Professional Documents
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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
9090-98 >98
Severe Danger
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
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
Night
Open space
Water
COOLING OF ANIMALS
Wallowing tanks At feeding space Near milking parlour Foggers/ misters Desert coolers Air conditioners
NEW UPGRADATIONS
Two models
With provision to open from centre on the top Sliding roofs
MILKING MANAGEMENT
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
Gland cistern Teat cistern Streak canal to the end of the teat
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