UNIVERSITY OF EASTERN AFRICA BARATON
SCHOOL OF SCIENCE AND TECHNOLOGY
ANSC 442-DAIRY PRODUCTION
Course Author
1. Dr. MUTAI. PAUL
E mail mutaipaul52
2. VETTED BY:MS, CHEMIS.
1. Quality and Assurance Committee
2. E-Learning Department
CONTENTS PAGE
Introduction ……………………………………………… iv
What you will Learn in this Module ……………………… iv
Module Aims ……………………………………………… vi
Module Objectives ………………………………………… vi
Module Requirements …………………………………….. vii
Module Materials ………………………………………… vii
Study weeks ………………………………………………. viii
Ebooks …………………………………………………….. ix
Assessment ……………………………………………….. ix
Assignment …………………………….…………………. ix
End of Semester Examination ……………………………. ix
Summary ………………………………………………….. x
INTRODUCTION
ANSC 422: This is a one semester 3-CREDITS module, with TWO LECTURES, and one three-
hour laboratory per week. Prerequisite: ANSC-211. The module is designed for the students
doing Bachelor of Science course in Animal science and those taking BSC- in Agribusiness,
degree in agriculture general and those taking degree in education. This module will expose you
to an understanding of the history of dairy farming and dairy breeds kept in Kenya and their
economic importance, selection, breeding and production systems, calf rearing, nutrition,
lactation, clean milk production and dairy marketing.
This module guides you briefly in what the module is all about, what module materials you will
be using and how you can work your way through these materials. It suggests some general
guidelines for the amount of time you might be spending in order to successfully complete each
unit of the module. It also gives you some guidance on your lecturer marked assignments, details
of which will be made available in the assignment file. These are regular tutorial classes that are
linked to the module. You are advised to attend these sessions.
DAIRY PRODUCTION COURSE OUTLINE (FLOW CHART)
WEEK TOPIC
WEEK 1 Introduction of the course and history of dairy farming in Kenya. ( Main
Topic)
WEEK2 Role of dairy industry in Kenya’s economy(main topic)
WEEK 3 Dairy breeds resources and their characteristics(main topic)
WEEK 4 Dairy cattle selection and breeding methods ( Main Topic)
WEEK 5 Dairy cattle production systems ( Main Topic)
WEEK 6 CAT I
WEEK 7 Calf rearing and dairy replacement ( Main Topic)
WEEK 8 Dairy nutrition principles, feeding and feeding practices for young cows,
milking herd and dry cows. ( Main Topic)
WEEK 9 CAT 2
WEEK 10 Common nutritional and metabolic disorders (Main Topic)
WEEK 11 Lactation ,clean milk production and milk processing, Herd health ,mastitis
and disease control ( main Topic)
WEEK 12 Dairy marketing and dairy production management systems, dairy
economics and policy issues, National dairy improvement programs.
WEEK 13 Revision for module exams.
WEEK 14 Module exams.
WHAT YOU WILL LEARN IN THIS MODULE
ANSC 412 (Dairy production) is a course to the students’ pursuing a degree in Bachelor of
Science in animal science and those taking degree in agricultural education.
This module will therefore introduce you to the basic knowledge you require in understanding
the basic principles of dairy production. This includes: Dairy breeds kept in Kenya and their
characteristics, selection and breeding methods in dairy farming, dairy cattle nutrition, dairy herd
health, clean milk production and processing and farm visits to the nearby dairies will be
arranged. Two lectures and one-three –hour laboratory per week. You are advised to attend the
stipulated classes.
MODULE AIMS
The aim of the module is to give an understanding of the different dairy breeds in Kenya, dairy
production systems, selection and breeding methods, nutrition and herd health and milk
production and processing. This will be achieved by trying to:
1. Introduce you to the exotic dairy breeds and dual –purpose dairy breeds and their
characteristics, origins and their distribution in Kenya’s agro-ecological zones.
2. Elucidate on dairy production as a function of four major sub units i.e. animal genetics
and breeding, animal nutrition, animal health and management.
3. Explain on the possible applications and /strategies relating to the above –named
production functions with the aim of improving dairy productivity, resilience and
sustainability in the face of climate change impacting negatively on dairy productivity.
MODULE OBJECTIVES
In order to achieve the aims, set out above, there are sets of overall objectives distributed on
weekly basis. The weekly objectives are always included at the beginning of each lesson. You
need to read them before you start to work through the unit. You may also want to refer to them
during your study of the unit to check your progress.
On successful completion of the module, you should be able to:
1. Name and characterize the different exotic and dual purpose dairy breeds kept in Kenya
and give their distribution in Kenya’s agro-ecological zones.
2. Outline the contributions of the dairy the sub-sector to Kenya’s economy.
3. Describe the dairy production systems practiced in Kenya
1. Elucidate on the four production functions i.e. animal genetics and breeding, animal
nutrition, animal health and management, and their applications.
2. Describe the process of clean milk production, milk processing and marketing.
MODULE REQUIREMENTS
To complete this course, you are required to read the lessons, read suggested books and other
materials that will help you achieve the objective of completing this module. Each section
contains lecturer marked assignments (LMAs) and at interval in the module you are required to
summit assignment for assessment purpose. There will be final examination at the end of the
module.
MODULE MATERIALS
You will be provided with the following materials for this module
i. Module guide
The material you are reading now is called module guide which introduced you to this module.
ii. Study guide
The textbook prepared for this course by the University of Eastern Africa Baraton is called study
guide. You will be given a copy of the book for your personal use.
iii Textbooks
At the end of each lesson, there is a list of recommended textbooks which are not compulsory for
you to acquire or read, but are necessary as supplements to module materials.
Each unit includes a table of contents, introduction, specific objectives, main content,
conclusion, summaries of key issues and ideas, Lecturer- Marked Assignments (LMAs) and
references / further readings. At intervals in each unit, you will be provided with a number of
exercises or self-assessment questions.
EBOOKS
For detailed information about the areas covered in this module, you are advised to consult more
recent editions of the following recommended books. List the books:
ASSESSMENT
There are two components of assessment for this module.
1. Lecturer- Marked Assignment (LMAs)-(30%) -(at the end of every two lessons)
2. End of Module Examination
LECTURER- MARKED ASSIGNMENT (LMA)
The LMA is the continuous assessment component of this module. It accounts for 30 percent of
the total score. You will be given six LMAS to answer. At least four must be answered from
where the facilitator will pick the best three for you. You must submit all your LMAS before
you are allowed to sit for the end of module examination. The LMAS would be given to you
by your facilitator and returned to him or her after you have done the assignment.
END OF MODULE EXAMINATION
This examination concludes the assessment for the module. It constitutes 50 percent of the
whole course. You will be informed of the time for the examination through your study Centre
manager.
