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American ®
In This Issue
Vol. 44 No. 11 • November 2018
American ®
Products and Services
Vol. 44 No. 11 • November 2018
Columns
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for American Dairymen
Group Publisher/COO Patrick McKinney Field Editors Bruce Derksen Michael Cox Jaclyn Krymowski
Industry News Trending news from around the dairy world.
Art Director Brandon Peterson
Industry Features
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By Jaclyn Krymowski for American Dairymen Magazine
Semen handling is such a common routine for herdsman and A.I. technicians. As monotonous as the process can get, it is important to remember that semen handling and storage is the most basic part of the A.I. breeding technique subject to human error or success.
Advertising Account Executives Lori Seibert Kathy Davidson Mary Gatliff Irene Smith Wendy Mills Sherry Gilbert Pegge Hutchinson Joyce Kenney Ed Junker Kendra Sassman Controller Robert Reedy
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Your Lagoon Shouldn’t be a Scary Little Secret
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Office Manager Dawn Busse Circulation Coordinator Shawna Nelson
By Bruce Derksen for American Dairymen Magazine
Just like any good horror movie worth its salt, some dairies have their own scary little secretsusually hidden out back behind the barns, corrals and buildings, and sometimes tucked away beyond a row of unassuming trees. It’s an essential part of many progressive dairies, even though it’s not usually discussed and if it is, then only in hushed dismissive tones with the intent of moving on to a less awkward conversation. Yes, it’s the all- important lagoon.
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To Freeze and to Thaw: Handling Semen and Embryos
Graphic Designer Teri Marsh
Johne’s Disease: A Silent Threat By Michael Cox for American Dairymen Magazine
Livestock losses can be frustrating at the best of times, even when we have a clear cause of death such as milk fever or pneumonia. However, a disease such as Johne’s can often be an even more frustrating ‘silent killer’ and lie undetected in animals for years before showing clinical and rapidly fatal symptoms. For non-treatable diseases such as Johne’s, prevention and damage limitation can be the best course of action.
Livestock Media Group 4685 Merle Hay Rd • Suite 200 Des Moines, IA 50322 877-424-4594 www.americandairymen.com FEMA
©Twin Rivers Media, LLC, 2018. All rights reserved. This publication may not be reproduced in whole or in part, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopy, recorded or otherwise without the prior written permission of Twin Rivers Media, LLC, 2018. The information and advertising set forth herein has been obtained from sources believed to be reliable. Twin Rivers Media, LLC, 2018 (“Publisher”) however, does not warrant complete accuracy of such information and assumes no responsibility for any consequences arising from the use thereof or reliance thereon. Publisher reserves the right to reject or cancel any advertisement or space reservation at any time without notice and for any reason. Publisher shall not be liable for any costs or damages if for any reason it fails to publish an advertisement. Advertisers are solely responsible for the content of their respective advertisements appearing in this publication and Publisher is not responsible or liable in any manner for inaccuracies, false statements or any material in such advertisement infringing upon the intellectual property rights of others. Advertisements appearing in this publication are not necessarily the views or opinions expressed by Publisher.
Cover artwork by Theresa Nadine Prairie Western Rustic Art theresanabe75@gmail.com www.americandairymen.com
Industry News
AMPI cheesemakers tally three first-place finishes
Entries from Iowa and Wisconsin sweep two classes in World Dairy Expo contest Article provided by Associated Milk Producers Inc. Monterey Jack, Mild Cheddar and Flavored Pasteurized Process Cheese made by Associated Milk Producers Inc. (AMPI) cheesemakers in Iowa and Wisconsin topped their classes at the 2018 World Dairy Expo Championship Dairy Product Contest held in Madison, Wis. A Monterey Jack entry made by cheesemakers at AMPI’s Sanborn, Iowa, plant placed first in the class. Two entries from cheesemakers at AMPI’s Jim Falls, Wis., plant — a Colby Jack and a Monterey Jack — placed second and third to sweep the class. This is repeat recognition for the Jim Falls cheesemakers who earned first-place Colby Jack honors earlier this year in the World Championship Cheese Contest. Entries by A MPI cheesemakers from Blair, Wis., and Jim Falls placed first and third, respectively, in the highly competitive Mild Cheddar class. The cooperative also scored a sweep of the Flavored Pasteurized Process Cheese class with entries from cheesemakers at the Portage, Wis., plant. “Three first-place winners, and claiming every award the judges had to give in two categories, speaks to the consistent quality of cheese made in AMPI’s dairy farmer-owned plants,” said Mike Hinrichsen, AMPI vice president of cheese and whey manufacturing. “At AMPI, we know cheese. It’s what we do.”
