2.

LIVESTOCK PRODUCTION VI
(CATTLE PRODUCTION)
RAISING OF THE YOUNG STOCK Advantages/ reasons/ of feeding
a) Feeding of calves calves on colostrum.
• Ensure the calf suckles within the first 8 1. It is highly digestible making it
hours of birth. suitable for the digestive system of
• This is because within this time the the calf which is not fully developed.
digestive system is not fully developed 2. It is highly nutritious and contains
hence colostrum is fully absorbed. vitamins for growth and disease
• Feed the calf on colostrum within the resistance.
first 4-6 days. 3. It has antibodies that enable the calf
• Introduce the feeding of whole milk to resist early disease infection.
after the fourth day. 4. It has laxative effect i.e. it is good in
• Feed the calf with warm milk at regular cleaning the bowels of the calf.
intervals. 5. It is highly palatable.
• Introduce palatable dry feeds after the
third week.
• Provide mineral supplements/licks.
• Any change in feed should be gradual.

12-May-21 © Sam Obare 1

Preparation of artificial colostrum. A . NATURAL CALF REARING
1. Whip a fresh egg in 0.86 litres of METHOD.
water. • In this method a calf is allowed to
2. Add the following: suckle the mother at will until
i. ½ litre of warm water. weaning.
ii. 1 teaspoonful of cod liver oil to • The cow can suckle her own or 2-3
provide vitamins. other calves hence called foster
iii. 1 tablespoonful of castor oil to mother.
provide laxative effect. • Weaners are separated and fed on
3. Mix the ingredients thoroughly and good quality pasture after weaning.
feed the calf three times a day. • Carry out all the management
• The castor oil is omitted in the practices.
mixture when the calf starts to pass • Keep proper records.
dung normally.
Methods of calf rearing.
They include:
A. Natural calf rearing method.
B. Artificial calf rearing method.

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Advantages of natural B. ARTIFICIAL/ BUCKET
method. FEEDING.
i. The calf takes milk at the right • In this method the calf is
body temperature. allowed to suckle colostrum for
ii. Milk is free from the first 8 hours then separated
contamination. from the mother and reared in a
iii. Problems of scouring are calf pen.
minimized. • The calf is trained to drink milk
Disadvantages. from the bucket until weaning.
i. The calf may be underfed • All the management practices
(when the farmer removes all are carried out.
milk from the udder) or
overfed leading to digestive
disorders e.g. scours.
ii. It is difficult to keep proper
records of milk yield.
iii. If the calf dies the cow dries up
early.

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Procedure of training a 4. Slowly withdraw the
calf for bucket feeding. finger while the calf is
1. Put clean milk in a clean sucking.
bucket. 5. Repeat the steps until
2. Place the index finger into the calf starts to drink
the calf’s mouth. The calf milk without any
starts sucking. assistance.
3. Lower the finger slowly
until it is submerged in
milk as the calf sucks. This
allows the calf to drink
milk.

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12-May-21 © Sam Obare 5
 WEANING OF CALVES
Advantages of artificial/ bucket
feeding. • Refers to the practice of separating calves
from the mothers (dams) and stopping
1. It is easy to keep accurate records them from suckling.
on milk production.
Weaning programmes.
2. It is easy to control the amount of
milk taken by the calf to avoid A. Early weaning.
over/under feeding. B. Late weaning.
3. Cows can continue to produce A. EARLY WEANING PROGRAMME
milk even in the absence of the • Done after 10 weeks.
calf. • Feed the calf on colostrum during the first
4. A farmer is likely to sell more milk 4 days.
thus maximizing profits. • The calf is fed on whole milk equal ½ of
5. It is easy to maintain high standards its body weight up to eight week.
of sanitation. • Thereafter the amount of milk is reduced
Disadvantages by 1kg until it is weaned.
1. Training of a calf is tedious and • Introduce gradually early weaning pencils
time consuming. and young forage gradually after the 5th day
2. Milk may not be fed at the right along with whole milk.
body temperature. • Introduce concentrates and clean water ad
libitum.
12-May-21 © Sam Obare 6
B. LATE WEANING • Initially divide the milk into 2
PROGRAMME. equal parts and finally into 2
• Done after 16 weeks. equal parts.
• Feed the calf on colostrum in the • Reduce the amount of milk
1st week. gradually as the calf grows.
• In the 2nd week provide 3.5. kg of • Skim milk should be
whole milk per day. increased as whole milk
• In the 3rd week provide 4.0.kg of reduces.
whole milk per day. • From the 7th week the calf is
• Provide milk at the right body not fed on whole milk.
temperature. • Introduce the concentrates as
• From 4th week gradually replace the calf copes with bulky solid
whole milk with skim milk feed.
(without cream). • At the 16th week, introduce
• From the 3rd week introduce calf the calf fully to the forage
pellets/pencils and green fodder crops.
gradually.

