Dairy Cattle (also called dairy cows or Milk cows): They are the domesticated cattle cows breed to produce large quantities of milk ,from which dairy products are made. Dairy cows generally are of the species Bos Taurus. 

SELECTION: Proper selection is the first and the most important step to be adopted in dairying. It generally refers to the process by which suitable and  favourable genetic material is multiplied and distributed through  out the population. Selection is based on type and body confirmation and is very useful particularly when milk production  record are not available.This preference is also based on comparison of the performance of animals with different percentage of exotic inheritance.

HEIFERS:Heifers,which have conceived within 24 months of age alone,may be retained.

COWS: Most important economic trait to be looked into,while selecting a cow is Milk production.For economic milk production,a cow producing not less than 2500 kg milk in 305 days lactation period is dersirable.

BULLS:Bulls contribute 50 percent of the inheritance  to the next generation.Most of genetic improvement in a population comes through proper bull selection.Progeny testing is the most accurate method and as a rule,bulls for progeny testing are selected based on the pedigree.

The attentive measures to  be taken while purchasing dairy cattle in cattle fair  for selection of dairy cows are;

1)should be selected based upon its breed characteristics and milk production ability.

2)History sheet or pedigree sheet which are generally maintained in organized forms reveal complete history of animal.

3)Maximum yields by dairy cows are noticed during the first five lactations.So,generally selection should be carried out during 1^st or 2^nd lactation.

4)cow should  allow anybody to milk and should be docile.

5)better to purchase animal during the months of October and November(Asoj/Kartik)

6)maximum yields is noticed till 90 days after calving.

7)Breed characteristics of highly yielding dairy cows:

i)animal should have wedge shaped appearance of body.

ii)should have bright eyes with lean neck

iii)udder should have well attached to abdomen

iv)skin of udder should have good network of blood vessels

v)all 4 quarters of udder should be well demarcated with well placed teats.

vi)we should have the knowledge about the species of cattle as given below

Eg:Holsteins are biggest eater and will cost the most.Jerseya are smallest and need the less amount to eat.

To get maximum output from an animal for a specific purpose i.e high quality and quantity of milk production.Thus,the choice of a trait is limited around the goal of selection .Hence main objective of selection is  "keep the best and cull the poorest".

A)TENDOM METHOD:It is a method of artificial selection in which useful traits are selected for sequentially.For satisfactory improvement of animals,only one trait is considered at a time and after the trait has been improved ,the selection selection forward to next trait then third trait and so on will be done.Thus the method of improving livestock by breeding animal selected for excellence in one quality (as milk production) and neglecting other qualities is Tendom Method.

B)INDEPENDENT CULLING METHODS:It is a selection strategy whereby a genotype is culled if it doesnot meet the reqirement for a single trait,regardless of its level on other traits.This strategy guarantees that  a genotype that is selected as a new cultivar/variety has no major defects.In the multitrait selection tool of GGEbiplot,independent culling on a trait  is conducted by considering 3 pieces of specifications by the researcher.

1)culling rate(0 to 50%)

2)weight(relative importance,(-1,+1)of the trait

3)Action direction of the trait (the sign of weight)

C)SELECTION INDEX OR TOTALSCORE METHOD:It is the most effective method of selection.It is a single numerical value within the total scores given for each trait considered in the selection.In this method,several traits are selected simultaneously.Here,each trait is given marks on its economic worth and total score is achieved by the summation of marks in each category and each animals are assigned on the basis of total score of theirs.

A)SELECTION OF BREED:Factors for selecting desirable breeding and production animals should be based on :

Type and quality of breeding stock available in community

Health(include history of vaccinations and general herd health)

Milk producing records

suitable climatic condition

type of pasture and forage crops available

Availability of market for milk and milk fat.

B)PEDIGREE SELECTION: It is the record of the animal ancestors.Pedigree should contain the information on the performance of the animal itself and its ancestry.There is the transfer of gene from grandparents to the parents and to the grandsons which determines the pedigree character parents.Most valuable pedigree for selection give for each ancestor.

®Name

®Registration Number

®Type Rating

®Production record

®show ring winnings

C)PRODUCTION RECORDS:The production record of a breed comes under the pedigree which can be known by looking the data,statistics ultimately helping in the selection of good quality of cattle.Production records show the pound of milk producedand the percent milk fat.Such records can only give on estimate of the availability of cow to transfer high production ability to her daughters.To properly evaluate milk production records the following information is needed.

®Number of turns milked per day

®Age

®Feed

®care

®length of time the cow carried a calf during each lactation .

D)PHYSICAL APPEARANCE:

®Refered to as type

®confirmation of the animal

®closely related to production

®cows with good type usually produce more milk for longer period of time

This refers to the how the cow looks overall.If a cow is immediately attractive being large,straight,well boned,having stye,balance and being feminine,we consider her good in physical appearance.

JUDGING:Selection of dairy cattle by their estimated producing ability.It is a visual evaluation of three dimensional object.It is also a comparative evaluation of cattle in which animals are ranked based on their closeness.

JUDGING BY BODY CONFORMATION:

a)BREED:every cow have specific breed characteristics like color ,shape,etc

b)BODY:long and thin neck and large body with large caudal part than cranial

c)HEAD:medium head with large and bright eyes,medium sized erect and large forehead

d)LEGS:straight forelimb and ampie space between hindlimb for udder.

e)HORN:wide,strong and plane is the best.

f)RUMP AND HIPS:wide large upper part of tail and a wide but not a thick hip.

g)RIBS:wide,strong and length bones

h)FLANK AND PIN BONE:deep,massive,tight flank and a wide pin bone

i)SHOULDER BLADE:part between wither and thorax should be massive and tight

j)SKIN:soft with small and shiny hairs

k)BARREL:strong with raised ribs

l)HEARTH GIRTH:must be strong and wide

m)UDDER AND TEATS:soft,wide,large,strongly attached with abdomen and capacious udder with similar,equal length and equally spaced teats.

n)MILK VEIN:should be more visible,thick long and numerously branched.

Breed characteristics: 

1. Frame- 15% 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 hip bones and pin bones.  The tailhead 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.  The crops should have adequate fullness.  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 is desirable. 

Rump, Stature, and Front End receive primary consideration when evaluating Frame.

2. 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 is given to stage of lactation. 

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. 

3. Body Capacity- 10% The volumetric measurement of the capacity of the cow is evaluated with age taken into consideration. 

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. 

4. Feet and Legs-15% Feet and rear legs are evaluated.  Evidence of mobility is given major 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. 

5. Udder- 40% 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 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 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.  Quarters should be evenly balanced; soft, pliable and well collapsed after milking. 

GRADING OF CATTLE  AFTER SELECTION AND JUDGING: