LIVESTOCK PRODUCTION VI ( CATTLE )

Introduction

• Cattle production is a widely distributed enterprise in Kenya.
• Most farming communities choose between the exotic and the’ local breeds or their crosses depending on the environmental conditions.
• Whereas the backbone of beef industry in Kenya is made up of the indigenous animals and their crosses, and based in the somewhat drier areas, the-dairy industry is mainly based on the exotic breeds and their crosses and common in the wetter regions of Kenya.
• Whatever production undertaken, the returns depend mostly on the management levels provided to these animals.
• A productive herd starts with good management of the young stock.

Raising of Young· Stock.

• The young one of cattle is known as a calf.

Feeding Dairy Calves

• Newborn calves should be given colostrums within the first 3-5 days of their life.

Colostrum is important for the following reasons:

• It is highly digestible.
• It contains antibiotics.
• It is highly nutritious.
• It serves as a laxative.
• It is highly palatable.

• Calves can be fed using natural method (direct suckling) or artificially/bucket feeding.

Natural Method

• In this method, calves suckle the mother directly.

Advantages

• The calf takes milk at body temperature.
• The milk is free from contaminants.
• Less problems of scouring.

Disadvantages

• Underfeeding of the calf may result.
• Cows may not let down milk in case the calf dies.
• Difficult to keep accurate production records.

Artificial/Bucket Feeding

• The calf is trained to feed from the bucket immediately after birth.

The calf is trained as follows:

• Well measured milk is put in a clean bucket.
• Index finger is inserted into the mouth of the calf.
• The head of the calf is lowered slowly into the bucket until the calf starts to drink the milk.
• The finger is withdrawn slowly as the calf continues to drink from the bucket.
• The procedure is repeated until the calf gets used to the process.

Advantages

• Easy to keep accurate production record/milk yields of the cow.
• Possible to regulate the amount of milk given to the calf
• The cow does not need the presence of the calf in order to let down milk
• Easy to maintain high hygiene standards.

Disadvantages

• Laborious
• Calf may be given cold milk
• Equipment used and the stockman may be dirty leading to scours

Preparation of artificial colostrums

Ingredients used

• A fresh egg whipped in 0.86 litres of warm water
• Litre of warm water
• One teaspoonful of cod liver oil
• One tablespoonful of castor oil
• Note; colostrums is fed to the calves three times a day for the first 4 days of life and thereafter twice a day.

Weaning of calves

Early weaning

• Calf is fed on whole milk up to the tenth week then it is weaned
• Calf is given milk equal to 10% of its body weight up to the 8^th week
• After 8^th week, milk is reduced gradually by 1 kg until weaning

Calf is given early weaning concentrates and soft forage

Late weaning

• Calf is fed on whole milk up to the 3^rd week, when milk is replaced gradually with skim milk.
• At the age of 3weeks the calf is introduced to calf pellets or pencils and green fodder.
• The calf is given plenty of clean water.
• The calf continues to be given additional skim milk up to the age of 14 weeks when maximum amount of milk is given.
• Skim milk is reduced from 14 weeks to 16 weeks when weaning is done.

Rearing of replacement stock

• The replacement stock includes young heifers and bulls which have been selected for breeding to replace the old stock.

Management Practice

Parasite control-Spraying against external parasites and deworming against internal parasites.

Disease control-Calves are vaccinated routinely against diseases such as;

• Blackquater-at 4 months old.
• Anthrax and Blackquater at 6 months old
• Brucellosis – 3-8 months old (heifers).

Castration – for male calves not selected for breeding.

Identification – Suitable methods are used. It allows proper record keeping.

Removal of Extra Teats ;

• These teats are known as supernumerary teats which make milking of the animal difficult.
• They are clipped off with teat clippers.

Dehorning/Disbudding – The removal of horn buds using suitable methods.

Calf Housing

• Requirement of a Calf Pen;
• Should be clean and easy to clean.
• Be warm and dry.
• Have adequate space to allow exercise and feeding.
• Should be properly lit and allow sunlight for Vitamin D.
• Have proper drainage to avoid dampness.
• Draught free to prevent chilling.
• Be well ventilated to allow fresh air.

 

Types of Pens

These can be;

• permanent
• mobile/movable.

Permanent Pens

• Have a solid floor raised above the ground.
• The floor should be slanted for drainage.
• Constructed near the milking parlour.

Mobile/Movable Pens

• Have an open floor to allow grass into the pen.
• Easily moved from one place to another to avoid soiling.
• Kept outdoors in the pastures to allow the calf to nibble on pastures.

