Unit 9 Flashcards
(60 cards)
1
Q
Some features of working cattle are
A
- strong bones
- Sound constitution
- Quiet temperament
2
Q
____________ is a branch of agriculture that encompasses the raising of dairy animals for the production of milk and milk products
A
Dairying or dairy cattle production
3
Q
________ is the primary product of dairying
A
Milk
4
Q
Before producing milk a cow must first have
A
A calf
5
Q
Female calves of modern breeds reach sexual maturity at the age of
A
Seven or eight months
6
Q
Female calves are called _________ before having thier first calf or after having only one calf
A
Heifers
7
Q
Heifers are usually mated when they are
A
15 to 18 months ( this age is said to be the age at first service)
8
Q
The gestation period typically lasts
A
265 to 300 days
9
Q
Heifers tend to give birth to thier first calf at the age of
A
2 to 2.5 years
10
Q
Heifers are typically bred again ______ to ________ weeks after calving
A
Four to eight
11
Q
All domestic cattle of the world are in the scientific family
A
Bovidae
12
Q
Compare bos indicus and bos Taurus
A
Bos indicus
- Tropical climate through natural selction(Africa and Asia)
- Humped
- Much narrower body
- Longer legs
- Very prominent dewlap
- Delayed maturity
- Long calving interval
- Slow growth rate
- Short lactation
- Low milk yield
- Example is Ethiopian cattle breed
Bos Taurus - temperate climate through artificial selction(Europe nd USA)
- Isn’t Humped
- Wider body
- Shorter legs
- Less prominent dewlap
- Early maturity
- Short calving interval
- Fast growth rate
- Milked up to 305 days
- High milk yield
- Example is Holstein friesian
13
Q
All indigenous cattle breeds are
A
Multi purpose
14
Q
There are around __ recognized cattle breeds of Ethiopian origin
A
27
15
Q
True\false : there is no specialized local cattle breed considered as dairy type
A
True
16
Q
Fogera cattle
A
- North western, fogera, Gondar
- White with black spots or patches
- Small sized breeds
- 915 per lactation
- Butter fat= 5.8%
17
Q
Barca/begait cattles
A
- originated in west part of ertirea but is abundant in Tigray and Gondar
- Color= variable but Teo colors combined is common including black is common
- 683 L per lactation under extensive management
- Milk production is enhanced when managed intensively
18
Q
Arsi- bale cattle
A
- predominately found in the highlands of the central region of Arsi and bale
- Color= variable
- Small sized
- Compact body formation
- 516 L per lactation
- Butter fat = 5.4 to 5.8%
19
Q
Horro cattle
A
- western part of Ethiopia around horro guduru, wollegq
- Dominant coat Color is brown and sometimes lighter on the flanks and hind legs
- Medium sized animal
- 543 L per lactation
- Mainly raised for milk and draft use
20
Q
The major breeds of dairy cattle in the world include
A
- Holstein friesian
- Jersey
- Brown Swiss
- Ayrshire
- Guernsey
21
Q
All the major dairy breeds originated in
A
Europe
22
Q
Holstein friesian
A
- originated in Netherlands
- Black and white or red and white
- Large and angular animal
- Require more feed that other dairy breeders
- Produce more than 6600 L of milk per lactation
- It’s low when it comes to butter fat( 3.6%) and protein (3.2%)
- Well known for their high milk yield
- Their teat size is preferred by farmers for both hand and machine milking
23
Q
Jersey
A
- located in Island of jersey, in the United Kingdom
- Light gray to a dark fawn Color
- Small sized breed
- Require less feed than Holstein friesian breed
- They are good foragers and good pasture animals in harsh environment
- Richest when it comes to butter fat (5%) and protein (3.8%)
- Well known for thier well shaped udder , stronger udder attachment and ease of calving
- Is the most heat tolerant of the exotic breeds
24
Q
Some factors you should consider when selecting dairy breeds are
A
- climatic condition
- Production objective
- Feeding system
- Age of maturity
- Cost
25
When selecting dairy breeds what do we mean when we say climatic conditions?
- choose breeds that are hardy and tolerant to tropical environment conditions
- Most poplar in the community ➡️ because that means they are well conditioned to local area
- cross breeds with exotic inheritance of about 50% are preferable to retain adaptability, heat tolerance and disease resistance
26
When selecting dairy breeds what do we mean when we say Production objective ?
- finding out what has a good market if it’s cheese and butter => local breeds and jersey . if it’s Milk =>Holstein friesian
27
When selecting dairy breeds what do we mean when we say feeding system?
Growing forage and grazing => animals which have high grazing ability
Growing forage and employing cut and carry system => animals which have less grazing ability
28
When selecting dairy breeds what do we mean when we say Age of maturity?
