You are on page 1of 59

MODERN HOUSING & MILKING MANAGEMENT DAIRY ANIMALS

PREREQUISITES-BASIC INFORMATION ON
     Animal physiology Animal behavior Climatic conditions of the area Building designs Locally available building material

CLASSIFICATION OF CLIMATE
TEMPERATURE (C) Comfortable Cool Hot 18-27 <10 >30 Relative Humidity Comfortable Dry Humid 40% <40% >60%

HEAT STRESS
The point where the cow cannot dissipate an adequate quantity of heat to maintain the body temperature Heat stress can be calculated by using the THI

EFFECT OF HEAT STRESS ON DAIRY CATTLE


THI < 72 7272-79 8080-89 Stress level None Mild Moderate Seek shade; Increase respiration; Dilate blood vessels; Affect milk production Increased saliva production, respiration rate and water intake: Decreased feed intake; Increased body temp. & Decreased milk prod Uncomfortable; Excessive saliva & respiration; Milk & reproduction markedly decreased Likely death Comments

9090-98 >98

Severe Danger

MILK PRODUCTION AND RECTAL TEMPERATURE


Category of animal Non lactating and low producing animals Animals producing 50 kg or more Metabolic heat Rectal Temp. Production (M.cal) (M.cal) (rC) 14.0 38.5

4040-45

41.0

IMPACT
Reduced appetite Reduced milk production Curtailed lactation length Decrease in fat and protein content Decrease in milk secretary cells Depleted body reserves Silent heat Increased SCC Increased ticks problems

Thatched shelter

RESULT
Variation in milk production Animals calved in summer shows Lower milk production Increased calving interval 10-30% 1029 days

HOW DO THE COWS DISSIPATE HEAT


Animal have a number of mechanisms to assist in dissipating heat and maintain a normal body temperature Conduction Convection Radiation Evaporation Heat moves from warmer to cooler surface. A cow needs direct contact The layer of air next to the skin is replaced with cooler air Heat can radiate from a warmer to cooler environment Sweat or moisture is evaporated from skin or respiratory tract

REMEDIAL MEASURES
Natural

Panting Sweating Shedding of hair Increased water intake Increased respiration intake Increased blood circulation But even then high yielders cant be left at natures mercy

ADDITIONAL MEASURES
Provision of ideal animal shelters
Loose and airy Cubic space more important than area; pipes instead of walls 150-200 sq. ft. 150East-West EastFlat-12 ft.; Gable-At centreFlatGable- centre20 ft & at eaves 12 ft. Lintel/ Asbestos sheets; white Provision of stanchion

Floor space Orientation Height and slope of roof Roofing material and colour Manger

model shelter

SHADING AND WATERING


Curtains Nylon- 80%shade and 20% holes for ventilation

Night

Open space

Water

In shade; wholesome and cool

COOLING OF ANIMALS
Wallowing tanks At feeding space Near milking parlour Foggers/ misters Desert coolers Air conditioners

EVALUATING COW COMFORT


Material Concrete Insulated concrete Rubber mat Straw on concrete (2 inch) Mattress 14.4 Resting time in hours 7.2 8.1 9.8 14.1

NEW UPGRADATIONS

Two models
With provision to open from centre on the top Sliding roofs

MILKING MANAGEMENT

FUNCTIONS OF THE UDDER


Made up of 4 glands called quarters Attatched to the lower abdominal wall by ligmaments Each quarter has a teat which is the outlet for the milk A circular muscle at the end of the teat controls the milk flow

THE UDDER MAKE-UP

If the sphincter muscle is to weak the cow will leak milk when the udder is full Between milkings the milk is stored in the milk cavities, tubules and small ducts Growth and function of the udder are controlled by hormones

Alveoli manufacture the milk from raw materials supplied by the blood in the milk cavities

THE MILK WAY


Milk is stored here between milking s.

Tubule leads from each alveolus to small milk ducts

To large milk ducts

Gland cistern Teat cistern Streak canal to the end of the teat

AND NOW YOUVE GOT MILK!!

MILK LET DOWN


Occurs when the cow responds by a conditioned reflex to sensory stimuli such as washing the udder Must occur before milking can take place Gentle washing of the udder will stimulate let down Frightening or hitting the cow will create emotional disturbance and interfere with the milk let down process

MILK PRODUCTION IN THE UDDER


Occurs all the time As pressure from produced milk increases, the rate of production slows down Therefore, regular milking is important to maintain high production

RECOMMENDED MILKING PRACTICES


Follow a regular routine Prepare the cow for milking by washing the udder Remove the milking machine gently to prevent disease and damaging the udder Dip the teats after milking with a teat dip Wash your hands Milk in order
Heifers, cows in early lactation and normal cows first. Cows with udder infections should be milked last.

MILK QUALITY
High Quality Milk Free of dirt and other sediment Low bacteria count No chemical contamination No toxin residue Low somatic cell count No water added Good flavor

MILK QUALITY
Practices that produce high quality milk Cleanliness-cows, lots, barns, parlors, milk houses, equipment Healthy cows Proper cooling of milk Using correct cleaning and sanitizing methods Keeping chemicals out of milk Preventing off flavors in milk

KEEPING BACTERIA COUNT LOW


Higher bacteria count lowers milk quality Several types are found in milk Some grow in warm or hot milk others in cold milk

PROBLEMS CAUSED BY BACTERIA


Souring Reduced shelf life Off flavors Ropiness Disease Transmission

BACTERIA COUNTS ARE LOWERED BY


Cleanliness in the milking area Keeping milking area dry Reducing dust in the milking area Clipping cows Proper cleaning and sanitizing of equipment Washing udders with sanitizing solution Proper milking procedures Rapid cooling of milk Rinsing and washing equipment properly after milking Keeping cows healthy and free of mastitis

CLEANING AND SANITIZING MILKING EQUIPMENT


Two kinds of deposits on milking equipment Organic Fat, protein, sugar Mineral Inorganic saltscalcium, magnesium, iron Milkstone is a combination of the organic and inorganic materials Builds up when equipment is not cleaned properly Provide a place for bacteria to grow and multiply Alkaline and chlorinated alkaline cleaners remove organic deposits Acid cleaners remove inorganic deposits Both alkaline and acid cleaners are used in order to remove all types of deposits

CLEANING AND SANITIZING MILKING EQUIPMENT


Do not use household cleaners or detergents Sanitizing solutions should be used just before milking to kill the left over bacteria Chlorine, iodine, quarternary ammonium compounds are used to sanitize Methods of cleaning and sanitizing vary with the type of equipment

You might also like