Dairy Sheep Symposium - the Department of Animal Sciences ...

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A B A Morning milk yield, kg B Adj. 24-h milk yield, kg 1.2 0.8 0.4 0.0 2.0 1.6 1.2 0.8 0.4 75 90 105 120 135 150 165 180 195 Figure 1. Morning (panel A) and adjusted 24-h milk yield (panel B) for the two treatment groups (12H = ewes milked twice daily at 0600 and 1800, n = 24; 16H = ewes milked every 16 h at 0600, 2200, and 1400, respectively, n = 24). The dotted vertical line indicates the start of the experiment. 16H 12H 75 90 105 120 135 150 165 180 195 Days in milk 16H 12H
USING LIGHT IN A DAIRY SHEEP OPERATION Ken Kleinpeter Manager, The Old Chatham Sheepherding Company Old Chatham, New York Summary: In 1999 The Old Chatham Sheepherding Company started experimenting with a light control protocol to increase our supply of fresh milk in the Fall months. The goal was to increase the number of “out of season lambings” in our East Friesian crossbred flock, and to extend the lactations of those ewes that did lamb in the fall. We have found that while the light control protocol is very effective in increasing the number of ewes which lamb in the Fall, the data on extended Fall lactations is inconclusive. Introduction: Due to seasonal breeding characteristics, and relatively short lactations of sheep, in most parts of the world sheep dairies are seasonal enterprises. Products made from the milk are mostly aged cheeses that can be made while the ewes are lactating and sold throughout the year. Fresh products made from sheep milk are only available in season. This system has worked for centuries in most of the world where sheep are milked, but because of different market conditions and consumer expectations in the United States, it may not be appropriate for all sheep dairy operations here. This is especially true for businesses like ours at the Old Chatham Sheepherding Company whose product line consists mostly or entirely of fresh products like yogurt, soft fresh cheeses, and other soft- ripened cheese that have limited shelf life. It is far too difficult to get shelf space in the highly competitive markets in the United States, to risk losing it by being out of production for several months a year. Furthermore, the average American consumer who is offered thousands of choices in the marketplace, is not accustomed to products only being available seasonally, and will often move on to competitive products if a product is not available for part of the year. Given these realities, most sheep dairy producers in the United States have two choices: make only aged cheeses, or go to year around production. (I am less familiar with the market in Canada, though I expect conditions are not much different there.) Due to our decision from the beginning of our business in 1988 to not compete directly with imported hard cheeses and concentrate instead on fresh and soft-ripened cheeses, we have milked our flock year round for more than 13 years now. The purpose of this presentation is to give a brief review of our efforts to maintain production in the “out of season” months over the years, and to report on what has turned out to be by far the most successful of these efforts: light control. 136
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Proceedings of the 7 th Great Lakes
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ORGANIZING COMMITTEE 7 TH GREAT LAK
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Thursday, November 1 Noon Registrat
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SPEAKERS Dr. Juan-José Arranz, Dpt
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Table of Contents (continued) Lates
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eeding and were created to have hig
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Disease in the U.K. and subsequentl
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sheep production conditions in Wisc
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Pinelli, F., P. A. Oltenacu, G. Ian
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Bucket milking and elevated platfor
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Throughputs in different parlors No
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1 - Stand up as straight as possibl
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Roques J.L.. 1997. Traite des brebi
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Grade B milk quality is as follows:
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(c) Not Applicable (d) At least 10
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TOILET AND WATER SUPPLY 7. Toilet (
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(c) Drugs and medicinals shall be l
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FARMSTEAD CHEESE AND MARKETING Stev
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5. Cheese is delivered in person, w
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to participate with us, we are enga
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The key points to this plan were: Y
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Milk is supplied in two major forms
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MANAGEMENT OF A DAIRY SHEEP OPERATI
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4 3.5 3 2.5 2 1.5 1 0.5 Chart 1: Mi
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Facilities and Equipment The requir
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from the ewes at 12 to 24 hours of
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COMPARISON OF EAST FRIESIAN AND LAC
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two-year-olds in 2001. East Friesia
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Reproduction. Table 4 compares the
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six ewes were sired by Lacaune ram
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FACTORS AFFECTING THE QUALITY OF EW
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Sheep Genetic factors breed and gen
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Genetic factors The breed and genot
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Physiological factors affecting she
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Management factors affecting the qu
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sheep with one peak of milk ejectio
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An important aspect of dietary fibr
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References Alais C. (1974). Science
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Bufano G., Dario C. and Laudadio V.
