Based on the physiology and growth conditions of dairy cows at different stages of growth and production, as well as the production efficiency goals at different stages, the status of dairy cows at different stages of growth, and the quantitative evaluation of reasonable evaluation forms, the scaled pastures determine the different stages of dairy cows through data evaluation. Whether or not the body condition will affect future growth, production, breeding, and other aspects of the actual benefits, accordingly determine the appropriate nutrition strategy.
Cow body condition scoring is the evaluation of the cow's lyrical condition, which can reflect the basic situation of fat deposition in the cow body. 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, and provide important basis for the next stage of feeding measures, adjustment of the recent diet formula and feeding amount. In addition, body condition scoring is also an aid to the health examination of cows.
Rating method
Dairy cow body condition is a reflection of the normal metabolism of dairy cows and the effect of feeding, and is also one of the signs of high yield and health of dairy cows. It is usually measured by body bleed scores. Physical fitness refers to the level of fat or energy reserves a cow has. The body bleed score was obtained by observing the calf of the cow with naked eyes. The main parts included the hip bone (hip tubercle), hip angle (ischial tubercle) and tail tube. 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 method was to observe the size, overall appearance of the whole body of the cow, the degree of exposure of the ribs, the degree of opening, the waist angle of the dorsal line, the degree of fat and thinness of the ischial bone and the tail root. Pinch the ribs with your thumb and forefinger and check the plumpness of the ribs. Over-fat cows do not easily catch ribs. The back line is pressed with the palm of the hand on the shoulder, back and hips of the cow to determine the degree of obesity. The lumbar angle and the ischium pinch the lumbar transverse process with fingers and palm, touching the waist and hip angles. If the meat is rich, it is not easy to touch the bones. If the tail root is too thin, the depression between the caudal vertebrae and the ischium is very obvious. When assessing the body condition, it is also necessary to consider the gloss of the coat and the degree of depression of the abdomen.
Rating level
1 point. These cows are too thin and have no available body fat to meet their needs. The entire spine covers little muscle and is prominently raised. The feel of the end of the spine is obvious, forming a hanger-like pattern that extends to the waist. The vertebrae of the front, back, and ankle are prominent. Severe depression between waist and hip angles. The area between the base of the tail and the angle of the hip is seriously depressed, making the skeletal structure of the site prominent.
2 minutes. It is possible to obtain sufficient milk production from these cows, but it lacks body fat storage. The entire spine was visually identified but not raised; the end of the spine covered more muscle, but the hand touch was still prominent; the entire spine did not give a clear hanger-like impression; the front ridge, waist, and ankle The vertebrae are visually indistinct, but their feel is still discernible. Waist and hip angles are raised, and the recesses between the two hip angles are noticeable. 2.5 is the ideal body condition. These cows are healthy at most stages of milk production. The spine is full, no single bone is visible, and the vertebrae are visible; the short ribs are covered with 1.5 cm to 2.5 cm body tissue, and the ribs are plump. The sacrum and ischium are visible but strong, and the ligaments connecting the sacrum and ischium are strong and clearly visible. The hips look deeper; the sides of the tail are concave, but the tail has begun to cover the fat.
3 points. The entire spine can be discerned with gentle pressure exertion by hand. At the same time, the spine is flat and there is no hanger-like impression; the vertebrae of the anterior back, waist, and ankle are round-backed. The waist and hip angles are round and smooth, with flattening between the hip angles and around the tail. 3.5 is divided into the upper limit of the cow's ideal body condition score, and the body condition score is higher and included in the list of fat cows. Condition 3.5 is the ideal body condition for the backyard cattle when they are calving and dry milk. The presence of fat can be detected on the sacrum and the short ribs, the ligaments on the sacrum and the ischium are obviously fat, the sacrum and the ischium are plump, and the tail roots are full on both sides; the ligaments connecting the sacrum and the ischium are strong.
4 points. The entire spine can be identified by hand pressing, and the spine is flat or round, without the hanger-like impression; the vertebrae at the anterior ridge are rounded and flat, but the lumbar and ankle 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. Body condition 4.5 points Cow body too much fat, can not see a single short ribs, only by pressing down when you can feel the short ribs; sacrum and ischium is very full, fat accumulation is obvious; both sides of the tail is significantly full, no skin folds .
5 points. The skeletal structure of the vertebral, lumbar, and hip angles is not visually recognizable, subcutaneous fat is protuberant, and the tail is almost buried in the adipose tissue.
Ideal body condition
During the lactation period, the cow should have a suitable body condition so that its milk production potential can be maximized. At the same time, it can ensure the normal reproduction and digestive function and the health of dairy cows. In general, the ideal cow body condition score should be between 2.5 and 4.0 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 in the same lactation stage should be carefully observed to see if their average body condition meets the standards.
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