Judging Guide: Dairy Cattle Judging Workbook - Sample

JUDGING GUIDE

D A I R Y C AT T L E J U D G I N G W O R K B O O K

JUDGING GUIDE

D A I R Y C AT T L E J U D G I N G W O R K B O O K

P

L

E

BY HOARD’S DAIRYMAN STAFF

© 2018 Copyright by W.D. Hoard & Sons Company All rights reserved.

M

No part of this book may be reproduced or used in any form or by any means, electronic or mechanical, including photocopying, recording or by an information or storage retrieval system, without permission in writing from the publisher.

S

A

Address inquiries to: W.D. Hoard & Sons Company Book Department P.O. Box 801 Fort Atkinson, WI 53538-0801 USA www.hoards.com Tel: 920-563-5551

Printed in the United States of America ISBN 978-0-932147-64-6 Library of Congress Control Number: 2018914447

Katharine Knowlton Virginia Tech Department of Dairy Science

Book design by Aisha Liebenow Hoard’s Dairyman Special Publications Manager

Special thanks to: Corey Geiger Hoard’s Dairyman Managing Editor

Maggie Seiler Hoard’s Dairyman Associate Editor

Katharine Knowlton is a Professor of Dairy Science at Virginia Tech University focusing on research and teaching related to environmental issues affecting the dairy industry. Knowlton has two decades of coaching experience. In her tenure of coaching the Virginia Tech dairy judging team, they have been named national champions four times including 2006, 2008, 2009, and 2013. Additionally, she coached the national champion individual in 2005, 2013, and 2018.

JUDGING GUIDE

TABLE OF CONTENTS INTRODUCTION

2

UDDER

5

DAIRY STRENGTH

7

REAR FEET AND LEGS

9

FRAME

P

L

E

1

HEIFERS

12

ORAL REASONS

14

NOTE TAKING

16

PRACTICE CLASSES AYRSHIRE 1, 2, 3 BROWN SWISS 1, 2, 3 GUERNSEY 1, 2, 3 HOLSTEIN 1, 2, 3 JERSEY 1, 2, 3 MILKING SHORTHORN 1, 2 RED AND WHITE 1, 2

S

A

M

11

35 37

PDCA SCORECARD TERMINOLOGY

JUDGING GUIDE

A

M

P

L

E

INTRODUCTION

an important guide when you are judging.

Throughout the sections of this book, we’ll illustrate parts of the cow by the priority they are assigned in judging, as shown in the Dairy Cow Unified Scorecard: first the udder, then dairy strength, followed by feet and legs, and finished with frame.

This Judging Guide will also delve into beginning-level recommendations on giving reasons. Reasons are an important part of dairy judging as they explain the “why” to the placings that you determine while judging.

S

A

S A BEGINNING dairy judge, all the parts of the cow and how they relate to the animal’s overall longevity, functionality, and final type score may overwhelm you. How does one really go about judging a cow? Let’s first learn about the parts of the cow and how they are prioritized.

An illustration on page 35 shows the parts of the cow and the scorecard developed by the Purebred Dairy Cattle Association (PDCA). It details how the different parts of the cow are prioritized or weighted. This is

1

Introduction

Introduction

1

JUDGING GUIDE

FRAME

On the PDCA scorecard, the traits that make up frame are in priority order: Rump (5 points) Front end (5 points) Back/loin (2 points) Stature (2 points)

E

P

1.

2.

3.

4.

5.

Since the rump (5 points) forms the framework for the udder, it is ideally long and wide with a slight downward slope from hips to pins. This allows plenty of room for a high and wide rear udder. A wide, correctly sloped rump supports breeding and reproductive efficiency, allowing easier passage for the calf at birth and drainage of postcalving fluids. However, extremely sloped pins could lead to mobility and leg challenges later in life. Cow B has the most correct rump placement as she has a slight slope from hips to pins. Cow C has an extreme downward slope and Cow A has extremely high pins, both of which are undesireable. Cow D has a more desirable width between her hips and pins compared to Cow E. continued on following page

L

T

HE FRAME (15 points) represents all the skeletal parts of the cow, with the exception of rear feet and legs. Think of the frame as a silhouette or outline of the cow.