WEEK 1 INTRODUCTION TO DAIRY FARMING IN KENYA. ( MAIN
TOPIC)
1.0 Introduction.
Dairy production is one of the courses designed to give students background information on the
history and evolution of dairy farming in Kenya. This lecture takes you to how this industry was
set up pre-independence where it was purely a preserve of the white settlers, to the modern –day
dairy farming fully owned by the natives. You are advised to read through the module guide
before reading through this book so as to have an idea of what this module is all about. This
section will introduce you to the module. This week’s lesson includes an introduction to dairy
farming and its evolution in Kenya.
CONTENTS
2.0 Introduction to exotic dairy breeds and dual purpose breeds and their characteristics, origin
and agro-ecological distributions in Kenya.
2.01 OBJECTIVES: At the end of this week, you should be able to:
• identify and characterize the exotic and dual purpose dairy breeds kept in Kenya
• explain the role played by the dairy industry in Kenya’s economy
1. Explain the constrains facing the dairy industry in Kenya
3.0 Main Content
3.10 Introduction to dairy farming in Kenya-
Dairy farming in Kenya dates back to pre-independent days where the colonial dairy farmers
allocated themselves high potential agro-ecological zones (formerly referred to as the white
highlands), where they practiced exclusive dairy farming not permitted to be practiced by the
local people. However, just after Kenya’s independence the industry was opened up and the local
farmers started to practice dairy farming at low scale, and with time the practice has improved
and currently the indigenous people are the leading dairy farmers in the country. Currently
among the leading milk producing counties in Kenya includes: kiambu, Nyandarua , Uasin-
Gishu, kitale, Nandi, Kericho etc. Most of these dairy animals are concentrated in Kenya’s agro-
ecological zones ii and iii and some kept under stall system in the transitional zone iv.
WEEK2 OVERVIEW OF DAIRY INDUSTRY IN KENYA’S ECONOMY (MAIN
TOPIC)
Introduction.
Dairy production sub-sector contributes about 12.5% of Kenya’s GDP, from the total of 40%,
contribute by the agricultural sector. It is imperative therefore, that you understand and
appreciate its invaluable role towards the improvement of Kenya’s economy. This week’s lecture
will give you an insight into the various roles this sector is involved in and its significance in the
growth of the national economy and the lecture is designed to give students background
information on the role of the dairy industry in Kenya’s economy. You are advised to read
through the module guide before reading through this book so as to have an idea of what this
module is all about. This section will introduce you to the module.
2.0 OBJECTIVES
At the end of this week, you should be able to:
• Enumerate the various roles the dairy industry plays in the development and growth of Kenya’s
economy.
• list the stake-holders of the dairy industry and their roles.
2. Explain the constrains facing the dairy industry in Kenya
3.0 MAIN CONTENT
Kenya’s dairy industry contributes the following to the economy:
1. Provision of food to the population in form of milk-milk is an almost complete food to
mankind and is essential for the maintenance of human health and functioning so as to
fulfill the nation building activities. The per capita protein intake recommended by
F.A.O. 50g/ day and most of these comes from milk consumption.
2. Source of income to farmers hence improvement of their standard of living. The sale of
milk by dairy farmers fetches income which is utilized to purchase the essential
commodities and pay debts amongst other expenses.
3. Source of employment to job seekers, especially the large number of university and
tertiary colleges students graduating every year are being absorbed by the dairy industry.
These reduces the level of unemployment in the country with its associated negative
socio-economic effects.
4. Source of foreign exchange to the country through exportation of milk, and these enables
the government to get money to conduct international trade in terms of importation of
goods and services to the country.
5. Source of raw material for milk –based industries e.g. KCC and Brooke side companies
etc. These reduces the amount of such resources required for processing by livestock-
based industries from outside the country and improves on the balance of international
trade.
6. Source of taxable income to the government from stake-holders e.g. dairy feeds
manufacturing companies and the manufacturers of dairy equipments, livestock drugs
and vaccines etc. The government raises money for domestic use e.g. payment of civil
servant’s wages by taxing the stake-holders in the livestock industry.
Constraints faced by the dairy industry in Kenya:
(i)Dairy farmers faces inadequate feed supply throughout the year due poor feed
conservation methods and over reliance on rain- fed agriculture.
(ii) Inadequate provision of agricultural extension workers to offer farmers the necessary
skills in profitable dairy production.
(iii)Poor access to ideal markets for dairy produce
(iv) poor infrastructure in milk producing areas making milk delivery to processing
industries difficult and the rate of milk spoilage high hence losses incurred by the
farmers.
(v) Lack of appropriate and sustainable milk cooling facilities to prolong the shelf life of
milk and reduce spoilage by milk spoilage bacteria.
(vi)High cost of dairy feeds concentrates
(vii)Lack of adequate value-addition support by the government to increase milk prices
for the farmer’s benefit
(viii) Poor access to credit facilities for improvement of dairy breeds and feeding regimes
(ix) Low producer milk prices
WEEK 3 DAIRY CATTLE BREEDS RESOURCES AND THEIR
CHARACTERISTICS (MAIN TOPIC)
Introduction.
Dairy cattle breeds resources in Kenya were all imported from outside the country (exotic
breeds) since Kenya had no dairy breeds since their indigenous breeds are only the beef breeds.
It is important that you understand and appreciate our dairy cattle breeds and be able to
characterize them accordingly. This lecture is designed to enable the students to master the
characteristics of the various dairy breeds kept in Kenya.
3.0 OBJECTIVES
At the end of this week, you should be able to:
• Name and characterize the exotic dairy breeds kept in Kenya.
•Name and characterize the dual purpose dairy breeds kept in Kenya
3.0 MAIN CONTENTS
3.1Dairy breeds and their characteristics:
(a)Exotic and dual purpose dairy breeds-
i Friesian-characteristics
-black and white in color
-largest among the dairy breeds
Produces the highest amount of milk
-has average milk butter fat of 3%
-is a heavy consumer of feeds
-a poor grasser and fits well to stall feeding
Ii Ayrshire –characteristics
-brown and white in colour
-second to Friesian in size
-second to Friesian in milk production
-Has average milk butter fat of 4%
-is a very good grazer and fits well to natural grassing
Iii Guernsey –characteristics
-predominantly brown in color
-next to the Ayrshire in body size
-second to Ayrshire in milk production
-has average milk butter fat of4.5%
Iv Jersey-characteristics
-Has faun colour
-smallest among the dairy breeds
-has characteristic large protruding eyes
-Is a good grasser
-produces the least amount of milk
-Has the highest milk butter fat of 5 %
V Sahiwal-characteristics
-originally from India and Pakistan but has been customized as a Kenyan breed
-brown in colour
-has large, long drooping ears
-good grassers and adapts well to arid and semi- arid zones of Kenya
-calves are born with less birth weights as compared to the exotic breeds
-known to have bad temperament
Vi Fleckvieh –characteristics
-exotic dual purpose breed from Germany
-brown and white in colour resembling the Kenyan Ayrshire
-produces higher amount of milk than the Sahiwal
-is a good grasser and has adopted well to Kenyan environment
WEEK 4 DAIRY CATTLE SELECTION AND BREEDING METHODS
(MAIN TOPIC)
Introduction.
