JUDGING OF THE DAIRY COW
Experiment No:4
Date:
TITLE: JUDGING OF THE DAIRY COW
Purpose:
1. Helps in selection of cows based on type and body confirmation
2. Useful particularly when milk production records are not available.
3. Useful in purchasing dairy cow.
4. Supports in identification of healthy animal
Material Required:
1. Score cards for cows.
2. An ideal type of dairy cow.
3. Dairy barn for identification.
4. Measuring type/measuring stick.
5. Expert having knowledge of body parts.
Procedure:
Study the score card and fix the marks for each parameter.
Set a picture of an ideal dairy cow in the mental concept.
Mark the cow as 1,2,3….. or ABCDE pattern
Secure the cows in row to study the different parameters.
Keep the following general points in view while using score card for judging dairy cow.
A. Dairy type:
This type of quality is revealed by the angularity (body in angle shape) of the body which is
known as wedges. It is better milk producer tend to show the wedges distinctly along with other
dairy type characteristics. It may not true in all the cases.
B. General appearance:
A good dairy tem permanent, docile character, attractive body and fare lock are the general
appearance characteristics. Proportionate head and neck balanced body parts, broad forehead and
good body vigor are another special features for good dairy cow.
C. Body capacity:
Healthy chest, girth and capacious body depth barrel with excellent digestive capacity is the
measuring points with regard to body capacity.
D. Mammary development:
Development of mammary gland should be well sized, good forward and rear attachment free
from fat and fibrous tissues symmetrical body well balanced, soft, smooth prominent milk veins
and capacious udder are the basic requirement for judging mammary development of a dairy
cow. Teats should be long sized, well set and squarely placed.
E. Other points to be kept in view:
Hip and pin bone wide apart, thigh widely separated with well apart back legs.
Check the walk ability of cows after allowing 5 min walks and watch from 3-4
meters distance.
Close observations should be performing for inspection of age, dentition, quality
of skin and udder.
Putting the marks according to the score card system and categorized in rank by
giving 1st, 2nd, 3rd, 4th etc.
Classify the cows according to marks obtained by performing score card system
as given below.
Grade Score points
Excellent 90 marks and above
Very good 85-90 marks
Good 80-85 marks
Acceptable 70-80
Fair quality 60-70
Poor Below 60 marks.
Specimen of score card for judging dairy cow
Characteristics Description Marks
A. General appearance (18 points)
a. Size According to type and breed 3
b. Body form Symmetrical stylist or other type 2
c. Dairy character Lean, angular when milk 5
d. Quality Thin hide, hairs, Fine and soft hairs
4
e. Temperament Active, vigorous deposition and docile 4
B. Head and neck (9 points):
a. Muzzle Wide and nostril large
2
b. Face Clean cut, facial vein prominent 1
c. Forehead Wide and well set poll 1
d. Horn Fine well set and typical with the breed 1
e. Neck Slender, medium length 1
f. Eyes Large, bright and prominent 1
g. Dewlap Thin, light and graceful fold 1
C. Fore quarters (7 points):
a. Withers Clean, free from flashiness 3
b. Shoulders Light, well attach and free from fleshiness 2
c. Legs Straight well apart and shank fine and smooth 2
D. Body (20 points)
a. Chest Wide deep and fore flank full 6
b. Back Straight, strong and vertebra well define 4
c. Loin Broad, strong and leveled 3
d. Ribs Wide apart and well set 6
e. Flanks Thin, deep and full 1
E. Hind quarters (12 points):
a. Hip bones Prominent, wide apart 2
b. Ribs Long wide leveled 3
c. Pin bones High wide apart 2
d. Tail Long, fine and tapered 1
e. Thigh Thin, widely separated 2
f. Hind legs straight, well apart with fine shanks 2
F. Mammary development (34 points)
a. Udder Wellset, capacious, fare udder full attached
forward rear udder, high and wide. 10
b. Symmetry Quarter evenly balanced and floor of udder leveled 3
c. Capacity Large, swells up, capacious and free from fats and
fibrous tissues 12
d. Teats Medium sized and squarely placed in the body 4
e. Milk views Long, distinct, zigzag and branching 3
f. Milk wells Large and numerous 2
………
Total
100