Breed characteristics (1 point)

A

A

M

RUMP

C E

S

D

B

Frame Rear feet and legs

9

The frame breakdown places the same emphasis on the front end (5 points) as it does on the rump. The dairy cow’s front end should have straight front legs, set fairly wide apart, and squarely placed. Shoulder blades and elbows should be set firmly against the chest wall. A cow with “wing-shoulders” is a sure sign of a cow with a weak front end. The crops should have adequate fullness blending into the shoulders. A cow should also appear to “walk uphill” when viewed from a little farther away. This means she is slightly taller in her front end than her rear. Cow A is much stronger in her front end than Cow B. After the front end, a judge should consider the cow’s back/loin (2 points). The back should be straight and strong, and the cow should have a loin that is broad, strong, and nearly level. Cow C is strong and straight in her topline, while Cow D is weak in her loin.

The next trait in the frame breakdown is stature (2 points). We use stature to describe a cow’s height, measured from the top of the spine in between the animal’s hips to the ground. Tall cows usually carry their udders higher above the ground putting them at less risk of teat or udder injury.

Taller cows also tend to be larger cows that can eat more feed and hopefully produce more milk. We know that larger cows weigh more and have a greater salvage value when they leave the milking herd. However, stature is a highly heritable trait and in recent years has proven to be problematic as cows on many farms have outgrown stall sizes that were adequate just a decade ago. For that reason, an astute judge looks for adequately sized cows that are tall but not too tall.

The final trait evaluated in the frame breakdown is breed characteristics (1 point). The best way to think about breed character is to ask whether the cow possesses traits necessary to look like the breed the animal represents.

The most important part of breed characteristics is overall “style and balance.” Do the cow’s parts fit together smoothly and correctly? Is the cow large enough for its breed? Do the cow’s head characteristics represent its breed? Are the color markings right for the animal’s breed? If you decide that the animal meets these criteria, you know that it exhibits strong breed characteristics.

E

FRONT END

A

L

P

BACK/LOIN

B

S

A

M

C

10

Frame Rear feet and legs

D

JUDGING GUIDE

NOTE TAKING

H

The first secret

The second secret

P

“I hate giving reasons!”

“I can never remember what I was going to say!”

S

A

M

Secret number one is how you lay out your page (example on page 15). While you’re taking notes, the key is to set aside space for descriptive notes (to describe each cow) as well as comparative notes (to compare the pairs in your final placing). You have to take both types of notes while the cows are in the ring, and they have to be on the same page – the same piece of note paper on the same side of that piece of note paper. This may seem like an unimportant detail, but I promise you, if you’re not doing it this way, you’re going to get beat by someone who is.

Here’s how it works. You’re judging and here comes the first cow. You’re going to start writing descriptive notes on her, on the left side of your page, right away. Is she a white cow or a black cow or a red cow? And now take some descriptive notes on her udder, on her dairyness, on her feet and legs, and so on.

Okay, now here comes the second cow - keep writing! Is she a white cow, is she red cow, does she have a good rear udder, how’s her teat placement? Now dairyness, now feet and legs – keep writing! And now here comes the third cow – go, go, go! Write, write, write! I want to see that pen moving constantly the first three or four minutes that you’re judging this class.

No, this isn’t easy. You really have to master the ability of writing without looking at your piece of paper. But remember – if it was easy, everyone would do it!

Okay, so now you’re four or five minutes into the class, and you have complete descriptive notes on each cow. You’ve probably started to sort the cows; maybe you’re even starting to place some of the pairs. Say you know which two cows are going to be your bottom pair – go to the right hand side of the page and start taking comparative notes on them. Maybe you haven’t decided who is first and who’s second, but you know who’s going to be third and who’s going to be fourth. So start writing those comparisons. Why is the third place cow going to be placed over the fourth place cow? Do that while your brain is trying to figure out how 14

Note Taking

E

I know I did when I was in 4-H. In fact, I quit judging when I was 11 because I thought my coach was ‘mean.’

