奶牛场国外课件Service Report Huishan Dairy-英汉

1、Cleaning the teats is an important part of the udder prep and milk quality. Unfortunately, we have insufficient lighting under the udders for our milkers to see the teats to do a thorough job. It would be nice to have lights mounted above the cabinets (on an angle) so that they shine on the udders a

2、s in the below picture.清洁乳头是乳房准备和牛奶质量的重要环节，可是，乳房下面光线不足，挤奶工看不清乳头因而没法做好工作。如果像下图这样进行灯光的布置，灯光就可以照到乳房了。Our “ladies” are curious creatures. In order to get them to come in quicker, we may want to cover up the entrance gates so they do not get distracted. The main reason why they are in this area, is to be

3、 milked. 我们的“小姐”是有好奇心的动物，为使她们快点进挤奶厅，我们应把进口包起来，避免牛受惊。主要因为这里是挤奶的地方。It was nice to see such a narrow “flight zone”. Your techs treat the cows in a calm manner. They need to be complimented on a fine job of handling the cows.看到这么窄的逃逸区真不错，你的技术人员对侍奶牛很温和，这应该表扬。It was nice to see the techs use a strip cup t

4、o check for mastitis but I did not see a CMT paddle anywhere to check for mastitis and which quarter may be causing your elevated SCC.看到技术人员检测杯检测乳房炎这很好。An important part of our prep procedure should be to first brush off loose organic matter with a dry cloth towel before fore stripping each teat to

5、open the teat canal and check for abnormal milk. I would then pre-dip the cows teats gently before drying off the teats with another dry cloth towel. 在挤头把奶检测异常奶之前，准备程序的重要一部是用干毛巾擦掉附着的有机物。在用另一条干毛巾擦乳房之前，进行奶牛产奶前药For being a bright sunny day out, look how dark it is in this parlor and how hard it is too

6、see the cows teats. Why do you use wet towels to prep with and wipe the base of the udder off? All we do is drag more dirt from the udder onto the teats. The water dilutes the effectiveness of the iodine dip and as you can see in this video, by the time the tech preps his 5 cows, it is over 3 minute

7、s from first touch. I would suggest using dry cloth towels to prep cows with and get rid of the water!This is a continuation of the above video. It is great to see the techs fore strip each quarter into a strip cup, and wipe off the teats but unfortunately, from the time we first touch the teats unt

8、il he comes back to attach the units, it is almost 4 minutes. The cow then enters what is referred to as the low flow, relatively high vacuum phase of milking. Dairymen call this dribbling. Today, we saw the empty claw and “dribbling”, yet without a milk hose supports we do not milk out each quarter

9、 evenly and with the long milk hose we create a “slug” of milk in that loop and it sends a slug of milk through the sensor telling it to stay on when in reality that unit should have detached. I would ask your equipment dealer to reduce the number of loops and have the units detach “wetter”. Could i

10、t be caused by the unit not properly positioned under the cow? We do not have any way to support the milk claw and as we see here it is twisted off to one side so not all quarters are milked out evenly. Does this long milk hose with the loop in it “pool.” the milk and affect end of milking settings?

11、What we see in this picture is teat end damage. According to an article in the Dairy Herd Management Magazine (February 2005), Morten Dam Ramussen, of the Danish Institute of Ag Sciences, “Over-milking can affect teat condition and udder health in a negative way”. He suggests that there are 5 signs

12、of over-milking:1. Discolored teats after milking.2. Teats with ringing at the base of the teat after milking unit is removed.3. Cows that become restless or start kicking during the late-flow period.4. First-calf heifers that show nervousness throughout milking. 5. Claws or long milk hoses without

13、any milk.We did see some teat end damage (hyperkeratosis) which can be caused by over-milkng. This can lead to increase incidences of mastitis and elevated SCC counts.We also see very rough, cracked, and bleeding teats. The milking techs do a poor job of pre-dipping and post dipping the teats. They

14、do not have to slam the dipper on the teats to apply the dip. Again, look how rough and cracked the teats are and this allows more surface area for the soil and bacteria to adhere to. The number one reason to post dip is to cover up the film of milk left on the teats after the unit is removed. Bacte

15、ria needs three things to live; food, moisture and temperature which we find on these teats. I like the fact that you use a deep well non returnable dipper but the milkers need to do a more thorough job of post dipping. Milking Routine Makes a BIG DifferenceBacteriaContagiousStaph AureusEnvironmenta