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In addition, whey protein concent rate ma nufac t ured at t he cooperative’s Paynesville, Minn., plant captured first place in the 34 percent class and third place in the 80 percent competition. This year’s contest attracted 1,400 entries from dairy processors throughout North America. AMPI’s first-place dairy products will be auctioned off Oct. 2 during the World Dairy Expo in Madison, Wis. A por tion of the auction proceeds fund scholarships for students pursuing careers in the dairy industry. AMPI is headquartered in New Ulm, Minn., and owned by dairy farm families from Wisconsin, Minnesota, Iowa, Nebraska, South Dakota and North Dakota. AMPI members annually market about 5.7 billion pounds of milk, resulting in $1.7 billion in sales for the cooperative. AMPI owns 10 Midwest-based m a nu f a c t u r i n g pl a nt s w h e r e about 10 percent of the Americantype cheese and butter in the U.S. is produced. The cooperative’s award-winning cheese, butter and powdered dairy products are marketed to foodservice, retail and food ingredient customers.
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S
emen handling is such a common routine for herdsman and A.I. technicians. As monotonous as the process can get, it is important to remember that semen handling and storage is the most basic part of the A.I. breeding technique subject to human error or success. It is one of the few things in breeding that, fortunately, is entirely under the handler’s control.
The aspects of handling and storage of biologicals frozen in liquid nitrogen revolve around the basic knowledge of the freeze and thaw processes. Once any thawing has occurred, the damage done is permanent. Returning partially-thawed sperm of embryos to the liquid nitrogen fast enough can prevent further damage, but it can never repair what has already been done. In sperm, injury refers to anything that damages either the cells’ motility or fertility. This can begin to happen at temperatures as low as -110F. For reference, this is -210F difference than the recommended stable storage temperature of -320F.
The processes of freezing and thawing
The freezing process removes the intracellular water in the sperm cells which prevents damage during the crystallization process. This works because the formation of intracellular ice crystals can cause damage to the very sensitive cell membranes, organelles, or chromosomes. When the sperm acrosomes suffer sufficient enough damage, it can cause www.americandairymen.com
enzyme leakage which impairs the cell’s fertility. Once the sperm is exposed to any environment warm enough to begin the thaw process followed by the process of refreezing, this recrystallization begins. This creates larger crystals that are more likely to pen-
the canister is never held above the frost line (about four inches below the neck) for more than 10 seconds. There is a wide range of opinion and method in how to most “properly” thaw a unit of semen. The National Association of Animal Breeders has their general guidelines of thawing at 90-95F for at least 40 seconds in a water bath. How many straws can be effectively thawed in a single bath at once is widely debated. Thawing one at a time is the safest and most optimal, and arguably it is the best way to ensure fertility. But this is impractical on a daily basis with mul-
As with general care of equipment, cleanliness can’t be overstressed during the breeding process and in storage. Anything that touches the straws or animals including the thaw bath and water, rods, scissors and sheaths. etrate the delicate membranes. The same effect works similarly in frozen embryos. The degree of damage done depends on how high above the freezing level the semen is exposed to and for how long. The temperature begins to variate before a straw is even fully removed from the tank. The temperature varies at different depths below the neck of the tank. At two inches below the neck the temperature goes down 40-50F, at four inches it is approximately -160F and at six inches it is -290F. This is why when you go to select a straw, it is recommended that
tiple animals being bred at any given time. One study suggested that as many as 15-20 units could be thawed at once and, if there is enough water to maintain the 90-95F temperature, fertility wasn’t compromised in any way.
The Tank
Nitrogen tanks need to be totally undamaged and monitored to be dependable for long-term storage. One field study of 60 tanks stored unsupervised for a period of time found that three suffered nitrogen evaporations resulting in complete November 2018
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Semen handling
destruction of their units. While this sort of occurrence is relatively uncommon, complete loss of stored units from nitrogen loss is incredibly costly. Even when minimal external damage to the outer shell has occurred, nitrogen is lost very rapidly. Corrosion of the outer shell typically happens when the tank is stored improperly, usually when it has been kept directly on top of concrete or any wet, poorly ventilated surface. As recommended, simply keeping your tanks on top of wood slats or a rubber mat is sufficient enough to prevent this. As an additional step of precaution, it is recommended that you never store more than six months’ worth of semen or embryos at once. Other damage that more commonly happens is when the tank is being transported. The outer shell should be protected from any dents, abrasions or scratches. When being moved, it should always be secured soundly in place, never free to jolt around in a truck or trailer.