Translation – she started making me give reasons without reading my notes.

Fortunately, I came back to judging when I was in college and my success there has played a major role in my career as a professor and judging team coach. How did I get over my fear of reasons? I learned two secrets that let me remember the cows and paint a picture of the class in my reasons.

it’s going to place one and two.

Good, so you’ve got that, but maybe haven’t quite decided on that top pair, so what do you do? Keep your pen moving! Go back over to the descriptive side, look at these cows, and write down some more things that you are just noticing now. Doing this will actually help you make your decision!

Once you know how you’ll place the first two, go back to the right hand side of your page and finish you comparative notes.

Having your descriptive and comparative notes on the same page lets you make good use of your time. You can keep your pen moving while you’re waiting for your brain to decide how to place the cows! Again, it’s not easy, but organize your note page correctly and just keep writing.

L

OW MANY of you have said one or both of these?

By Katharine Knowlton, Virginia Tech

Now that I have you convinced that taking lots and lots of notes, on the same page, is critical to success, I’m going to share the second secret. The only way you can take enough notes while the cows are in the ring is to develop a set of abbreviations. They must be effective and meaningful to you so that you can capture a lot of information with very few letters.

As an example, imagine you have a cow that has bad feet and legs with weak pasterns and too much set to her hock.

You don’t have time to write all of that out (weak-pasternsand-too-much-set-to-her-hock-when-viewed-from-the-side), but if you don’t, you aren’t likely to remember it. So, write BAD F&L, and then abbreviate to note what is wrong with them. The only thing that can be wrong with pasterns is that they’re weak, so just write PAS. On the other hand, hocks can be too straight or have too much set, so cultivate a shorthand for each. I simply draw a crooked angle (HOCKS <) or a straight vertical line (HOCKS |) Spend some time cultivating abbreviations that make sense to you. Maybe DC means dairy character, D/W for deep and wide, H/W for high and wide, RU for rear udder, FU for fore udder, and TP for teat placement. You can also draw pictures! If you have a cow whose teats pop out to the side, draw that. Draw smiley faces if you love a cow’s udder and frowns when you don’t. Have fun with it.

The point is this - you simply don’t have time to write out full words and complete sentences. You have 15, maybe 18, minutes to place those cows, get your descriptive notes, and get your comparative notes. You have to get all this information in that short period of time, and that means you must abbreviate.

So, as you prepare for your next judging practice, remember that the most important steps toward success in oral reasons occur hours before you stand in front of the official judge to defend your placing. Your ability to present accurate and complete oral reasons starts in the ring, by taking effective notes as you’re judging the cows.

NOTE TAKING SHEET Breed: ___________________________

Age:______

Placing: ___________________________

______ places first because _____________________________________ ___________________________________________________________ Comparative notes:

Cow Descriptions: 1.

___/___ 1. ____________________________________________

E

2. ____________________________________________ 3. ____________________________________________

2.

___/___

L

Grant: ________________________________________

1. ____________________________________________

P

2. ____________________________________________ 3. ____________________________________________

M

Grant: ________________________________________

3.

___/___ 1. ____________________________________________

S

A

2. ____________________________________________

4.

3. ____________________________________________ Grant: ________________________________________

But, ___ cannot place any higher in the class today because: 1. ____________________________________________ 2. ____________________________________________ 3. ____________________________________________ For these reasons, I place this class of ________________ ___-___-___-___

HOLSTEIN CLASS NO. 2

L

E

A

M

P

B

S

A

C

D 26

Holstein Practice classes - Holstein

DAIRY COW UNIFIED SCORECARD Breed characteristics should be considered in the application of this scorecard.

Perfect Score

MAJOR TRAIT DESCRIPTIONS There are four major breakdowns on which to base a cowâ&#x20AC;&#x2122;s evaluation. Each trait is broken down into body parts to be considered and ranked.

