Livestock Production VI (Cattle) - Agriculture Form 4 Notes

Introduction

Cattle production is a widely distributed enterprise in Kenya.
Most farming communities choose between the exotic and the' local breeds or their crosses depending on the environmental conditions.
Whereas the backbone of beef industry in Kenya is made up of the indigenous animals and their crosses, and based in the somewhat drier areas, the-dairy industry is mainly based on the exotic breeds and their crosses and common in the wetter regions of Kenya.
Whatever production undertaken, the returns depend mostly on the management levels provided to these animals.
A productive herd starts with good management of the young stock.

Raising of Young Stock.

The young one of cattle is known as a calf.

Feeding Dairy Calves

Newborn calves should be given colostrums within the first 3-5 days of their life.
Colostrum is important for the following reasons:
- It is highly digestible.
- It contains antibiotics.
- It is highly nutritious.
- It serves as a laxative.
- It is highly palatable.
Calves can be fed using natural method (direct suckling) or artificially/bucket feeding.

Natural Method

In this method, calves suckle the mother directly.

Advantages

The calf takes milk at body temperature.
The milk is free from contaminants.
Less problems of scouring.

Disadvantages

Underfeeding of the calf may result.
Cows may not let down milk in case the calf dies.
Difficult to keep accurate production records.

Artificial/Bucket Feeding

The calf is trained to feed from the bucket immediately after birth.

The calf is trained as follows:

Well measured milk is put in a clean bucket.
Index finger is inserted into the mouth of the calf.
The head of the calf is lowered slowly into the bucket until the calf starts to drink the milk.
The finger is withdrawn slowly as the calf continues to drink from the bucket.
The procedure is repeated until the calf gets used to the process.

Advantages

Easy to keep accurate production record/milk yields of the cow.
Possible to regulate the amount of milk given to the calf
The cow does not need the presence of the calf in order to let down milk
Easy to maintain high hygiene standards.

Disadvantages

Laborious
Calf may be given cold milk
Equipment used and the stockman may be dirty leading to scours

Preparation of artificial colostrums

Ingredients used

A fresh egg whipped in 0.86 litres of warm water
Litre of warm water
One teaspoonful of cod liver oil
One tablespoonful of castor oil
Note; colostrums is fed to the calves three times a day for the first 4 days of life and thereafter twice a day.

Weaning of Calves

Early weaning

Calf is fed on whole milk up to the tenth week then it is weaned
Calf is given milk equal to 10% of its body weight up to the 8^th week
After 8^th week, milk is reduced gradually by 1 kg until weaning
Calf is given early weaning concentrates and soft forage

Early Weaning Guide

Age in weeks	Whole milk(kg/day)	Concentrates(kg/day)
1	Colostrums ad libitum	-
2-3	5	-
4-5	6	0.25kg/day
6-7	6	0.5kg/day
8-9	5	0.75kg/day
10-11	4	1.00kg/day
12-3	-	1.50kg/day
14-15	-	2.ookg/day
16	-	2.ookg/day

Late weaning

Calf is fed on whole milk up to the 3^rd week, when milk is replaced gradually with skim milk.
At the age of 3weeks the calf is introduced to calf pellets or pencils and green fodder.
The calf is given plenty of clean water.
The calf continues to be given additional skim milk up to the age of 14 weeks when maximum amount of milk is given.
Skim milk is reduced from 14 weeks to 16 weeks when weaning is done.

Late weaning guide

Age in weeks	Whole milk (kg/day)	Concentrates (kg/day)	Skim milk (kg/day)
1	Colostrums ad libitum	-	-
2	3.5	-	-
3	4	-	-
4	4.5	0.25kg/day	1
5	4.0	0.5kg/day	3
6	3.0	0.75kg/day	5
7	-	1.00kg/day	7
8-14	-	2.00kg/day	8
15	-	2.00kg/day	4
16	-	2.00kg/day	4

Rearing of Replacement Stock

The replacement stock includes young heifers and bulls which have been selected for breeding to replace the old stock.

Management Practice

Parasite control-Spraying against external parasites and deworming against internal parasites.
Disease control-Calves are vaccinated routinely against diseases such as;
- Blackquater-at 4 months old.
- Anthrax and Blackquater at 6 months old
- Brucellosis - 3-8 months old (heifers).
Castration - for male calves not selected for breeding.
Identification - Suitable methods are used. It allows proper record keeping.
Removal of Extra Teats ;
- These teats are known as supernumerary teats which make milking of the animal difficult.
- They are clipped off with teat clippers.
Dehorning/Disbudding - The removal of horn buds using suitable methods.

Calf Housing

Requirement of a Calf Pen;

Should be clean and easy to clean.
Be warm and dry.
Have adequate space to allow exercise and feeding.
Should be properly lit and allow sunlight for Vitamin D.
Have proper drainage to avoid dampness.
Draught free to prevent chilling.
Be well ventilated to allow fresh air.