16、lStrep SpeciesColiformsNormal RoutineNo Teat Ends2,4002,45022,500Normal RoutineClean Teat Ends1,650255Utilize your bulk tank cultures because they are a source of information on how good your cows teats are being cleaned. Bulk tank cultures definitely show inconsistency!Food safety is the buzz word

17、of the 21st Century. So how do we as CEOs of our dairys help ensure our products we produce get to our consumers in the highest quality to ensure its flavor and shelf life? It is up to management to present these cows to the milkers in a clean and dry manner. I would suggest clipping the long hair o

18、n the tail and singe the udder hair.1-800-749-6550 or at salesI would like to see the milking techs pre- and post dip all cows in a gentle manner. Currently the way they apply dip as in this video, it accomplishes 2 negative things. 1, we slam the dipper up on those tender sore teats and we splash t

19、he dip at the teats and we get poor coverage and 2, we waste a lot of dip. This dipper helps do a better job post dipping the entire teat and while reducing the amount used and spilled. Make sure all dippers are cleaned and washed up after every milking. You may have to rinse out these cups if cows

20、are extremely dirty. You can contact A & L Labs at 1-800-225-3832 to locate the nearest dealer for purchase.Would you like a drink? Quality water is essential in making more milk. How often do we clean, scrub and disinfect these waterers?Most cows have front leg injurys like this cow does from her r

21、ubbing her knees on that concrete brisket locator. If we had more stone free sand in these stalls we should reduce these injurys.Sand is an excellent choice for bedding providing we have adequate amounts in the stalls and it is free from stones that can injure our cows feet. The stalls width was 45”

22、, the neck rail height was 43.5” high. The distance from brisket board (concrete) to curb was 66”. The lunge space was 23”. The distance from the neck rail to curb was 65”The stall length was 15 curb to curb. Why do we see so many calves with swollen front knees? I would check with your local veteri

23、narian to see if this is a form of Mycoplasma Pneumonia. What is wrong in this picture/ Besides the horns on many cows, why is she prefer laying in the alley and not in the stalls? We see too many cows laying in the alley. It would be nice to tip the lock ups out a bit to give the cows more reach to

24、 eat their feed. Are we providing adequate ventilation throughout this barn so that all cows have access to good air movement wherever they are in this building? We did not have any air moving when I measured the wind speed. Why is there no feed in the feed alley for the cows to eat?These cows have

25、just been fed, do we have enough feed in front of them to provide feed for those timid cows that have not had a chance to eat? Why does this cow side lunge to get up? Look how big this cow is and how tall she is when she gets up. Look how much bigger she is to the neck rail. Look how easy it is for

26、a cow to get up and down in the Artex YK 2 stalls. There is no pain and fear associated with this cow.Here is a Artex YK2 stall that is nice an open. Here is also the brisket locator called a Poly Pillow. Cows love this locator because it does not injure or hurt the cows front legs. You can also see

27、 that the cows can stretch out there front legs in this stall and there is no concrete obstructions interfering with cow comfort.Where do you stand on cow comfort? Each year, thousands of cows leave our herds because of health and safety issues due to lameness, entrapment, injury, and mastitis which

28、 is costly to milk producers. According to Neil Anderson DVM Ontario Ministry of Agriculture and Food Fergus Ontario Canada, when conducting a cow comfort audit, we need to ask “what am I doing wrong instead of what is wrong with the cows?”Do we observe cows resting in a wide, narrow, short, and lon

29、g positions? Does the resting area provide these 6 freedoms:1. To stretch their front legs forward.2. To lie on their sides, with unobstructed space for their neck and head.3. To rest their heads against their sides without hindrance from a partition.4. To rest with their legs, udders and tails on t

30、he platform.5. To stand or lie without pain or fear from neck rails, partitions, or supports.6. To rest on a clean dry and soft bed.According to Nigel Cook and Ken Nordhurd both of the University of Wisconsin-Madison say “the difference between a good free stall design and a disastrous one is often

31、only a few inches.” They offer this 5 point system to assess free stall problems:l. Is their adequate surface cushion?2. Is their adequate body resting area?3. Is their adequate room below and behind the neck rail?4. Is there room to “lunge and bob”?5. Is the curb height appropriate?50” Stall widthH

