies.

Authors

Kevin Macdonald - DairyNZ Senior Scientist, Farm Systems John Roche - DairyNZ Principal Scientist, Animal Science.

DairyNZ acknowledges, with thanks, the support of the Sustainable Farming Fund and the assistance of the farmer reference group in the development of this booklet. First Edition - January 2004 Second Edition - June 2008 This Edition - June 2011

Body Condition Scoring in New Zealand

Assessment of a cows body condition score (BCS) gives a visual estimate of her body fat reserves. This in turn provides useful information on the outcome of her previous feed levels, her current health status as well as her future feed requirements and productivity. The BCS method described in this guide provides a consistent way of assessing cow condition. r r r r A BCS scale of 1 to 10 is used in NZ If the BCS of any animal falls below 3 (on a scale of 1-10), urgent action must be taken to improve condition A cow with a BCS greater than 6.0 is considered obese 1 BCS unit change = 6.58% of cow liveweight (lwt) 1 BCS unit change = 28 kg lwt 1 BCS unit change = 31 kg lwt 1 BCS unit change = 33 kg lwt 1 BCS unit change = 36 kg lwt

Jersey (425 kg lwt): Crossbred (475 kg lwt): NZ Holstein-Friesian (500 kg lwt): Overseas Holstein-Friesian (550 kg lwt):

The importance of cow condition

Body condition score targets at calving f r r r Mature cows: BCS of 5.0 Heifers & rising 3 year olds: BCS of 5.5 No more than 15% of herd below BCS 5.0 No more than 15% of cows are above BCS 5.5. Body condition score targets at mating f The average decrease in BCS for the herd after calving is no more than 1.0 f No more than 15% of cows below BCS 4.0 and cows gaining BCS.

Body condition scoring is the same for all breeds but remember: Jersey (smaller frame) Crossbred (medium frame) NZ Holstein-Friesian (medium frame) Overseas Holstein-Friesian (large frame) Narrow body with prominent hip bones Even distribution of fat over body Even distribution of fat over body, blockier shape - shorter, rounder Angular body shape, appear thinner, carry more body fat over ribs

How to body condition score a cow using a hands on method

Body condition scoring is a simple process. However, it is important to calibrate the eye by first condition scoring cows hands on at the dairy. Then you are ready to BCS cows in the paddock: r Line up 15 cows with a range of BCS r Put your hands on the important body points (see pgs 6-7) r Feel the amount of fat cover over the various body points and the differences between the cows* r Average the different areas to come up with the BCS for that cow.
*Note: Gut fill can give visual impression of condition over the ribs; it is, therefore, important to feel the amount of fat cover.

What to look for when you condition score cows

Backbone - Is it flat or is there a ridge? Can you see or easily feel notches? Long ribs - Can you see or easily feel the ribs? If visible how many can you see? Short ribs - Can you see the short ribs? What do they feel like? Are the rib ends sharp or rounded? Hip bones - Are the hip bones rounded or angular? Rump Tailhead Thigh - Is the area between the pins and hip bones, flat, sunken or hollow? - Is there a hollow between the tail head and pin bones? Is it a deep V or shallow U shape? - Is the area indented, flat or rounded? Is the muscle structure defined? Pin bones - Are they pointed, tap like or rounded?

Critical Points for Body Condition Scoring

Rump Hips Backbone

Thigh

Short Ribs Long Ribs

6

Backbone

Hips

Pins

Thigh

Tailhead

Critical Points for Body Condition Scoring

BCS Backbone
Rear view Side profile

3.0

4.0

5.0

6.0

Long Ribs

Short Ribs

Hips

BCS

3.0

4.0

5.0

6.0

Pins

Tailhead

Rump

Thigh

Critical Points for Body Condition Scoring

Is your animal fit for transport?

The law takes animal welfare very seriously and has strict rules relating to animal transport and suffering. The following information is designed to help you decide if an animal is fit for transport. From the MAF Dairy Cattle Code of Welfare* : Minimum Standard 18 Pre-transport Selection a. The person in charge must examine the selected dairy cattle, prior to transport, to ensure that all animals are fit and healthy for transportation All dairy cattle must be able to stand and bear weight on all four limbs and be fit enough to withstand the journey without suffering unreasonable or unnecessary pain or distress Any animal likely to give birth during transport must not be selected.

b.

c.