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Other precautions
To prevent excessive cold shock of sperm post-thawing, the A.I. rod and sheath should be kept at body temperature. Experts advise that it should never be warmed with water; rubbing them by hand or sticking them in a coat is sufficient. The biggest factor to stress is that the temperature should remain stable until the semen is safely deposited into the cow. As with general care of equipment, cleanliness can’t be overstressed during the breeding process and in storage. Anything that touches the straws or animals including the thaw bath and water, rods, scissors and sheaths. Even the best care and handling of reproductive biologicals is no “magic bullet” to guarantee conception. Nonetheless, if you always keep aware of how you treat your equipment, semen and embryos you are sure to at least keep that many more odds in your favor.
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J
ust like any good horror movie worth its salt, some dairies have their own scary little secrets- usually hidden out back behind the barns, corrals and buildings, and sometimes tucked away beyond a row of unassuming trees. It’s an essential part of many progressive dairies, even though it’s not usually discussed and if it is, then only in hushed dismissive tones with the intent of moving on to a less awkward conversation. Yes, it’s the all- important lagoon. If you are designing and building, do your best to make it right the first time, because it really is more than just a “you know what” hole. It can be so much more. To construct a new lagoon economically without using concrete for the floors and embankments, or laying down an artificial liner, a suitable on-site clay soil is required. Consideration must be given to the volume required to create a good seal as all care must be taken to contain the contents without allowing residual amounts to seep into the groundwater or escape creating pollution. Be sure to remove all rocks, gravel, roots or other materials that will not be a part of a proper sealant. Create embankments with a minimum of 5% extra material to allow for settlement, mowing and erosion prevention. Pack, pack and pack some more throughout the embankment walls and floor to complete the proper seal. A good rule of thumb is three packer or roller passes for every 6 inches of fill added. Such amendments as soda ash or bentonite may also be used. Once a satisfactory seal has been fashioned, cover it with water as soon as possible to discourage drying and cracking. Concrete floors and polyethylene geomembrane liners are options to www.americandairymen.com
create a trustworthy seal and eliminate the worry of seepage over the years. Potential positives affecting this decision are better control of gas emissions, reduced odor and superior groundwater protection. Negatives are obvious material and labor costs involved. Covers can also be added to further reduce odors and emissions along with controlling flies and insect populations. An increase of approximately 25% in capacity can be achieved by eliminating rainwater, plus the manure quality is enriched by capturing more ammonia resulting in higher nitrogen content. Position inlets at the center of the longest side and in more than one place if possible, discouraging the accumulation of solids in specific areas. Include readable markers showing pump out and fill levels. This simple act will instill confidence in any inspectors or regulatory personnel that a lagoon is being managed properly. Locate intakes for recycle pumps away from the lagoon inlets to prevent plugging and consider a wet well to house the pumps for easier repair or maintenance access. Beware that constructing a properly designed lagoon is only half the battle and will be pointless if not managed properly. For a new lagoon,
be sure to fill it to at least a third or half volume level before introducing any manure, to ensure enough dilution is available to establish proper bacterial activity. If possible, start your lagoon in spring or early summer to build a bacterial population before cold weather and help prevent excessive odors in the upcoming spring. Once a lagoon is in use, continuous loading is recommended to keep this proper balance allowing the two-stage process of different bacterial cultures to combine, breaking down complex organic compounds into methane and carbon dioxide. Imbalances can result in overall declines in bacterial populations, and depending on the magnitude, may result in increased odor and/or sludge accumulation. Be diligent in the pumping and irrigating of the lagoon. Along with preventing a possible over-flow from excessive rainfall, agitation and pumping removes suspended and dissolved solids delivering a larger overall volume. Make your lagoon usable, efficient and as pleasing to the eye as possible. Berms and embankments could feature a clean grass cover for appearance, erosion, mowing and regular maintenance. If it’s located within public view, consider a row of trees to help block it from sight and possibly deflect winds and odors away. A well-maintained lagoon is less likely to attract attention and cause negative controversy than one with an offensive appearance. Remember, your dairy’s dirty little secret doesn’t have to be scary, but can be efficient, productive, environmentally friendly and safe. November 2018