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CALF HOUSING.
Features/Requirements of calf pens.
• The calf should be protected from
adverse environmental conditions e.g. 1. Easy to clean- they should have concrete
wetness, high temperatures and floor to facilitate cleaning.
chilling. 2. Dry and warm- dry litter should be placed
Types of calf pens. on the floor to avoid dampness/ wetness.
a) Raised permanent pens with 3. Adequate space- it should be spacious for
slatted floor- it is raised 0.5 m exercise, feeding and watering calves.
above the ground with slatted floor 4. Proper lighting- it should be well lit
to allow urine, dung and water to because light is necessary for synthesis of
drain to keep it dry. vitamin D.
b) Permanent calf pen with 5. Proper drainage- should be constructed on
concrete floor the floor is a well drained place to avoid dampness.
slanted to allow drainage to take 6. Proper ventilation- to allow free air
place. circulation.
b) Mobile calf pens- are movable 7. Draught free- to prevent entry of cold
pens with slatted floor. They have winds and discourage infections e.g.
roofs and are moved after every 2 pneumonia.
days. 8. Single housing-to prevent disease and
parasite spread and to prevent the formation
of hair balls in the stomach.
9. Leak proof- the roof should not leak or
avoid spilling water on the floor to discourage
dampness and wetness of litter.

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 ROUTINE MANAGEMENT 4) Castration- done on male calves not
PRACTICES. required for breeding.
1) Parasite control- done Reasons/ advantages of castration
through spraying and i. Castrated male calves are docile.
deworming/ drenching. ii. For fattening.
2) Disease control- done through iii. To control inbreeding.
vaccination against prevalent iv. To control breeding.
diseases.
v. To control breeding diseases e.g.
3) Identification- done using brucellosis, vaginitis.
appropriate methods e.g. ear
tagging, tattooing, ear notching, 5) Removal of extra teats- done on females
branding and use of neck straps/ with extra (vestigial) teats using sterilized
chains. pair of scissors, sharp knife or teat clippers.
Reasons/ advantages of • After cutting the wound is disinfected with
identification antiseptics e.g. iodine to prevent infection.
i) To facilitate selection and Reasons for removal of extra teats.
breeding. i) To prevent mastitis.
ii) To facilitate disease control and ii) To prevent obstruction to machine milking
treatment. iii) To avoid interference with development of
iii) To facilitate feeding, record normal teats.
keeping and culling,

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6) Disbudding/dehorning- DISEASE CONTROL ROUTINE
Dehorning is the trimming of the MANAGEMENT PRACTICES IN CALF
horn to stop it from growing while REARING
disbudding is the removal of the 1. Culling highly susceptible calves.
horn bud before it develops into a 2. Spraying with appropriate acaricides to
horn. control ectoparasites/ ticks/ disease
• It is done using caustic potash stick vectors.
(potassium hydroxide), dehorning wire/ 3. Drenching/deworming with appropriate
saw, disbudding iron, dehorning collodion, antihelminthes to control internal
and use of rubber ring and elastrator. parasites.
Reasons for dehorning 4. Vaccination against diseases.
i) To make the animals docile and easy to 5. Castration of males not required for
handle. breeding to control venerial/breeding
ii) To facilitate economic use of space diseases.
when feeding, drinking or 6. Identification at the appropriate age to
transportation of animals. facilitate record keeping.
iii) To reduce chances of causing injury to 7. Removal of extra teats to control mastitis.
others and the farmer and avoid
damaging the skin. 8. Proper feeding of the calf to prevent
nutritional diseases.
9. Isolation and treatment of sick calves.
10. Maintenance of hygiene.

