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

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Goal Setting Research Type of milking facilities Sheep breeds Dairy Sheep management Pasture vs feedlot Nutrition Raising Lambs Housing facilities Ewes Lambs Rams Determine size of operation GETTING STARTED IN SHEEP DAIRYING Jon and Kris Tappe Tappe Farms Durand,Wisconsin Financing Evaluate existing facilities Obtain estimates for needed equipment/buildings Cash flow worksheets on sheep dairying and other enterprises Evaluate economic feasibility Mission statement and five year/long range plan Obtaining loan Construction Plans Timeline Parlor/milk house Fencing/feedlot Sheep arrival Utilities Feed storage Milking start date Quality control/supervision Lessons Learned
MANAGEMENT OF A DAIRY SHEEP OPERATION Tom and Laurel Kieffer Dream Valley Farm, LLC Strum, Wisconsin Ten years ago, we left a very comfortable lifestyle in Eastern Wisconsin to follow a dream. We were quite sure we wanted to raise sheep and pursue a lifestyle and some form of farming that was environmentally and economically sustainable. Mostly we wanted to be self-employed, provide opportunities for our children to grow up as true contributors to a family business and have at least one parent at home throughout our children’s growing up. In addition, we considered the possibilities of raising a variety of wholesome, perhaps organic, food products to sell to a regionally-based group of consumers. Ag tourism and school-aged educational experiences also were considered. We decided to settle in West-Central Wisconsin because the geography and climate were aesthetically pleasing to us, good for pasture-based sheep farming, and because land prices at the time were low enough to make its profitability a possibility. We started out with registered Rambouillets, determined to raise a flock producing high quality wool and decent lambs. And, we did receive recognition from Midwest Wool Growers Cooperative for a top quality wool crop. That was great until the wool subsidy was discontinued and the wool market, for all practical purposes, died. In the meantime, talk was beginning to surface at sheep events about sheep dairying. We wanted to continue with sheep and knew that depending strictly on wool and market lambs wasn’t going to be financially viable. We also knew that we did not want to get involved in the show ring breeding stock business and were not ready for the rigors of direct lamb marketing. Laurel had grown up on a cow dairy farm with not only memories of the rewards of dairy farming, but also a reasonable handle on the work demands. While our decision to sheep dairy was certainly based on many intrinsic values, the reality is that we truly tried to approach the venture as a business. Tom, with a MBA, and Laurel’s passion for strategic planning laid the foundation for developing an initial farm 5-year plan and subsequent official business plan. These plans went into detail on investment versus returns, attempted to predict profit margins and long-term profitability. The business plan has been revised every 4-5 years, and we take a 2-day farm planning retreat at least every other year. In reality, our journey has had plenty of obstacles, delays, and frustrations. Profits have been smaller and slower in coming than we had anticipated. However, there was and continues to be, an excitement in being part of starting a new agricultural industry that has the potential to provide a means for the renewal of the small family farm. We began milking on August 16, 1997. That rainy evening, we started with 172 ewes that had never been in a parlor before: Rambouillets, Columbias, Dorsets, and some East Fresian crossbreds on loan from Canada. With a crew of 10 people, we began milking at 4:00 p.m. and finished at midnight. Throughout the first two weeks, it took two people about 8 hours to milk the sheep. That first year we regularly questioned our own sanity and our motives. This year, we milked 190 ewes, all East Fresian crossbreds, and it takes about 1 to 1.5 hours, including set up and clean-up per milking.
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 and 20: Bucket milking and elevated platfor
Page 21 and 22: Throughputs in different parlors No
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: Milk is supplied in two major forms
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.
Page 79 and 80: 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
Page 108 and 109:
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
Page 164 and 165:
McCann, M. A., Goode, L., Harvey, R
Page 166 and 167:
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
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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
Page 221 and 222:
TAPPE FARM TOUR Jon & Kris Tappe, T
Page 223:
a little special attention every da
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