Dairy cattle must be selected so as to get the best dairy cows which possesses the “dairyness’’ or
the “dairy character” as a requirement for a good dairy cow. The lecture will cover definition of
terms as used in dairy cattle selection and breeding. It is important that you get to know the
selection criteria applied when performing such an important dairy operation. Also, this Lecture
will delve into the breeding methods used in Kenya in dairy cattle breeding. This lecture is
designed to enable the students to master the selection methods and breeding tools used in dairy
cattle in Kenya.
3.0 OBJECTIVES
At the end of this week, you should be able to:
• define the following terms as used in selection and breeding of dairy cattle:
-breeding
-mating
-genetics
-inheritance
-hybrid vigour
In-breeding
-cross-breeding
• Differentiate between family selection, within-family selection, individual culling levels,
selection index and performance testing, as methods used in the selection of dairy cattle for
breeding.
• Differentiate between in-breeding and cross-breeding (as breeding tools), while giving relevant
examples.
3.0 MAIN CONTENT
3.10 Definitions
(i)Breeding- is the method of breeding dairy cattle with particular emphasis to their genetic
potential.
(ii)Mating-is a haphazard method of breeding dairy cattle without emphasis to their genetic
potential
(iii)genetics –is the study of heredity
(iv)inheritance-The way in which parents pass their genetic traits(characteristics) to their
progeny.
(v) Hybrid vigour-is the ability of the cross-bred offspring to surpass the average production of
its two parents.
(vi)in-breeding-the breeding/mating of closely related animals e.g. mother and son.
(vii) cross-breeding-The breeding/mating of animals of two different species.
3.20 methods of selection:
(a)Family Selection-This is the selection of the best performing dairy cattle from a given
population of dairy cattle, using dairy production records.
(b) within-family selection-is the selection of the best performing dairy cows from the selected
family, using dairy production records.
(c) individual culling levels- This involves the setting of threshold levels of performance upon
which each individual dairy cow must attain for it to be selected for breeding, e.g.:
-a dairy farmer may require a dairy cow producing 30 lts. of milk per day, with 3.5% butter fat
and with a calving interval of one year, as his selection criteria. Any dairy cow not meeting these
levels is individually culled.
(d)use of selection Index (SI) -This involves the use of set heritability estimates for the chosen
traits of economic importance which the dairy farmer desires, to select the bests dairy cows for
breeding. Example-a dairy farmer may want to select for the three traits as in point (d), and
assuming the S/I for the same traits are 0.03,0.02 and 0.01 respectively, then the total S/I =0.
006.Therefore, the farmer will not select any dairy animal not attaining the selection index (S/I)
of 0. 006.It is important at this point that you know that selection indexes have been researched
on and tabulated by animal breeders and can be easily obtained from registered dairy breeders in
Kenya.
(e)Use of performance Testing-This is where a dairy farmer selects e.g. four dairy cows of the
same breed e.g. Friesians, and of the same lactation stage e.g. 3 rd lactation, and supplement them
on the same dairy concentrate like dairy meal. After some time, the farmer stops feeding them
and assesses their milk production over the feeding period and the best milk producer is selected
for breeding.
3.30 BREEDING TOOLS(BREEDIN SYSTEMS).
(a)In-breeding-is the breeding /mating of closely related animals like dam to son or brother to
sister.
Reasons for in-breeding includes:
-maintenance of breed characteristics e.g. Where a dairy farmer for his own reasons, would only
want to keep Friesian breed in his dairy farm.
-preservation of traits of economic importance like a milk butter fat content of 3.0%, which
could be a dictate from the consumers (market driven demand).
-conservation of genetic uniformity
-preservation of endangered species.
Forms of in-breeding:
-close breeding-is the breeding of distantly close animals like cousins.
-line breeding-is mating /breeding of distantly related animals with particular traits of interest
unique only to the respective individuals, like a line of cows and their bulls with twinning ability
after every calving.
-up-grading-is the use of a pure –bred bull of a given breed to continuously breed (up-grade) for
example an indigenous cow until it attains its pure breed status.
(b) Artificial insemination (A.I. SYSTEM):
PHOTO SHOWING THE INTERNAL ANATOMY OF THE FEMALE
REPRODUCTIVE ORGAN(UTERUS) AND THE AI. LAND MARKS.
Artificial insemination(AI) can be defined as the process of artificially introducing semen from a
genetically superior bull into the female’s reproductive organ with the aim of achieving a
conception. The major objective in the use of AI.is to improve milk production both in quantity
and quality to meet the market demands both for local consumption and for export to generate
income.
Advantages of using AI.:
1. Improves milk production since genetically superior cows and bulls are used.
2. Reduces the spread of breeding diseases e.g. Brucellosis, vibriosis and
combylobacteriosis.
3. Avoids injury to weak, or young heifers by huge bulls
4. Avoids injury to humans by bulls especially during mating
5. Reduces costs of keeping a bull as compared to cheaper AI.
6. Semen from dead bulls can be stored for a long time and be used even after the bull is
dead.
7. Transport of semen is easy and most farmers can be reached in a short time
8. Easy to control breeding
9. One bull can serve over 60,000 cows per year unlike only 60 cows/year under natural
mating
Disadvantages:
1. Cost of purchasing AI. equipment is high
2. Requires skills
3. If few bulls are used it can lead to inbreeding with its negative consequences
4. Requires vehicle or motor bikes for transport hence contributing to higher operational
costs
WEEK 5 DAIRY CATTLE PRODUCTION SYSTEMS ( MAIN TOPIC)
Introduction.
Dairy cattle production systems differ from one agro-ecological zone to the next depending on
the dairy cattle production potential of each zone and the land size and land ownership being
practiced in each area. However, the common dairy production systems practiced in Kenya are
discussed in this session, with particular emphasis to their advantages and disadvantage. It is
important that you get to know the production systems so as to be able to recommend to potential
dairy farmers the system which is appropriate to them given the prevailing conditions of the area.
4.0 OBJECTIVES
At the end of this week, you should be able to:
• elucidate on the types of grassing systems and where they can be practiced under Kenya’s agro-
ecological zones.
• Outline the advantages and disadvantages of each dairy production system.
4.0 MAIN CONTENT
4.01 The extensive dairy production system:
This system is widely practiced in areas with expansive land with high quality pastures and
proper water distribution. It was practiced by the colonial dairy farmers and later by the natives
who took over from the white settlers.