1) Frame - 15%

15

The skeletal parts of the cow, with the exception of rear feet and legs. Listed in priority order, the descriptions of the traits to be considered are as follows:

E

Rump (5 points): Should be long and wide throughout. Pin bones should be slightly lower than hip bones with adequate width between the pins. Thurls should be wide apart. Vulva should be nearly vertical and the anus should not be recessed. Tail head should set slightly above and neatly between pin bones with freedom from coarseness. Front End (5 points): Adequate constitution with front legs straight, wide apart, and squarely placed. Shoulder blades and elbows set firmly against the chest wall. The crops should have adequate fullness blending into the shoulders. Back/Loin (2 points): Back should be straight and strong, with loin broad, strong, and nearly level. Stature (2 points): Height including length in the leg bones with a long bone pattern throughout the body structure. Height at withers and hips should be relatively proportionate. Age and breed stature recommendations are to be considered. Breed Characteristics (1 point): Exhibiting overall style and balance. Head should be feminine, clean-cut, slightly dished with broad muzzle, large open nostrils and strong jaw.

2) Dairy Strength - 25%

25

L

A combination of dairyness and strength that supports sustained production and longevity. Major consideration is given to general openness and angularity while maintaining strength, width of chest, spring of fore rib, and substance of bone without coarseness. Body condition should be appropriate for stage of lactation. Listed in priority order, the descriptions of the traits to be considered are as follows: Ribs (8 points): Wide apart. Rib bones wide, flat, deep, and slanted toward the rear. Well sprung, expressing fullness and extending outside the point of elbows. Chest (6 points): Deep and wide floor showing capacity for vital organs, with well-sprung fore ribs. Barrel (4 points): Long, with adequate depth and width, increasing toward the rear with a deep flank. Thighs (2 points): Lean, incurving to flat and wide apart from the rear. Neck (2 points): Long, lean, and blending smoothly into shoulders; clean-cut throat, dewlap, and brisket. Withers (2 points): Sharp with chine prominent. Skin (1 point): Thin, loose and pliable.

3) Rear Feet and Legs - 20%

P

Feet and rear legs are evaluated. Evidence of mobility is given major consideration. Listed in priority order, the descriptions of the traits to be considered are as follows: Movement (5 points): The use of feet and rear legs, including length and direction of step. When walking naturally, the stride should be long and fluid with the rear feet nearly replacing the front feet. Rear Legs-Side View (3 points): Moderate set (angle) to the hock. Rear Legs-Rear View (3 points): Straight, wide apart with feet squarely placed. Feet (3 points): Steep angle and deep heel with short, well-rounded closed toes. Thurl Position (2 points): Near central placement between the hip and pin bones. Hocks (2 points): Adequate flexibility with freedom from swelling. Bone (1 point): Flat and clean with adequate substance. Pasterns (1 point): Short and strong with some flexibility, having a moderate, upright angle.

4) Udder - 40%

M

The udder traits are evaluated. Major consideration is given to the traits that contribute to high milk yield and a long productive life. Listed in priority order, the descriptions of the traits to be considered are as follows: Udder Depth (10 points): Moderate depth relative to the hock with adequate capacity and clearance. Consideration is given to lactation number and age. Rear Udder (9 points): Wide and high, firmly attached with uniform width from top to bottom and slightly rounded to udder floor. Teat Placement (5 points): Squarely placed under each quarter, plumb and properly spaced. Udder Cleft (5 points): Evidence of a strong suspensory ligament indicated by clearly defined halving. Fore Udder (5 points): Firmly attached with moderate length and ample capacity. Teats (3 points): Cylindrical shape; uniform size with medium length and diameter; neither short nor long is desirable. Udder Balance and Texture (3 points): Udder floor level as viewed from the side. Quarters evenly balanced; soft, pliable, and well collapsed after milking. (Note: In the Holstein breed, an equal emphasis is placed on fore and rear udder (7 points each). All other traits are the same as listed above.)

