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Peruse practical information for the dairy producer on essential topics including management, A.I. and breeding, new technology, and feed and nutrition.

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The goal for management when feeding dairy replacement heifers is to produce high-quality replacement heifers at a low cost. It is difficult to detail all of the business and biological aspects of developing information-based quality control management programs for dairy replacements in this article; therefore, the following key control points will be offered.

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Cow comfort has a direct impact on daily health and milk production. Rick Grant and other scientists at the Miner Institute in New York have studied the daily routine of high-producing dairy cows housed in a freestall barn. By combining this information with what we know about improving cow comfort, we can better manage our herds to improve profitability.

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It is always easier to achieve a goal when working with biology, rather than against it. By taking advantage of important characteristics of bacterial growth, we can better achieve our goal of feeding clean colostrum.

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Diseases caused by mycoplasma continue to emerge and remain frustrating to all segments of the dairy industry. In cows, several species of mycoplasma can cause mastitis, pneumonia, arthritis, abortion, and other disease syndromes. Mycoplasma bovis is the most common cause of mycoplasma mastitis and is one of the leading causes of contagious mastitis. In young stock, mycoplasma may cause a variety of disease syndromes as early as two to three weeks after birth.

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Treatments for diarrhea caused by disease-causing organisms is a big deal to all calf raisers. It seems that we spend a tremendous amount of our time dealing with baby calves, working to feed them appropriate amounts of colostrum, keeping them isolated from organisms that may cause scours and, occasionally, treating those that do develop disease.

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Severity of heat stress is quantified using a temperature humidity index (THI). Both ambient temperature and relative humidity are used to calculate a THI. Signs of heat stress become evident in dairy cows when the THI exceeds 72. The same THI can be produced by various combinations of temperature and humidity (see Figure 1). Dairy producers can purchase a thermometer or hygrometer and use Figure 1 to determine the level of heat stress at different locations on the dairy. Measurements should be taken at the level of the cows’ backs, along the feeding area, in the freestalls and in the holding pen.

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