Advantages:
-convenient where land is big
-requires less skills in management
-ensures proper manure disposal with no cost for waste disposal and no pollution
-usually there is no supplementation with dairy concentrates
-the animals are kept in rotational grazing paddocks where temporary milking shades and water
troughs are provided.
Disadvantages
-usually of low productivity
-difficult to detect sick animals
-difficult to control breeding
-record keeping is not easy
-system is prone to predation and theft
4.02-Semi – intensive system of dairy production: This system resembles the intensive system
except that here the dairy animals are allowed to graze in the field but they come back to the
homestead to be kept in semi- permanent structures.
Advantages
-predation and theft can be easily controlled
-supplementation with dairy concentrates is easy
-better productivity as compared to the extensive system
-easy to detect sick animals
-record keeping is easy
-easy to control breeding since bulls can be kept separately from cows
Disadvantages
-waste disposal can be a problem
-cost of building semi-permanent structures
-needs more lab our and skills
-inconvenient where land is too small
4.03 Intensive system of dairy production (zero-grassing): In this system, dairy cows are kept in
permanently constructed structures and given feed and water, and supplemented with dairy
concentrates and given high quality minerals salts adlib. Only dairy cows of high genetic
potential are kept in this system.
Advantages
-it ensures highest dairy productivity
-Cows safes energy for milk bio-synthesis which could have been wasted in search of pastures
and water in the field.
-it is easy to control adverse environmental effects e.g. extreme or low temperatures or winds,
which could have negative effects on production.
-animals are feed according to their appetite , maintenance and production requirements hence no
feed wastage.
Disadvantages
-initial cost of construction of the unit is high
-waste disposal can be a problem
-spread of diseases and pests is high
-animals lacks exercise and become weak and prone to injuries and bone weakness.
-requires skill and is laborious
-cost of feed supplements is high
WEEK 6 LECTURER MARKED ASSIGNMENT-LMA (CAT 2)
WEEK 7 Calf rearing and dairy replacement ( Main Topic)
Introduction.
The saying that “today’s calf is tomorrow’s” cow is a valid statement, and calf –rearing and dairy
replacement is a dairy practice that helps to actualize this saying. It is important that you get to
know the rearing of a dairy calf from parturition to breeding age. Also, you need to know the
reasons and the practice of rearing dairy –replacement heifers in the pursuit to optimize dairy
productivity.
5.0 OBJECTIVES
At the end of this week, you should be able to:
• Explain the role of colostrum to the neonate calf and how it is fed to avoid nutritional disorders
• Explain the rearing of a dairy heifer calf from calving to weaning
• describe the rearing of a weaner dairy heifer from weaning to parturition
5.01 MAIN CONTENT
5.12 Role of colostrum to a neonate calf and mode of feeding.
Colostrum is the first milk secreted by a cow after calving down (parturition/freshening). It is
recommended that a calf should be allowed to suckle colostrum from the dam maximally for the
first 6 hrs. This is because at this time, the calf’s digestive system is undeveloped hence there is
no risk of digestion of the maternal antibodies in colostrum since they are protein in nature and
could easily be digested by the calf’s enzymes. The calf should also continue to suckle it for 7
days for maximum benefits. There are two practical ways of feeding it to the calf: one is to
exclude one teat for the calf to suckle and milk out the rest and discard for the 7 days, or let teach
the calf to bucket-feed by dipping your finger into a container of milk and placing it into the
calf’s mouth and using the other hand to push its head into the milk bucket as it continues
suckling your finger. Within a few hrs. or days, the calf will be accustomed to bucket feeding.
The formula for bucket feeding is that the calf should take 10% of its body weight. Therefore,
assuming a birth weight of 40 kg, the calf should be given-10% of 40kg=4 kg, split into 2kg in
the morning and 2 kg in the evening, and as the calf gains in weight, the amount is adjusted
accordingly. Colostrum confers maternal antibodies to the calf needed for immunity
development for disease resistance.
5.13 Rearing of a dairy heifer calf from calving to parturition:
There are two forms of weaning namely-early weaning and late weaning. In early weaning, the
calf is feed with milk for 2 months then milk is slowly withdrawn and in one weeks’ time the
calf is off- milk completely and fed on calf early weaner pellets and introduced to high quality
hay and give water and mineral salt. However, in late weaning, the calf is fed with milk for 3
months, then milk is withdrawed gradually for one week then completely withrdawed and fed on
calf weaner cubes and high quality hay, minerals and water adlib., and allowed to graze on high
quality natural pastures. External parasites like ticks are controlled through weekly dipping or
spraying with appropriate acaricide, while internal parasites like worms are controlled by
monthly deworming with appropriate dewormers like albendazoles or levamisole based
dewomers.
At the age of 15-18 months depending on breed and management, the heifer should be ready for
first sign of oestrous. There are two factors that dictates the attainment of breeding age namely:
Anatomical age i.e. the heifers body conformation (skeletal development and maturity), and
chronological i.e. the age in months or years and is breed- dependent. Once these two are in
tandem, then the heifer can be bred using natural mating or by use of artificial insemination.
However, prior to breeding/mating, the heifer should be vaccinated against bovine brucellosis
disease using “strain-19-vaccine”. This protects the heifer from contracting this breeding disease
transmitted by infected bulls and cows, and which causes contagious abortion in cattle. After
breeding/mating, the heifer is fed on high quality natural pastures alone with good quality hay
and mineral salts and given water adlib. External parasites and internal parasites are controlled
through dipping /spraying and by regular deworming respectively. Caution should be taken not
to deworm the heifer with albendazole- based dewormers since they may induce abortion or
could have teratogenic effects on the fetus. Levamizole –based dewormers are recommended at
this stage till after parturition.
At the beginning of the last trimester of pregnancy, the in-calf heifer should undergo steaming –
up process. Steaming –up can be defined as the provision of a high plane of nutrition to an in-
calf heifer/cow 2-3 months to parturition.
Reasons for steaming –up:
-to ensure full development of the mammary tissue hence high milk production post-partum
-to reduce incidences of dystocia (difficulty in calving) since the dam will have built enough
energy reserves needed during calving
-to ensure the birth of a healthy calf since the calf will benefit from the maternal nutrients
Steaming –up involves the feeding of dairy concentrates e.g. dairy meal to the in-calf heifer/cow
at moderate amounts until calving time when the amount is increased according to milk
production.
Care of heifer around parturition time and during calving time:
-bring the heifer to stay at a clean maternity pen not far from the homestead for close observation
for onset of labour. The pen should be free from injurious materials and should be disinfected.
-When labour starts let the heifer take about 2 hrs. laboring but if it exceeds this time call the
veterinary officer to come and check and assist if there is need.
-After calving down disinfect the navel cord of the calf with tincture of iodine to control
infection of the navel cord by environmental pathogenic organisms which may result in a disease
condition called navel-ill or joint –ill which can be lethal to the calf. Allow the calf to suckle
colostrum to benefit from maternal antibodies.