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Cowan R.T., Robinson J.J., McHattie
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Folman Y., Volcani R. and Eyal E. (
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Kalantzopoulos G. (1994). Influence
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McHattie I., Fraser C., Thompson J.
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Peart J.N. (1970). The influence of
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Ranieri M.S. (1993). La variazione
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Treacher T.T. (1970). Effects of nu
Page 93 and 94: EVALUATION OF SENSORY AND CHEMICAL
Page 95 and 96: ing, the cheeses were brined for 18
Page 97 and 98: The FFA concentrations generally in
Page 99 and 100: Table 1. Composition of pasteurized
Page 101: Table 6. Body and texture scores 1
Page 104 and 105: Present Development of Selection Sc
Page 106 and 107: Breed Usage in Europe Crossbreeding
Page 108 and 109: nearly 1. As a consequence this cha
Page 110 and 111: Table 5. Repeatabilities and phenot
Page 112 and 113: percentage is not expected to resul
Page 114 and 115: Improved AI technique Artificial in
Page 116 and 117: Identifying major genes or QTL rela
Page 118 and 119: Figure 5. Half-sib families and QTL
Page 120 and 121: In the case of cheese the problem i
Page 122 and 123: Emanuelson, U., Danell, B., Philips
Page 124 and 125: Rothschild, M. F., Soller, M. (1997
Page 126 and 127: teat placement in dairy ewes (Fern
Page 128 and 129: that of the average milking time. M
Page 130 and 131: 1988) and active expulsion of fat f
Page 132 and 133: References Barillet, F., and F. Boc
Page 134 and 135: Table 1. Least squares means ± SEM
Page 136 and 137: Table 3. Simulation of parlor throu
Page 138 and 139: EFFECT OF REDUCING THE FREQUENCY OF
Page 140 and 141: Individual ewe milk production (mor
Page 142 and 143: dimanche soir sur les brebis de rac
Page 146 and 147: Background and History: Most sheep
Page 148 and 149: Percent 100 80 60 40 20 0 87 Effect
Page 150 and 151: Fall Lambing Percentage 100 90 80 7
Page 152 and 153: THE EFFECT OF GROWTH RATE ON MAMMAR
Page 154 and 155: After puberty, the mammary gland re
Page 156 and 157: Many trials have examined the mamma
Page 158 and 159: From these results the authors conc
Page 160 and 161: Onset of Puberty and Reproductive P
Page 162 and 163: Similarly, calves, heifers, and cow
Page 164 and 165: McCann, M. A., Goode, L., Harvey, R
Page 166 and 167: DISCUSSION Stability of Frozen Raw
Page 168 and 169: analyzed for titratable acidity, sy
Page 170: 411-416. Wendorff, W.L. 1998. Updat
Page 175 and 176: Recent Outbreaks involving Cheddar
Page 177 and 178: testing on raw milk at the farm. Th
Page 179 and 180: THE AUSTRALIAN SHEEP DAIRY INDUSTRY
Page 181 and 182: The University of Western Australia
Page 183 and 184: Heterosis did not seem to intervene
Page 185 and 186: Lambs The problem of weaning lambs
Page 187 and 188: GROUP BREEDING SCHEME: A FEASIBLE S
Page 189 and 190: Where: h = square root of heritabil
Page 191 and 192: Second step. All members enroll in
Page 193 and 194: The structure and movement of anima
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CAN THE OVARY INFLUENCE MILK PRODUC
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dividing the amount of milk obtaine
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the CL there were significant diffe
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etween milkings. Finally, this woul
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Table 1. Least squares means ± SEM
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A Daily milk yield (kg) A B Milk fl
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Progesterone (ng/ml) 8 6 4 2 0 CLY:
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milk volume within the cistern (Mar
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Results Treatment milk yield increa
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Reports in dairy cattle concerning
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Muir, D.D., D.S. Horne, A.J.R. Law,
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Milk yield (kg) 1.4 1.2 1.0 0.8 0.6
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A Milk protein (%) A A Milk protein
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TAPPE FARM TOUR Jon & Kris Tappe, T
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a little special attention every da
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