32、ousing and Subclinical MastitisBarkema et al,. 1998In 1992, Bartlet, et al., showed that herds with below average sanitation of bedding had 14-70% more coliform mastitis, which was dependent on milking procedure. Schukken, et al., 1991, found that cleaning manure from stalls prevented 74% of clinica

33、l coliform mastitis. “Oh Yea Theyre”“Oh YeahTheyre”WHAT IS PROPER STIMULATION?BRUSH: First brush loose dirt and organic matter off teats and udder.FORESTRIPPING: Gets the stimulation off to a good start as well as giving the ability to check for and remove abnormal milk.TEAT MASSAGE: Adds to the sti

34、mulation process as well as cleaning the teats. use a circular down-ward motion for best results.FOCUS ON TEAT ENDS: Brings the stimulation process to its peak as well as providing better teat cleaning and sanitation.NOTE: FOR BEST RESULTS, STIMULATE TEATS UNTIL THEY ARE FLUSH WITH MILK AND ATTACH T

35、HE UNIT IMMEDIATELY.ReferencesDairy Herd Managements October 2004, Dr. David Reid, Milk consistently to boost yield.Photoperiod Management for Dairy Animals: Leo Timms Iowa State University.JoeDee Sattler, (May 2004), Clean cows yield cleaner milk.Midwest Dairy Business, 12.Dairy Herd Managements Fe

36、bruary 2004,National Mastitis Council Annual Meeting Proceedings (2003)Johnson, A. (March 9,2004) PDPW Soaring to new Heights Annual Business Conference. 10 Steps to Better Milk Quality. Dairy Herd Managements June 2003, Dr. David ReidHall, Mary Beth associate professor Dept. of Animal Science Unive

37、rsity Florida (April,2002)6 Ways to monitor the “rumen factory”, Dairy Herd ManagementAMPI New Ulm MN.Purina Mills, Allen NiereABS Global, Deforest WISchoonmaker, Kimberlee(April,2002)Raise the bar on rumen efficiency, Dairy Herd ManagementQuaife,Thomas(April,2002)6 Ways to monitor the “rumen factor

38、y”, Dairy Herd Management .Reneau, J.(2001). Somatic Cell Counts: Measures of Farm Management and Milk Quality. Proceedings of the 40th Annual Meeting of the National Mastitis Council Inc. (pp. 29-37).Carrie J. Bryant,(2000,June). Improved milking procedures result in quality milk - and bigger profi

39、ts. Western Dairybusiness, pp29-33.Rhonda Plourd,(2000,June). SCC levels affect fluid milk quality. Dairy Herd Management, pp54.Johnson, A. (2000). A Proper Milking Science Routine: The Key to Quality Milk. Proceedings of the 39th Annual Meeting of the National Mastitis Council, Inc. (pp.123-126).Dr

40、y Enterprises, Inc.(1999) You and Your Herd Deserve an Udder Singe Quaife,Thomas (June 1999). Lowering somatic cell Count? Editorial, Dairy Herd ManagementSmith, K.L. & Hogan, J.S. (1998). Milk Quality-A Worldwide Perspective. Proceedings of the 37th Annual Meeting of the National Mastitis Council,

41、Inc. (pp.3-9).Lacy-Hulbert, J. (1998). Impact of SAMM Plan on Milk Quality. Proceedings of the 37th Annual Meeting of the National Mastitis Council, Inc. (pp.28-34).Ostrowski, G. J. (1998). Marketing Dairy Products beyond our Borders. Proceedings of the 37th Annual Meeting of the National Mastitis C

42、ouncil, Inc. (pp 35-42).Godkin, A. (1998). How Canada Competes Internationally. Proceedings of the 37th Annual Meeting of the National Mastitis Council, Inc. (pp.19-27). Wells, S. J. & Ott, S. L. (1998, June). What is the current Milk Quality in the U. S.? Western Dairyman,pp.10-11, 16.Staff. (1998, August). West, Great Lakes, New England have highest milk quality. Hoards Dairyman, pp.16.Corlett, N. (1998, June). What is the Status of Proposals to Reduce SCC? Udder Topics, 21 (3), p. 3.Cullor, J. S. (1998). Human Pathogens that might be on the Dairy. Dairy Food Safety Laboratory