WEEK 8 DAIRY NUTRITION PRINCIPLES, FEEDING AND FEEDING
PRACTICES FOR YOUNG COWS, MILKING HERD AND DRY COWS.
( MAIN TOPIC)
WEEK 9 CAT 2
Introduction.
The next most important production function in dairy farming besides genetics (accounting for
about 70%), is nutrition said to account for about 20% of the production potential. This lecture
will enlighten you on the principles governing the provision of adequate nutrition to dairy cows
in their various stages of lactation. It is important that you master these principles so as to be able
to guide dairy farmers to provide good nutrition to their dairy cattle.
5.0 OBJECTIVES
At the end of this week, you should be able to:
• Explain the principles behind dairy nutrition
• Explain the feeding practices for young cows
• Explain the feeding practices for the milking herd
• Explain the feeding practices for the dry cows
• Elucidate and differentiate on the common nutritional and metabolic disorders of dairy cattle
5.01 MAIN CONTENT
• The principles behind dairy nutrition:
Nutrition can be defined as the nourishment of dairy animals. For a start a dairy animal must
possess the genetic potential to produce milk at economical levels and this is because the genetic
contribution to milk production is said to be around 70%. The nutritional provision both in
quantity and quality contributes 20%. The principles behind dairy nutrition is centered on the
provision of both maintenance and production requirements by the dairy cow. The maintenance
requirements are the nutrients required by the dairy cow in order to maintain its metabolic
processes of life which must take place regardless of whether the cow is producing milk or not.
These metabolic processes are e.g. respiration, heartbeat, breathing etc. and are divide into two
namely:
1. Catabolic process-are the processes that deals with the breakdown of large food
molecules (particles) into smaller molecules can easily be absorbed and assimilated into
body systems and tissues e.g. the glycolytic break down of carbohydrates molecules into
simple sugars through enzymatic reactions in the digestive system of ruminants.
2. Anabolic processes-are the processes that deals with the building up of larger molecules
from smaller molecules e.g. the combination of several small units of amino acids to form
large molecules like in meat and wool formation etc.
On the other hand, the production requirements are the nutritional provisions which
goes into the process of milk-biosynthesis, lactation and galactopoiesis by the dairy
cow. In practical nutrition, a dairy cow must produce a threshold of 7 liters of milk
from grass alone per day without any concentrate supplementation. The rule of thump
is that for every additional I ltr. Of milk above the mandatory 7 ltrs from grass., a
dairy cow should be supplemented with 0.5 kg of Dairy meal. It is important for you
to know that this provision for production is over and above the requisite amount for
maintenance requirements. On top of these, the lactating dairy cow should be given
80 ltrs. Of clean water adlibidum. The nutrients for maintenance and production are
derived both from natural grazing and from supplementation with concentrates. The
daily dry matter intake requirements (cow’s appetite) on dry matter basis is calculated
at 3% of the cows live weight.eg, a Friesian cow with a live weight of 400kg will
therefore need 12 kg of hay grass per day as its appetite, (1 bale of hay).
• The feeding practices for young cows:
It is important that you know that in-calf heifers and cows on their first lactation are still
undergoing growth and development and requires high protein and energy levels to meet the
demands of the calf which is still growing in-utero, and for bilk –biosynthesis respectively. This
is usually achieved by the process of steaming –up as was described in lecture 7 point-5.13.
There is caution when feeding heifers that they should not be fed on excess fatty forages or
concentrates since they may develop fatty ovaries which do not ovulate. Mineral
supplementation should be done using minerals from reputable manufactures with the right
formulations e.g. the calcium –phosphorous ratio should be at 2:1, and if not so then the two
elements will affect each other’s absorption creating a deficiency amidst plenty amounts of the
two elements.
• Feeding practices for the milking herd:
The milking cow is fed for both maintenance and production following the tabulated feeding
tables which have been prepared by dairy nutritionist in form of feeding tables, based on the
individual body weight and milk yield at 4% fat –corrected milk.
Table 1-Example of a dairy meal formulated for a dairy cow using the Trial and error
method.
ingredient % ME-(MCAL/ %CP %CA
KG)
WHEAT 40 1.0 6.8 0.052
BRAND
MAIZE 30 0.975 3.0 0.062
GRAIN
MAIZE 15 0.30 2.20 0.0135
GERM
COTTON 7 0.193 3.15 0.013
MEAL
MOLLASSES 5 0.130 0.29 0.05
LIMESTONE 3 - - 1.14
SALT 1 - - -
TOTAL 100 2.598 15.30 1.328
This dairy ration is good enough for average milk yielders as it provides 2.598 Metabolisable
Energy- ME (MCAL/KG)), and 15.30% Crude protein (CP)
Cp/feed formulation using pearson square and computer here
• Feeding practices for the dry cows:
A dairy cow should lactate for a lactation period of about 7-8 months when it should be dried-off
by withdrawing concentrate feeding and by skipping milking. The purpose of drying –off is to
enable the cow to rest and regenerate and multiply its milk secretory tissues in preparation for the
next lactation. The cow is only fed on high quality pasture and supplemented with commercial
minerals adlib and given hay. Towards parturition time, the minerals are withdrawn to enable the
cow to recall its own mineral reserves in the bones, and this helps in the prevention of milk fever
which can affect some cattle breeds like Friesians and Jerseys.
WEEK 10 COMMON NUTRITIONAL AND METABOLIC DISORDERS (MAIN
TOPIC)
Introduction.
IN spite of farmers attempts to provide the best nutrients to their dairy animals, occasionally the
dairy cows may present with some nutritional and metabolic disorders. These disorders could
range from being mild to lethal depending on the extent of adverse effects they could cause to
the dairy cow. This lecture will expose you to the common nutritional and metabolic disorders
affecting dairy cattle, their causations, clinical signs and their control/management.
6.0 OBJECTIVES
At the end of this week, you should be able to:
• differentiate between nutritional and metabolic disease
• give relevant examples of nutritional and metabolic disorders
Difference between the common nutritional and metabolic disorders of dairy cattle:
(a)Common nutritional diseases of dairy cattle.
(i)calf –scours (diarrheas)-This condition affects dairy calves and calf –scours is classified into
nutritional scours and bacterial scours. Nutritional scours occurs when a calf is overfed with milk
either through suckling from the dam or by bucket –feeding, without following the recommended
calf feeding proggramme as was described in lecture 7 .5.13. The excess milk which is not
digested by the calf induces diarrhea which in turn corrodes the epithelial lining of the gastro-
intestinal tract. The calf will exhibit clinical signs of loss of appetite (anorexia), dehydration,
emaciation and even death if not checked.
If nutritional scours are not controlled by reduction of milk fed, it usually pre-disposes the calf to
bacterial scours which are caused by enteric-commensalic bacteria in the gastro-intestinal
tract(GIT). In this case you will notice bloody diarrhea, foul smell dehydration and death of calf
if not treated with appropriate antibiotics and give intra venous infusions to restore electrolyte
balance.
