Dairy Breeds and Selection Traits and Selection Milk Production Facts Breed Percent Butterfat Pounds Butterfat Pounds Milk Holstein 3.66 703 19,185 Ayrshire 3.95 569 14,398 Jersey 4.75 618 13,020 Brown Swiss 4.03 606 15,062 Guernsey 4.57 611 13,363
Dairy Breeds and Selection Parts of a Dairy Cow
Judging Scorecard Frame 15% Dairy Character 20% Body Capacity 10% Feet & legs Udder 15% 20% 10% 40%
Frame Structure – excluding legs Stature Rump Back Front end Breed characteristics
Frame - Stature Tall at hips and withers Hips and pins are proportionate
Frame - rump Wide when viewed from behind
Frame - rump Nearly level from hips to pins (pins slightly lower)
Frame - back Straight and strong loin- broad, strong, and nearly level.
Frame – front end Adequate constitution with front legs straight, wide apart and squarely placed. Shoulder blades and elbows need to be firmly set against the chest wall. Crops should have adequate fullness.
Frame – breed characteristics Overall style and balance Head should be feminine, clean-cut, slightly dished with broad muzzle, large open nostrils, and a strong jaw
Dairy Character The physical evidence of milking ability is evaluated. Withers Ribs Thighs Neck Skin
Dairy Character - withers Sharp with the chine prominent
Dairy character - ribs Wide apart Rib bones are wide, flat, deep, and slanted toward the rear
Dairy character - thighs Lean, incurving to flat, and wide apart from the rear
Dairy Character - neck long, lean, and blending smoothly into shoulders A clean-cut throat, dewlap, and brisket are desirable.
Dairy Character - skin Thin, loose, and pliable
Body Capacity Barrel – long, deep, wide. Depth and spring of rib towards flank Chest – deep, wide, with sprung fore ribs
Feet and legs Feet and rear legs are evaluated. Evidence of mobility is given major consideration Feet pasterns Rear legs Rear view Side view Hock
Feet and legs - feet Steep angle and deep heal with short, well-rounded closed toes
Feet and legs - Pasterns Short and strong with some flexibility.
Feet and legs – rear legs straight, wide apart with feet squarely placed
Feet and legs –rear legs A moderate set (angle) to the hock
Feet and legs – rear legs Hocks - cleanly molded, free from coarseness and puffiness with adequate flexibility
Udder Traits that contribute to high milk yield and a long productive life. Udder Depth Teat Placement Rear Udder Udder Cleft Fore Udder Teats Udder Balance and Texture
Udder - Depth moderate depth relative to the hock with adequate capacity and clearance. consideration is given to lactation number and age.
Udder – teat placement squarely placed under each quarter, plumb and properly spaced from side and rear views.
Udder – rear udder wide and high, firmly attached with uniform width from top to bottom and slightly rounded to udder floor.
Udder - cleft evidence of a strong suspensory ligament indicated by adequately defined halving.
Udder – fore udder firmly attached with moderate length and ample capacity.
Udder - teats cylindrical shape and uniform size with medium length and diameter.
Udder - Udder Balance and Texture- should exhibit an udder floor that is level as viewed from the side. Quarters should be evenly balanced soft, pliable and well collapsed after milking.
Dairy Breeds and Selection “Use What you have learned”
Dairy Breeds and Selection “Use What you have learned”
Dairy Judging Class 1 2 year old Holstein Cows
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Class 1 Placing 2-3-4-1 Cuts of 3-5-2
Class 2 Holstein Senior Heifers
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Class 2 Placing 1-4-2-3 Cuts of 3-3-2
Class 3 3 and 4 Year Old Holsteins
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Class 3 Placing 2-4-1-3 Cuts of 2-5-3