Great Lakes Dairy Sheep Symposium - the Department of Animal ...

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Practical Recommendations A visual method to estimate pasture quality and herbage intake Table 16 reports a pasture classification based on characteristics observable by visual inspection. This classification (Avondo, 2005) has been developed on the basis of herbage intake and crude protein content of the selected diets of lactating ewes in conditions where the height and density of herbage, the biomass, the biological stage, and the pasture heterogeneity vary. All these variables in combination can provide highly valid information on whether the pasture is usable. Pasture intake is the result of interaction between the animal and the herbage at its disposal. The different types of pasture in the table offer the animal different feeding possibilities. On pasture type 1 (and to a lesser extent on pasture type 2), young and compact herbage allows the sheep to take large bites that are easy to chew and taste good. On pastures type 3 and 4, because some of the herbage lignified, the animal takes small bites after having first identified the most tender parts. This selective activity significantly improves the qualitative characteristics of the diet compared to the values for available herbage, and is associated with a notable reduction in dry matter intake with respect to better types of pasture. The animal nearly always selects matter that is richer in protein. This must be taken into consideration when formulating feed supplements. Indeed, when pasture quality is mediocre, a high protein supplement is often administered (supplements up to 20% of crude protein), without considering that it is exactly in these herbage conditions that there is more selection of higher protein parts of herbage. This allows the sheep to intake significantly better diets than would be expected. Table 17, referring to the empirical classification in Table 16, reports the mean expected intake for each pasture typology, with different supplement levels, for a lactating ewe producing 3 l/d and weighing 60 kg. The same table also indicates the percentage increases expected in the protein content of the selected diet at pasture compared to the available herbage protein content. 114
Table 16 - Description of four pasture types, classified on the basis of characteristics observed on visual inspection (and relative data obtained from measurements or chemical analysis) (Avondo, 2005). Herbage Pasture type Biomass Density Biological stage Height 1: excellent High High Tender (light green) Low and uniform (>3.0 t DM/ha) Dense and compact herbage (6 -10 cm) herbage (CP>16% DM) 2: good 3: mediocre 4: poor Medium (2.0-3.0 t DM/ha) High (not lower than 3.5-4 t DM/ha) Low (16% DM) Less tender (dark green) herbage (10%
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Proceedings of the 11 th Annual GRE
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Table of Contents Program of Events
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Program of Events Thursday, Novembe
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Speakers at the symposium site in B
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Gold: Sponsors Babcock Institute fo
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“YOU WANT TO MILK WHAT?” IMPORT
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already have their milking faciliti
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efficient or just selling milk (or
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production doubles. However, there
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Total production (pounds) Percentag
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Milk production (pounds) Average mi
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Percentage of ewes in each system 1
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5. Ice Cream and Butter: • raw mi
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3. Fresh Cheeses made from pasteuri
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The Vermont Cheese Council (www.vtc
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1 x Brine Tank (10’ long x 3 ft.
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LAMB REARING STRATEGIES: FARMER PAN
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BONNIEVIEW FARM’S LAMB REARING ST
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REARING LAMBS AT 3-CORNER FIELD FAR
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PROFITABILITY OF SMALL RUMINANT FAR
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Table I. General Farm Description L
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Table 4. Business Balance Sheet Ass
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Table 5. Income Statement Income Av
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Lifestyle is a definite reason for
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Grossman et al., 1999). Animals wit
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Physiological Factors Affecting Lac
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Recently, it has been hypothesized
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(co)variate in the genetic model us
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show that milk production increases
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Figure 6 - Lactation curves of ewes
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milk yield (g/d) 3000 2500 2000 150
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a genetic potential to produce more
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when compared with the control grou
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probability (%) 70 60 50 40 30 20 1
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considered “healthy” if every S
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Finally, udder health has to be con
Page 73 and 74: De Maria Ghionna C., Dell’Aquila.
Page 75 and 76: Manalu, W., Sumaryadi, M.Y., Sudjat
Page 77 and 78: Rupp R., Boichard D., Barbat A., As
Page 79 and 80: Introduction MILK FAT SYNTHESIS AND
Page 81 and 82: The variety of fatty acids allows t
Page 83 and 84: Germany); we have shown previously
Page 85 and 86: Manipulating Milk Fatty Acid Compos
Page 87 and 88: increase in rumen output of vacceni
Page 89 and 90: Luna et al., 2005; Nudda et al., 20
Page 91 and 92: Cabiddu, A., M. Decandia, M. Addis,
Page 93 and 94: MANAGING YOUR OWN RETAIL SHOP: MARK
Page 95 and 96: The Reality our feta demonstrates t
Page 97 and 98: Meat and meat dishes: 1. Legs: whol
Page 99 and 100: 5. We have daily visits from chefs
Page 101 and 102: HOW TO GRAZE DAIRY SHEEP AND SUPPLE
Page 103 and 104: significantly increase milk product
Page 105 and 106: All parameters are significantly di
Page 107 and 108: Table 6 - Dry matter intake and mil
Page 109 and 110: animals can reduce intake, as they
Page 111 and 112: Milk fat and protein concentrations
Page 113 and 114: fat concentration can be used as a
Page 115 and 116: (1998), working with adult Sarda ew
Page 117 and 118: equirements. The relationship found
Page 119 and 120: that there have not been enough stu
Page 121 and 122: Grazing methods Grazing methods are
Page 123: How should the number of paddocks b
Page 127 and 128: a) concentrates supplied during mil
Page 129 and 130: References Arnold G.W., and Dudzins
Page 131 and 132: supplemented with corn grain. Optio
Page 133 and 134: succeeding add on pastures smaller
Page 135 and 136: diverse forage have much to do with
Page 137 and 138: dairy farming. In fact, Vermont agr
Page 139 and 140: thermized (holding at a temperature
Page 141 and 142: speaking, the risks associated with
Page 143 and 144: FARMER PANEL ON LABOR HOW TO ATTRAC
Page 145 and 146: • Animal Health Products • Spec
Page 147 and 148: Cultivating Healthy Communities UVM
Page 149 and 150: 139
Page 151 and 152: Hudson Valley Camemberts Pure Sheep
Page 153 and 154: Premier Dairy Service, LLC Argyle,
Page 155 and 156: www.vermontagriculture.com 145
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