1. Dairy Industry: Selection OBJECTIVES By: Mr. Weaver Identify specific traits associated with making a decision regarding dairy cattle selection. Evaluate dairy cattle and make selections. Synthesize a written recommendation of a dairy cattle selection.

2. Review!!! 1. 2. 3. 5. 4. 6. 9. 8. 10. 11. 12.

3. Decision Time? A.B.

4. OBJECTIVES  Review Parts of a dairy animal.  Identify traits associated with making a decision regarding dairy cattle selection.  Evaluate dairy cattle and make selections.  Make a recommendation from analysis.

5. Important Characteristics When Scoring Cows  Frame 15%  Dairy Character20%  Body Capacity10%  Feet and Legs15%  Udder 40%  Why are they important?

6. Important Characteristics When Scoring Cows  Frame  Skeletal Structure of the cow, except the feet and legs.  Priority: Rump, Stature, Front end, Back, and breed characteristics.  Rump highest priority  Reproductive efficiency  Dairy Character  Indication of milking ability  Efficient in converting feed to milk.

7. Important Characteristics When Scoring Cows  Body Capacity  Barrel and Chest  Can consume amount of feed needed for high milk production.  Feet and Legs  Longevity  Ability to reproduce for a long period of time  Proper placement allows animal to move with ease.  Correct Set at the Hocks  Udder  Depth, teat placement, rear udder, udder cleft, fore udder, teats, and balance and texture.  The main purpose of a dairy cow is to produce milk.

8. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 1. Stature (measured at withers) 2. Chest and body (considering age and stage of lactation)  Body capacity - total amount of volume exhibited by a cow and indicated by a combination of depth of fore and rear rib, length of barrel, spring of rib and depth of flank.

9. EXAMPLE Stature, Chest & Body Capacity

10. EXAMPLE Stature, Chest & Body Capacity

11. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 3. Dairy character (independent of performance) - Clean - free from fat - Spring of rib - amount ribs arch out from the backbone

12.  Cow A  Cow B EXAMPLE Dairy Character

13. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 4. Foot and shape (angle) 5. Rear legs (side view)

14. EXAMPLE Foot Angle & Rear Legs

15. EXAMPLE Foot Angle & Rear Legs

16. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 6. Pelvic angle 7. Rump width

17.  Cow A  Cow B EXAMPLE -Rump Angle -Rump Width -Topline

18. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 8. Fore udder attachment Udder - The udder should be large enough to produce and store milk. The length, width, and depth of the udder determines its capacity. The udder should be attached high and wide behind and carry well forward in front. Other factors considered would be teat placement, size and prominence of the mammary veins, and number and size of milk wells.

19. EXAMPLE Udder Attachments

20. EXAMPLE Udder Attachments

21. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 9. Rear udder width (at attachment) 10. Rear udder height (at attachment)

22. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 11. Teat placement (rear view) 12. Suspensory ligament (cleft)

23.  Cow A  Cow B EXAMPLE -Teat Placement -Cleft -Rear Udder Height & Attachment

24. Dairy Breeds and Selection Traits and Selection (Dairy Evaluation System) 13. Udder depth (relative to point of hock)

25. OBJECTIVES  Identify Parts of a dairy animal.  Identify traits associated with making a decision regarding dairy cattle selection.  Evaluate dairy cattle and make selections.  Make a recommendation from analysis.

26. Group Discussion: Dairy Breeds and Selection “Use What you have learned” 2 Which animal would be considered desirable? 2 What terms would you use to describe the differences? 2 Which animal shows the best general appearance? 2 Are these cows or heifers? Why?

27. Group Discussion: Dairy Breeds and Selection “Use What you have learned” 1. Which animal would be considered desirable? 2. What terms would you use to describe the differences? 3. Which shows more dairy character? What are the indicators? 4. What about the udder?

28. OBJECTIVES  Identify Parts of a dairy animal.  Identify traits associated with making a decision regarding dairy cattle selection.  Evaluate dairy cattle and make selections.  Make a recommendation from analysis.

29. Decision Time? 1. Which animal would be considered desirable? 2. What terms would you use to describe the differences? 3. Which shows more dairy character? What are the indicators? 4. What about the udder? A.B.

30. OBJECTIVES  Identify Parts of a dairy animal.  Identify traits associated with making a decision regarding dairy cattle selection.  Evaluate dairy cattle and make selections.  Make a recommendation from analysis.

31. Next Class: Dairy judging Dairy Judging is the process of carefully analyzing a dairy animal’s individual traits and comparing those traits to an ideal animal or standard Next Class:  Judging Dairy Classes (4 in each)  Learn about and present oral reasons.