This presentation about Restraint and judging of dairy animals

1. Restraint and judging of
dairy animals
Prepared by,
Md.Aminul Haque
Student,
College of agriculture

2. Wellcome to our
presentation

3. What is restraining of animals?
Restraint means to check or control or
repress the animals through restricting their
physical movement when kept under intensive
care or in the open /loose housing conditions
in order to hold for respective purposes.

4. Purposes of restraining livestock
animals
Physical check up of herd health.
Detection of body temperature (from the
jugular vein or rectum), respiration and pulse
rate.
Medication of animals-Drenching of drugs,
using ointments, administration of liquid drugs
and vaccines

5. Surgical operations-Abscess, tumor, cyst,
lesson, scissors, castration, shoeing,
dehorning, tagging and chemical marking for
identification, making docile, parturition,
removal of placenta etc.
Performance of heat detection, artificial
insemination, pregnancy diagnosis, and any
sort of sample collection.

6. Precautions to be taken before
casting animals
 Animals are cast to restrain for designated purposes for
the welfare of the animal or for slaughtering. However,
the precautions need to be taken for comfortable casting
as well as for welfare of the animals to be restrained-
 The animal must be kept under fasting condition up to
12 hours before casting. Because, a full stomach may
be ruptured during casting or the respiration may be
ceased which in turn may cause death of the cast
animal.
 The place of casting must be planed as well as to have
loose sandy soil to prevent injury of the animal.

7.  The soil of the casting place should not be too hard in structure.
 The animal must be cast on the place spreading the chopped/shattered hay
or grass or soft and comfortable thick layer.
 The animal might be cast with any side of the body but it is better to cast
with the left side. This will help to save the liver or kidney from internal
wound or injury or finally from death.
 Any type of pressure should not be provided on the abdomen of the animal.
 Care must be taken in casting the animal on the floor to provide comfort to
the animal. It is better to cast the animal slowly as well as gently.
 The casting place must be free from broken bricks, stone, stoning,
burrs(prickly envelop of the seeds of certain plants which sticks to cloths or
animals-Katakhure or Katanote), thorn, wooden piece or any sharp
materials. Because these substances may cause injury or lesson or irritation
on the skin of the cast animals.

8. The intention of casting must be completed
rapidly. Because, under the casting condition the
abdomen of the animal can not release gas
adequately. If the abdomen remains full of gas for
a longer time, there might be pressure on the
lungs which may cause death of the cast animal.
Soon after the completion of purpose of casting,
the animals must be free of tie of rope to save
from hanging or any other possibilities of serious
death related problems.

9. Methods of animal restraining
There are two types of method-
01.Psychological restraining
02. Physical restraining

10. • 01.Psychological restraining- by being in
loved with the animals through some friendly
approaches like any type of messaging/
touching/abdomen in the throat, head, nose,
year, loin/ back or by calling in any name or
speaking to the animals.

11. • Physical restraining- In different ways of
using several appliances or equipments in
different organs of the body, the animals as
per the purpose of keeping them quiet and
docile.

12. Keeping the animals under standing situation tying with
a strong stick by rope. Holding the different parts of the animal-
such as-
• Restraint by catching the head
• Restraint by keeping the head of the animal attached with the body
of the attendant
• Restraint by catching the horns
• Restraint by catching the skin of the back
• Restraint by holding the tail in one side of the animal
• Restraint by turning up any one of the front leg backward
• Restraint by keeping and holding the muzzle/lower jaw attached to
the body of the assistant
• Restraint by fixing the nose ring
• Restraint by using bull holder

13. Restraint applying chute methods
• Restraint applying chute methods (keeping the animals
inside the chute or trap or cage)-In the veterinary clinic,
commercial dairy farm, artificial insemination centre and breeding
centre the animals are trapped in the special type of cage or chute
made of iron pipe or GI pipe or bamboo or wood to restraint. After
keeping the animals inside the chute or trap or cage the backside is
closed to prevent the backyard movement of the animals. Under
this method, the head of the animal is placed in between the two
GI pipes where the animal can not move freely.
Milking, grooming and application of ointment is performed suitably
through this method.

14. • Restraint of animals in cages- Restraint is
performed in cages for the ferocious and wild
animals like tiger, lion, bare, monkey, yak,
dog, cat etc. These animals are restrained in
the cages for special veterinary inspections
under special devices.

15. System
The casting method of restraint consists of two
systems-
 Hay Rope method:
In Bangladesh, the animals are cast through the Hay Rope
method randomly. From the front of the horns or head a 30
feet long rope is tied at first in the throat/head with a care to
avoid the incidence of hanging. One end of the rope to be
passed on the back of the animal twisted with the front legs
and to be taken away through the space in between the hind
legs to pull the other end of the rope to cast the animal.
After casting, one of the front legs and both of the hind legs
are twisted accordingly to restrain the animal as per the
purpose

16. Szabo’s method:
In this method, at first a thick rope of 30 feet
length twisted in the middle with two portions
and both the ends are passed over the back of
the animal maintaining a cross position and
again passed in between the two legs of the
front quarter to the backward direction to pull
to cast the animal. Another rope is tied with the
horns to restrain the head of the animal. The
figure shown can make understand the readers
easily to cast animals as per the purpose.

