Scientific cattle raising concise technical manual (2)

Section VI Dairy cows in summer feeding and management Dairy cows are more cold and heat resistant, and the suitable temperature is 4-24°C. Improving summer feeding is an important way to achieve high yield throughout the year. Generally, there are the following specific measures: 1. Set up pergola and spray cool water. Install fans and other measures to reduce heat. 2. Choose green roughage with high nutritional value and good palatability, such as alfalfa, carrot, pumpkin skin, melon skin, high quality hay and so on. 3. The amount of concentrate feed increased by 10%, and protein feed in concentrates increased by 5%. 4, extend the feeding time, increase the number of feeding. To facilitate feeding, the amount of feed at night should be about 60%. 5. Feeding thinner materials can not only increase nutrition, but also meet the needs of water. 6, supplemental baking soda, according to 1% of concentrate feed. 7. Stick to the inspection of feed quality, check the quality of the silage out of the kiln and the hay into the tank. 8, adhere to the principle of prevention-based, reduce the incidence of diseases, such as mastitis, metritis, foot rot, food poisoning and so on. 9. Maintain the cleanliness of the cattle body and the cowshed environment. 10. Destroy mosquitoes and flies. Section VII Modulation of roughage The dry matter in which the content of crude fiber is more than 18%, and the feed with very low energy content per unit weight belongs to roughage, such as green feed, hay, crop straw, clam shell, clam shell, silage, etc. . The following focuses on the modulation of silage and crop stalks. First, silage All feeds produced by controlled fermentation using green fodder are called silage. High-quality silage fed cattle has good palatability, high utilization rate and good results. 1. Silage raw materials When preparing silage, the following requirements should be met for silage raw materials: (1) Appropriate amount of carbohydrates: The amount of sugar in the silage raw materials should not be less than 1.0-1.5%. When using more protein, carbohydrates When silage such as low green bean stalks is used, 5-10% of carbohydrate-rich feed must be added to ensure the quality of silage. (2) Appropriate water content: The water content of silage raw materials should be 65-75%. When the raw material is rough and old, it should not be silage. If silage is to be added, the water content should be increased to 78-82%. (3) Appropriate length: The length of raw materials is generally 3-5 cm. 2, silage method (1), 铡 short: According to the difference in raw materials should be short in 2-10 cm is appropriate. (2) Filling: The filling speed should be fast. Before filling, the bottom of the pit should be paved with appropriate thick shreds. The same is true after filling. (3) Compaction: Compaction is an important part of guaranteeing the quality of silage. (4), Embedding: After the cellar is compacted, cover the plastic sheeting over the broken grass and then fill it with soil. 3, the use of silage the use of silage production 40-50 days, you can use, high-quality silage should be, yellow-green color, soft and juicy, smell acid, good palatability. The use of open silos for silage should be started from the beginning of the leeward, gradually to the other side and taken from the top to the bottom. Do not open it completely. It is strictly forbidden to take the grass and minimize the contact surface with the air. After being taken, it shall be covered to prevent sun exposure, rain and secondary fermentation. The silage taken out in winter should be placed in the cowshed to prevent it from freezing. During the summer, it should be fed side by side to prevent malarial deterioration. Moldy and degenerate rotten grass can not be fed to livestock. Do not throw it in the vicinity of the pit after taking it out. It should be sent to the fertilizer heap in time to make fertilizer. The amount of silage used depends on the type of cattle, age, use, and quality of the silage. Except for high-yielding dairy cows, they can generally be used as the only roughage, but care should be taken not to cause diarrhea due to excessive feeding. There is a gradual process when starting and stopping feeding. The amount of feed is usually 20-30 kg for cows, 10-15 kg for cattle, 5-12 kg for cattle and cattle. After weaning, the growing beef cattle can feed 5-10 kilograms of silage per head per day for 3-6 months, 10-15 kilograms for 6-12 months, and 15-20 kilograms for 12-18 months. In addition, hay and concentrate should be given to balance the nutrients. Second, the use of crop straw feed A large proportion of grass feed animal rations, including straw as the main component. The proper processing and processing of roughage can change the original volume and physical and chemical properties, thereby changing the digestibility and increasing the nutritional value. 1, cut short or smashed processing shortened or crushed, easy to eat, reduce waste, and easy mixing with the material. The appropriate length for cutting is 3-4 cm. The crushed should not be too fine, and smashing too small will affect the digestion of the rumen. 2, salinization winter cattle often wheat straw, corn stalks and other roughage staple foods. These forages have rough texture, low nutritional value and poor palatability. After salinization, the effects will be significantly improved. Operation method: Shorten or crushed the feedstuffs such as wheat straw and sorghum hull, calculate 0.5 to 0.8 grams of salt per 100 kg of roughage, and dissolve the salt in 20-30 kg of water to make a salt solution for use. In the concrete floor (no plastic floor can also be covered with plastic cloth) layer by layer stacked roughage, evenly sprayed salt solution on the roughage above, stirring while spraying, and then stir the above uniform rough feed into the concrete pool, cylinder In plastic bags, they are finally covered or tied with plastic film. Through 24 to 48 hours of infiltration and softening, you can open the pond for feeding cattle. 