(b) Bloat (tymphany)-is the extensive distension of the rumen in ruminants. It is usually caused
by over consumption of lush pastures high in moisture content and proteins usually from
leguminous plants, e.g. Kenya white clover Lucerne or desmodium legumes together with young
green grass. There are two types of bloat namely gaseous blot and frothy bloat. (i)Gaseous bloat -
the clinical signs include bloated rumen on the left side of the animal, difficulty in breathing
(dyspnoea), mouth-breathing and eventually the cow will die of asphyxia (oxygen deficiency)
due to the interference with the free oscillation of the diaphragm for normal breathing.
Prevention is by restricting the cows from getting access to such forages, or limiting their
consumption.
(ii) Frothy bloat-this is usually pre-disposed by over consumption of cereals grains like maize,
wheat etc. by cows when they get free access to the grains or when they feed on post- harvest
left-overs with grains in the fields. The common clinical signs include: moderate ruminal
distension, signs of colic (abdominal pain) usually shown by frequent kicking of the stomach by
the affected animal. The gas produced as a result of microbial ruminal fermentation gets mixed
up with the ingesta, hence the name “frothy bloat”, unlike in gaseous bloat where the
fermentative gasses escapes and accumulates above the ingesta.
Prevention and treatment-for gaseous bloat, a trocha and cannula is used to pierce through the
left side of the rumen to release the gasses, while in frothy bloat, oral administration of stop-bloat
drug is done as per recommended dosage. Also prevent cows from getting access to green lush
pastures or cereal grains. Administration of stop- bloat to drinking water will also prevent such
cases.
(c)Milk Fever (hypocalcaemia, post-parturient paresis):
Milk fever is a common metabolic disorder in dairy cattle that generally affects the older and
high milk producing cows.
How milk fever disease affects the dairy cattle:
At the start of lactation, high producing cows experience a sudden increase in demand for
calcium to replace the large amount lost through milk. This may result in great decrease in blood
calcium if the cow is not able to replace the calcium fast enough. The majority of milk fever
cases occur within 48-72 hrs. Post-calving when demand for calcium for milk production
exceeds the body’s ability to mobilize calcium reserves. Fever in this case denote a very low
temperature, and reduced calcium levels interferes with muscular functions in the body of the
cow.
Clinical signs of milk fever
1. Low temperature
2. Poor appetite (anorexia)
3. Uncoordinated movement(ataxia)
4. Cow turns her head towards her flank (opisthotonus)
5. Cow experiences muscles shocks
6. Cow is unable to rise when it is laying down(comatose)
7. Constipation sets in.
8. Heart failure
9. Death follows if the cow is not treated.
Diagnosis of milk fever-is based-
- on history of age and level of production of the cow
-use of clinical signs
Prevention and control of milk fever:
1. Supply of high calcium feeds like Lucerne is recommended especially for zero-grazed
cows
2. In early lactation, high producing cows should get as much calcium as possible and the
high risk cows can be injected withvitaminD3 at 2-3 days to calving
3. Diets providing less than15g calcium/cow/day should be fed at least 10 days to calving,
this stimulates their calcium regulatory system to keep the blood levels normal by
mobilizing the body reserves from the bone.
4. Improving pasture agronomy by top-dressing pastures with calcium-based fertilizers like
Calcium-ammonium Nitrate (C.A.N), to enable forages and grasses to incorporate
calcium in their tissues for the benefit of the grassing cows.
Treatment of milk fever- A veterinary officer should be called in to administer the
treatment by an intra-venous injection using calcium gluconate solution and
usually the response is immediate.
(d)Magnesium deficiency(grass-staggers):
Grass tetany (magnesium deficiency) is due to the deficiency of magnesium in the blood of the
grazing cows.
Pre-disposing factor-animals allowed to graze on lush green pastures like those after heavy rains,
which are usually low in magnesium.
Clinical signs-includes-falling down and later waking up alone and ,poor productivity amidst
plenty of pastures.
Diagnosis:
-use of history of the disease
-use of clinical signs
-soil sampling to establish magnesium levels in the soil
Prevention and control.
-proper grassing management i.e. allow pastures to mature before allowing cows to graze
-good pasture agronomy by top –dressing pastures with magnesium element
c) Bovine ketosis(acetonaemia):
Ketosis in dairy cows is linked to deficiency of the nutrients needed for the normal carbohydrate
and fat metabolism observed mainly in times of high milk production I early lactation. The
excessive ketone bodies in the blood stream come from the breakdown of fat when the cow is
forced to draw on its bodily reserves for energy.
There are five types of this disease based on their pre-disposing factors, namely:
(i)primary underfeeding or starvation ketosis where feed is inadequate in quantity and quality
(ii)Secondary underfeeding ketosis-due to inadequate feed intake due to undercurrent diseases
or ]conditions
(iii)Ketogenic or alimentary ketosis-is from feeds high in ketogenic material
(iv)Spontaneous ketosis-where causes are not able to be established
Pre-disposing factors-
1. age-cows of any age may be affected but more common in later lactations peaking at
about the 4th lactation.
2. body condition at calving-over fatness at calving has been associated with increased
levels of ketosis.
3. Other diseases-secondary ketosis results frequently when conditions such as mastitis,
retained placenta and milk fever have previously occurred.
Clinical signs of bovine ketosis-
1. Reduced appetite and milk production
2. Associated loss in weight
3. Firm faeces and depression
4. The nervous form exhibit excessive licking and chewing or teeth grinding
5. Aimless walking and appearing blind and they get recumbent
However, it is important to note that in sub-clinical ketosis, clinical signs are not seen but
ketones are found in milk and urine.
Diagnosis
-use of clinical signs
-smell of sweet –smelling ketone bodies when the cow is mouthed
-Laboratory diagnosis through collection of urine or milk samples to the lab. for analysis for
ketone bodies.
Prevention-
1. Feeding transition rations before calving that reduce the risk of milk fever, retained fetal
membranes and dystocia.
2. Feeding enough quantities of high quality forages and concentrates after calving
3. Avoiding having cows fat when they are calving
4. Ensure that any health problems e.g. Calving difficulties, abomasal displacement, milk
fever etc. are diagnosed and treated as early as possible.
(d) Negative energy balance(NEB). Some cows especially the first calfers can go into estate of
negative energy balance immediately after calving down. This condition is usually pre-disposed
by a sudden hormonal changes whereby there is a sharp decline in the progesterone levels post-
calving and an upsurge in estrogen levels. This imbalance triggers anorexia (inappetance) in the
cow and the body resorts to the digestion of the cows own stored fat from the adipose tissues so
as to generate the much needed energy by the animal. The end products of excess fat digestion
are the sweet-smelling ketone bodies, which causes bovine ketosis which is an intoxication of
blood by the presence of ketone bodies and is usually lethal. To alleviate this problem, freshened
up cows should be given dairy meal mixed with molasses to improve on the appetite
WEEK 11 LACTATION ,CLEAN MILK PRODUCTION AND MILK
PROCESSING, HERD HEALTH ,MASTITIS AND DISEASE CONTROL
( MAIN TOPIC)
Introduction.
