Dairy Cow production (Milk Production) UNIT 2 DAIRY COW PRODUCTION (MILK PRODUCTION)

Unit Structure 2.0 2.1 2.2 2.3 2.3.1 2.3.2 2.3.3 2.3.4 2.4 2.5 2.5.1 2.7 2.7.1 2.8 2.8.1 2.8.2 2.8.2.1 2.8.4 2.8.5 2.9 2.9.1 2.9.2 2.10.1 2.10.2 2.11.1 Overview Learning Outcomes Introduction Cattle Species Breeds of Cattle Beef Cattle Dual-Purpose Breeds Synthetics Breeds Terminology Dairy Cow Production Systems Milk Production in Temperate and Tropical Regions The Lactating Dairy Cow Milk Production Process The Lactation Curve Early Lactation Mid Lactation Persistency Late Lactation Dry Period Feed Intake and Body Weight Changes during Lactation Feed Intake Changes Body Weight Changes Milk Ejection Reflex Methods for Milking the Cows Milking Practices

2.6 The Production Cycle of Dairy Cows

2.10 Milking Of Cows

2.11 Milking Management 2.12 Dairy Cattle Feeds Unit 2 1

Dairy Cow production (Milk Production) 2.12.1 2.12.2 2.12.3 2.12.4. Forages Other Sources of Fibrous Materials Concentrates Formulated Concentrates

2.13 Nutritive Value of Feeds 2.14 Feeding Dairy Cows 2.14.1 2.14.2 2.14.3 2.14.4 2.14.5 Feeding Systems Feeding Milking Cows Feeding Strategies Feeding Plan Water Requirements

2.15 Summary 2.16 Activities 2.17 Next Lesson 2.18 References:

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Dairy Cow production (Milk Production) 2.0 OVERVIEW

Milk is produced from animals such as dairy cows, buffaloes, camels, sheep and goats. However, most of the world milk production (85%) is produced by dairy cattle. Hence, this chapter examine aspects of milk production from dairy cattle only. This chapter describes the dairy cow milk production over a lactation period. Our examination of the topic will emphasise the main management practices used to produce clean and safe milk. 2.1 LEARNING OUTCOMES By the end of this chapter, you should be able to List the main types of dairy breeds of cattle Elaborate the wide range of dairy production systems Describe the main phases of the lactation cycle of a dairy cow Describe how milk is produced in the udder Discuss the main changes occurring during the lactation cycle Discuss the rationale behind the feeding strategies during the Identify the factors that affect milk yield and composition.

1.

2. 3. 4. 5. 6. 7.

lactation cycle

2.2 INTRODUCTION Cattle are widely distributed throughout the world and are found in a wide range of climatic zones in both the tropical and temperate regions. According to FAO figures, the total world cattle population is estimated to be more than 1.3 billion head, with about 33 percent in Asia, 22 percent in South America, 15 percent in Africa, 13 percent in North and Central America, and 8 percent in Europe. The largest dairy industry in the world is in India, producing about 75 million tons of liquid milk. China Unit 2 3

Dairy Cow production (Milk Production) is now producing more milk than New Zealand and Australia, the 2 major dairy export countries in the world.

2.3 CATTLE SPECIES The term cattle refer to the herbivorous mammals that constitute the genus Bos, of the family Bovidae. They belong to the order Artiodactyla and the suborder Ruminantia. There are 2 species of cattle: Bos. taurus, and Bos. indicus. The former originated in Europe and includes most temperate breeds of dairy and beef cattle while the latter originated in India and is characterized by a hump and are also widespread in Africa and Asia. Cattle are primarily kept for production of meat and milk. 2.3.1 Breeds of Cattle There are two main types of cattle breeds; the meat breed (beef cattle breeds) and the milk breed (dairy cattle breeds) Dairy Cattle Breeds The major breeds of the B.taurus species also known as temperate breeds - are the Friesian, Ayrshire, Brown Swiss, and Jersey. Among the major dairy breeds of the B. indicus type are the Gir, Hariana, Red Sindhi and Sahiwal. Over many generations, the temperate breeds of dairy cattle have been genetically improved to produce more milk for human consumption. These breeds require extremely good management practices to express their genetic potential. In particular, their feeds must be of high quality, diseases must be carefully controlled and treated, and they must be protected from the extremes of the climate. Although, the main purpose of these breeds is to produce milk, each breed is different form each other. There are differences in terms of size, Unit 2 4

