Dairy Planner_December_2020

DECEMBER 2020

MONTHLY BILINGUAL

HARBIL/2004/22481

INR 100

Title Code HARBIL00698

Vol.17 | No. 5 | Decenber - 2020

02

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From the Pen of Chief Editor Protecting dairy cows and buffalo in India

Editorial

In India up to 50 million cows are suffering on dairy farms in unacceptable conditions. They suffer painful health problems and shorter life-spans due to over breeding, poor housing, confinement and over medication.

India dairies: the solution l We are working with authorities to stop animals suffering in large, industrialised indoor dairy farms l We are moving people to adopt animal friendly, sustainable, healthy farming practices l We are working with farmers and authorities to develop humane and sustainable agriculture practices for high welfare milk production l We are moving the government to develop high welfare milk production standards in India l We are working with local people to adopt better animal husbandry practices, to increase milk production and quality, while protecting animals National Code of Practices for Management of Dairy Animals in India A growing number of the country's 300 million dairy animals – collectively the world's largest herd – are living in intensive farming systems in overcrowded, barren conditions causing immense suffering.

We will now be working with the National Dairy Research Institute (NDRI) to recommend dairy animal welfare in a range of Government of India policies and programmes. This is off the back of our launch of the National Code of Practices for Management of Dairy Animals in India last year.

The NDRI will be encouraging the use of the Code of Practices to academics, and in internal government training. Going forward the high welfare management practices will be implemented at the cattle yards managed by the NDRI. The National Code of Practices for Management of Dairy Animals in India covers all aspects of the industry - from advice on breeding and husbandry, through to guidance on how animals should be fed and housed. Basic hygiene, sanitation and guidance on record keeping are also included. With your support we plan to drive even greater change to enrich the lives of millions of dairy animals in India.

You are helping us shape the future of the dairy industry to make sure it is sustainable, giving dairy animals a better chance of improved care and protection.

Contents Role of Genetics and Balance Feeding in Improving The Livestock Productivity

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12 Safe and Hygienic Handling of Milk Production to Ensure The Quality and Safety

Prevention of Acidosis In High Yielding Animals

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News

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Editorial Calender

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EDITORIAL BOARD MEMBER Dr. J Tamizhkumaran M.VSc., PGDEP., Ph.D. (Ph. D in Veterinary & Animal Husbandry Extension Education) Dr. Anjali Aggarwal Principal Scientist Dr. Sanjay K Latkar Alembic Pharmaceuticals Ltd Mumbai Dr. Manisha Singodia (MVSc Poultry Science, Jaipur) Dr. Annanda Das (Ph. D Scholar, WBUAFS, Kolkata) Dr. M. Arul Prakash (MVSc Assistant Professor, Tanjore) Dr. B.L. Saini (Ph. D ICAR, Izatnangar) Dr. Bilawal Singh (MVSc, Assistant Professor Ludhiana)

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Registered as Newspaper by Register of Newspaper for India : RNI No. HARBIL/2004/22481 Editorial & Advertisements may not be reproduced without the written consent of the publishers. Whilst every care is taken to ensure the accuracy of the contents of Dairy Planner. The publishers do not accept any responsibility or liability for the material herein.

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Dairy Planner | Vol. 17 | No. 5 | December 2020

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Article Role of Genetics and Balance Feeding in Improving The Livestock Productivity Mitek Tarang1, B. L. Saini1 and Sachin Tripura2 1 2

Department of Animal Genetics and Breeding, ICAR-Indian Veterinary Research Institute, Izzatnagar

Animal Nutrition Division, ICAR-National Dairy Research Institute, Karnal

Introduction The demand for livestock products in developing countries is rapidly increasing as a result of population growth and urbanization leading to a shift of dietary preference away from cereal-based foods. Milk and meat consumption has grown by about 3 and 5 percent per year, respectively, and is expected to increase even more by 2 0 2 0 . L i v e s t o c k m a ke s a g r e a t contribution in agricultural GDP of developing countries and is thus an important component in their economies. Since, India is a developing country where, animal agriculture is the primary income generator in the majority of rural areas, therefore its need an improvement. The increase of meat and milk production in the developing countries is mainly a result of increased livestock numbers rather than a rise in productivity per animal.

Therefore, special attention will have to be given to measures which improve the productivity per animal.

The productivity of animals is a complex phenomenon controlled by both genetic and non-genetic factors (climate, nutrition, and level of management). All the factors have its own importance but improving the genetics of livestock populations is important at all levels of management.

Even the best feeding and management cannot improve performance beyond the genetic limit of a n i n f e r i o r a n i m a l a n d a l s o genetically sound animals which are underfed usually fail to express genetic potential for higher productivity.

Therefore, improvement in one field cannot be seen in isolation from that of the others. However, depending on the 06

circumstances, the order of priority between them can and should vary Role of Genetics in improving livestock productivity Genetic improvement has resulted in faster, cheaper, healthier, and moreefficient animal production, with reduced impact on the environment.

Some important role the genetics can play to improve livestock productivity is explained below.

Fig2: Murrah Murrah, Nili-Ravi, Surti, Jaffarabadi, Mehsana and Nagpuri. Murrah breed is most efficient milk and butter fat (7.83 %.) producers in India.Average lactation yield is varying from 1500 to 2500 kgs per lactation.

Breeds of Cattle and buffalo for milk production First of all to increase the milk productivity we should have a good idea about the best milch breeds. Ÿ

Milch breeds are Gir, Sahiwal, Red Sindhi, Tharparkar. Sahiwal is considered as the best indigenous dairy breed. The average milk yield of this breed is between 1400 and 2500 kgs per lactation. Ongole, Nirmari, Hariana, Deoni, Kankrej, Dangi are dual purpose breeds for both milk production as well as used for ploughing field.