The objective of dairy farming is to have the cow lactate and produce milk sufficient in quantity
and quality. This lecture will inform you on the meaning of lactation, galactopoiesis, and the
practices in clean milk production, processing and also aspects on herd health programme. It will
also cover mastitis disease of lactating cows and its prevention and control.
5.0 OBJECTIVES
At the end of this week, you should be able to:
• define lactation and galactopoiesis, and explain the procedures I clean milk production, and
milk processing.
• explain the meaning and application of herd health proggramme in dairying.
• discuss mastitis disease in dairy cattle
6.0 MAIN CONTENT
6.01 Lactation and galactopoiesis, and the procedures in clean milk production, and milk
processing.
Lactation can be defined as the secretion of milk by the milk secretory cells in the mammary
gland referred to as the alveoli cells. One the other hand, galactopoiesis is the sustenance of
lactation throughout the lactation period. The two processes are hormonally controlled by the
hormones oxytoxin and prolactin secreted from the posterior pituitary gland in the brain.
procedures in clean milk production:
The purpose of dairy farming is to produce milk both in quantity and in quality to meet the
market demand. Clean milk production therefore is an integral part of dairy farming and can be
divided into two aspects namely:
1. Pre-milking asepsis:
(i)The milkers role-the cow milker must maintained a high level of personal hygiene to avoid
transmission of pathogenic organisms from his/her body to the cow’s udder/teats. Emphasis
is on the use of clean gumboots, overcoats and maintenance of short clean hair and frequent
showering.
(ii)The cow proggramme-the cow should be properly restrained before hand –milking and the
teats washed with a clean towel immersed in warm water, then the teats are applied with a
medicated milking jelly on the surface to soften the teats for ease of milking and to protect
against infection by environmental pathogens.
2. Proper milking Technique-It is recommended that the milker start milking by squeezing
and ends by stripping and this is to avoid damage to the epithelial cells lining the teat
canal. The damage will pre-dispose the teats to infection by commensallic organisms in
the teat canal like staphylococcus aureus and streptococcus agalactiae, which usually
causes bovine mastitis in the milking herd. However, if machine milking is practiced,
then care must be taken to ensure that the right pulsating pressure is set to reduce teat
injury.
(b)Post-milking asepsis:
After every milking the milker should do teat dipping by dipping every teat into a mild
disinfectant placed in a teat cup. This will serve to protect the teat orifice from infection by
environmental organisms which the grassing cow will come along during the day and night.
(c)The milking equipment hygiene-the milking equipment like bails etc. after every milking
should be thoroughly cleaned with hot water, rinsed and dried in the sun and stored in a clean
store to await the next milking.
(d)The milking parlor –should be thoroughly washed with o good disinfectant to reduce the
ruminal microbes which accompanies the cow dung and which may become a source of milk
contamination and spoilage.
The meaning and application of herd health proggramme in dairying:
A herd health proggramme is any set of routine or irregular practices which are put in place to
enhance the overall health of the dairy herd. Herd heath proggramme defers with the type of
dairy production systems and there is no one herd heath proggramme that “fits it all. “However,
in practical dairy operations the following are the common operations:
(i)daily feeding of dairy cattle with balanced diet/ration to avoid nutritional diseases
(ii)weekly dipping with appropriate acaricide to control external parasites which may cause
lethal diseases like east coast fever(ECF) transmitted by the brown ear ticks.
(iii)Regular deworming with appropriate dewormers to control internal parasites like round
worms and flat worms which competes for food with the cow hence lowering milk yield.
3. Vaccinations against diseases like brucellosis, foot and mouth disease, lumpy skin
disease etc.as recommended by the veterinary department.
4. Disbudding/Dehorning of dairy calves to avoid injuries
5. Regular mastitis testing and culling of chronic cases to avoid spread.
Mastitis disease in dairy cattle:
Mastitis is an acute or chronic inflammation of the udder and teats of cows or other animals.
Pre-disposing factors:
1. Dirty environment-cows sleeping on wet dung or bedding
2. Dirty or contaminated hands, udder cloth or milking utensils or water
3. Poor milking techniques that damages or injures the teat canal and the sphincter muscles
4. Failure to completely milk out the teats leaving some milk which becomes a breeding
media for pathogenic bacteria.
Aetiology (ies) (causative agents)-it is important that you know that most of these causative
agents for mastitis are commensallic (opportunistic) organisms residing in the teat canal. They
cause disease when unhygienic conditions or incomplete milking or poor milking techniques,
makes the disease to express itself. Examples of the causative organisms for mastitis disease are:
-Staphylococcus aureus
-Streptococcus agalactiae
--Streptococcus uberis
-Pseudomonas aeriginora
-Escherichia coli-causing coliform mastitis
-Corynebacterium pyogenes (pus causing).
Prevention and control of mastitis:
1. The milkers proggramme-the milker must exercise a high level of personal hygiene
2. Cow proggramme-keep cows on dry clean beddings and avoid wet muddy ground
3. Pre-milking asepsis(hygiene) i.e. clean the teats using a clean towel and warm water and
dry it and apply a medicated milking salve on the surface of the teat to soften it and
protect against environmental pathogens.
4. Use proper milking techniques i.e. start by squeezing as you milk and finish by stripping,
to avoid teat injury.
5. After milking, practice teat-dipping into a solution of a mild disinfectant like lugols
iodine placed in a teat cup. This will protect the cow from environmental pathogens from
infecting the teats.
6. Test regularly for mastitis using California Mastitis Test (CMT) and treat the positive
reactors and cull the ones not responding to treatment or the chronic carriers.
7. Thoroughly clean the milking utensils and disinfect using a mild disinfectant.
8. Clean the milking parlour using a strong disinfectant after every milking to reduce
pathogenic organisms that can contaminate milk.
9. Infuse long –acting antibiotics (dry-cow therapy) when drying off the cow.
Treatment-Antibiotics are infused into the affected teats, and milk should not be used during the
treatment period.
WEEK 12 DAIRY MARKETING AND DAIRY ECONOMICS AND POLICY
ISSUES, NATIONAL DAIRY IMPROVEMENT PROGRAMS.
Introduction.
The marketing of dairy produce and their eventual consumption by their end-users marks the end
of dairy production process. This is also where the dairy farmer interrogates his profit margins to
establish the profitability of his dairy business e.g., if he/she is making profits or losses or
breaking-even. Dairy policy issues are also looked at including aspects of the National dairy
improvement programs.
