Dairy Breeds and Selection

Objectives: Major Breeds of Dairy

Cattle Dairy Terms and

Definitions Parts of a Dairy Cow Dairy Traits and

Selection

Holstein

Black and White or Red and White color pattern

Large sized Heavy milk producers Not registered if all white or black

Jersey

Color varies (light gray to dark fawn being darker around head and hips)

Has a dished face Produces more pounds of milk per

body weight than any other dairy breed.

Gurnsey

Red (Fawn) and White in color Medium sized High milk production to feed

intake ratio Milk is high in betacarotene

and has a rich yellow color

Brown Swiss

Solid brown, varying from very light to dark

Large sized Light colored band around the muzzle One of the oldest Dairy breeds

Ayrshire

Red and white in color (amount varies) Medium sized Purebred Ayrshires only produce red

offspring Average milk production

Milking Shorthorn

Red and white or any combination of red and white

Dual purpose breed – used for meat after used for milk

Calves are excellent vealers

Milking Devon

Red in color Triple purpose (Draft, beef,

milk) Medium sized

Review

Jersey

Review

Milking Shorthorn

Review

Brown Swiss

Review

Guernsey

Review

Milking Devon

Review

Ayrshire

Review

Holstein

Terms

bull - Mature male dairy animal

cow - Mature female dairy; shows evidence of having produced one or more calves

heifer - female dairy animal that has not borne a calf

Terms

calf - male of female dairy animal under one year of age

springer - cow showing signs of pregnancy

breed characteristics - physical traits that differentiate on breed from another

Dairy Breeds and SelectionTerms

dairy character - characteristics indicating the animal will be useful in the dairy industry (sharpness and flatness of bones, length of neck, openness and slant of ribs)

butterfat - percent of fat in the milk

milk production - amount in pounds of milk that a cow produces during a lactation period

Terms lactation - span of time that a cow is

giving milk dairy herd improvement records

(DHI) production records kept on producing dairy cattle

mammary system - parts of the cow directly responsible for producing and storing milk

pedigree - register of lines of ancestry

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation

System)

1. Stature (height): measured from the top of withers to the ground

-tall is good2. Depth of body: from the top of the back to

the bottom of the heart girth and belly area - Deeper is better

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)

3. Dairy character (independent of performance): Sharpness and flatness of bones, length of neck, openness and slant of ribs

-we want them to look feminine and like a dairy cow (extremely sharp)

4. Foot Angle: determines whether the cow walks well or is on its tip-toes or too sloping and almost on its dewclaws

-Intermediate Angle is the best

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)

5. Rear legs (side view): How straight or sloping the hock joint is

- We want slight set in the hock6. Rump Angle: levelness from hooks to pins-we want nearly angle

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)

7. Thurl (Rump) width: Measure the pelvic area form side to side

-extremely wide is best 8. Fore udder attachment: Strength of

udder attachment to the body wall -extremely tight attachment is what

we want – no cartoon cows!

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)

9. Rear udder width: How wide the udder is at attachment site

-wider the better10. Rear udder height: How high the

udder extends in relation to the vulva-Higher the better

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)

11. Teat placement (rear view) :Are the teats centrally placed in each quarter

- Central is best12. Cleft: How defined the udder

crease is (measured when viewed from behind.

-extremely cleft is best

Dairy Breeds and SelectionTraits and Selection (Dairy Evaluation System)

13. Udder depth (relative to point of hock) : We want the udder floor to set above the hock

- udder floor at hock is best

Dairy Breeds and SelectionTraits and Selection

Milk Production FactsBreed Percent Butterfat Pounds Butterfat Pounds

Milk ProdHolstein 3.66 703 19,185Ayrshire 3.95 569

14,398Jersey 4.75 618 13,020Brown Swiss 4.03 606 15,062Guernsey 4.57 611 13,363

Think about this?1. Which breed produced the most total pounds of milk? Why do

think this is so?2. Why would butterfat be important to milk?3. What breed produced the lowest total pounds of butterfat?4. What would you think the most popular breed of Dairy cattle

would be judging from this data? Why?5. What is the definition of milk production? Why would a cow be

lactating?

Dairy Breeds and Selection“Use What you have learned”

Which animal would be considered desirable? What terms would you use to describe the differences? Which animal shows the best general appearance? Are these cows or heifers? Why?

Dairy Breeds and Selection“Use What you have learned”

Which animal would be considered desirable? What terms would you use to describe the

differences? Which shows more dairy character? What are the

indicators? What about the udder?