Dairy Cow production (Milk Production) colour and milk production capabilities. For example, Friesian is the largest one, a mature cow weighs at least 675 kg while the Jersey is the smallest, with mature cows weighing 450 kg. For example, Jerseys have a higher percent of fat (5%) in their milk than Friesians (3.6%), but the latter produce more milk. Despite milk production from the B.indicus breeds is lower than the temperate breeds, they are known to be heat tolerant, resistant to some parasites and diseases than the latter. These breeds will survive and perform better than temperate breeds in the tropical conditions. But published research articles have demonstrated that if the temperate breeds are provided with the best conditions (e.g., control over the climatic conditions) they may outperform the local breeds or the tropical breeds. Such is the case in countries like Israel and Saudi Arabia where the dairy cows produce high level of milk, despite the hot conditions. Characteristics of dairy cattle breeds The major body conformation traits that are important for milk production include the following: Body frame and size, Body weight, Udder size and mammary veins, Good pair of legs Well formed teats,

Figure 2.1 and 2.2 shows the typical body conformation of a dairy cow together with the important traits mentioned above. These traits, in turn govern the potential for milk production by the cow. For example, a cow with a poorly developed udder size produces less milk than one with a well formed udder of adequate size.

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Fig 2.1 Body Conformation of a dairy cow

Fig 2.2 The Friesian Breed (Note the body conformation and well formed udder) 2.3.2 Beef Cattle Beef cattle have been bred and selected primarily for the production of meat. The major breeds of beef cattle are the Angus, Hereford, Brahman, Limousine, Charolais, and Simmental. Their body conformation is totally different form a dairy cattle, as shown in Fig 2.3.

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Dairy Cow production (Milk Production)

Figs 2.3 A beef breed (Note body conformation) 2.3.3 Dual-Purpose Breeds Dual-purpose breeds such the Milking Shorthorn, Red Dane, Red Polled are breeds that have been selected for both meat and milk production. 2.3.4 Synthetics Breeds New breeds are being developed by attempting to combine the desirable characteristics of several existing breeds, so as to adapt to a particular production environment. For example, Santa Gertrudis breed was developed, by crossing the Shorthorn (a temperate breed) with a Brahman breed (a tropical breed), for tropical conditions. 2.4 TERMINOLOGY A young dairy animal is known as a calf. A female calf which has not given birth to a calf and is less than thirty months old is called a heifer. When the heifer is seven months pregnant or has reached the stage in pregnancy where the udder starts to swell, it is known as a springer. After calving, or when more than thirty months old, a female dairy animal is known as a cow. The process of giving birth is known as Unit 2 7

Dairy Cow production (Milk Production) calving. A male dairy animal is called a bull at any stage of life, unless castrated, in which case it is known as a steer until it is four years old, then it is called an ox. A dairy animal's mother is known as its dam. Similarly, a dairy animal's father is known as its sire. 2.5 DAIRY COW PRODUCTION SYSTEMS There are various types of dairy cow production systems. It ranges from large scale intensive to small-scale dairy system. Large Scale Intensive Systems: In many developed countries and some other developing countries dairy production are undertaken on an intensive basis. The cows are either reared in controlled environmental systems (Fig 2.4), semi confined (open sheds) or outdoors on pastures like in New Zealand and Argentina (Fig 2.5)

Fig 2.4 Indoor Dairy Production System

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Fig 2.5 (a) Dairy Cows on pasture Small Holder Systems: The smallholder dairy systems can be further categorised into 3 systems: Traditional systems (1 or 2 cows are reared in closed sheds in the backyard of the farmer) (Fig 2.5(b)) Cooperative systems (Farmers are grouped together and manage their unit on their own) Small intensive system (more than 50 cows are farmed).