7.0 OBJECTIVES
At the end of this week, you should be able to:
• understand the dairy marketing channels in Kenya.
• aspects in dairy economics and policy issues
• describe the national dairy improvement programs.
7.0 MAIN CONTENT
7.01 Dairy marketing channels in Kenya:
Dairy marketing channels in Kenya dates back to post-independence where there was one
monopolistic buyer-the Kenya cooperative creameries (KCC), which was mandated by an act of
parliament to purchase and process milk from dairy farmers. This organization worked very well
for farmers until the advent of removal of restrictive government controls and the arrival of
liberalized market in milk marketing which paved way for the mushrooming of various
competitors in the trade. This lead to the formation of splinter milk –cooperatives societies all
over the country of which some felt off due to mismanaging and corruption, and the ones which
are still struggling to survive do not get enough milk from dairy farmers to sustain business and
also lack support from government on the requisite milk processing facilities and initiation of
value-addition of milk products to fetch more money. Other stake holders like the Brooke side
company have come into the milk market in a big way and now controls a sizable amount of
business. At the village –level, milk vendors are buying and selling milk against the Kenya dairy
Board regulations, which has been out-witted by the milk vendors who are actually a risk to the
public health concerns.
7.02 Aspects in dairy economics and policy issues:
The dairy industry like any other livestock enterprise is supposed to run in the most economical
way bearing in mind the various economic parameters governing economic performance and
efficiency of production. The economics of dairy production therefore, must be subjected to the
usual economic theories that underpins the overall profit maximization and cost minimization,
and least-cost combination of the factors of production i.e., land, labor, capital and
entrepreneurship.
Dairy production is centered on daily milk production, that should continue throughout the year,
for a lactation period of 305 days. The dairy farmer should be able to milk-record each lactating
cow for this period, for purposes of payment from the buyers i.e. Kenya cooperative creameries,
Brooke side company etc. The same milk records can be used by the farmer to estimate his
requirements for feeding and management.
Types of dairy records to be kept by farmers includes but not limited to:
(i)Individual cow lactation summaries (305 days)- (amount of milk sold per lactation/year at a
given price)
(ii)Calving records (heifer calves are either kept as dairy replacement stock or sold as breeding
stock together with bull calves to needy farmers).
(iii)Breeding records-to guide on culling of poor breeders and safe on costs(cost-minimization).
(iv)feeding records and labour, veterinary expenses, etc.-are kept for purposes of accounting to
establish the profitability of the dairy enterprise, by way of computing the profit and lose
accounts, balance sheet etc.
The dairy industry is governed by a number of policies that surrounds production, handling,
processing, marketing and value-addition of milk in Kenya. Emphasis is placed on clean milk
production and handling from the farmer’s gate to the processing plant and to the final consumer.
The milk processors are also mandated by Kenyan laws as regulated by the Dairy Board of
Kenya (DBK), which is also controlled by the Kenya bureau of standards (KBS), with the aim of
producing and marketing high quantity and quality milk fit for both local consumption and for
export to earn the country foreign exchange needed for international trade. Some of the
requirements in dairy operation includes:
10. Storage and transportation of fresh milk using seamless aluminum cans and not in plastic
containers.
11. Cooling of milk before processing to reduce bacterial spoilage
12. Unlawful hawking of milk due to public health concerns
13. Use of tetra packs to package milk for marketing and not plastic packs
14. Use of milk tankers with in-built refrigerators for long distant transport
15. Standardization of milk on the required butter fat content as per market demands.
16. Value-addition of milk to attract better market prices (inform of ghee, butter, malla,
yoghurt etc.)
7.03 The national dairy improvement programs:
The national dairy improvement proggramme started at post-independence when artificial
insemination (AI)services were initiated by the Kenya government with the aim of improving the
genetic potential of their indigenous cows, to produce more milk for local consumption and for
sale to generate money for to improve their standard of living. The A.I services did well for quite
some time and dairy farmers ripped the benefits of genetic improvement for some time before
the advent of Kenya’s structural adjustment proggramme (SAPs), of the 1980s when
liberalization arrived and the A.I services were liberalized and the government had no control
again over it. The private A.I players increased the insemination prices and it became expensive
to the peasant dairy farmers aggravated by the poor milk prices, and it became unsustainable to
the extent of farmers reverting back to natural mating using bulls of low genetic
potential.Howevr, with the introduction of the devolved governance, the county governments
have tried to sub-sidises A.I services and there is now hope of faster genetic improvement and
resultant improved milk production.
Other livestock improvement programmes initiated by the government includes:
(i)Use of gender-sexed Semen-Just like A. I, this is one of the new innovations in the use of bio-
technology to improve dairy productivity. It involves the separation of the x and y chromosomes
by centrifuging the semen and collecting the two genders in separate vials for use in
insemination.
Advantages:
-the dairy farmer can select the type of gender (bull or heifer) as per the demands
-it ensures faster genetic gain since heifers can be generated continuously which are of higher
genetic potential than their parents because breeding cows and bulls of high genetic potential are
selected and used.
Disadvantages:
-more expensive than ordinary A.I
-requires more skills than ordinary A.I
(ii)Use of multiple ovulation and embryo transfer technique (M.O.E.T):
This is a biotechnology in livestock improvement that uses a cocktail of reproductive hormones
(prostaglandins) to induce multiple ovulation. Genetically superior cow(Donor) is selected and
injected with follicle stimulating hormone (F.S.H) to achieve the ovulation of 3-4 ova. After the
injection of F.S.H, a second hormone the Luteinizing hormone (L.H)is injected which triggers
ovulation of the ova which are collected using special techniques into special tubes/vials and
fertilized in-vitro using A.I semen from a selected genetically superior bull and fed artificially
using special nutrients before being transferred through use of A.I technique to a surrogate dam
which is not necessarily of high genetic potential and whose role is to carry the conceptus
throughout the gestation period. It is important that you know that during this long process, both
the donor cow and the surrogate dam are hormonally prepared so that their reproductive systems
are in synchrony so that there is less chance of organ reject which may lead to abortion of the
highly –valued embryo by the dam.
Advantages of M.O.E.T- technique:
-can lead to the calving –down of 3-4 calves from the same genetically superior cow using 3-4
surrogate dams, hence ensuring fastest genetic gain as compared to the other techniques.
-has the potential of improving milk yield and hence better live hoods of the dairy farmers.
WEEK 13 Revision for module exams.
WEEK 14 Module exams.
7.0 References/Further Reading
(i)Bath Dickson, Tucker and Appleman (1985) Dairy cattle: principles, practices, problems,
profits., LEA 7FEBIGER
(2) Etgen, W.M. (1987) Dairy cattle: Feeding and management., John Wiley and Sons.
(3) Pagot, J., Animal production in the tropics. Macmilan press Ltd.
(4) internet sources