Single Housing

• Calves should be housed singly up to the age of 3 weeks, when they are put in group pens.
• This is to avoid them licking each other and swallowing hairs which form indigestible balls.

Milk and Milking

• Milk is the white lacteal substance secreted by the mammary glands of the female mammals.

Composition of Milk

• Protein – Casein and whey.
• Fat – Butter fat.
• Carbohydrates – Lactose
• Minerals – mainly calcium and phosphorus.
• Water

Factors Affecting Milk Composition

• Age of the animal.
• Conditions of the animal.
• Stage of lactation and pregnancy.
• Completeness of milking.
• Type  of breed.
• Season of the year.
• Type of food eaten.
• Physiological conditions such as diseases.

 

Milk Secretion and Milk Let-down

• Milk is secreted by the mammary glands which is an accessory gland of the reproductive system.
• The mammary gland of a cow is known as an udder.

The udder is composed of the following parts:

• Alveolus cells – synthesize and secrete milk.
• Lobule – a group of alveolus cells.
• Lobe – Several lobules grouped together and drained by lactiferous ducts.
• Gland cistern – space where milk collects from the lobes.

• Teat cistern – A space where milk collects before emission.

• Teat -An organ which drains each quarter of the udder.

 

Milk Secretion

• The process of milk secretion is known as lactogenesis.
• The digested food is taken to the udder via blood vessels.
• In the udder the nutrients are carried into the alveoli cells where metabolic reactions take place to build up these nutrients into milk.
• A hormone prolactine is secreted by pituitary gland which brings about lactogenesis.
• The milk secreted is then stored in the upper parts of the udder waiting to be released.

 

Milk Let-Down

• The process of milk let-down occurs naturally when the animal is stimulated.\
• Milk secreted moves from alveolar region through the ducts to the gland cistern.
• Oxytocin, a hormone secreted by the pituitary gland causes the contraction of the udder muscles forcing the milk down the teats.
• Oxytocin hormone lasts 7 -10 minutes in the blood stream hence fast milking is important to withdraw the milk.
• Milk is withdrawn from the teats by gently squeezing them.

 

Factors Influencing Milk Let-Down

• Presence of the calf.
• Presence of the milkman/milker.
• Rattling of the milk equipment.
• Site of the food/feeding the animal.
• Massaging or washing the udder.
• Sight of the milk parlour.

Factors Inhibiting Milk Let-Down

• Beating the animal/inflicting pain to the animal.
• Presence of strangers and animals for example dogs.
• Poor milking techniques.
• Absence of the calf (in case the cow is used to it).

Clean Milk Production

The following factors are essential for clean milk production:

• A healthy lactating cow.
• A healthy and clean milker.
• Clean and properly constructed milking parlour.
• Clean and disinfected milking equipment.
• Proper handling of the milk after milking.

Milking Procedure

• The animals are brought near the milking parlour 15-20 minutes before milking to get into the mood of being milked.
• Milking materials such as equipment, feeds, ropes, stools and salve are collected and placed near the milking parlour.
• The animals are allowed into the milking stall one by one as the milking proceeds as follows:
• The animal is restrained in the stall.
• Feed is weighed and placed into the feed trough.
• The udder is thoroughly washed, disinfected and dried with a clean cloth.
• A strip cup is used to test for mastitis on each quarter.
• Milking proceeds by squeezing the teats with the full hand. If machine milking the teat cups are placed on the teats.
• For hand milking start with the hindquarters and finish with the forequarters.
• Fast milking should take about 8 minutes then end with stripping the udder.
• The milk is weighed and recorded.
• The animal is then released.

Dry Cow Therapy

• This is the infusion of antibiotics into the teat canal of a cow that is preparing for drying off.
• It prevents bacterial infection which leads to mastitis.

Milk Products

• Pasteurized milk – milk that is heated and cooled immediately.
• Ultra Heat Treated (UHT) – milk heated to a temperature of 130-135C, packed and then cooled.
• Butter – Milk butter fat separated by a process known as churning.
• Cream -A layer of is: that collects at the top of the milk when left to stand.
• Cheese – Milk proteins which have been compressed.
• Ghee – Milk fat made from heating cream or butter.
• Skim milk – Milk without butter fat.

Marketing of Milk

• The Kenya Dairy Board regulates the production and sale of milk and milk products through various Dairy Co-operative Societies.
• Processors and distributors of milk and milk products include;

• KCC,
• Brookside Dairies,
• Tuzo,
• Delamere Dairies
• Limuru Dairies.

Marketing of Beef

Done by the following:

• Individual fanners through the local slaughter house.
• Livestock marketing division.
• Kenya Meat Commission.
• Farmer’s Choice.