Fig 2.5 (b) Small Holder Dairy production System 2.5.1 Milk Production In typical smallholder system, milk production averages 10 to 15 litres of milk per day. However, cows of high genetic merit when fed properly can yield up to 20 to 25 litres of milk on small dairy farms in the tropics. In intensive dairy systems, the cow may yield 20-30 litres of milk per day. In temperate regions, cows can produce 25-30 litres of milk on grazed pasture alone. Therefore, the quantity of milk produced in each of these systems of production is not the same, as the quality and Unit 2 9

Dairy Cow production (Milk Production) quantity of inputs (e.g., breed of animal, type of feeds, environmental conditions) varies. 2.6 THE PRODUCTION CYCLE OF DAIRY COWS The production cycle of the dairy cow is divided into several distinct phases as follows: Calf rearing Lactation Breeding Gestation In the next sections, the characteristics of the lactation period and its management are discussed while the other periods will be discussed in units 3 and 4. 2.7 THE LACTATING DAIRY COW Lactation is the result of 2 processes; (1) synthesis and secretion of milk, and (2) removal of milk from the udder. The primary purpose for producing milk is to nourish the calves. However, with domestication and genetic improvement, the dairy cow now produces more milk than the calf requires. For example, cows some hundred years ago produced enough milk for the calf, i.e. 2-10 litres a day. However, nowadays, cows of good genetic potential are producing more milk (up to 30 litres of milk per day) than is required by the calf and thus the surplus milk is used to provide food to the humans. 2.7.1 Milk Production Process Have you ever wondered how milk is produced? It is produced in the specialised cells of udder called alveoli by using nutrients from the blood Unit 2 10

Dairy Cow production (Milk Production) circulating in the mammary gland. About 500 litres of blood pass through the udder to produce 1 litre of milk. Fig 2.6 shows one alveolus together with the myoepithelial surrounding it. Milk production is governed by a wide array of hormones, the most important one being growth hormone.

Fig 2.6 Alveolus surrounded by blood vessels and myoepithelial cells. The milk produced in the alveoli drains into duct The main components of milk are: Lactose (4.6%), Protein (3.3%), Fat (3.5%) Water (85%). Lactose The lactose is produced from glucose. It is important to note that with every unit of lactose produced there is an equivalent amount of water which is secreted. Hence if there is more blood glucose (e.g., by feeding Unit 2 11

Dairy Cow production (Milk Production) better quality feeds) more lactose are formed and hence more milk is also produced. Milk Protein Milk proteins are synthesised from amino acids- building blocks of proteins. The main type of protein synthesised is casein. Milk Fat Milk fat is synthesised from 3 main substrates; (1) the dietary fatty acids, (2) the end products of digestion in the rumen (acetate and butyrate) and (3) fatty acids released from mobilisation of the body fat. 2.8 THE LACTATION CURVE Soon after birth, milk production gradually increases during the first weeks of lactation to reach a peak. After the peak is attained, milk production gradually declines until the end of the lactation. This typical pattern of milk yield is called a lactation curve and last over 300-305 days, as depicted in Fig 2.7(a). The lactation curve of the dairy cow is divided into 3 main stages. Early lactation (14-100 days) - Cows will achieve peak milk yield Mid lactation (100 to 200 days) - Amount of milk start to decrease gradually Late lactation (200-305 days) - Milk production has reached its lowest value.

