As a dairy judge, you should look for a cow with parts that blend together smoothly and are proportional. If the cow has these traits, she will be more appealing to the eye.
How do I judge dairy cattle?
In order to judge dairy cattle, you must begin with the fundamentals. Learning the parts of a cow, ideal dairy conformation, and how to describe differences between animals will provide you with the necessary tools to place classes. This fact sheet is intended to provide you with those fundamentals.
What makes a good dairy judge?
Whether it is at a judging contest or a dairy show, a judge must be able to explain his or her decisions. This takes practice in using proper terms in an organized and interesting style.
What is the purpose of judging dairy cattle?
Dairy cattle judging has been very important to dairy farmers and dairy cattle breeders for years. The goal is to have show-winning cows with excellent type conformation. It is difficult to determine the dollar value of type, but cows and bulls in high demand are usually ones with excellent milk production and good type.
What is dairy conformation judging?
Introduction Judging dairy cattle is a comparative evaluation of cattle in which animals are ranked based on their closeness to “ideal” dairy conformation. Desirable dairy conformation involves functional traits associated with high milk production over a long, troublefree productive life.
What do judges look for when judging cattle?
Beef steers are judged on their degree of muscling, degree of finish (fat cover), growth capacity, structural correctness, balance, and frame size in that order.
What are the characteristics of a good dairy animal?
A cow with good dairy character is one who is sharp, particularly at the shoulders and withers, and one who shows no excess flesh or fat. A long, lean neck showing refinement and not coarseness is desirable. Thickness at the shoulders, neck, withers or thighs indicates a lack of dairy character.
When judging dairy cattle 40% of you score comes from what?
udderThe Mammary System “A strongly attached, well balanced, level udder of fine texture indicating heavy production and a long period of usefulness.” The mammary system accounts for 40% of the relative merit, making it the single most important part of the dairy cow.
How do you pick a dairy cow?
You should choose a cow depending on the size of your family and your milk consumption as different breeds produce varying amounts of milk. If you want to not only have milk to drink but also want to make cheeses and butter, then you want a cow that produces more cream, such as a Jersey.
How can you tell a good cow?
Below are some of the Traits of Perfect Indian Cows1 ) Horns: Horns should have uniform shape. ... 2) Nostril: Nostril opening should be wide open. ... 3) Muzzle: Muzzle area should always be moist, not dry and flaky. ... 4) Eyelash: Eyelash should be very neatly placed.More items...•
What are 3 traits used in cattle selection?
Reproduction, longevity and health traits are used in a number of breeding programmes for dairy and beef cattle, and there is growing interest in behavioral traits associated with animal welfare and ease of management.
What do judges look for in dairy cattle?
Rump, Stature, and Front End receive primary consideration when evaluating Frame. The physical evidence of milking ability is evaluated. Major consideration is given to general openness and angularity while maintaining strength, flatness of bone and freedom from coarseness. Consideration is given to stage of lactation.
When evaluating dairy cattle which of the following should be considered?
The major points considered when evaluating dairy cows are divided into 4 major categories: Frame, Dairy Strength, Rear Feet and Legs, and Udder. Each of the four categories is additionally subdivided into specific traits, and given a specific weight when evaluating dairy cattle.
What is best dairy cow?
Name That Cow: The 6 Great Dairy BreedsJersey – The Little Beauties. Jersey cows are a smaller breed, with soft brown hair and great big beautiful eyes. ... Brown Swiss – The Old Sweethearts. ... Guernsey – The French Gold. ... Ayrshire – The Scottish Warriors. ... Milking Shorthorn – The Pioneers.
What is a good dairy cow?
Holstein – The Classics Holsteins make up about 90% of the dairy cows in America, and they owe their popularity to their productivity – on average making nearly nine gallons of milk every day. Holsteins are originally from Holland, and came to America in the 1850s.
What are characteristics of cows?
Physical Characteristics of CattleBody. Cattle tend to be stocky with long, rectangular bodies. ... Weight. Weight and height vary greatly between domestic cattle breeds. ... Color. Color varies widely among breeds. ... Vision and Hearing. Cattle are prey species. ... Digestive. Herbivores, cattle feed primarily on grasses and stems.
What are the characteristics of beef cattle?
Cattle can be divided into two basic classifications, Bos taurus and Bos indicus. ... The major functional traits important in beef production include body size, milking potential, age at puberty, hot climate adaptability, fleshing ability, muscle expression, cutability, and marbling.More items...
What is the breed of the evaluated dairy cow based on its physical characteristics?
The 7 breeds recognized by the PDCA are: Ayrshire, Brown Swiss, Guernsey, Red and White, Holstein, Jersey, and Milking Shorthorn. The major points considered when evaluating dairy cows are divided into 4 major categories: Frame, Dairy Strength, Rear Feet and Legs, and Udder.
How does a dairy heifer differ from a cow?
The judging of dairy heifers differs from judging cows in that very little emphasis is placed on a heifer’s udder unless it contains excess fatty tissue or has the appearance of being suckled. A heifer’s udder conformation is not very predictive of what the udder will look like once the heifer freshens. Less emphasis is placed on body capacity when
What is considered physical evidence of milking ability?
The physical evidence of milking ability is evaluated. Major consideration is given to general openness and angularity while maintaining strength, flatness of bone and freedom from coarseness. Consideration is given to stage of lactation.
What is rear udder width?
Rear udder width is evaluated at the point of attachment. Like rear udder height, rear udder width is an indicator of udder capacity.
What is weak intermediate strong udder depth?
Weak Intermediate Strong Udder depth is the most important physical trait of the udder. It is evaluated as the relationship of the udder floor relative to the hocks. Higher udders are related with less mastitis, less udder injury, and greater longevity. When evaluating udder depth, the age of the cow needs to be taken into account. Udders below the hock are a serious fault.
What is a side view on a hock?
Rear Legs: Rear View- straight, wide apart with feet squarely placed. Side View- a moderate set (angle) to the hock. Hocks- cleanly molded, free from coarseness and puffiness with adequate flexibility. Pasterns- short and strong with some flexibility.
What color is a Holstein cow?
Holstein: Rugged, feminine, qualities in an alert cow possessing Holstein size (mature cow- 1500 lbs.) and vigor. Color- Black and white or red and white markings clearly defined.
What is the best angle for a cow's foot?
Cows that have a steep foot angle require less hoof trimming, have better mobility, and greater longevity. A 45° angle, as illustrated in the middle illustration, is the minimum angle desired. A foot angle steeper than the illustration on the right might interfere with the proper cushioning effect of the pastern and could put undue stress on the joints. This seldom occurs.
What causes milk to taste different?
Flavors of milk may be caused, in general, by five factors: Health of the cow, feeds consumedby the cow, bacteriological action, chemical changes, and absorption of foreign flavors after the milk is drawn.
How to prepare a flavor sample?
To prepare specific flavors, drain the cream from the cottage cheese or use dry curd cheese. Add milk which has been prepared to contain a rather high intensity of the particular off flavor and stir it into the sample. Drain off any excess milk.