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ivestock losses can be frustrating at the best of times, even when we have a clear cause of death such as milk fever or pneumonia. However, a disease such as Johne’s can often be an even more frustrating ‘silent killer’ and lie undetected in animals for years before showing clinical and rapidly fatal symptoms. For non-treatable diseases such as Johne’s, prevention and damage limitation can be the best course of action. Although a ‘silent killer’, losses from Johne’s can add up significantly over time, with an estimated 90% of herds carrying the disease. Dormant period
Johne’s is caused by a bacterium ‘Mycobacterium avium’, which is similar to tuberculosis causing bacteria. The bacteria typically infects young calves and does not show clinical rapid weight loss and diarrhea symptoms until an animal is 2 years or older. Often times the disease can lie dormant for long periods and only become apparent after a stressor event for the herd, such as fast changing weather events at the beginning of a new season. Once clinical signs begin to appear, the outcome is almost always death or early culling. The bacteria shows clinical symptoms by targeting the intestinal wall which causes the wall to thicken and become impenetrable to water and nutrients. The cow will then lose weight rapidly due to poor nutrient absorption. Cows can also appear dehydrated and show diarrhea, as water pass-through in the www.americandairymen.com
intestines is compromised. To best minimize outbreaks of Johne’s and limit the spreading of the disease within the herd we must try to limit the contact of ‘at-
would receive colostrum from it’s dam. But in reality, many dairies p o ol c olo s t r u m f r om se ver a l dams to feed to newborn calves. Although colostrum is a wonderful feed full of beneficial antibodies, unfortunately Johne’s disease can be passed through in the colostrum to newborn calves. For this reason, dairies with a significant Johne’s problem or for dairies wishing to take a pro-active role in minimizing the disease, should consider pasteurizing pooled colostrum to reduced disease spread. Feeding a powdered colostrum replacer is the gold standard in ensuring new-
A vaccine is permitted for use in calves less than 30 days old. However, it’s use is quite rare, as it will only reduce clinical symptoms and not eliminate or protect against new infections. risk’ animals from infected animals which may be shedding the bacteria. Newborn calves are the most at risk group, and can easily pick up bacteria from faeces or by nursing on contaminated udders.
Prevention
A simple practice of ‘snatching calves’ i.e. removing calves as quickly as possible from the maternity pen after they are delivered can help to reduce exposure to these vulnerable animals. In an ideal world, every calf
borns are not at risk from infected colostr um, however powdered colostrums can be cost-prohibitive, particularly when there is a natural supply of colostrum on the dairy.
Practical Steps
Blood testing individual cows and/or full herds has limited benef its in identif y ing ‘clean’ and ‘carrier’ cows. As over 90% of herds have some level of subclinical Johne’s it would be very difficult to source cows from a clean herd. The ELISA blood test also has November 2018
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Johne’s Disease limitations, in that the cow must be shedding at the time of testing, as false-negative results can be an issue in low-stress herds. Other considerations for minimizing the disease is to cull clinical cows as soon as symptoms appear, keep maternity pens and udders as clean and disinfected as possible, keep water troughs and feed-bunk areas clean and free of fecal debris and feed colostrum from repeat Johne’s negative cows if possible. Maintaining good parentage records can also help identify future offenders if an older cow shows clinical sy mptoms. Generally, 50% of mature clinical cows will have daughters that show
A simple practice of ‘snatching calves’ i.e. removing calves as quickly as possible from the maternity pen after they are delivered can help to reduce exposure to these vulnerable animals. clinical signs in later life. Culling on lineage can reduce outbreaks in future. A vaccine is permitted for use in calves less than 30 days old. However, it’s use is quite rare, as it will only reduce clinical symptoms and not eliminate or protect against new infections. Vaccines may be an option for herds struggling severely with the disease, but the other practical steps mentioned above have a greater chance of limiting the disease spread within the herd. As Johne’s disease can be such a tricky disease to try and tackle head-on, producers should seek suppor t from their veterinarian and State Johne’s prevention program, where applicable. Taking measures to prevent the spread of the disease can show few clear benefits and it is easy for producers and the farm team to become complacent and slip into old habits. Committed dairies will see the benefits over time however, and as Johne’s prevention steps also align with excellent animal health and management standards, the benefits of a strong Johne’s prevention program could be huge.