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Dairy Cow production (Milk Production)

Fig 2.7(a) A typical lactation curve for a dairy cow. (Courtesy: www.delaval.com) As an illustration of the above, a cow soon after birth, depending on her genetic potential, may start to produce 10 litres of milk daily and gradually rises to reach a peak yield of about 20 litres, and then declines to 5 litres by the end of lactation. Thus if we assume an average daily milk yield of 12 litres, a dairy cow would yield about 3600 litres of milk over a lactation period of 300 days. Thus, the higher the daily milk yield, the higher will be the total milk yield. We shall now see the main features of the different periods of the lactation curve. 2.8.1 Early Lactation Early lactation usually refers to the first 100 days of lactation. During this phase, the cows will achieve peak milk production. It is the peak milk production that set the pace for the entire lactation. For example, if the cow reaches a lower peak than its potential, total milk production over the lactation period will also be low (Table 2.1). 2.8.2 Mid Lactation

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Dairy Cow production (Milk Production) The mid-lactation period is the period from day 100 to day 200 after calving. Over this period, the amount of milk produced will start to decline. 2.8.2.1 Persistency The rate of decline in milk yield following peak production is commonly known as persistency. It is usually given as a percentage value. For example, a milk persistency of 8% means that the cow produces 8% of peak yield less than the previous month The rate of decline after peak lactation depends on peak milk yield, availability of nutrients post peak yield and other factors such as disease, climatic stress etc. For example, in well-fed cows, the rate of decline may be 8% per month while in poorly-fed cows, it could drop further to 12%. Thus, if milk production declines rapidly after the peak, total milk production will be low, as depicted in Table 2.1. Hence, the 2 major factors determining total milk yield over a lactation period are peak milk yield and persistency of milk yield. The shape of the lactation curve is commonly used as a tool to identify any feeding and management problems in a dairy herd. Table 2.1 Effect of peak milk yield and persistency on total milk yield. Peak Yield (L/d) 15 20 Persistency (% months) 10 12 10 12 Total Milk Yield (L) 2980 2330 3970 3540 Daily Milk Yield (L/d) 9.9 7.8 13.2 10.4

2.8.4 Late Lactation

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Dairy Cow production (Milk Production) The late lactation phase begins 200 days after calving and end when the cow is dried. During this period, the cow is diverting more of the nutrients to build body condition (i.e. laying down of body fat) and hence milk yield continues to decline. 2.8.5 Dry Period It is important to dry-off the cow (to stop the cow from producing milk) before the next calving. Drying-off is initiated about 60 days before the next calving and is achieved by reducing diet quality (e.g., stop feeding concentrates), stop milking or drying the teat using chemical therapy known as dry cow therapy. The dry period is necessary to enable the cow: To replace body nutrients lost during the previous lactation, To replace the secretory tissue of the udder To allow the unborn calf to develop, and To build up body reserves for the next lactation 2.9 FEED INTAKE AND BODY WEIGHT CHANGES DURING

LACTATION In addition to changes in amount of milk production, the feed intake and body weight of the cows also changes over the lactation period. Lets see those changes? 2.9.1 Feed Intake Changes Soon after calving, the feed intake is not at its maximum level. It is about 50% to 70% of the potential intake at peak lactation. It is not until weeks 10-12 that intake would return to its normal level for the rest of

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Dairy Cow production (Milk Production) the lactation. However, feed intake falls again during the late lactation phase due to pregnancy. 2.9.2 Body Weight Changes During the early stages of lactation, the cow loses weight. This loss in weight is the result of use of fat reserves to provide additional energy for the cow to produce milk. As mentioned earlier, the cows feed intake is low at this time of the lactation and hence the cow cannot meet its full energy requirement through the diet alone. As lactation progresses the cows starts to gain weight (at about 2 months after calving) but gain more weight throughout the mid lactation period. Therefore, if the cows are in poor body condition at calving milk production will decrease in early lactation because there is not sufficient body fat reserves to compensate for the inadequate intake of energy due to insufficient feed intake.

Fig 2.7(b) Milk Production, Feed intake and Live weight changes of a dairy cow following calving. 2.10 MILKING OF COWS Unit 2 16

Dairy Cow production (Milk Production)

As the cow produces milk in the cells of the udder, the milk accumulates in them. So with time, the udder pressure increases gradually because it the milk being secrets is stored in it., However, for the cow to continue to produce milk, it should be removed, if this is not done, the cow may stop producing milk (i.e the secretion rates decreases), as depicted in Fig 2.8. Thus, milking the cow is an important practice to keep the cow producing milk.

