Dairy Lab

ANS 121
Let’s Compare…
DAIRY COWS
A Delicate leg bone
B Long, lean neck
C Prominent spine/backbone
D Angular body

BEEF COWS
A Round leg bone
B Short, thick neck
C Spine/backbone not visible
D Round body
Lab Book Info.
• Current Faculty, Farm Management, Clubs, and Research:
 Research: Dr. Bobe (Nutrition)
 Clubs: Dairy Club

• Breeds Used at OSU Dairy:

 New Zealand Crossbreds
 What other two breeds does the OSU dairy have?

• Different Types of Milking Parlors:

 Parallel
 Rotary/Carousel
 What type of milking parlor does the OSU Dairy use?
Lab Book Info.
• Production Challenges:
 Mastitis
 Disease
 Feed Costs
 Waste Management

• Typical Records/Data Kept:

 Lbs. of milk
 Milk fat %

• Cow Maintenance Cost per Year:

 ~$800/year/cow
Lab Book Info.
• Circle the Dairy Breeds! • Circle the Dairy Breeds!
 Ayrshire  Waguyu
 Angus  Holstein
 Guernsey  Brown Swiss
 Hereford  Brahman
 Jersey  Charolais

*Hint: Dr. Hermes lecture material and the Breeds Self-Test may be a helpful resource
Vocabulary
• rBST:
 Bovine Somatotropin, hormone produced by pituitary gland, lactation
hormone

• Silage:
 Feedstuff prepared by compacting and store it in airtight conditions (i.e. in
a silo)

• Byproduct Feed:
 Secondary feed product (examples: cottonseed hulls, beet pulp)

• Concentrate:
 High energy or high protein feeds consisting primarily of the seed of the
plant, but with out stems and leaves (i.e. corn)
Vocabulary
• Homogenization:
 Do some research to find the answer

• Somatic Cell:
 Combination of the leukocytes (white blood cells) from blood and
the epithelial cells from the secretory tissue of the udder which
indicate the presence of infection or injury in the animal

• Gomer Bull:
 Bull rendered incapable of mating naturally (vasectomized) that is
use to detect cows in heat

• Scours:
 Diarrhea
Management Facts
• Age at First Lactation:
 Holstein – *Hint: When will a heifer give birth to her first calf?
 Jersey – *Hint: When will a heifer give birth to her first calf?

• Mature Cow Weight:

 Holstein – 1400 lbs.
 Jersey – 1000 lbs.

• Milk Produced Per Day:

 Holstein – 80 lbs.
 Jersey – 50 lbs.
Management Facts (cont.)
• Lbs. of Feed Consumed Per Day:
 Lactating Cow
 Holstein – 100
 Jersey – 80
 Dry Cow
 Holstein – 55
 Jersey 46

• Typical Feedstuffs:
 Alfalfa Hay, silage, cereal grains (corn), by-products, etc.
• Gestation Length:
 What was discussed in lecture?
• Length of Lactation:
 305 days
Dairy Cow Production Cycle
Dairy Products
• Fluid milk is…
 87% Water
 4.7% Lactose
 3.65% Fat
 3.3% Protein
 0.6% Minerals
Anatomy Activity
Dairy Cattle Anatomy – Identify the following parts on the picture below.

Udder Pin Hook Bone Teats Mammary Vein

Switch Barrel Rear Udder Attachment Heart Girth

_______
_______

*Hint: Dr. Google may be a useful resource

Critical Thinking Questions
• Why do dairy cattle consume more feed than beef cattle?
 Require more feed/nutrients due to energy requirements needed for
maintaining milk production

• Why do we clean and sanitize the udder?

 Begins the “let down” process, allows for observation of mastitis,
but (most importantly) prevents contamination/spread of disease

• What is mastitis and how does it affect the milking order?

 Mastitis – Inflammation/infection of the udder caused by bacteria
or other infections organisms
 When would a cow with mastitis be milked? First or last?
Critical Thinking Questions (cont.)
• What is pasteurization and why is it important?
 Do some research to find the answer

• Name one difference in milk composition between Holstein’s

and Jersey’s.
 What was discussed in lecture and mentioned in the video tour of
the OSU Dairy?

• What is the dry period and how long does it normally last?
 The non-lactation (or rest) period prior to parturition, which occurs
for 45-60 days
Critical Thinking Questions (cont.)
• Name two different styles of milking parlors and describe the
advantages and disadvantages of both.
 Parallel
 Advantage – Cows stand closer together, which allows for shorter walking
distance for operator (milker)
 Disadvantage – Unit attachment and udder sanitation is difficult (tail can
get in the way)
 Herringbone
 Advantage – Most popular, better visual contact with cow’s udder
 Disadvantage – Slow milker can hold up others, less individual attention
 Rotary
 Advantage –Milking procedures are much more consistent/efficient
 Disadvantage – High capital investment (best suited for larger herds)