TOTAL

Heart girth

A

Back Rump

Tail head Pin bones

Thurl

Loin Hip

Ribs Barrel

Chine

Poll

40

100

Forehead

Neck Withers

Bridge of nose

Crops

Tail

Jaw Throat

Rear udder attachment

S

20

Muzzle

Point of shoulder

Thigh Dewlap

Stifle Flank

Point of elbow

Rear udder

Brisket

Hock

Chest floor

Milk wells Mammary veins Fore udder attachment Fore udder

Knee

Teats Heel

Switch Dew claw

Pastern Hoof

Sole Holstein Association USA Inc.

Copyrighted by the Purebred Dairy Cattle Association, 1943. Revised and copyrighted 1957, 1971, 1982, 1994 and 2009. 35

THE SEVEN BREEDS

Brown Swiss

Guernsey

E

Ayrshire

Jersey

Holstein

BREED CHARACTERISTICS

Except for differences in color, size and head character, all breeds are judged on the same standards as outlined in the Unified Scorecard. If any animal is registered by one of the dairy breed associations, no discrimination against color or color pattern is to be made.

Ayrshire

M

Brown Swiss

Strong and vigorous, but not coarse. Adequate size with dairy quality. Frailness undesirable.

HEAD- clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears medium size and alertly carried.

COLOR- body and switch solid brown varying from very light to dark; muzzle has black nose encircled by a white ring; tongue and hooves are dark brown to black.

SIZE- a mature cow in milk should weigh at least 1400 lbs.

Guernsey

A

Strength and balance, with quality and character desired.

HEAD- clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears medium size and alertly carried.

COLOR- shade of fawn and white markings throughout clearly defined.

SIZE- a mature cow in milk should weigh 1200-1300 lbs.; Guernsey does not discriminate for lack of size.

FACTORS TO BE EVALUATED

S

The degree of discrimination assigned to each defect is related to its function and heredity. The evaluation of the defect shall be determined by the breeder, the classifier or judge, based on the guide for discrimination and disqualifications given below.

HORNS No discrimination for horns.

EYES 1. Blindess in one eye: Slight discrimination.

2. Cross or bulging eyes: Slight discrimination.

3. Evidence of blindness: Slight to serious discrimination.

4. Total blindness: Disqualification.

WRY FACE Slight to serious discrimination.

CROPPED EARS Slight discrimination.

PARROT JAW Slight to serious discrimination.

SHOULDERS Winged: Slight to serious discrimination.

CAPPED HIP No discrimination unless affects mobility.

36

Red & White

Rugged, feminine qualities in an alert cow possessing adequate size and vigor.

HEAD- clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears medium size and alertly carried.

COLOR- must be clearly defined red and white; black-red and brindle is strictly prohibited.

SIZE- a mature cow in milk should weigh at least 1400 lbs. and be well balanced.

P

Strong and robust, showing constitution and vigor, symmetry, style and balance throughout, and characterized by strongly attached, evenly balanced, well-shaped udder.

HEAD- clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and moderately dished; bridge of nose straight; ears medium size and alertly carried.

COLOR- light to deep cherry red, mahogany, brown, or a combination of any of these colors with white, or white alone, distinctive red and white markings preferred.

SIZE- a mature cow in milk should weigh at least 1200 lbs.

Milking Shorthorn

L

Red & White

Holstein

Rugged, feminine qualities in an alert cow possessing Holstein size and vigor.

HEAD- clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and moderately dished; bridge of nose straight; ears medium size and alertly carried.

COLOR- black and white or red and white markings clearly defined SIZE- a mature cow in milk should weigh at least 1400 lbs.

UDDER- equal emphasis is placed on fore and rear udder (7 points each), all other traits are the same as listed on the PDCA Scorecard.

Jersey

Sharpness with strength indicating productive efficiency.

HEAD- proportionate to stature showing refinement and well chiseled bone structure.

Face slightly dished with dark eyes that are well set.

COLOR- some shade of fawn with or without white markings; muzzle is black encircled by a light colored ring; switch may be either black or white.