Fig 2.8 Relationship between udder pressure and milk secretion rate We shall now se how a dairy is milked (i.e., removal of milk from udder). Milking is an important operation on a dairy farm. Milking is the act of collecting milk after proper stimulation of a cow to release milk from the udder. Cows are usually milked twice a day at about 10-12 hours intervals to maximise milk production. 2.10.1Milk ejection reflex The removal of milk from the udder is under hormonal control. When the cow is stimulated by touch on the udder skin, the sound of a milking machine or the sight of a calf, nerve impulses pass to the brain and cause the release of the hormone called oxytocin, as shown in Fig 2.9.

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Dairy Cow production (Milk Production)

Fig 2.9 Role of Stimuli in milk ejection (Courtesy: Delaval Co, 2006) It causes the myoepithelial cells (contractile cells) surrounding the alveoli (milk secreting cells) to contract and thereby release out the milk. In case the cow is frightened, the hormone will not be secreted and the cow may withhold milk in the udder. The net effect would be a lower milk yield. 2.10.2 Methods for milking the cows There are 2 ways through which milk can be extracted from the cows: Hand Milking Machine Milking Suckling by Calves

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Dairy Cow production (Milk Production)

Fig 2 10 Calf Suckling mother soon after birth Hand milking As its name implies hand milking is the manual removal of milk from the cows. When the hand applies pressure along the whole length of the teat it forces out the milk. In smallholder dairy farms, where a few animals are raised hand milking is commonly used. Machine Milking However, in cases, where there are a large number of cows, hand milking is not a practical method. In such cases milking machines are used. The milking machine uses vacuum to extract milk from the udder. Modern milking machines are designed to remove 80 to 90% of the milk in the udder of a cow in just a few minutes. The milking machine is located in a special building called a milking parlour (Fig 2.11). Thus, the cows are walked into the parlour for milking.

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Dairy Cow production (Milk Production)

Fig 2.11 Milking Parlour. Note the pit in the middle of the parlour. This is made to ease the work of the milk man. 2.11 MILKING MANAGEMENT Milking management covers all the processes of obtaining clean and high quality milk from cows quickly and effectively, while maintaining a good udder health status of the cows. It is thus essential that the milker adopts proper hygienic practices to prevent microbial, chemical and physical contamination of the milk during the milking process. 2.11.1 Milking Practices As mentioned previously, the main objective of milking the cows is to produce clean and safe milk in the most hygienic way. The milking routine must be done in a consistent and efficient way by adopting the following practices: 1. Move the cows gently into the milking parlour. 2. Check the udder of the cow for any abnormality 3. Wash and dry teats before milking

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Dairy Cow production (Milk Production)

Fig 2.12 Teat cups attached to udder 4. Before a cow is milked, the foremilk should be extracted and checked for abnormalities (e.g., clots of milk; indicative of udder infections) (Fig 2.13). Cows whose milk is unfit for human consumption should be milked last or with a separate bucket or system

Fig 2.13 Milk clots, indicative of udder infections Attach smoothly the teat cups (in case of a milking machine) (Fig 2.12) or hand milk smoothly 6. Once milking is over the teat should be dipped in an iodine solution as a preventive measure to reduce teat infections

5.

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Dairy Cow production (Milk Production) 7. Ensure milking equipment is correctly installed, maintained, and thoroughly cleaned after milking of all cows is over 8. Ensure the milking parlour environment is clean at all times 9. Ensure the milkers follow basic hygiene rules 10. Cool the milk as soon as possible after milking to the required storage temperature. 2.12 DAIRY CATTLE FEEDS

Dairy cattle consume a variety of feeds that can be broadly classified into forages, other sources of fibre, and concentrates (energy and protein feeds). 2.12.1 Forages In general, forages are the vegetative parts of grasses and legume plants ( Fig 2.14). They may be either grazed directly (e.g., pastures) or cut and carried to the animals, preserved as hay or silage. In some developing countries, farmers collect mixed type forages in forestlands or by the roadsides.

