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AS 361-Dairy Production

Target Group: Animal Science

Contact Hours: 7 Hours/ Week (4hours Theory and 3 Hours Practical)

 

Aim: To Impart Knowledge and Skills in Dairy Cattle and Dairy Goat Production

Introduction

This Course Will Introduce Students to the Anatomy and Physiology of Farm Animals such as Cattle, Sheep, Goat, Pigs, Poultry and Rabbits

Objectives:

Upon Successful Completion of the Course Students Should be Able To:

i.                     Identify Different Breeds Of Dairy Cattle And Goats

ii.                   Conduct Routine Management Practices Of Dairy Cattle And Goats

iii.                  Keep Proper Dairy Records

Course Outline

1.0   Dairy Production

1.1   Introduction

1.2   Dairy Breeds

2.0   Dairy Cattle

2.1   Introduction

2.2   Production Trends

2.3   Dairy Production In Different Sectors

2.3.1          Tradition

2.3.2          Intermediate

2.3.3          Commercial

2.4   Anatomy Of The Udder

2.4.1          Secretory Tissue

2.4.2          Supportive Tissue

2.4.3          Blood And Nerves

3.0   Breeding

3.1   Reproduction

3.1.1          Reproductive Cycle: Fertilization, Gestation, Calving

3.1.2          Measures Of Reproductive Efficiency

3.2   Methods Of Breeding

3.2.1          Crossbreeding

3.2.2          Grading Up

4.0   Management

4.1   Rearing And Selection Of Dairy Breeding Animals

4.1.1          Replacement Heifers

4.1.2          Dairy Bulls

4.2   Breeding Dairy Cattle

4.2.1          Estrus Cycle-Pro-Estrus, Estrus, Metestrus, Diestrus

4.2.2          Signs Of Estrus

4.2.3          Artificial Insemination

4.2.4          Natural Service

4.3   Calving And Dystocia

4.4   Calf Rearing

4.4.1          Importance Of Colostrum

4.4.2          Bucket Rearing

4.4.3          Introducing Solids

4.4.4          Housing Calves

5.0   Milk Production

5.1   Annual Cycle Of The Dairy Cow

5.2   Anatomy Of The Udder

5.2.1          Secretory Tissue

5.2.2          Supportive Tissue

5.2.3          Blood And Nerves

5.3   Milk-Let Down Reflex

5.4   The Lactation Curve

5.4.1          Factors Affecting Milk Yield

5.4.2          Factors Affecting Milk Composition

5.5   Methods Of Milking

5.5.1          Hand Milking

5.6   Processing

5.6.1          Pasteurization

5.6.2          Milk Products-Cream, Butter, Cheese

5.6.3          Butter-Oil Making/Cheese

5.6.4          Cooling

5.6.5          Storage

6.0   Health And Disease

6.1   Disease Of The Udder

6.1.1          Mastitis-Casual Organisms, Predisposing Factors, Clinical Signs, Treatment, Prevention

6.1.2          Infertility Diseases And Their Casual Organisms, Clinical Signs And Control

6.1.2.1    Brucellosis

6.1.2.2    Trichomoniasis

6.1.2.3    Anthrax

6.1.2.4    Tuberculosis

6.1.2.5    Blackleg

7.0   Feeding Management

7.1   Simple Ration Formulation

7.2   Maintenance/Production Rations

7.3   Mineral Supplementation

7.4   Dry Cow Feeding Using Forages

8.0   Record Keeping

8.1   Dairy Record Sheet For Milk Yield

8.2   Other Records Hand Milking And Parlor Sanitation

9.0   Dairy Goats

9.1   Introduction

9.1.1          Production Trends

9.1.2          Dairy Production In Different Sectors

9.1.2.1    Traditional

9.1.2.2    Intermediate

9.1.2.3    Commercial

10.0            Anatomy Of The Udder

10.1            Secretory Tissue

10.2            Supportive Tissue

10.3            Blood And Nerves

11.0            Breeding

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