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 STUDY QUESTIONS.
• Describe the management of a Observe strict hygiene in the calf
dairy calf using artificial rearing house.
method from birth to weaning. Provide adequate clean water.
Answer. Ensure proper ventilation in calf
Clean the mucous from the calf as house.
soon as it is born. Introduce green fodder in the 2nd
Ensure that the calf is breathing. or 3rd week.
Cut and disinfect the navel cord.  Give the calf early weaning pellets from
the 3rd week.
Ensure that the calf sucks colostrum
within the first 8 hours.  Wean at 8th week or late wean at 16th
week.
Assist the calf to suckle. Take the calf outside on warm days
Introduce whole milk after 4th day. for exercise and to get sunlight for
Ensure that the bucket is clean. manufacture vitamin D.
Spray against ectoparasites.

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Drench/deworm against Describe the feeding practices in
endoparasites. artificial rearing of a dairy calf.
Vaccinate against infections. Train the calf to feed from a bucket
Dehorn/disbud the calf using the (bucket feeding).
appropriate method.
Ensure the calf suckles the cow
Put appropriate identification marks
on the calf. within the first eight hours to get
Remove extra teats if any within the colostrum.
first 3 weeks after birth. Feed the calf on colostrum for the
Give the calf mineral supplements. first 4 days.
Castrate male calves not intended for Introduce the feeding of whole milk
breeding.
or milk substitutes after, the fourth
Treat sick calves.
day.
House the calves singly.
Keep proper records. Feed the calf 2 - 3 times per day for
Reduce the amount of milk gradually the-first-4 weeks.
towards weaning. Feed the calf on the correct amount
Train the calf to feed from a bucket. of milk up to weaning time.

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Provide adequate clean water • Describe the management practices
from the third week. that should be carried out to raise
beef cattle using natural rearing
Feed the calf with warm milk at methods.
regular intervals. Answer
 Ensure that the calf is breathing.
Introduce palatable, dry feeds  Apply artificial breathing if the calf is not
such as concentrates (calf pellets) breathing well.
and good quality cut grass from  Cut and disinfect the navel cord to avoid
infection.
the third week.  Ensure that the calf sucks colostrum.
Provide mineral supplements or  Leave the calf to stay with the mother to
suckle at will.
licks.  Wean the calf at 6-8 months.
Any change in feeding should be  Separate the calves and allow them to
done gradually to avoid graze on high quality pastures.
 Spray against ectoparasites.
nutritional disorders.  Dehorn the calves within the first 4
Observe hygiene. months.
 Castrate the bull calves not intended for
breeding.