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Dairy Cow production (Milk Production)

Fig 2.14 Forages 2.12.2 Other Sources of Fibrous Materials Crop residues and agroindustrial byproducts In addition to the forages, there is another category of feeds called crop residues. They are either the parts of the plants that remain in the field after harvesting the primary crop (e.g., cereal straw, sugar cane tops) or residues come also from industries processing crop materials (e.g., wheat bran, molasses) and animal processing industries ( e.g., blood meal) 2.12.3 Energy and Protein Concentrates Feeds Unit 2 23

Dairy Cow production (Milk Production)

Energy Concentrate feeds Cereal grains (e.g., maize, barley, sorghum, rice, wheat) are the typical "high energy" feeds for dairy cows, but they are low in protein. They are excellent sources of readily fermentable carbohydrates (starch) which increase the concentration of energy when included in the diet. Roots and tubers (e.g., carrots, cassava, beets, potatoes) are good sources of readily fermentable carbohydrates (energy), but are low in protein. Protein Concentrate Feeds Oilseed meals obtained after the extraction of the oil from oilseeds, contain from 30 to 50% protein and are used as typical "protein feeds" for dairy cows (e.g., soybean meal, cottonseed cake). Seeds of legumes (beans, chickpeas, cowpeas) after proper processing, are good energy (especially lipids) and protein sources. Proteins of animal origin are obtained after slaughter and processing of animals (e.g., meat and bone meal, feather meal, fish meal). 2.12.4. Formulated Concentrates As mentioned earlier in chapter 1, formulated feeds are mixtures of the various types of energy and protein concentrates, minerals and vitamins in varying proportions. They are manufactured to satisfy the dairy cow nutrient requirements at different stages of lactation. They are in pelleted forms as shown in Fig 2.15

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Dairy Cow production (Milk Production)

Fig 2.15 Pelleted dairy feeds

2.12.5 Nutritive Value of Feeds Feeds composition (i.e nutritive value) values are normally given in terms of the dry matter, crude protein, crude fibre or NDF, and energy values. The various components give an indication of the potential of the feed in terms of energy and protein to sustain milk production. Table 2.2 gives some examples of the nutritive value of dairy feeds. For example, elephant grass is a better feed than sugarcane tops in terms of both energy and protein levels. Table 2.2 Nutritive value of various categories of feeds# TYPE OF FEED DM(%) Star Grass Elephant Grass Leucaena Sugar Cane Tops Bagasse Cotton 32 22 32 26 95 93 85 90 CP(%) 7.6 9.5 18.7 5 3 44.3 11 17.2 NDF (%)* 34.2 30.8 37.8 32.6 43.1 12.8 9 26.5 ME (MJ/kg DM) 7.0 8.3 7.9 7.2 7.4 12.5 13.5 11.4

seed

cake Maize Formulated

feed * the lower it is the better #these values are obtained through sophisticated chemical procedures. Unit 2 25

Dairy Cow production (Milk Production)

At this stage, it would suffice to know that high quality forage is more digestible and passes through the digestive tract more rapidly than does a low quality forage, hence the animal consume more of it, resulting in higher milk production.

2.13 FEEDING DAIRY COWS

The dairy cows can be fed in several ways as follows:

Forages (temperate v/s tropical ones) as the sole diet A mixture of forages and formulated concentrate, Forages and mix of energy and protein concentrates prepared by the farmer A mix of crop residues, forages and concentrates

2.13.1 Feeding Systems The two dominant feeding systems for dairy herds are; separate Feeding and total mixed ration. In the former system, the roughage and concentrates are fed separately. The roughages are fed ad libitum whereas the concentrates are fed on a restricted basis. This is the most common practice in Mauritius. While in the latter feeding system, concentrates and roughages are mixed in a mixer wagon on the farms and are dispensed to the cow directly from the mixer wagon. This is a common system of feeding in large-scale intensive system of milk production.