SIZE- a mature cow in milk should weigh at least 1000 lbs.

Milking Shorthorn

Strong and vigorous, but not coarse.

HEAD- clean cut, proportionate to body; broad muzzle with large, open nostrils; strong jaw; large, bright eyes; forehead, broad and slightly dished; bridge of nose straight; ears medium size and alertly carried.

COLOR- red or white or any combination (no black markings allowed).

SIZE- a mature cow in milk should weigh 1400 lbs.

TAIL SETTING Wry tail or other abnormal tail settings: Slight to serious discrimination.

LEGS AND FEET 1. Lameness- apparently permanent and interfering with normal function: Disqualification.

Lameness- apparently temporary and not affecting normal function: Slight discrimination.

2. Evidence of crampy hind legs: Serious discrimination.

3. Evidence of fluid in hocks: Slight discrimination.

4. Weak pastern: Slight to serious discrimination.

5. Toe out: Slight discrimination.

UDDER 1. Lack of defined halving: Slight to serious discrimination.

2. Udder definitely broken away in attachment: Serious discrimination.

3. A weak udder attachment: Slight to serious discrimination.

4. Blind quarter: Disqualification.

5. One or more light quarters, hard spots in udder, obstruction in teat (spider): Slight to serious discrimination.

6. Side leak: Slight discrimination.

7. Abnormal milk (bloody, clotted, watery): Possible discrimination.

LACK OF ADEQUATE SIZE Slight to serious discrimination. (Note: Guernsey

does not discriminate for lack of size.)

EVIDENCE OF SHARP PRACTICE (Refer to PDCA Code of Ethics) 1. Animals showing signs of having been tampered with to conceal faults in conformation and to misrepresent the animalâ&#x20AC;&#x2122;s soundness: Disqualification.

2. Uncalved heifers showing evidence of having been milked: Slight to serious discrimination.

TEMPORARY OR MINOR INJURIES Blemishes or injuries of a temporary character not affecting animalâ&#x20AC;&#x2122;s usefulness: Slight to serious discrimination.

OVERCONDITIONED Slight to serious discrimination.

FREEMARTIN HEIFERS Disqualification.

JUDGING GUIDE

TERMINOLOGY

By Katharine Knowlton, Virginia Tech

Udder Is smoother/stronger/tighter/snugger in the fore udder attachment1 Is higher/wider/fuller/firmer in the rear udder attachment Has a more youthful udder, held higher above the hock Is stronger/more defined in her suspensory ligament/udder cleft Has a closer teat placement (pronounced teet!)

Has a smaller, more correct teat (teet!) size Is less quartered on the floor of her udder Is less tilted on her udder floor

L

• • • • • • • •

E

Here is a starter pack of dairy judging terms organized by category to get you headed in the right direction on your oral reasons. Remember, always use comparative terms when judging.

Dairy strength

P

form Is cleaner cut Has a thinner, more incurving thigh Has a longer neck Is cleaner about the (choose 2 or 3 locations - topline, hooks, pins, rump, shoulder) Is more open in the rib2 Is more well sprung in the rib

M

Dairy • • • • • •

Size and scale Note – this is not a scorecard category, but it is a compilation of traits that can be useful in certain pairs of cows.

• Is taller and longer • Is wider in the (choose 1 or 2 locations – chest, hooks, thurls, pins, rump) • Is deeper in the (choose 1 or 2 locations – heart, fore rib, rear rib, barrel) • Is more open/more well sprung in the rib

• • • •

A

Feet and legs

Is straighter in the hock when viewed from the side Tracks straighter when viewed from the rear Carries her legs more squarely beneath her Is stronger in the pastern

S

Frame • • • •

Is taller and longer Is straighter in the topline, stronger in the loin Is more level in the rump Is tighter in the shoulder

Where words or phrases are separated by a slash mark, you should choose the one that best fits the cows you’re judging.

Do NOT automatically use all of these terms in the same pair.

2 Italicized terms can go in either of two categories, your call.

1

Terminology

37