17. Judging
•Judging dairy cattle is a comparative evaluation
of cattle in which animals are ranked based on
their closeness to “ideal” dairy conformation.
• Desirable dairy conformation involves
functional traits associated with high milk
production over a long, trouble free productive
life.
• In addition to learning how to judge cattle,
many life skills are gained through the dairy
judging experience.

18. Figure: External part of a dairy cow.

19. Breed characteristics
• Holstein: Rugged, feminine, qualities in an alert cow
possessing Holstein size (mature cow-1500 lbs) and vigor.
Color-Black and white or red and red markings clearly
defined.
• Guernsey: Feminity, refinement, with increasing emphasis
on size (mature cow-1150 lbs) and strength. Color-a shade
of fawn with white markings throughout clearly defined.
• Brown Swiss: Strong and vigorous, but not coarse. Size
(mature cow-1500 lbs), ruggedness and correct legs are
desired. Extreme refinement is undesirable. Color - Solid
brown varying from very light to dark. Muzzle is black
encircled by a mealy colored ring and the switch and
hooves are black.

20. Breed characteristics
• Jersey: Sharpness with strength indicating
productive efficiency. Color-some shade of
fawn with or without white markings. Muzzle
is black encircled by a light colored ring, and
the tongue and switch may be either white or
black.
• Milking Shorthorn: Strong and vigorous.
Color- Red, white or any combination but
black markings are not allowed.

21. All the traits are listed in priority order
• Frame -20%-The skeletal parts of the cow, with the
exception of feet and legs, are evaluated.
• Rump- Long and wide throughout with pin bones
slightly lower than hip bones. Thurls need to be wide
apart and centrally placed between the hip bones and
pin bones. The tail head is set slightly above and neatly
between pin bones, and the tail is free from coarseness.
The vulva is nearly vertical.
• Stature- height, including length in the leg bones. A long
bone pattern throughout the body structure is
desirable. Height at the withers and hips should be
relatively proportionate.
• Front end-Adequate constitution with front legs
straight, wide apart and squarely placed. Shoulder
blades and elbows need to be firmly set against the
chest wall.

22. All the traits are listed in priority order
• Back-Straight and strong: the loin- broad,
strong, and nearly level.
• Breed characteristics-Overall style and
balance. Head should be Feminine, clean-cut,
slightly dished with broad muzzle, large open
nostrils, and a strong jaw are desirable.
• Rump, Stature ,and Front End receive primary
consideration in evaluating the frame.

23. All the traits are listed in priority order
• Dairy Character-20%-The physical evidence of milking
ability is evaluated. Major consideration is given to
general openness and angularity while maintaining
strength, flatness of bone and freedom from coarseness.
Consideration to stage of production.
• Ribs- Wide apart. Rib bones are wide, flat, deep, and
slanted toward the rear.
• Thighs-Lean, incurving to flat, and wide, apart from the
rear.
• Withers - Sharp with the chine prominent.
• Neck-Long, lean, and blending smoothly, into shoulders.
A clean-cut throat, dewlap, and brisket are desirable.
• Skin - Thin, loose, and pliable .
• Body capacity-10%

24. • Barrel -Long, deep, and wide. Depth and
spring of rib increase toward the rear with a
deep flank.
• Chest-Deep and wide floor with well sprung
fore ribs blending into the shoulders. The
barrel receives primary consideration when
evaluating body capacity.
All the traits are listed in priority order

25. Feet and legs
• Feet and rear legs are evaluated. Evidence of mobility
is given more consideration.
• Feet-Steep angle and deep heal with short, well-
rounded closed toes.
• Rear legs-Rear view-Straight, wide apart with feet
squarely placed.
• -Side view-a moderate set (angle) to the hock.
• Hocks- Cleanly molded, free from coarseness and
puffiness with adequate flexibility.
• Pasterns - Short and strong with some flexibility.
• Slightly more emphasis placed on feet than on rear
legs when evaluating this breakdown.

26. Udder
• The udder traits are the most heavily weighted. Major consideration is
given to the traits that contribute to high milk yield and a long productive
life.
• Udder depth- Moderate depth relative to the hock with adequate capacity
and clearance. Consideration is given to the lactation number and age.
• Teat placement-Squarely placed under each quarter, plumb and properly
spaced from side and rear views.
• Rear udder-Wide and high, firmly attached, with uniform width from top to
bottom and slightly rounded to udder floor.
• Udder cleft - Evidence of a strong suspensory (hanging) ligament indicated
by adequately defined halving.
• Fore udder - Firmly attached with moderate length and ample capacity.
• Teats -Cylindrical shape and uniform size with medium length and
diameter.
• Udder balance and texture- Should exhibit an udder floor that is level as
viewed from the side. Quarter should be evenly balanced; soft , pliable,
and well collapsed after milking.

