Temperature requirements for cows in winter and spring

Cows need a well-insulated barn to maintain optimal temperatures, which is essential for their health and productivity. The temperature in the cowshed should be adjusted according to the different stages of the cows—such as lactating, dry, or young calves—to reduce the risk of disease. Typically, large barns are kept between 5°C and 31°C, while smaller ones are maintained at 10°C to 24°C. If the temperature in the lactation barn goes above 24°C or below -4°C, milk production can significantly drop. The drinking water temperature is also crucial. During Winter and Spring, the water for lactating cows should be around 9°C to 15°C. In colder months, feeding warm porridge at about 38°C helps improve cold resistance and increases milk yield by up to 10%. Using bran water instead of plain water during this time helps keep cows hydrated and warm. The water should be slightly warmer than the cow’s body temperature—about 1°C to 2°C higher—to aid in fluid replenishment and warmth. Avoiding cold water is important to prevent discomfort. For yaks, especially calves, the water temperature should be higher than that for adult cattle, typically between 35°C and 38°C. When feeding colostrum or regular milk to calves, it should be cooled to around 36°C after heating and sterilizing. Extreme temperatures can harm the calves’ 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 clean the udder and teats. Then, gently massage the udder for 1 to 2 minutes, allowing the teats to expand. Milking should only begin once the udder is relaxed and the teats are fully dilated. Avoid using hot or cold water on the teats, as this can cause discomfort and suppress the natural milk ejection reflex, leading to lower milk yields. Milk storage and disinfection are also critical. Freshly extracted milk is close to the cow’s body temperature and becomes a breeding ground for bacteria if not cooled quickly. It should be cooled to between 4°C and 10°C using cold water. For disinfection, pasteurization is commonly used. This involves heating the milk to 80°C for 15 to 30 seconds and then stopping the process immediately. This method preserves nutrients like amino acids and vitamins while eliminating harmful microorganisms. Bovine semen storage requires careful temperature control. Unlike heat, which can damage sperm, low temperatures slow down their activity, reducing energy use and allowing them to survive longer. At -196°C, using liquid nitrogen, semen can be stored for decades without losing viability. The conception rate remains similar to that of fresh semen, making this method widely used in the dairy industry. When using frozen semen for artificial insemination, it must be thawed in warm water. The water temperature should be precisely controlled between 41°C and 50°C. Improper temperature can reduce fertility, so accuracy is key to ensuring successful insemination.

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