Special Considerations
Given their place in human consumption, dairy cattle have special considerations with respect to their diet, living conditions, care, maintenance, and management. Though dairy cattle digest in the same way as beef cattle, they have different requirements. Dairy Cattle are assessed based on a body condition scoring (BCS) system. Ideally, dairy cattle should be kept at a healthy, yet lighter weight in order to minimize the amount of fat present in the milk. A fat cow will yield high fat milk and high fat milk, is not desired. In the same vein, a thin cow will not produce her optimal amount of milk and the high nutritional demand lactation produces on the body will not be met and will bring her down, possibly causing metabolic disorders, low conception rates, higher occurrences of dystocia, short lactation periods, lower milk yields, and a greater chance of developing milk fever.
Body Condition scores for dairy cattle are based on a 1-5 scale with 1 being a thin cow and 5 being an overweight cow. Ideally, dairy cattle should be kept at a BCS score of 3 and should be monitored regularly as BCS scores can change due to calving, days in lactation (peak/mid/late lactation times, and the dry period). At peak lactation, cows BCS scores can quickly diminish. It is important that cows be in good condition before calving and therefore, before lactation begins. When trying to build a cow's BCS score up (from a low number to high number), it is best done during late lactation.
Feeding Dairy Cattle
Providing adequate energy for dairy cattle is essential for milk production. Dairy cattle diets are typically totally mixed rations (TMR) composed of grain and forages. Grains, such as silage, distillers grain or other by-products, account for for 50-55% of the fed diet and should not exceed 55% of the total diet to avoid metabolic disorders.
High producers supplement fat sources in the form of cottonseed, sunflower, whole soybeans, and gluten feeds. For high producing cows, feed supplemental fats for the first 120 days and increase gradually over a three week period. Protein sources come in the form of distillers grains, gluten, cottonseed, and blood meal which is currently illegal to feed after the outbreak of Mad Cow Disease. Fiber in the diet is derived from high quality feeds such as alfalfa/grass hay, straw, and cottonseed.
Body Condition scores for dairy cattle are based on a 1-5 scale with 1 being a thin cow and 5 being an overweight cow. Ideally, dairy cattle should be kept at a BCS score of 3 and should be monitored regularly as BCS scores can change due to calving, days in lactation (peak/mid/late lactation times, and the dry period). At peak lactation, cows BCS scores can quickly diminish. It is important that cows be in good condition before calving and therefore, before lactation begins. When trying to build a cow's BCS score up (from a low number to high number), it is best done during late lactation.
Feeding Dairy Cattle
Providing adequate energy for dairy cattle is essential for milk production. Dairy cattle diets are typically totally mixed rations (TMR) composed of grain and forages. Grains, such as silage, distillers grain or other by-products, account for for 50-55% of the fed diet and should not exceed 55% of the total diet to avoid metabolic disorders.
High producers supplement fat sources in the form of cottonseed, sunflower, whole soybeans, and gluten feeds. For high producing cows, feed supplemental fats for the first 120 days and increase gradually over a three week period. Protein sources come in the form of distillers grains, gluten, cottonseed, and blood meal which is currently illegal to feed after the outbreak of Mad Cow Disease. Fiber in the diet is derived from high quality feeds such as alfalfa/grass hay, straw, and cottonseed.
Dairy Equipment
Proper use of dairy equipment includes the cleanliness of such equipment. Perhaps one of the most important factors in a dairy operation is the degree of cleanliness of facilities year round. The old adage of "cleanliness is next to godliness" is certainly followed in the realm of dairy operations and as a result, most modern dairies are comprised of stainless steel, automatic equipment. Milking parlors look similar to the photo below with only a few workers present to clean udders and teats, hook and unhook the milking machines on and off the cows, and to make sure things go smoothly with the constant entering and exiting of cattle. Unlike most situations involving cattle where there is much noise and chaos, anyone who has ever been in a milking parlor knows how incredibly tranquil it is, all things considered. Milk machines should operate smoothly and quietly, cows are generally all too happy to be in the milking parlor and thus do not require much handling or coercion from employees. But why so quiet? Milk let down is related to the release of oxytocin and only occurs in cattle who are not under stress or duress. Also, keep in mind that most dairies milk thrice daily and cows themselves are not kept in the parlors all the time. Therefore by establishing the parlor as a "good" place in the eyes of the cows, they are more likely to respond favorably to the milking process. Good milk maids know that by keeping things quiet, steady, and calm, you will yield better results.
Proper use of dairy equipment includes the cleanliness of such equipment. Perhaps one of the most important factors in a dairy operation is the degree of cleanliness of facilities year round. The old adage of "cleanliness is next to godliness" is certainly followed in the realm of dairy operations and as a result, most modern dairies are comprised of stainless steel, automatic equipment. Milking parlors look similar to the photo below with only a few workers present to clean udders and teats, hook and unhook the milking machines on and off the cows, and to make sure things go smoothly with the constant entering and exiting of cattle. Unlike most situations involving cattle where there is much noise and chaos, anyone who has ever been in a milking parlor knows how incredibly tranquil it is, all things considered. Milk machines should operate smoothly and quietly, cows are generally all too happy to be in the milking parlor and thus do not require much handling or coercion from employees. But why so quiet? Milk let down is related to the release of oxytocin and only occurs in cattle who are not under stress or duress. Also, keep in mind that most dairies milk thrice daily and cows themselves are not kept in the parlors all the time. Therefore by establishing the parlor as a "good" place in the eyes of the cows, they are more likely to respond favorably to the milking process. Good milk maids know that by keeping things quiet, steady, and calm, you will yield better results.