3. Ammonia treatment The method of ammoxidation treatment of straw in the current production practice is the most common, and the urea ammoniation method is more commonly used. The specific approach is: add 3% of straw weight to urea, generally 3 kg of urea dissolved in 60 kg of water, evenly sprayed onto 100 kg of straw, layer by layer, compaction, and then covered with plastic film. It is also possible to use a cellar for urea ammonia treatment of chopped crop stalks, and ammonium bicarbonate can also be used for ammoniated treatment. Ammonia treatment time depends on the temperature, usually about 1 week in summer, 2-4 weeks in spring and autumn, 4-8 weeks in winter, or even longer, use should allow the residual ammonia to evaporate. Section VIII Milk Cow Body Condition Score 1. Significance of Dairy Cow Body Condition Score Dairy cow body condition score is to assess the cow's lyrical condition. It can reflect the basic conditions of fat deposition in cattle. By understanding the body and individual's body condition scores, it is possible to conduct research and assessment of the effects of feeding during the period, providing an important basis for formulating the next stage of feeding measures and adjusting the current formula and feeding amount. In addition, body condition scoring is also an aid to the health examination of cows. Second, the dairy cow's body condition rating Milk cow body condition is the cow's nutrition metabolism is normal or not, and the effect of feeding, but also one of the signs of high dairy cows and health. Dairy body condition is usually measured by physique score. Physical fitness refers to the level of fat or energy reserves a cow has. The body bleed score was obtained by visually observing the calf of the cow. The major sites were the hip bone (hip nodule), the hip angle (ischial tubercle) and the tail. In addition, the amount of fat (or muscle) on the lumbar spine is also used as a scoring indicator. The score ranged from 1 (very thin) to 5 (very fat). The specific assessment methods are as follows: 1. Observe the size, overall appearance of the whole body of the cow, the degree of exposure and degree of opening of the ribs, and the degree of fat and thinness of the topline, lumbar angle, ischial bone, and tail root. 2, touch or press the following parts of the ribs with your hand - pinch the ribs with the thumb and index finger, check the rib muscle plump degree. Over-fat cows do not easily catch ribs. Topline - Press with the palm of your hand in the shoulder, back, buttocks to determine the degree of obesity. Waist angle and ischium - pinch the lumbar transverse process with your fingers and palm and touch the waist and hip angles. If the meat is rich, it is not easy to touch the bones. Tail - If it is too thin, the depression between the coccyx and ischium is very obvious. 3. When assessing the body condition, it is also necessary to consider the lustrousness, smoothness, and depression of the abdomen. 4. Specific score description: 1 point The entire spine covers a small amount of muscle and is prominently raised. The end of the spine has a distinct feel and forms a clearly visible coat hanger extending to the waist. The spine of the front, back, and ankle areas is prominent. Severe depression between waist and hip angles. The area between the base of the tail and the angle of the hip is severely depressed, making the skeletal structure of the site very prominent. Two points visually identify the entire spine, but do not bulge. Although the end of the spine covers more muscle, the hand touch is still prominent. The entire spine does not create a clear hanger-like impression. The vertebrae at the anterior ridge, lumbar and ankle were visually indistinct, but the hand was still discernible. The lumbar and hip angles are raised and there is a pronounced indentation between the two hip angles, but the skeletal structure is covered by some muscles. Three minutes later, the entire spine can be distinguished by gently applying pressure. At the same time, the spine is flat and there is no hanger-like impression. The vertebrae of the anterior-dorsal, lumbar, and ankle areas are round-backed. Waist and hip angles are round and smooth. Flat areas between the hips and around the tail. 4 points by hand to identify the entire spine, while the spine was flat or round, no hanger-like impression. The vertebrae of the anterior ridge are rounded and flattened, but the lumbar and ankle areas are still flat. The waist is round and the cross between the two waist angles looks horizontal. The muscles around the tail and hip angles are plump, and it can be seen that there is accumulation of subcutaneous fat. The skeletal structure of the spine, lumbar and hip angles was visually invisible at 5 points. The subcutaneous fat is prominent. Tail roots are almost buried in adipose tissue. Ideal situation of cows Cows should have a suitable body condition at each stage of lactation so that their potential for milk production can be maximized. At the same time, normal breeding and digestive functions and the health of dairy cows can be guaranteed. influences. In general, the ideal cow body condition score should be between 2.5-4 points. Due to individual differences, the allowable lactation peak may be slightly lower than 2 points in the short-term, and slightly higher than 4.5 points in the short-term before delivery. In production, the cows at the same lactation stage should be carefully observed to see if their average body condition meets the standards. The recommended physical fitness scores at each stage of lactation are shown in the following table: Dairy Body Condition Score

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