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 Identify the calves as early as possible. Describe the feeding practices
carried out on a calf from birth to
 Separate the uncastrated bulls from weaning.
heifers at weaning time. Ensure the calf suckles the cow within
 Give mineral supplements where the first 8 hrs to get colostrum.
necessary. Feed the calf on colostrum for the
 Deworm the calf regularly to control first 4 days.
ectoparasites. Feed the calf 2-3 times per day for the
 Vaccinate the calves against prevalent
first 4 weeks.
diseases. Introduce whole milk/milk
substitutes after the 4th day.
 Observe and treat sick animals.
Feed the calf on the correct amount of
 Separate sick animals from the healthy milk up to weaning.
ones. Feed the calf on warm milk / provide
 Give supplementary feedstuff during milk at the right body temperature to
dry periods. avoid scours.
 Provide adequate clean water all the Provide adequate clean water for the
time.
calf from 3rd week.
 Cull defective animals.
 Keep proper records.
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 Introduce palatable dry feeds/  Use superior bulls/ semen from superior
concentrates/calf pellets/ pencils and good bulls to serve the cows.
quality cut grass from the 3rd week.  Breed heifers when fully mature,
 Any change in feed should be done gradually considering weight/age.
to avoid nutritional disorders.  Breed cows 60 to 90 days after calving to
 Clean the equipment used for feeding the calf. maintain a calving interval of one calf per
year.
 Train the calf to suck milk from the bucket.
 Keep the animals healthy by vaccinating
Describe management practices that a them regularly.
farmer should carry out to improve milk  Control external and internal parasites
production in a low yielding herd of dairy using appropriate drugs.
cattle.  Treat sick animals.
Answer  Isolate the sick animals suffering from
 Select good animals on basis of high yielding contagious diseases.
cows.  Avoid physical injuries to the
 Select healthy animal. animals/predisposing disease factors.
 Select animals with high fertility  Improve sanitation/cleanliness in the
farm.
 Select animal with good dairy conformation.  Feed cattle on a balanced ration/diet.
 Cull poor producers.  Give adequate feed.
12-May-21 © Sam Obare 15
 Give clean and uncontaminated
MILK.
feed.
• This is a white substance secreted in the
Provide plenty of clean water.
mammary glands of all lactating mammals.
 Provide minerals and vitamins
supplements to the cow. Milk composition/components.
 Provide proper housing with i. Milk sugar/lactose/milk carbohydrate.
good ventilation. ii. Milk protein/casein.
Avoid overcrowding in the iii. Water.
animal houses. iv. Milk fat/butter fat.
 Milk cows at regular intervals. v. Minerals e.g. calcium and phosphorus.
Use proper milking technique. vi. Vitamins.
 Handle the animals properly. Factors affecting milk
 Observe any signs of heat composition/quality of milk.
closely. 1. Age of the animal- butter fat becomes
 Observe any signs of diseases less as the animal grows old thus young
and parasites closely. animals produce milk with higher butter
Keep proper records. fat content than older animals.

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2. Physiological condition of 6. Season of the year- butter fat
the animal e.g. pregnancy, content increases during cold
emaciation, sickness- during season.
late pregnancy and emaciation, 7. Nutrition/type of feed
cows produce milk with low eaten by the animal-
butter fat content. roughage feeds produce milk
3. Stage of lactation- the butter with higher fats, lactose and
fat content is highest at the middle proteins compared to grains.
phase of lactation period and 8. Animal health/disease-
lowers towards of end of lactation. diseases like mastitis reduce
4. Completeness of milking- the lactose composition in milk
last drawn drop from the udder because bacteria attack milk
contains high butter fat content. sugars. Animals under drugs
5. Breed differences- different produce milk of variable
breeds of cattle produce milk of compositions.
differing percentage composition 9. Time of milking- milk
e.g. jersey produces milk with the produced in the morning has
higher butter than Friesian. lower butter fat content than
milk produced in the evening.

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Factors affecting the STRUCTURE OF THE UDDER/
quantity/amount of milk. MAMMARY GLAND.
1. Stage of lactation- milk quantity • It is composed of:
increases for the first 30 days after 1. Alveoli- they are milk secreting
which it slowly declines. cells surrounded by capillaries.
2. Length of lactation- 2. Lobule- consists of many alveoli.
amount/quantity of milk is higher if It receives milk from the alveoli.
cows are milked for a long period of 3. Lobe- consists of several lobules. It
time. receives milk from the lobules
3. Amount of water ingested- less through lactiferous ducts.
amount of milk is produced if a lot of 4. Quarter- consists of many lobes.
water is taken. It has a gland cistern which receives
4. Handling of the animal during milk from the lobes.
milking- rough handling/ beating 5. Teat cistern- receives milk from
leads to low amount of milk. the gland cistern.
5. Prevailing weather conditions- 6. Teat canal/nipple/orifice- has
stressing conditions leads to less sphincter muscle that allows milk
amount of milk. out during milking.
6. Amount and quality of feed
taken by the animal- high amount
of nutritious feed taken leads to high
amount of milk.