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Abts Equipment LLC. 4324 N. Cty. Rd. P. New Franken, WI 54229
Abts Equipment LLC.(North) 9731 Gray Lake Rd. Gillett, WI 54124 Phone: 920-866-2485 Fax: 920-866-9819 Greg Abts-owner gregjabts@gmail.com
Altman Equipment & Service, INC 19205 County Rd 49 Obrien, FL 32071 386-963-2842 altmanequipmentsales@windstream.net
Argall Dairy Systems 171 Countryside Dr Belleville, WI 53508 608-424-6110
Argall Dairy Systems-Platteville location 1415 Evergreen Rd Platteville, WI 53818 608-348-3585 email:argdairy@aol.com www.argalldairysystems.com
Automated Dairy Systems 863 E Levin Ave Tulare, CA 93274 559-366-9008 www.automateddairy.com
Central Valley Dairy Supply 711 9th Ave Brandon, SD 57005 605-467-0812 email:centralvalleydairy@yahoo.com www.foragecovers.com
Premium Farm Solutions, INC 3210 East Houghton Lake Rd Lake City, MI 49651 231-394-0091 email:pfsolutions_inc@yahoo.com
Dairy Solutions, INC 358 CR 516 Dublin, TX 76446 254-918-2405 email:equest@dairysolutionsinc.com
Prostar Dairy Service LLC 1247 W Main Burley, ID 83318 208-436-3112 email:prostar.keith@gmail.com www.prostardairyservice.com
Grimes Dairy Equipment 2862 Hickox Ulysses Rd Genesee, PA 16923 814-848-7466 email:grimes@penn.com
Keystone Boumatic 10517 Raystown Rd Huntingdon, PA 16652 717-360-6458 email:ryan@keystoneboumatic.com
Kuenzler’s Dairy Equipment 101 North Main Norwood, NY 13668 P:315-353-2075 F:315-353-2074 kdeofficemanager@gmail.com
North Star Dairy Services, INC 3863 South State Street Preston, ID 83263 208-852-1558 email:info@northstardairy.com www.northstardairy.com
Valley Dairy Products, INC P.O.Box 235 Dexter, NM 88230 575-626-6625 email:valleydairy@cableone.net
Valley Dairy Supply 47866 140th St Corona, SD 57227 605-949-1095 email:tonyvalleydairy@yahoo.com www.foragecovers.com
Cortez Contracting 16534 S US Highway 281 Hico, TX 76457 254-968-2331 josiah@our-town.com
Tri-County Dairy Supply, INC Flory Dairy Equipment 4107 US Hwy 51 North Lawrence, KS 785-842-1021 Janesville, WI 53545 Wichita, KS 316-529-1981 608-757-2697 Rogersville, MO 417-753-1270
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Monroe Westfalia Surge W6031 Melvin Road Monroe, WI 53566 608-325-2772 jcraigo@tds.net
Giles Dairy Service Dale Allen Refrigeration Service Trenton Farm Supply, LLC Kuenzler’s Dairy Equipment 351 W 900 N 20541 Emerald Rd 101 North Main St. 2470 Cemetary Road Springville, UT 84663 Carlyle, IL 62231 Norwood, NY 13668 Trenton, KY 42286 801-489-0460 618-749-5666 P:315-353-2075 270-466-3180 618-304-8063 (Dale’s cell) office@gilesdairyservice.com F:315-353-2074 270-881-0605 (Mitch) allenrefrigeration@frontier.com mh.trentonfarmsupply@gmail.com kdeofficemanager@gmail.com
Kozlovsky Dairy Equipment W712 County Road UU Kaukauna, WI 54130 920-759-9223 5307 Fuller St Weston, WI 54476 715-298-6256
Lang’s Dairy Equipment 2337 Millennium Rd Decorah, IA 52101 563-382-8722 rob@langsdairyinc.com
Giles Dairy Service 351 W 900 N Springville, UT 84663 801-489-0460 email:office@gilesdairyservice.com www.gilesdairyservice.com
Michigan Dairy Tech 7904 McDonald Rd Olivet, MI 49076 517-489-2280 www.michigandairytech.com
Watson’s Inc. 7130 E. State Street Hermitage, PA 16148 724-346-6514 www.watsonsinc.com
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Crystal Creek Dairy Service 156 SW Ash St Dallas, OR 97338 503-751-1476 email:crystalcreekdairyservice@gmail.com www.crystalcreekdairy.com
MM Weaver Watson’s Inc. 8422 Wayne Hwy 7130 E. State Street Hermitage, PA 16148 Waynesboro, PA 17268 717-762-3193 724-346-6514 www.watsonsinc.com www.mmweaver.com
Alexander Equipment 3266 BUFFALO STREET ALEXANDER, NY 14005 585-591-2955 www.alexanderequipment.com
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