Monday, June 28, 2010

HOW TO CHOOSE Dairy Cattle


Selecting dairy cattle was conducted in order to select the ideal seed. Common way is to do with observations on cow condition and posture. These observations made must be based on: knowledge, skills, confidence and communication with fellow practitioners.

Therefore, to assess such livestock must be familiar with the parts of the cow's body and the ideal body conformation. Livestock is judged to be healthy and well suited to the type of people, good size, all parts of the body must be combined with the flat, should be feminine and not abusive. Thus, we can determine the comparison between the ideal conditions with the condition of beef cattle that will be our values. Body parts of a cow which approximates the ideal conditions to support the production that will produce. Conditions of these body parts are:

* Head: The head should be attractive with large nostrils. This may reflect the number of feed that can be consumed and the air that can be inhaled through breathing. Sharp eyes and ears should be medium sized. Generally, the head should be refined and further shows the characteristics of dairy cattle than beef cattle.

* Shoulders (Shoulder): Shoulders should be strong but not harsh and flatten with the body. Cows with uneven shoulders indicate less strong in front of the prop body parts of cows.

* Back: The back should be straight and strong. Back of a weak signal in general body weakness.

* Buttocks / Rump and groin (Thurl): Buttocks and thighs should be long and strong to hold the body and udder. Cattle must have hip bones (hips) and the tuberosities (bones pin) for greater capacity and ease of lambing. The tail should be slender and the base of the tail had to chime in with a neat on the buttocks.

* Cow Feet: Legs should be straight, strong, wide enough to support a larger udders, and having a right angle to move.

* Shoulders (withers): Shoulders should be sharper than the upper back. This indicates the absence of fat and often indicated as a good milk producer. The skin should be thin, loose and flexible.

* Body Capacity: refers to the capacity associated with the body frame. Cows with good body capacity has a circumference of chest and abdominal circumference broad. When evaluating cattle have to consider three dimensions, namely length, width, and the cow's chest.

* Udder: udder should be large. This indicates the number of networks of milk secretion. But should not contain non-productive tissue that can limit the network space to produce the milk secretion of milk. The network can be identified by looking for changes in the form of a significant udder after milking. Perlekatannya udder should be well on the stomach to prevent injury to the udder and to easily adapt to the use of a modern dairy machinery. Rear udder (rear udder) must be high and wide. Front quarters must be balanced with the rear quarters, its length is attached to the abdomen. Putting should be uniform in size. Directly attached to the udder to facilitate milking.

source : http://duniasapi.com/cara-memilih-sapi-perah/a5/

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