- local breeds are slow to reach maturity
- There is atleast 4 or 5 months difference in age of maturity between major cattle breeds
- Small sized - come to production after 24 months
- jersey & guernsey
- large sized - come to production between 28-30months
- Holstein friesian
29
High yielding cows are
- usually not large
- Lean, angular form
- Well developed mammary system
- Bright eyes
- Lean neck
- The udder should be healthy and large enough to produce and store milk
- All four quarters of the udder should be well demarcated with well placed teats
- The udder should be attached high to the abdomen to prevent tear injury
30
________ are much more reliable than ____________
- performance records
- Physical characteristics
31
Some contagious reproductive disease of breeding cattle are
- tuberculosis
- Brucellosis
- Leptospirosis
- Vibriosis
- Mastitis in females
- Trichomoniasis in bulls
32
What are the two types of feed and explain them in detail
- Roughage: - available on farm: grazing , hay, silage and roots
- Green fodder: Timothy, clover and alfalfa
- concentrates: high energy feed and protein supplement
- they are supplementary feeds not staple feeds
33
2/3 of dry matter should be supplied from ___________ and the rest is __________
- roughage
- Concentrates
34
The first four months of lactation will require a higher percentage of___________ because production will be high durning this time
concentrates
35
An efficient milking cow needs more than ____% of their body weight as dry matter
- 3
36
A higher milking cow needs more than ____% of their body weight as dry matter
4
37
To produce one litre of fresh milk, a cow will require ____ litres of clean and fresh water
5
38
For a water trough a minimum of __ length per cow at a height of ___ is recommended
- 10cm
- 90cm
39
Milk contains a variety of nutrients like
- calcium
- Iodine
- Potassium
- Phosphorus
- Fat
- Vitamin B2
- Vitamin B12
40
How much milking should be done in a day
Twice or three times a day
41
What is the ideal milking interval
12 hours
42
Milking duration takes how much time
Machines - 5 to 6 min
Hand milking - 7 minutes
43
The milking order is
1 first calf heifers free of mastitis
2 older cows free of mastitis
3 cows with history of mastitis but showing no symptoms
4 cows producting abnormal milk
44
What is lactation cycle
The period between one calving and the next
45
Cows calve every
12 months
46
The four phases of lactation cycle are
- early lactation |
- mid lactation. |=> 10 months
- late lactation. |
- dry period|=> 2 months
47
____________ is the first milk produced by the cow after calving
Colostrum
48
The highest milk production ( peak) is reached __________ after calving
Four to ten weeks
49
Cows should reach maximum dry matter no later than ______ weeks at this point cows should be eating __% of their body wieght
10
4
50
Give some details of the dry period
- is the most important phase of a dairy cows lactation cycle
- ranges from 55 to 60 days
- this is meant for preparing the cow for the next calving
- any abnormalities during the dry period will have a negative effect on the cows health and milk production after calving
51
The shelf life of milk can be extended by
- cooling
- fermentation
- processing
52
What is cooling ?
- is the most common choice for maintaining the ORIGNAL quality of milk for consumption and processing
- is cooled immediately after milking, and be kept as cold as possible( best temp is 4 c or below)
53
Reasons for milk processing are
- increase shelf life and palatability of milk products
- reduce bulkiness ( can reduce the space taken up by milk)
- creates employment opportunities
54
What is pasteurized milk
- is dairy milk that is heated to a high temperature and cooled using a simple heating process to destroy any harmful bacteria and micro-organisms
- Supermarket milk is always pasteurized
- it has a shelf life of 2 to 3 days, and upto 12 days if kept at 4°
55
What is cream
- dairy product composed of the higher-butterfat
- A whole fresh milk might be separated into cream and skim milk
- Separation can be achieved using a manual or powered centrifuge separator
Single (light ) cream=> 18% milk fat
Double( heavy) cream=> 48% milk fat
Cream maybe used in coffee, as a filling in cakes, or as an ingredient in ice cream.
Fermented cream can also be processed into butter and butter milk
56
What is fermented milk
- are created when milk ferments with specific kinds of bacteria and sometimes yeast
- the fermentation preserves the milk for a long time
- Yogurt is the best-known fermented dairy product
57
What is cheese ?
- concentrated form of milk-fat and milk-protein
- can be produced from whole milk, sour milk, skim milk and butter milk
- cheapest way is production from butter milk or skim milk
- cheese has all milk contents
- process:
- milk is coagulated by direct acidification - rennet is added
- by lactic acid produced by bacteria
- or both
- coagulant is heated
- The solid left is referred to as cheese, while fluid left over is whey
58
What is butter?
- made by churning fresh or fermented cream
- It may be yellow or white in color
- It has a bland flavour and a slightly salty taste
59
What is ghee?
- also known as ‘clarified butter oil’
- is almost entirely butterfat
- steps for making ghee:
- butter is made
- it’s heated so the water evaporates
- can be stored more easily than butter in the absence of refrigeration because bacteria can’t grow because no or low moisture and SNF content
60