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12-May-21 © Sam Obare 19
MILK SECRETION/ MILK LET-DOWN.
LACTOGENESIS. • This is the flow of milk from the upper region of
• This is the formation of milk by the udder/alveolar region to the gland and
teat cisterns.
secretory cells in alveoli. Milk is made
from the final products of digestion. • It is controlled by pituitary glands which secrete
oxytocin hormone into the blood stream
• The alveoli are surrounded by a
• Oxytocin causes the muscles surrounding the
network of capillaries alveoli to contract, squeezing the milk out.
• Blood sugar/glucose is converted into • The milk then flows into the gland cistern through
lactose/milk sugar, amino acids are ducts
converted into casein/milk proteins • Milking or suckling forces milk out.
and fatty acids and glycerol are Factors that stimulate milk let down.
converted into butter fat/milk fat. i. Sight of a calf.
• Lactogenesis is controlled by the ii. Suckling of the calf.
pituitary glands which secrete a iii. Sight of milkman.
hormone called prolactin during late
iv. Washing/massaging the udder by warm water.
gestation.
v. Sight of feed/feeding.
• Prolatin initiates lactogenesis in the vi. Familiar sounds.
alveoli which is stored in the
vii. Regular milking routine.
alveolar cavity, gland cistern and
teat cistern.
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Factors that hinder milk let- Essentials of clean milk production/
down. practices that ensure clean milk
i. Pain. production.
ii. Fear. 1. Healthy milking herd/ cows-
iii. Anxiety. maintain healthy milking herd to
prevent transmission of disease agents
iv. Sickness. to milk and milkman.
v. Change of milk man/milk routine. 2. Clean milking cows- to prevent
vi. Strange surroundings. contamination of milk with dirt.
vii. Poor milking techniques. 3. Healthy milkman- to prevent
• These factors cause the adrenal glands to transmission of zoonotic diseases.
secrete adrenalin hormone which causes 4. Clean milkman- to prevent
the relaxation of muscles hindering milk let- contamination of milk.
down. 5. Clean milking shed- to prevent
CLEAN MILK PRODUCTION. contamination of milk.
Qualities/characteristics of clean and high 6. Clean milking utensils/
quality milk. equipment-to prevent contamination
i. Free from pathogens/ disease causing of milk.
organisms.  Utensils and equipment should be
ii. Free from hair/dirt/foreign materials. seamless, smooth with joints filled to
iii. High storage/keeping quality. facilitate easy and thorough cleaning.
iv. Good flavor/taste.  They should be washed with hot water
and sterilized by keeping them in the sun
v. Its chemical composition is within the during the day.
expected standards.

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6. Milk filtration- to remove solid MILKING MATERIALS,
impurities. EQUIPMENT AND UTENSILS.
7. Milk cooling and proper 1. Udder clothes/towels- for
storage- to give it long shelf life. cleaning and drying the udder.
8. Avoid flavours in milk- 2. Sieves/filters/Filtering pads-
filtering/ straining milk.
 Strong flavored feeds (e.g. Mexican
marigold, onion wastes, pineapple wastes 3. Milking jelly/salve- applied to
e.t.c.) should be fed after milking to teats after milking to prevent
avoid flavors in milk. cracking of teats which predispose
the cow to mastitis. It should not be
 Avoid direct exposure of milk to
applied before or during milking.
sunlight which causes oxidation of milk
fats and avoid using utensils with traces 4. Warm water- washing the udder to
of copper/iron. remove dirt and stimulate milk
letdown.
5. Milking pails/buckets- used for
milking.

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6. Milking stool- to sit on during Milking procedure
milking. • Milking is done by hand or machine.
7. Strip cup- for testing mastitis. The a) Pre-milking procedure.
first strip of milk from each teat is put • Assemble all the equipment.
into the strip cup and checked • Put the cow in a crush/ milking
parlour, restrain it and give it food.
whether it has clots/ flakes.
• Wash and dry the udder.
8. Milk can/churn- Hold milk during • Check for the presence of mastitis.
milking or transportation. b) Milking procedure
9. Chain/rope- Restraining the • Grasp the base of the teat tightly at the
animal. base between the thumb and the fore
finger to prevent back flow of milk.
10. Concentrates/feeds- Stimulate
• Sequentially close other three fingers
milk let-down. tightly applying pressure from the top
11. Weighing scale- for weighing milk. to the bottom forcing milk to drain
into the bucket.
12. Cooler/ fridge- for cooling milk.
• Relax the fingers simultaneously to
13. Milking machine- for machine allow the teat to be refilled and begin a
milking. new sequence.