27. Additional factors to be considered in
judging dairy cows
• The following parts could be considered additionally to
judge the dairy cows for discriminating from the herd-
• Horns : No discrimination.
• Eyes : Blindness in one eye: Slight discrimination.
• -Cross or bulging eyes: Slight discrimination.
• - Evidence of blindness: Slight-serious discrimination.
• -Total blindness: Disqualification.
• Wry ( twisted ) face: Slight-serious discrimination for having
crooked face.
• Parrot jaw: Slight-serious discrimination.
• Shoulders: Winged- Slight-serious discrimination.
• Tail Setting: Wry tail or other abnormal tail settings- Slight-
serious discrimination.
• Capped hip: No discrimination unless effects mobility.

28. Legs and feet
• Lameness- apparently permanent and interfering
with normal function: Disqualification.
• Lameness apparently temporary and not affecting
normal function: Slight discrimination.
• Evidence of crampy : Due to painful spasmodic
contraction of muscles of the hind legs: Serious
discrimination.
• Evidence of fluid in hocks: Slight discrimination.
• Weak pasterns: Slight - serious discrimination.
• Toe out: Slight discrimination.

29. Udder
• Udder definitely broken away in attachment:
Serious discrimination.
• A weak udder attachment: Slight - Serious
discrimination.
• Blind quarter: Disqualification.
• One or more light quarters, hard spots in udder,
obstruction in teat (spider): Slight - serious
discrimination.
• Side leak: Slight discrimination.
• Abnormal milk (bloody, clotted, watery ) :
Possible discrimination.
• Lack of size: Slight - Serious discrimination.

30. Evidence of Sharp Practice
• Animals showing signs of having been tampered with
to conceal faults in conformation ant to misrepresent
the animals ‘soundness: Disqualification.
• Uncalved heifers showing evidence of having been
milked: Slight - Serious discrimination.
• Temporary or minor injuries
• Blemishes or injuries of a temporary character not
affecting animal’s usefulness: Slight - Serious
discrimination.
• Overconditioned: Slight - serious discrimination.
• Freemartin (a heifer, usually sterile, born twin with a
bull) heifer: Disqualification.

31. Judging dairy cows on the basis of general
femininity
• General Characteristics: Perfect Score-30%.
• Attractive individuality, revealing vigor, femininity with a harmonious
blending and correlation of parts along with impressive style and attractive
carriage with a graceful walk.
• Head: Medium in length, clean cut, broad muzzle with large open nostrils,
clean strong jaw, full bright eyes and moderately dished, bridge of nose,
straight ears , medium size and alternatively carried.
• Shoulder blades: Set smoothly against the chest wall and withers forming
neat junction with body vertebrate well developed define.
• Back: Strong and appearing straight with well defined vertebrate.
• Loin: Broad, strong and nearly level.
• Rump: Long and wide, top line level from loin to the hip including the tail
head.
• Tail head: Slightly above and nearly set between pin bones. Tail long and
tapering with nicely balance switch.
• Legs: Wide apart, square set, clean cut and strong with straight fore legs.
• Hind legs: Nearly perpendicular from hock to pasterns looked or viewed
from behind, legs widely apart and nearly straight, bones flat and spacious.

32. Dairy Characteristics
• Animation, angularity generally all openness and freedom
from excess tissue, giving due to regard to period of
lactation.
• Neck: Long and loan, blending smoothly in to shoulders
and brisket, clean cut throat and dewlap.
• Withers: Well defined and averagely shared with the
dorsal process of the vertebrate, rising slightly above the
shoulder blades.
• Ribs: Wide apart, rib bone wide, flat and long.
• Flanks: Deep, arched and defined.
• Thighs: Incurving to flat from the side wide apart when
viewed from the near providing sufficient room for the
udder and its attachment.
• Skins: Medium thickness, loose and pliable, hairs are fine
with regular direction.

33. Body Capacity
• Barrel: Deep and strongly supported, ribs
wide apart, and well sprung, depth and width
tending to increase towards near the barrel.
• Heart girth: Large resulting from long well
sprung fore ribs, wide chest floor between
from legs and fullness of the point of elbow.

34. Mammary gland
• A capacious strongly attached well carried udder of good
quality indicating heavy production and a pong period of
usefulness.
• Udder capacity and Shape: Long, wide, and of moderate depth
extending well forward, and strongly attached. Reasonably,
level poor, rear attachment high and wide, quarter evenly
balanced and symmetrical.
• Texture: Soft, pliable and elastic well collapsed after milking.
• Teats: Uniform of convenient length and size, cylindrical in
shape and squarely placed and free from obstruction well
apart plump.
• Mammary vein: Long tortuous (curling) prominent and
branching with numerous large well veins on udder and
clearly defined.