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

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lactation occurs during a lengthening of the days. At the Spooner Research Station ewes are removed from the milking line when their production drops below 1 pound per day. Figure 8 shows that more ewes stay in lactation longer when lambing occurs early in January-February (growing days). Ewes that lambed later with a lactation starting closer to the longest day have altogether shorter lactations therefore more ewes were removed from the milking stand earlier. The persistency of lactation is certainly one of the most important contributors to the overall milk production. Milking Starting 24 Hours After Lambing For the first 2 years of milking, practically all ewes raised their lambs for the first 30 days after which lambs were weaned and the ewes put at milking twice a day. The system works well and does not require more labor or expenses than an ordinary lambing. However it does not favor a maximum commercial (measurable and saleable) milk production for 2 main reasons: 1) because of the stress due to lamb separation at the time of the strongest bond of ewe-to-lamb, the milk production of the ewes drops by 30% at the time of weaning. 2) about 25-30% of the total milk production occurs during the first 30 days of lactation. At this stage of lactation there is often more milk produced than even twin lambs can use. Therefore in 1999, two other types of lamb management were introduced. The MIX system (lambs are raised by their dams but the ewes are milked once a day) and the DY1 system in which all lambs are separated from their mother at 24 hours of age and artificially raised, and the ewes are milked twice a day. Although much more expensive and more labor intensive than the other two systems, the DY1 system works well favoring milk production without hindering lamb survivability or growth. The percentage of ewes put in each system each year is shown in Figure 9. When in 2001, because of a trial constraint, more ewes were put in the DY30 and MIX management systems, the overall milk production of the flock was significantly reduced. Conclusion The increase in milk production over the years is not due to a single factor but rather to a cumulative effect of several. The inclusion of “dairy” breeds such as the East Friesian or Lacaune is indispensable to reach a decent level of milk production, but the amount of East Friesian or Lacaune over 50% does not appear to be as important. The composition of the genotype (such as both East Friesian and Lacaune included in the cross) however, might be more important. Management improvements (or changes) certainly contributed more to the overall increase in milk production than genetic improvement. The lengthening of the milking period through earlier lambing and milking the ewes a few days after parturition is very important for the overall milk production. One has to keep in mind, however, that with this system, the overall cost of production also increases and in some cases might not be economical. The resources available to the producer in terms of feed, labor, space, desires and objectives have to be examined before adopting a management system. 8
Total production (pounds) Percentage 200000 180000 160000 140000 120000 100000 80 70 60 50 40 30 20 10 80000 60000 40000 20000 0 0 Figure 1. Evolution of the total production and number of ewes milked at the Spooner Research Station 96 97 98 99 00 01 02 03 04 Years Figure 2. Dairy composition of the flock 96 97 98 99 00 01 02 03 04 05 Years 9 800 700 600 500 400 300 200 100 0 Number of ewes total production number of ewes no dairy 75% dairy 100% dairy
Page 1 and 2: Proceedings of the 11 th Annual GRE
Page 3 and 4: Table of Contents Program of Events
Page 5 and 6: Program of Events Thursday, Novembe
Page 7 and 8: Speakers at the symposium site in B
Page 9 and 10: Gold: Sponsors Babcock Institute fo
Page 11 and 12: “YOU WANT TO MILK WHAT?” IMPORT
Page 13 and 14: already have their milking faciliti
Page 15 and 16: efficient or just selling milk (or
Page 17: production doubles. However, there
Page 21 and 22: Milk production (pounds) Average mi
Page 23 and 24: Percentage of ewes in each system 1
Page 25 and 26: 5. Ice Cream and Butter: • raw mi
Page 27 and 28: 3. Fresh Cheeses made from pasteuri
Page 29 and 30: The Vermont Cheese Council (www.vtc
Page 31 and 32: 1 x Brine Tank (10’ long x 3 ft.
Page 33 and 34: LAMB REARING STRATEGIES: FARMER PAN
Page 35 and 36: BONNIEVIEW FARM’S LAMB REARING ST
Page 37 and 38: REARING LAMBS AT 3-CORNER FIELD FAR
Page 39 and 40: PROFITABILITY OF SMALL RUMINANT FAR
Page 41 and 42: Table I. General Farm Description L
Page 43 and 44: Table 4. Business Balance Sheet Ass
Page 45 and 46: Table 5. Income Statement Income Av
Page 47 and 48: Lifestyle is a definite reason for
Page 49 and 50: Grossman et al., 1999). Animals wit
Page 51 and 52: Physiological Factors Affecting Lac
Page 53 and 54: Recently, it has been hypothesized
Page 55 and 56: (co)variate in the genetic model us
Page 57 and 58: show that milk production increases
Page 59 and 60: Figure 6 - Lactation curves of ewes
Page 61 and 62: milk yield (g/d) 3000 2500 2000 150
Page 63 and 64: a genetic potential to produce more
Page 65 and 66: when compared with the control grou
Page 67 and 68: probability (%) 70 60 50 40 30 20 1
Page 69 and 70:
considered “healthy” if every S
Page 71 and 72:
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,
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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
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HOW TO GRAZE DAIRY SHEEP AND SUPPLE
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significantly increase milk product
Page 105 and 106:
All parameters are significantly di
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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
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fat concentration can be used as a
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(1998), working with adult Sarda ew
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equirements. The relationship found
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that there have not been enough stu
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Grazing methods Grazing methods are
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How should the number of paddocks b
Page 125 and 126:
Table 16 - Description of four past
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a) concentrates supplied during mil
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References Arnold G.W., and Dudzins
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supplemented with corn grain. Optio
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succeeding add on pastures smaller
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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
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Premier Dairy Service, LLC Argyle,
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www.vermontagriculture.com 145
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