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12-May-21 © Sam Obare 24
12-May-21 © Sam Obare 25
Machine milking. 2. Milk quickly and evenly-
• In this the machine is used to suck out because oxytocin effect last for 5-
milk from the teat cistern. 10minutes.
• When the teat cups are placed on the 3. Milking at regular times-
teat, the vacuum pump sucks and because milk let-down is initiated
removes air from the sealed space when milk time is reached.
creating a space. 4. Complete milking- to prevent
• The vacuum created holds the teats, drying off too soon, reduction in
opens the teat canals and draws milk yield and prevent mastitis.
from the teat cistern into the milk tube. - When using milking machine, the last
Rules followed during milking drops of milk are stripped to avoid
1. Avoid stripping the udder mastitis.
because: - Hands should be dry as it is hygienic.
 It causes physical injury on the teat
causing scar.
 It tears the teat tissues making it
pendulous/sag hence more prone to
mastitis.
 It leads to high chances of milk
contamination because milking salve will
be necessary.
12-May-21 © Sam Obare 26
Post-milking practices./practices DRY COW THERAPY.
after complete milking.
 It involves infusion of the infected
i. Teat dipping to control mastitis. teat/ quarter with antibiotics e.g.
ii. Application of milking jelly on the penicillin through the teat canal to kill
teats. bacteria/prevent mastitis.
iii. Weighing and recording of milk.  It is also carried out during drying off
iv. Sieving/filtration/straining of milk. period.
v. Storage of milk in a cool place.  This is because the little milk left at
vi. Cleaning the milking shed/parlor the teat canal acts as a culture medium
for bacterial infection which cause
vii. Cleaning the milking equipment and mastitis.
utensils.
 To confirm mastitis, stripping of milk
Disadvantages of hand milking over into a strip cup is done before actual
machine milking. milking is done.
i. It is slow.  Watery milk/ bloody milk/ clots/
ii. Milk may be contaminated if the pus on the strip cup indicate mastitis
hands are dirty. infection.
iii. Partial milking may occur.
iv. Poor milking technique can lead to
mastitis.

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  To prevent spread of disease to other
animals the following are done:
i) Milking the infected animals last
and discarding milk.
ii) Using separate cloths for each
animal.
iii) Milking the infected quarter last.
 Other practices carried out on the
udder to prevent mastitis infection
include:
i. Teat dipping.
Syringe
ii. Complete milking.
iii. Proper milking technique.
iv. Applying milking jelly after
milking.

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MILK PRODUCTS
7. Curd It is semi solid milk that forms
1. Homogenised and pasteurised after the whole/skim milk has been
milk- allowed to stand for sometime.
• Homogenisation involves breaking fat 8. Cheese - Prepared by compressing
globules in milk to smaller particles which milk curd until water has been drained
are evenly distributed in milk. completely.
• Pasteurisation- involves heating the milk 9. Powdered milk- Done by drying the
and then cooling immediately to destroy whole milk/skim milk and converting
pathogens. it into powder.
2. Ultra heat treated(UHT)milk- It is 10. Yoghurt - It is thickened and flavored
heat treated at a very high temperature milk.
for one second and then packed and
cooled immediately.
3. Cream- A layer of fat that forms at the
surface of milk when it is allowed to stand
for some time.
4. Skim milk- This is milk left after the
cream has been removed.
5. Butter - Obtained by churning the
cream to separate the milk fat from non-
fat solids.
6. Ghee - It is prepared by heating cream or
butter in order to remove moisture.
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Marketing of milk Problems facing farmers in
• Milk is sold through co-operatives, marketing of beef and milk.
middle men or directly to consumers. i. Lack of adequate storage facilities
Market channels of meat /ways in ii. Poor infrastructure
which farmers sell meat/beef in iii. Lack of market information
Kenya. iv. Delayed payments of farmers
i. Kenya meat commission (KMC). v. Price fluctuations
ii. Livestock marketing division in the
ministry of livestock development.
iii. Local butcheries.
iv. Licensed stock traders.

Qualities of good beef.

i. Tender.
ii. Good flavour.
iii. Juicy.
iv. Lean (soft with little fat).
v. Cherry red colour.

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