Animals must not be transported if they display any injuries, signs of disease, abnormal behaviour or physical abnormalities that could compromise their welfare during the journey, unless a current veterinary certificate as to the fitness of the animal for transport has been completed. Animals with a BCS below 3 are subject to transport restrictions; use the following chart to help you decide if your animal is fit for transport. Note: This chart is only a guide and does not guarantee acceptance of livestock for transport or processing.
* For further information on the Dairy Cattle Code of Welfare contact DairyNZ on 0800 4 DAIRYNZ (0800 4 324 7969)

10

How to assess an animals fitness for transport:

Fit for transport BCS 3.0 or more YES
To saleyard, processor or alternate property

Start

NO

Fit & healthy

YES

BCS 2.5 to 3.0

YES Fit for conditional transport

Direct to processor or an alternate property for additional feed/ weight gain (not to saleyard)

NO

NO

BCS less than 2.5

Current vet cert.

YES NO

Do not transport
Options include on-farm slaughter or feed and veterinary treatment

11

Is your animal Fit for Transport? BCS 2.5

12

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD

Very prominent, with visible notches that can easily be counted. The long ribs may be visible as far down as the top of the udder. Clearly visible and easily counted. The short ribs will have very sharp edges. Deep depressions on the side of the hip bone. Very clear, three pronged tap formation. Very prominent and angular, with a very deep V shape.

RUMP THIGH

Severely depressed (hollow).

No visible fat and very little muscle.

Is your animal Fit for Transport? BCS 2.5

13

Friesian BCS 3.0

14

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD

Prominent ridge. Roofing-iron corrugations.

4 to 5 ribs easily seen.

Prominent with edges sharp to the touch. Angular, sharp edges. Depressions on sides appearing. Tap-like appearance. Sharp edges.

Deep V shape depression. Tailhead prominent, bumpy profile.

RUMP THIGH Friesian BCS 3.0

Deeply dished.

Indented. No visible fat. Muscle structure defined.

Friesian

15

Friesian BCS 4.0

16

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH Friesian BCS 4.0

Ridge raised. Ridgeline, uneven and bumpy to the touch. 2 to 3 ribs visible but rounded. Ribs easily felt. Individual ribs can be seen. Rounded at the ends. No sharp edges (smooth). Flattened top. Tap-like appearance. Rounded edges. Shallow U shape. Tail smooth. Base around tailhead is sunken.

Slightly depressed. Dished.

Slight depression.

Friesian

17

Friesian BCS 5.0

18

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH Friesian BCS 5.0

Ridge easily visible but rounded and smooth. Not visible but rounded to the touch. Rounded, individual ribs not visible but can be felt.

Rounded. Curved in profile.

Rounded.

Tail rounded. Depression under tail filled. Even, no sharp edges.

Flat even cover.

Smooth and flat.

Friesian

19

Friesian BCS 6.0

20

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH Friesian BCS 6.0

Ridge forms a bump. Starting to round across the loin.

Well-rounded with fat cover felt.

Rounded with fat cover felt.

Rounded with fat cover starting to appear. Well-rounded. Fat cover starting to appear.

Fat cover starting to bulge.

Starting to round.

Starting to round.

Friesian

21

Crossbred BCS 3.0

22

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD

Prominent ridge. Roofing-iron corrugations.

4 to 5 ribs easily seen.

Prominent with edges sharp to the touch. Angular, sharp edges. Depressions on sides appearing. Tap-like appearance. Sharp edges.

Deep V shape depression. Tailhead prominent, bumpy profile.

RUMP THIGH

Deeply dished.

Indented. No visible fat. Muscle structure defined.

Crossbred BCS 3.0

Crossbred

23

Crossbred BCS 4.0

24

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH

Ridge raised. Ridgeline, uneven and bumpy to the touch. 2 to 3 ribs visible but rounded. Ribs easily felt. Individual ribs can be seen. Rounded at the ends. No sharp edges (smooth). Flattened top. Tap-like appearance. Rounded edges. Shallow U shape. Tail smooth. Base around tailhead is sunken.

Slightly depressed. Dished.

Slight depression.

Crossbred BCS 4.0

Crossbred

25

Crossbred BCS 5.0

26

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH

Ridge easily visible but rounded and smooth. Not visible but rounded to the touch. Rounded, individual ribs not visible but can be felt.

Rounded. Curved in profile.

Rounded.

Tail rounded. Depression under tail filled. Even, no sharp edges.

Flat even cover.

Smooth and flat.

Crossbred BCS 5.0

Crossbred

27

Crossbred BCS 6.0

28

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH

Ridge forms a bump. Starting to round across the loin.

Well-rounded with fat cover felt.

Rounded with fat cover felt.

Rounded with fat cover starting to appear. Well-rounded. Fat cover starting to appear.

Fat cover starting to bulge.

Starting to round.

Starting to round.

Crossbred BCS 6.0

Crossbred

29

Jersey BCS 3.0

30 3

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD

Prominent ridge. Roofing-iron corrugations.

