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

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The « Casse System » is a side by side parlor developed from the herringbone parlor which was in its early stage of development in the latter part of the 1950’s. In a « Casse » parlor, ewes enter and walk to a manger where a concentrate is distributed either manually or automatically; they are locked by their necks in special yokes. They go to any headlock they want; the other ewes can move on the platform behind those that are already locked in and eating concentrates. When the platform is full, the milker moves the ewes back to the edge of the pit, manually with a crank or automatically with a pneumatic device. The throughput is generally 120 ewes/hour with one milker in a typical « Casse System » (24 ewes – 12 milking units). New Casse milking parlors Nowadays, modern and highly efficient milking parlors can be found in bigger flocks. The new « Casse System » has fixed stalls instead of movable stanchions. A gate moves on the platform when ewes are entering; it stops at the first place, an automatic feeder distributes concentrates and the gate opens. The first ewe enters the first place which is equipped with an automatic headlock. When it is locked, the gate moves back to the next place, the second ewe enters the second headlock and so on... The gate carries a special curtain bent or coming from the other side of the fixed stalls refraining ewes from going to an unoccupied headlock. This new system allows for the possibility of distributing the exact amount of concentrate to each ewe according to her level of production. The movable gate is equipped with a transponder reading the electronic ear tag of the ewe and giving information to the feeder (through an interface system with a computer) about the amount of feed to pour in the individual trough. This system called ADC (automatic distribution of concentrate) will solve the logistic problem of properly feeding a large number of ewes which are in different stages of lactation and different levels of production. As a general practice so far, feed has been distributed in an amount sufficient to cover the nutritional needs of the highest milking ewes leading to a waste of energy and proteins. Most of these parlors, now very popular, have 2x24 places with 24 units and a high line pipeline. Two milkers are working in these parlors except when automatic teat cup removal is set up; in such case only one milker is working. Usually a dog helps ewes entering the platform, and changing batches in the shed is made by another person or by the milker himself. Other popular milking parlors are rotary parlors. They generally have 30 units or more (from 30 up to 48 places, sometimes 60) and are only used in big flocks of more than 500 to 600 ewes with two milkers. Most of them are now equipped with ACR (automatic cup removal). Other types of parlors The parlors described so far rely on the feeding of animals in the parlor, the feed offered being the reward for the ewes to come in. They all work well but they have the common disadvantage of being expensive and complicated. In order to reduce initial cost of the installation, some North American producers have replaced the self locking stanchion system by the “crowding system” developed in New Zealand for dairy cows. A certain number of ewes (12,18, 24) come in the parlor and are squeezed side by side on the platform being stopped from going forward by a simple bar. The concentrate is generally distributed by hand. The feeding of concentrate can also be done outside the parlor after milking. The milking parlor becomes an obligatory passage for the ewes to get to the feed, and therefore they come in willingly.
Throughputs in different parlors Nowadays the most popular milking parlors are old and new « Casse System » with 2x12 places with 6 or 12 milking units or 2x24 places with 12 or 24 units. Producers with large flocks need equipment, and particularly parlors, with a very high degree of efficiency. The main parameter to consider when choosing a new parlor is its potential throughput, that is the number of animals coming efficiently in and out in a certain amount of time. Many field studies and inquiries have been made to give information to the farmers as guidelines for the choice of their parlors. In old « Casse » systems, the average throughput observed in field studies is between 100 and 350 ewes/hour depending on the number of units, the number of milkers, the daily milk yield and the number of ewes per unit. Average throughput in most popular « Casse » parlors Nb places Nb units Milk line Nb milkers Nb pushers Average throughput 2x12 2x12 6 12 Low line High line 1 1 0 0 100-140 180.250 2x12 12 Low line 1 1 140-200 2x24 24 Low line 2 0 220-300 2x24 24 High line 2 1 270-350 Field studies in the Roquefort area have shown that parlors with a high line pipeline are more efficient than parlors with a low line. Doubling the number of units only increases the throughput about 20 to 25 %. This is the reason why most parlors in the Roquefort area have high pipelines although low line parlors also exist. For small flocks, it is possible to build only one platform to limit costs. Efficiency of such parlors is about 100 to 200 ewes/hour with only one milker. Average throughput in one platform « Casse » parlors Nb places Nb units Milk-line Nb milkers Throughput 1x12 6 High Line 1 100-120 1x12 1x24 6 12 Low Line High Line 1 1 90-110 140-200 1x24 12 Low Line 1 120-180 Modern « Casse » parlors have a better efficiency. The following table shows that in a 2x24 place - 24 units, average throughput could be anywhere between 320 and 420 ewes/hour with two milkers. Most of the parlors with 2x24 places and 24 units are now equipped with ACR (Automatic Cluster Removal). In such parlors, one milker can milk between 350 and 400 ewes/ hour.
