Animal Science Week 4 Notes
Animal Science Week 4 Notes ANS 121
Popular in Intro to Animal Science
Popular in Animal Science and Zoology
This page Class Notes was uploaded by Samantha Wavrin on Sunday January 24, 2016. The Class Notes belongs to ANS 121 at Oregon State University taught by Professor James Hermes in Winter 2016. Since its upload, it has received 44 views. For similar materials see Intro to Animal Science in Animal Science and Zoology at Oregon State University.
Reviews for Animal Science Week 4 Notes
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 01/24/16
Intro To Animal Science Week 4 Notes 012516 Dairy continued Trends in the dairy industry Fewer but larger herds More milk production in the west More milk produced per cow More specialized equipment and services Business concerns more important that husbandry services Top Producing Countries 1 US 2 India 3 China Most milk is being produced by very large producers The number of operations has declined in the last decade Where are the dairies 1 2 3 California Wisconsin Idaho In Oregon 1 Morrow 2 3 Marion Tillamook Types of Dairy Operations Producer sells raw milk to processor ProducerHandler produces and processes their own milk Processor buys milk from producers and sells a variety of products Business Types Cooperative farmer owned business Proprietary private or public ownership stock Lactation Cycle Need young for lactation Producers take advantage of the reproduction cycle Requires a sexually mature heifer or cow in heat bull semen and time Mature heifers go into heat at about 8 months Body weight ready at about 60 1415 months Cows have a 2123 day cycle inseminate at about 2nCI or 3rd cycle after parturition o 305 total milking days The Calves 0 Replacement heifers fed milk for 2 months usually some pasture bred at about 15 months calve at about 24 months 0 Bull calves most sold within a week some raised on farm for 1218 months Key Management for Calves Clean dry ef cient facilities 0 Keep them healthy 0 Dehorning removing extra teats hoof trimming foot rot Maintain growth at approximately 1418 pounds per day 0 Breed by size calve at 24 months Dairy Herd Improvement Association DHIA Started in 1909 Provides production measurement and management information Records to use to prove sires production information listed Predict future performance milk fat protein type 012716 Dairy continued Dairy selection and breeding 0 Milk rst components second type third 0 In type udder feet and legs are most important 0 95 of breeding is Arti cial Insemination 0 Improved synchronization of herds In the near future 0 Embryo transfer possible but not common now Sexing semen by oating them on gradient surface to choose only girls very close to being a real process used in the industry Seasonal calving Producers make the most of the homegrown forages All cows are dry and calve at about the same time 0 Common in areas where most milk goes into processed products Facilities Freesta concrete and roof most common here 0 Open Lot common in drier climates Stanchion barns still used in some areas good in cold climates Need good ventilation in all facilities need at least four air changes per minute Manure handling is incredibly important 3 main kinds of milking parlors 1 Herringbone diagonal line 3842 inches between tails 2 Parallel 28 in from tail to tail 40 more cows than Herringbone In same space 3 Rotary 6 turns per hour 40 stalls 240 cowshour carousel type Preparation for milking Cleaning and sanitizing equipment cows udders Begin letdown process hormonal process induced by nursing 0 Warm water drying with towel o Stripping of rst milk observing for mastitis Attach teat cups start milking about one minute after beginning of let down Milking Time 0 36 minutes depend on age and breed Milking Order 0 1st calf heifers older cows older cows with prior mastitis o milking occurs 13 times per day most commonly 2 Milking Quality 0 measured by somatic cell count and carious bacteria counts 0 function of healthy cows and clean equipment 0 OR is always high quality 0 Low quality means lost bonusproduction Pricing 0 Very complex Federal Marketing Orders 0 Payments are distributed based on volume protein and fat 0 Every producer in an area receives the same price equivalent Handlers pay in pool according to how it is used 0 Class 1 Fluid Milk 0 Class 2 soft products 0 Class 3 Cheese 0 Class 4 butter and dried milk 012916 Swine Primary product is pork secondary is lard De nitions 0 Dock to remove the tail Pig swine under 120 pounds Hog swine over 120 pounds Fecundity ability to produce multiple offspring o Porcine pertaining to swine o Tusk enlarged tooth There are approximately 10 pigs per litter Origin Pigs wid types 6 genera 31 species Domestic Pigs trace to Sus Scrofa Sus Scrofa 2 sub species SS Eurasia European wild boar and 55 vittatus SE Asian Pig 1st domestication 9000 BC 2ncl domestication 7000 BC to China 5000 BC to Europe crossed w European boar modern breeds pigs can become feral after 35 generations Razorbacks Peccary Javalina
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'