Dairy Cattle

• The US has 9.3 million dairy cows and produces 93.4 million tons of milk across 50,000 farms
• The average US cow produces 10,100 kg of milk per year
• US Dairy Industry Economics (2021)

  • Supports 3.3 million jobs
  • $41.6 billion in direct wages
  • $752.93 billion economic impact
  • 3.5% of the US GDP
  • $67.1 billion in federal, state, and local taxes
  • $6.5 billion in exported goods
• Dairy products with economic impact

  • Cheese ($55.4 Billion, 57,700 jobs)
  • Milk ($49 Billion, 62,000 jobs)
  • Ice Cream ($13.1 Billion, 28,000 jobs)
  • Yogurt and Cultured Products ($6.8 Billion, 8,600 jobs)
  • Dairy Ingredients ($17.7 Billion, 11,000 jobs)
• In 2019, Hawaii had less than 1,000 dairy cows, which has decreased since then
• The peak number of dairy farms in Hawaii was 90 in the 1970s, and the peak milk production in the state was 160 million pounds in 1988
• 5.7% of dairy operations own 58.5% of cattle and produce 62.9% of the milk
• The majority of US dairy producers are paid only for the value of their milk components, except in the few markets where the majority of milk is used for drinking, where water is given no value
• Dry Cow


  No longer lactating (not producing milk)
• Lactating Cow


  A cow producing milk, typically being milked
• Transition Cow


  The cow is transitioning from pregnancy into lactation, three weeks pre-calving to three weeks post calving, one of the most important periods of a dairy cow's production stage
• Crossbreeding in dairy cattle is not as common
• About 95% of all dairy cattle in production are Holsteins
• Holstein


  The 2nd oldest breed, developed in North Germany and Netherlands, mature size is about 1,500 pounds, unmatched for total milk production, average Holstein milk production (in 1 year): 28,047 pounds of milk, 1,121 pounds of butterfat, 877 pounds of protein
• Jersey


  4% of all dairy cattle in the US, originated in the isle of Jersey, smallest of the dairy breeds at about 1,000 pounds, highest milkfat of all dairy breeds, production (yearly): about 16,000 milk, butterfat: 4.9%, total protein: 3.7%
• Holstein Jersey Cross


  Increased productive life, improved health, improved butterfat (compared to Holstein), improved milk yield (compared to Jersey)
• Brown Swiss


  Oldest of the dairy breeds, from Switzerland, large framed, hearty with superior feet and legs, docile and quiet, comparable to Holsteins, production (yearly): about 21,000 milk, butterfat: 4.0%, total protein: 3.5%
• Guernsey


  From the Isle of Guernsey, fawn colored with white marks, about 1,100 pounds, milk has high fat content, popular for cheese manufacturing, fairly hardy and adaptable breed, milk is yellow in color, production (yearly): about 14,700 milk, butterfat: 4.5%, total protein: 3.5%
• Ayrshire

  From Scotland, multiple colors, known for vigor and efficiency in milk production, about 1,200 pounds, production (yearly): about 17,000 milk, butterfat: 3.9%, total protein: 3.3%
• Milking Shorthorn


  From England, multi-purpose originally, beefier dairy animals, about 1,250 pounds, production (yearly): about 15,400 milk, butterfat: 3.8%, total protein: 3.3%
• Red Sindhi


  Heat tolerant breed from Pakistan, a Zebu breed (Bos indicus), very dark red in color, used for breed development, milk production: 1,100-2,600 kg per lactation, fat percentage: 4-5.2%
• Sahiwal


  Bos indicus breed from the India-Pakistan border, heat, tick, and parasite resistant, generally docile and lethargic, makes them useful for slow work as oxen, milk production: average 2,270 kg/lactation while nursing a calf, introduced in Australia in the 1950s to develop two Australian dairy breeds
• Gestation length, puberty, age of first breeding, and age of first calving in dairy cattle are the same as in beef cattle
• Most dairies do not keep dairy bulls, as they are known to be aggressive, so they use artificial insemination to allow for selection of more superior genetics
• Dairy cow nutrition


  Nutrient needs vary tremendously throughout the production cycle
• Phase Feeding Program


  1. Approximately first 10 weeks of lactation, peak lactation occurs, body stores used to make up for negative energy balance

  2. Starts at approximately 10 weeks postpartum, period when DMI and energy requirements are in alignment

  3. Starts when intake exceeds requirements, when nutrient reserves can be replenished

  4. Far-off dry period, final regain of body weight, involution followed by regaining of secretory tissue

  5. Close-up period - last 3 weeks (at least) prepartum, can begin to transition cows to more grain to prepare the rumen for the increased nutritional needs of lactation
• The optimum dry period for cows is 6-8 weeks, but many producers aim for 30-40 days to increase lifetime production, as dry periods longer than 60 days have no effect on subsequent milk yield
• Every day that a cow is dry beyond 60 days results in a loss of $3/day, and every day a cow is dry under 40 days results in a loss of $2/day
• Drying a cow off

  1. Typically remove grain from the ration for about a week or more

  2. Abruptly quit milking on the dry-off date
• Purpose of the dry period

  • Remodeling of secretory tissue in udder
  • Build up body reserves
  • Cows convert excess energy to body reserves better in late lactation than during the dry period - much more efficient here
• Cows that consume too much energy during the dry period are more likely to develop fat cow syndrome, with high blood lipid and fatty liver, difficulty calving, ketosis and other health problems
• Transition Period


  3 weeks prepartum to 3 weeks postpartum, in the last couple weeks before parturition, changes are made to the ration to help the cow prepare for parturition and lactation, such as adapting ruminal microbes to a higher grain diet and watching the amount of grains to prevent milk fever
• Peak Milk Production (about 60 days)

  Period of negative energy balance, objective is to increase feed intake as quickly as possible to minimize loss, but not too quickly that the animal has digestive problems, generally don't want less than 40% forage, utilization of energy stores as energy can be borrowed from stores during this phase but protein can't be borrowed as easily
• Late Lactation


  Typically the easiest phase to manage, cow is pregnant, nutrient intake typically exceeds requirements, milk production is declining, easiest place to start putting weight back on
• Energy Considerations


  Energy is the limiting factor for many dairy rations, especially in early lactation, ways to increase energy density include adding fat, increasing concentrate:forage ratio, and increasing DMI
• Feeding fat to a dairy cow

  Only want 5-6% of total DM in a diet, high-producing cows in the first 2-5 months of lactation benefit most, sources include oilseeds, tallow, vegetable oil, Ca salts of fatty acids, Ca also has to be increased as Ca complexes with fatty acids, can affect milk fat through biohydrogenation in rumen and decrease in milk protein
• Water


  Greatest limiting factor seen on dairies, total body water content of dairy cattle is 56-81% of their body, 25 gallons/d not uncommon for typical dairy cow, calculate 50 gallons/d when looking at water usage, loss of water occurs through milk production, fecal, urine, sweat, and vapor loss from lungs
• Grazing dairy cattle offers a unique challenge in the dairy industry as forages change seasonally and water sources are harder to regulate, making it especially important with the high production level of dairy cattle
• Feeding Groups


  Cows are typically grouped according to various needs, especially in medium and large dairies, including dry cows (far-off and close-up), milking herd (peak production, maximum DMI, body weight regain), and first lactation cows separate from milking herd, can also group cows by those that need to be bred for heat detection
• Moving cows from group to group can cause stress, so it's better to move several animals to decrease stress