4 to 5 ribs easily seen.

Prominent with edges sharp to the touch. Angular, sharp edges. Depressions on sides appearing. Tap-like appearance. Sharp edges.

Deep V shape depression. Tailhead prominent, bumpy profile.

RUMP THIGH Jersey BCS 3.0

Deeply dished.

Indented. No visible fat. Muscle structure defined.

Jersey

31

Jersey BCS 4.0

32

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH Jersey BCS 4.0

Ridge raised. Ridgeline, uneven and bumpy to the touch. 2 to 3 ribs visible but rounded. Ribs easily felt. Individual ribs can be seen. Rounded at the ends. No sharp edges (smooth). Flattened top. Tap-like appearance. Rounded edges. Shallow U shape. Tail smooth. Base around tailhead is sunken.

Slightly depressed. Dished.

Slight depression.

Jersey

33

Jersey BCS 5.0

34 3

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH Jersey BCS 5.0

Ridge easily visible but rounded and smooth. Not visible but rounded to the touch. Rounded, individual ribs not visible but can be felt.

Rounded. Curved in profile.

Rounded.

Tail rounded. Depression under tail filled. Even, no sharp edges.

Flat even cover.

Smooth and flat.

Jersey

35

Jersey BCS 6.0

36 3

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH Jersey BCS 6.0

Ridge forms a bump. Starting to round across the loin.

Well-rounded with fat cover felt.

Rounded with fat cover felt.

Rounded with fat cover starting to appear. Well-rounded. Fat cover starting to appear.

Fat cover starting to bulge.

Starting to round.

Starting to round.

Jersey

37

Heifer BCS 5.5

38

BACKBONE LONG RIB SHORT RIB HIP PINS TAILHEAD RUMP THIGH Heifer BCS 5.5

Rounded and smooth.

Covered.

Rounded, cannot be felt.

Rounded.

Rounded.

Fat cover appearing.

Flat even cover.

Smooth and flat.

39

Visual Body Condition Scoring for Herd Management

How many cows should I score visually?
r r r r r r Familiarise yourself with what to look for by assessing 15 cows as described on pgs 5 to 9 Use a simple recording system, such as the sheet on pg 41, and assess the herd Stand amongst a group of cows in the paddock and record the BCS of each one on the sheet, viewing them from their right-hand side and rear Once finished move around the paddock to another group It is important to assess groups of cows across the whole paddock Body condition score at least 70 cows to get a good indication of the average and the range of BCSs within the herd.

This method:
r r r Allows a large proportion of the herd to be assessed quickly Gives a good indication of the range of BCS within the herd Allows a quick comparison with the BCS of the herd from previous assessments.

To calculate the average BCS for the cows scored:

The table below shows that, of the cows that were assessed, the average was 4.2. Turn the table upside down and you will see a bar graph of the BCS distribution. A separate sheet should be used for first lactation cows to allow you to distinguish them from the mature cows as they are still growing and need to be in a higher BCS at calving. DairyNZ has a BCS recording chart template that can be downloaded from dairynz.co.nz/bcs (see page 41) 40

BCS recording chart

This herd size =

126 cows

Date:

04-06-2011

Condition score

2.5

3.0

3.5

4.0

4.5

5.0

5.5

6.0

6.5

7.0

lllll lllll lllll lllll lllll lllll llll lllll lllll lllll lllll lllll lll lll lllll lllll lllll llll lllll lllll lllll lllll lllll lllll ll lllll ll lll
Totals
Number of cows Total BCS % of sample (Number of cows in
BCS group Total Cows (A)

13 39

27 94.5

33 132

27 121.5

14 70 11.1%

8 44 6.4%

4 24 3.2%
=

126 525

A B

10.3% 21.4% 26.2% 21.4%

Total CS Divide by

Average Condition Score:

Total Number of cows

Average BCS

525

126

4.2

41

For further information on body condition scoring cows contact DairyNZ on 0800 4 DAIRYNZ (0800 4 324 7969) or your local DairyNZ Consulting Officer. DairyNZ Corner Ruakura and Morrinsville Roads Private Bag 3221 Hamilton 3240

www.dairynz.co.nz

Disclaimer
While every effort has been made to ensure the information in this booklet is accurate, DairyNZ and its officers and employees do not guarantee that it is without fault or wholly appropriate for your particular purposes, and should therefore not be relied upon as a comprehensive statement of the law or practice relating to agribusiness management. DairyNZ, its officers and employees will accept no responsibility or liability whatsoever for any loss, damage or expense suffered by you or any other person resulting in any way from the use of, or reliance upon this module.

www.dairynz.co.nz

ISBN 0-476-00217-6