2.13.2 Feeding milking cows

The main objective of feeding milking cows is to

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Dairy Cow production (Milk Production) Enable the cow to reach its peak yield and persistency (prolonged and steady) according to her genetic potential Ensure that the cow produces milk with the right nutrient composition (e.g., protein, fat) Prevent excessive loss of body condition during lactation Optimise the growth of the calf, in case cow is pregnant Ensure that the cow return to reproduction soon (see section on reproductive management) Allow the cow to build body reserves prior to the next lactation

2.13.3 Dairy Cow Nutrient Requirements

As mentioned in chapter 1, an effective feeding system requires knowledge of the nutrient composition of the feeds and the animal requirements for nutrients. Like the other animals diary cows need protein and energy for maintenance, and production (milk, growth, pregnancy). Table 2.3 gives an indication of the total energy requirements for varying levels of milk yield by the dairy cow. Thus, it is clear that the more milk is produced the higher is the nutrient requirements and the amount of feeds must be adjusted accordingly.

Table 2.3 Daily energy requirements for cows producing varying amount of milk (indication only) Milk Yield (L/d) 13 17 20 Daily energy requirements (MJ ME) 125 146 161

The feeds must be able to satisfy the total daily nutrient requirements of the cow. In many cases, forages alone cannot supply the total amount of energy, protein, minerals and vitamins required to sustain milk production. with The diet to has therefore the to be supplemented Unit 2 concentrates 27 meet nutrient

Dairy Cow production (Milk Production) requirements of the dairy cows. Thus, concentrates or formulated feeds are used as supplements in the dairy cow diet to maximise milk production. Table 2.4 illustrates the importance of concentrates in sustaining milk production of dairy cows being fed forages of varying quality.

Table 2.4 Amount of concentrates for forages of different quality Milk Yield (L/d) 15 15 Forage Quality (% digestibility) 70 ( good) 40 (poor) Concentrate (kg) 0.3 kg 6.6 kg

However, in some industrial milk production system like in New Zealand, Australia, pastures are the sole diet for the cows. This is possible as the pastures are of good quality that can supply most of the protein and energy needed for milk production.

Despite, that concentrates can increase milk, it is crucial that the diet of dairy cows comprises of at lease 30-40% forages in a mixed rations of concentrates and forages. The forages are important for maintaining optimal conditions in the rumen and prevent metabolic disturbances (see chapter 10).

The aim of feeding lactating cows is to exploit the potential of the genetic potential of the cows through appropriate feeding strategies. You should not therefore expect a low milk producer (i.e., a low genetic potential) to produce lots of milk, even when it is fed generously the best quality feeds.

2.13.4 Feeding strategies

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Dairy Cow production (Milk Production) We shall now study the rationale behind the various feeding strategies during the lactation cycle. The cows nutrient (mainly energy and protein) demands are not the same over the various stages of the lactation cycle and hence the cow must be fed different amount of forages and concentrates. Let us examine those nutrients needs over the lactation period.

The dry period

As we have discussed earlier, it is during this period that the cow (if she is pregnant) cow prepares for the next lactation. As the energy requirements is low the cow are fed a ration that covers their maintenance and pregnancy nutrient requirements.

Suitable feedstuffs are large amounts of forages fed ad libitum and a minimum level of concentrate (2-4 kg per day). Just about 2-3 weeks before calving better quality feeds need to be fed.