Page 1 and 2: Proceedings of the 7 th Great Lakes
Page 3 and 4: ORGANIZING COMMITTEE 7 TH GREAT LAK
Page 5 and 6: Thursday, November 1 Noon Registrat
Page 7 and 8: SPEAKERS Dr. Juan-José Arranz, Dpt
Page 9 and 10: Table of Contents (continued) Lates
Page 11 and 12: eeding and were created to have hig
Page 13 and 14: Disease in the U.K. and subsequentl
Page 15 and 16: sheep production conditions in Wisc
Page 17 and 18: Pinelli, F., P. A. Oltenacu, G. Ian
Page 19: Bucket milking and elevated platfor
Page 23 and 24: 1 - Stand up as straight as possibl
Page 25 and 26: Roques J.L.. 1997. Traite des brebi
Page 27 and 28: Grade B milk quality is as follows:
Page 29 and 30: (c) Not Applicable (d) At least 10
Page 31 and 32: TOILET AND WATER SUPPLY 7. Toilet (
Page 33 and 34: (c) Drugs and medicinals shall be l
Page 35 and 36: FARMSTEAD CHEESE AND MARKETING Stev
Page 37 and 38: 5. Cheese is delivered in person, w
Page 39 and 40: to participate with us, we are enga
Page 41 and 42: The key points to this plan were: Y
Page 43 and 44: Milk is supplied in two major forms
Page 45 and 46: MANAGEMENT OF A DAIRY SHEEP OPERATI
Page 47 and 48: 4 3.5 3 2.5 2 1.5 1 0.5 Chart 1: Mi
Page 49 and 50: Facilities and Equipment The requir
Page 51 and 52: from the ewes at 12 to 24 hours of
Page 53 and 54: COMPARISON OF EAST FRIESIAN AND LAC
Page 55 and 56: two-year-olds in 2001. East Friesia
Page 57 and 58: Reproduction. Table 4 compares the
Page 59 and 60: six ewes were sired by Lacaune ram
Page 61 and 62: FACTORS AFFECTING THE QUALITY OF EW
Page 63 and 64: Sheep Genetic factors breed and gen
Page 65 and 66: Genetic factors The breed and genot
Page 67 and 68: Physiological factors affecting she
Page 69 and 70: Management factors affecting the qu
Page 71 and 72:
sheep with one peak of milk ejectio
Page 73 and 74:
An important aspect of dietary fibr
Page 75 and 76:
References Alais C. (1974). Science
Page 77 and 78:
Bufano G., Dario C. and Laudadio V.
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Cowan R.T., Robinson J.J., McHattie
Page 81 and 82:
Folman Y., Volcani R. and Eyal E. (
Page 83 and 84:
Kalantzopoulos G. (1994). Influence
Page 85 and 86:
McHattie I., Fraser C., Thompson J.
Page 87 and 88:
Peart J.N. (1970). The influence of
Page 89 and 90:
Ranieri M.S. (1993). La variazione
Page 91 and 92:
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
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nearly 1. As a consequence this cha
Page 110 and 111:
Table 5. Repeatabilities and phenot
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percentage is not expected to resul
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Improved AI technique Artificial in
Page 116 and 117:
Identifying major genes or QTL rela
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Figure 5. Half-sib families and QTL
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In the case of cheese the problem i
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Emanuelson, U., Danell, B., Philips
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Rothschild, M. F., Soller, M. (1997
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teat placement in dairy ewes (Fern
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that of the average milking time. M
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1988) and active expulsion of fat f
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References Barillet, F., and F. Boc
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Table 1. Least squares means ± SEM
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Table 3. Simulation of parlor throu
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EFFECT OF REDUCING THE FREQUENCY OF
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Individual ewe milk production (mor
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dimanche soir sur les brebis de rac
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A B A Morning milk yield, kg B Adj.
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Background and History: Most sheep
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Percent 100 80 60 40 20 0 87 Effect
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Fall Lambing Percentage 100 90 80 7
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THE EFFECT OF GROWTH RATE ON MAMMAR
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After puberty, the mammary gland re
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Many trials have examined the mamma
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From these results the authors conc
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Onset of Puberty and Reproductive P
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Similarly, calves, heifers, and cow
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McCann, M. A., Goode, L., Harvey, R
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DISCUSSION Stability of Frozen Raw
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analyzed for titratable acidity, sy
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411-416. Wendorff, W.L. 1998. Updat
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Recent Outbreaks involving Cheddar
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testing on raw milk at the farm. Th
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THE AUSTRALIAN SHEEP DAIRY INDUSTRY
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The University of Western Australia
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Heterosis did not seem to intervene
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Lambs The problem of weaning lambs
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GROUP BREEDING SCHEME: A FEASIBLE S
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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
Page 195 and 196:
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
Page 201 and 202:
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:
Page 209 and 210:
milk volume within the cistern (Mar
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Results Treatment milk yield increa
Page 213 and 214:
Reports in dairy cattle concerning
Page 215 and 216:
Muir, D.D., D.S. Horne, A.J.R. Law,
Page 217 and 218:
Milk yield (kg) 1.4 1.2 1.0 0.8 0.6
Page 219 and 220:
A Milk protein (%) A A Milk protein
Page 221 and 222:
TAPPE FARM TOUR Jon & Kris Tappe, T
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a little special attention every da
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