Types of Pens

These can be;

permanent
mobile/movable.

Permanent Pens

Have a solid floor raised above the ground.
The floor should be slanted for drainage.
Constructed near the milking parlour.

Mobile/Movable Pens

Have an open floor to allow grass into the pen.
Easily moved from one place to another to avoid soiling.
Kept outdoors in the pastures to allow the calf to nibble on pastures.

Single Housing

Calves should be housed singly up to the age of 3 weeks, when they are put in group pens.
This is to avoid them licking each other and swallowing hairs which form indigestible balls.

Milk and Milking

Milk is the white lacteal substance secreted by the mammary glands of the female mammals.

Composition of Milk

Protein - Casein and whey.
Fat - Butter fat.
Carbohydrates - Lactose
Minerals - mainly calcium and phosphorus.
Water

Factors Affecting Milk Composition

Age of the animal.
Conditions of the animal.
Stage of lactation and pregnancy.
Completeness of milking.
Type of breed.
Season of the year.
Type of food eaten.
Physiological conditions such as diseases.

Milk Secretion and Milk Let-down

Milk is secreted by the mammary glands which is an accessory gland of the reproductive system.
The mammary gland of a cow is known as an udder.

Structure of the Udder

structure of the udder.PNG

The udder is composed of the following parts:

Alveolus cells - synthesize and secrete milk.
Lobule - a group of alveolus cells.
Lobe - Several lobules grouped together and drained by lactiferous ducts.
Gland cistern - space where milk collects from the lobes.
Teat cistern - A space where milk collects before emission.
Teat -An organ which drains each quarter of the udder.

Milk Secretion

The process of milk secretion is known as lactogenesis.
The digested food is taken to the udder via blood vessels.
In the udder the nutrients are carried into the alveoli cells where metabolic reactions take place to build up these nutrients into milk.
A hormone prolactine is secreted by pituitary gland which brings about lactogenesis.
The milk secreted is then stored in the upper parts of the udder waiting to be released.

Milk Let-Down

The process of milk let-down occurs naturally when the animal is stimulated.
Milk secreted moves from alveolar region through the ducts to the gland cistern.
Oxytocin, a hormone secreted by the pituitary gland causes the contraction of the udder muscles forcing the milk down the teats.
Oxytocin hormone lasts 7 -10 minutes in the blood stream hence fast milking is important to withdraw the milk.
Milk is withdrawn from the teats by gently squeezing them.

Factors Influencing Milk Let-Down

Presence of the calf.
Presence of the milkman/milker.
Rattling of the milk equipment.
Site of the food/feeding the animal.
Massaging or washing the udder.
Sight of the milk parlour.

Factors Inhibiting Milk Let-Down

Beating the animal/inflicting pain to the animal.
Presence of strangers and animals for example dogs.
Poor milking techniques.
Absence of the calf (in case the cow is used to it).

Clean Milk Production

- The following factors are essential for clean milk production:

A healthy lactating cow.
A healthy and clean milker.
Clean and properly constructed milking parlour.
Clean and disinfected milking equipment.
Proper handling of the milk after milking.

Milking Procedure

The animals are brought near the milking parlour 15-20 minutes before milking to get into the mood of being milked.
Milking materials such as equipment, feeds, ropes, stools and salve are collected and placed near the milking parlour.
The animals are allowed into the milking stall one by one as the milking proceeds as follows:
- The animal is restrained in the stall.
- Feed is weighed and placed into the feed trough.
- The udder is thoroughly washed, disinfected and dried with a clean cloth.
- A strip cup is used to test for mastitis on each quarter.
- Milking proceeds by squeezing the teats with the full hand. If machine milking the teat cups are placed on the teats.
- For hand milking start with the hindquarters and finish with the forequarters.
- Fast milking should take about 8 minutes then end with stripping the udder.
- The milk is weighed and recorded.
- The animal is then released.

Dry Cow Therapy

This is the infusion of antibiotics into the teat canal of a cow that is preparing for drying off.
It prevents bacterial infection which leads to mastitis.

Milk Products

Pasteurized milk - milk that is heated and cooled immediately.
Ultra Heat Treated (UHT) - milk heated to a temperature of 130-135C, packed and then cooled.
Butter - Milk butter fat separated by a process known as churning.
Cream -A layer of is: that collects at the top of the milk when left to stand.
Cheese - Milk proteins which have been compressed.
Ghee - Milk fat made from heating cream or butter.
Skim milk - Milk without butter fat.

Marketing of Milk

The Kenya Dairy Board regulates the production and sale of milk and milk products through various Dairy Co-operative Societies.
Processors and distributors of milk and milk products include;
- KCC,
- Brookside Dairies,
- Tuzo,
- Delamere Dairies
- Limuru Dairies.