DSCI 333 Quiz 3

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  1. What is more important eating or resting?
    Do they like sand or mattresses better?
    • resting
    • sand
  2. Perching
    Not fully going into stall and laying down
  3. Five main critical areas
    • 1. Adequacy of stall surface cushion
    • 2. Defined resting area of appropriate size
    • 3. Adequate room for lunging
    • 4. Adequate height below and behind the neck rail to rise without hindrance
    • 5. A curb height no higher than eight inches
  4. How should a fan be blowing?
    • Should come from top so water doesn't hit udder and blow fan into face
    • should blow out of milk parlor not into it
  5. Places to evaluate cow comfort
    • 1. Ventilation
    • 2. Free Stalls
    • 3. Bedding
    • 4. Flooring
    • 5. Milking Parlor and Holding Pen
    • 6. Manager and Waterers
    • 7. Overall Comfort Signs (listen to cows, watch after they get up)
  6. Water space per cow
    • 2 linear feet per cow in the return lane
    • In housing area 3 inches per cow
  7. Milk Quality Affects:
    • Consumer taste perception
    • Self life
    • Cheese yield
  8. Milk Quality is most Affected by
    • Sanitation
    • Milk Cooling
    • Nutrition
    • -Components, Flavors
    • Animal Health
    • -Mastitis
  9. Tests of Milk Quality
    • Standard Plate Count (SPC)
    • Coliform Count
    • Laboratory Pasteurized Count (LPC)
    • Somatic Cell Count
  10. Standard Plate Count (SPC)
    • official regulatory test and reference method for estimating bacterial populations of raw milk
    • Usually caused by errors in:
    • -Cooling milk
    • -Cleaning Milking Equipment
    • Regulatory Limit <100,000 CFU/ml
    • -CA Standard <50,000 CFU/ml
  11. Coliform Count
    • Considered an indicator of cow preparation procedures during milking and the cleanliness of the cow's environment
    • Sources in bulk tank milk:
    • -Cow udders
    • -Unsanitary milking practices
    • -Can incubate on residual films on milking equipment
  12. Lab Pasteurized Count (LPC)
    • Routinely performed as a diagnostic aid in milk quality assessment Particularly helpful when SPC is high, as this test helps to identify thermoduric organisms
    • Thermoduricorganisms can survive pasteurization are associated with pasteurized milk spoilage
  13. Preliminary Incubation Count (PI)
    • Used as a measure of raw milk keeping quality as well as general sanitation practices on the farm
    • Measures psychrotrophic bacteria-associated with off flavors, milk spoilage and reduced shelf life
    • Not associated with typical mastitis pathogens
    • Regulatory Limit- No legal standard established
  14. Somatic Cell Count
    • Considered an indirect measurement of udder health
    • -Measured white blood cell (leukocyte) response of cow, presumably to a microbiological challenge
    • Federal Standard 750,000 cells/ml
    • CA Standard 600,000 cells/ml
  15. When should delivery aid be given?
    • If it has been 2 or 3 hours for a heifer
    • 1 hour for a cow
    • If you see a placenta and no calf
  16. When do you move a cow that is in labor?
    • Only after the water bag is showing
    • moving the cow will release adrenaline and overrides other hormones such as oxytocin
  17. How much fluids do cows loose while giving birth?
    50 gallons
  18. Space requirements for a maternity pen
    • 600 sq ft/cow of loafing area
    • 50-70 ft shade area/cow in open corrals or in freestall housing
  19. Fetotomy
    when the calf won't come out and is dead; has to come out in pieces
  20. Stages of Parturition
    • Stage 1: Dilation of the cervix
    • -Cow 2-3 hours;┬áHeifer 4-5 hours
    • Stage 2: Expulsion of the fetus
    • -Cow 0.5-1.5 hours; Heifer 4-5 hours
  21. Calving Disordes Dystocia
    Maternal Causes
    • 1. The birth canal is too small
    • 2. The mother is too fat
    • 3. Torsion (twisted) of the uterus or uterine inertia (failure to contract)
  22. What do fat cows have trouble calving
    they have more problems because they have a lot of fatty tissue in repro tract and they are short on energy from not eating properly
  23. 5 "C's" of Raising Calves
    • Colostrum
    • Calories
    • Comfort
    • Cleanliness
    • Consistency
  24. 4 key factors that contribute to successful Transfer of Immunity
    • 1. Feeding colostrum with a high immunoglobulin concentration
    • 2. Feeding adequate volume of colostrum (10% of body weight)
    • 3. Feeding colostrum promptly at birth (within 4 hours of life)
    • 4. Minimizing bacterial contamination of colostrum(cow, dirty equipment, bacterial proliferation in stored colostrum)
  25. What is a sign of lameness?
    arch back when walking is a signal of lameness
  26. How much does the foot grow
    grows 1/4 inch a month
  27. Cows weight balance when walking
    • Lands with outside claw then inside claw for the back feet
    • Claws land at the same time for front foot

    80% of problems occur in the rear outside claw
  28. Goal of hoof trimming
    To restore balance between hoof growth and wear
  29. Areas that affect lameness
    • Hygiene
    • Heat stress
    • Flooring
  30. Lameness is a multifactorial disease
    Not caused by one thing
    Trimming, flooring, stalking, transition, nutrition
Card Set:
DSCI 333 Quiz 3
2015-02-19 19:05:17
DSCI 333

Dairy Science 333 Quiz 2
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