Cowsheds should be well-insulated to maintain optimal temperatures for dairy cows, which helps reduce the risk of diseases and ensures the comfort of different groups of cattle. The ideal temperature range for large cowsheds is typically between 5°C and 31°C, while smaller barns should be kept between 10°C and 24°C. For lactating cows, if the temperature exceeds 24°C or drops below -4°C, milk production can significantly decrease. Maintaining a stable and comfortable environment is essential for both health and productivity.
When it comes to drinking water temperature, lactating dairy cows should have access to water at around 9°C to 15°C during Winter and Spring. In colder months, feeding cows warm porridge at approximately 38°C can improve their cold resistance and increase milk yield by up to 10%. Using bran water instead of plain water during this time helps provide additional nutrients and warmth. The water should be slightly warmer than the cow’s body temperature—about 1°C to 2°C higher—to aid in hydration and thermoregulation. Avoiding cold water is crucial, as it can cause discomfort and reduce milk output.
For calves, the water temperature should be higher than that for adult cattle, usually around 35°C to 38°C. When feeding colostrum or regular milk, it should be heated and cooled to about 36°C before offering it to ensure proper digestion and avoid any negative effects on the calf's health.
Before milking, it's important to clean the udder properly. Dry towels should be soaked in warm water (45°C to 50°C) and used to thoroughly wash the teats and udder. Massaging the udder for 1–2 minutes and gently stimulating the teats helps prepare the cow for milking. Milking should only begin when the udder is relaxed and the teats are fully dilated. Using hot or cold water for cleaning can cause discomfort, leading to a suppressed milk ejection reflex and lower milk yields.
Milk storage and disinfection are critical steps in maintaining quality. Freshly extracted milk is close to the cow’s body temperature, making it an ideal environment for bacteria. To prevent spoilage, it should be cooled quickly using cold water baths until the temperature reaches 4°C to 10°C. Disinfection is typically done through pasteurization, where milk is heated to 80°C for 15–30 seconds and then rapidly cooled. This method effectively kills harmful microorganisms without damaging essential nutrients like vitamins and amino acids.
Bovine semen is sensitive to extreme temperatures. While high heat (above 54.5°C) can destroy sperm cells, low temperatures can slow their activity and conserve energy, allowing for long-term preservation. Using liquid nitrogen at -196°C enables semen to be stored for decades without loss of viability, with conception rates comparable to fresh semen. This technique is widely used in modern cattle breeding.
When thawing frozen semen for artificial insemination, the water temperature must be carefully controlled between 41°C and 50°C. Incorrect temperatures can damage the sperm and reduce fertility. Proper handling ensures the best possible outcome for breeding success.
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