Early lactation

As noted earlier, soon after calving, the cow is in a negative energy balance during this period and must mobilise body fat to produce milk. The feed intake is also below maximum level. It is therefore necessary to increase the concentration of nutrients of the feeds. This increase is necessary to minimise the loss of body fat and restore the energy balance as soon as possible. For example if a cow loses too much body condition, it may result in reproductive problems; thereby delaying the cow to be pregnant again. Therefore, during this period feeding a high level of concentrate is a prerequisite to maximise milk production. The second aspect of feeding that needs careful management is the calcium requirements of the dairy cows as they have a high requirement for calcium during this period. Unit 2 29

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Mid lactation

The energy demand for milk production decreases and the cow becomes more likely to increase body fat. The risk for fat cows is therefore immediate. Thus during this period the amount of concentrates is decreased gradually. Late lactation

Late lactation takes place during the last month before the dry period. The main concern during late lactation is to ensure that the cow build up sufficient body reserves prior to the next lactation. This is shown in Fig 2.10.

Fig. 2.16 Note that cow 325 has not gained sufficient body condition compared to cow 318 which has gained more. 2.13. 5 Feeding Plan In order to illustrate the above mentioned feeding principles, an

example of a feeding plan is shown in Table 2.5. It indicates only the relative amount of forages and concentrates needed over the lactation period.

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Dairy Cow production (Milk Production) Table 2.5 Amount of Concentrate and Forages for a Lactating cow over a 300 day lactation period (indicative only) Month of Lactation 1 2 3 4 5 6 7 8 9 10 11 (dry) 2.13.6 Water Requirements Like all domestic animals there should be an adequate amount of clean and fresh water. For example, lactating dairy cows in the tropics require 60-70 litres of water for maintenance, plus an extra of 4-5 litres for each litre of milk produced. However, the total water requirements depends on the factors such as temperature, diet composition, humidity, water quality amongst others. 2.14 SUMMARY There are various milk production systems ranging from intensive to smallholder system. The inputs in each system differ, resulting in different amount of milk being produced. Milking is routinely carried out by either hand or machine milking. Milk production follows a typical pattern over the lactation period. It is essential that the cows achieve a good peak yield with good persistency One of the primary factors to a successful dairy operation is adoption of a good nutrition program. The nutrient requirements for each stage of the Unit 2 31 Roughages (kg) in fresh state 60 37 30 30 30 30 35 40 40 40 50 Formulated concentrates ( kg) 12 17 13 11 10 9 8 7 6 5 3

Dairy Cow production (Milk Production) lactation period vary, as the composition and yield are not the same. Therefore, the feeding system should provide the required amount of nutrients to maximise milk production.of milk secreted. The milker should use proper milking procedures that ensure safe and clean milk production and a healthy udder.

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Dairy Cow production (Milk Production) 2.16 ACTIVITIES 1. Visit the website of the University of Oklahoma State University, www.ansi.ok.state.edu/breeds and list a few dairy cattle breeds other than those mentioned in the manual 2. Draw a lactation curve for a cow with the following milk persistency

8 and 12 % 3. 4. 5. 6. What does persistency of milk production mean What could be the consequences of bad milking procedures? What could be the effects of limiting energy intake of dairy cows? Provide some reasons why dairy cows in temperate regions perform

better than tropical ones. 7. Why is it important for the cows to gain weight during the mid

lactation period? 8. What advice(s) would you provide to a farmer who wish to increase

milk production 9. List some of the factors that may limit total milk production in

Mauritius. 2.17 NEXT LESSON The next lesson will provide an overview of calf and heifer management 2.18 REFERENCES A. Chamberlain (1995). Milk Production in the Tropics, Longman , London Unit 2 33

Dairy Cow production (Milk Production)

Matthewman, R. W. (1993). Dairying. Macmillan Education Ltd., London, UK, in cooperation with Technical Centre for Agricultural and Rural Cooperation (CTA), Wageningen, Phillips, C. J. C. (2003). Principles of Cattle Production. CABI Publication. Web Links Dairy Essentials of the Babcock institute for international dairy research and development http://babcock.cals.wisc.edu/publications/index.en.lasso Dairy Knowledge http://www.delaval.com/Dairy_Knowledge/EfficientDairyHerdMgmt/Mana gement_Of_The_Dairy_Cow.html

Unit 2

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