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Important exotic cattle breeds include Holstein Friesian, Jersey and Brown Swiss.

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Important buffalo breeds include

Breeding strategies for improving production performance of indigenous cattle and buffalo There is a need of good breeding plans for improving the livestock productivity.

The breeding programs can conveniently be divided into three groups: (a) grading up; (b) crossbreeding; and (c) selective breeding within an improved local strain. Which approach to choose will depend on the climatic stress and on the available local resources and infrastructure. A good breeding plan should always be based on selection/selection criteria of good breeds.

Grading up

Fig1: Sahiwal

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Non-descript cattle population can be efficiently improved by grading up with bulls of high genetic merit of indigenous

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Gir, Sahiwal, Tharparkar, Red Sindhi, Rathi, Kankrej can be used for cattle.

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Article Ÿ

Murrah, Surti and Mehsana can be used for buffalo grading up.

Crossbreeding Ÿ

Ÿ

Ÿ

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To increase the productivity of milk descript and non-descript Indian cattle can be crossed with exotic dairy breeds primarily Holstein Friesian, Jersey and Brown Swiss breed.

Holstein Friesian and Jersey should be used for crossbreeding in plain area and hills, respectively.

T h e o pti m u m l e ve l of e xo ti c inheritance in crossbred cattle should range between 50 and 75%.

In case of buffalo crossbreeding is not commonly practiced.

Selective Breeding Ÿ

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Indigenous cattle and buffalo breed productivity can be improved selective breeding among the best animals within their respective breeding tracts.

In the present scenario, where many native breeds of India are on the verge of extinction, it becomes imperative to not just conserve but also improve and enhance indigenous breeds by this method.

evaluating breeding worth of dairy cattle. Ÿ

Progeny testing is generally used for selecting males as a large number of progeny can be obtained for each male, while the number of progeny produced by a female is limited.

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Limitation: prolonged generation interval as well as very expensive since a large number of animals are to be performance recorded.

Advanced technologies for genetic improvement Traditional systems of production alone cannot be the best solution. The most important and reliable alternatives are the use of animal breeding technologies such as: Ar tificial insemination (AI), embryo transfer (ET), gene-based technologies. There is an enormous potential for the utilization of gene-based techniques like markerassisted selection (MAS) and genomic selection (GS).

Marker assisted selection Ÿ

Marker-Assisted Selection (MAS) is a used for indirect selection of superior breeding animals.

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Effective on the traits, which are expressed late in the life of the animal, or that are controlled by a few pairs of alleles and those traits in which the procedures of conventional selection have limitations in achieving efficiency.

Selection criteria for genetic improvement Selection is the tool in the hand of the breeder to improve the performance of the animal. Now man has progressed one step further in making estimates of genotypes from the study of phenotypes and making use of that information in selection. The traditional methods of selection are Individual selection, pedigree selection, family selection, and progeny testing. Progeny testing is the best out of all these.

Progeny testing Ÿ

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Selection of the individuals on the basis of average performance of their progeny is called progeny testing. It is very useful tool in

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This method increases the intensity of selection by increasing accuracy of breeding value and shortens generation interval.

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Therefore, integration of molecular markers with conventional breeding involving pedigree and phenotypic information evaluation is expected as future breeding tool for selection of animals.

Genomic selection Genomic selection is a form of MAS in which genetic markers covering the

whole genome are used so that all QTL are in linkage disequilibrium with at least one marker. There are two groups of animals: reference population with detailed phenotypes, and a large group without those phenotypes, also called the population. All animals of both the reference population and the population are genotyped. In the reference population the associations between markers and phenotype are estimated. Then, those associations are combined with the genotypes of the animals in the population to predict their breeding values. Reference populations for genomic selection need to be large, with thousands of animals measured for phenotype and genotype. Advantages are as follows: Ÿ

Progeny testing is no longer necessary and it simplifies the selection process

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Leads to a strong reduction in generation interval hence, the yearly genetic trend could be doubled

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Due to their lower production cost, a much larger number of bulls could be selected and marketed, leading to a better management of genetic resources, limiting inbreeding

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Selection for more balanced and sustainable objective becomes easier, including low heritability traits such as fertility or mastitis resistance.

Fig. 3: Principles of genomic selection. Top: a prediction equation is obtained from a reference population with phenotypes and genotypes; bottom: this prediction equation is used on candidates with genotypic information only.

Dairy Planner | Vol. 17 | No. 5 | December 2020

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Article Role of balanced feeding in livestock improvement Low productivity of animals with higher genetic potential is mainly due to imbalanced and inadequate feeding.

Feeding has a direct impact on the growth rate, production capacity and health status of the animal. Imbalanced feeding leads to excess feeding of some nutrients, while other remains deficient.

Not only does this decrease milk production and increases costs per kg milk , but also affects various physiological functions including long term animal health, fer tility and productivity. To ensure improved productivity it is necessary to augment balance feeding.

and production. The food requirements can be divided broadly into two groups:

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Dry matter (DM) intake of the animal is ver y important for feed formulation. Concentrates and forages contribute to the dry matter in a ration. Therfore, both are necessary to meet the nutrient requirement of cows for body maintenance and milk production.

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Intake of DM is according to the size of the cow in the main and other conditions to a lesser extent and DM intake is important, not t h e to t a l we i g h t of m a te r i a l consumed.

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As a general rule for dairy cow, if fats are low, increase the fibre in the form of hay, or oat husks. If solid non fatis falling, Increase the energy, for example in the form of cereal grains.

1. Maintenance: that meets the requirements of normal daily functions of the body such as walking, breathing, excretion, and reproduction.

2. P r o d u c t i o n : t h a t m e e t s t h e requirements for production like for producing milk.

A balanced ration A balanced ration should provide protein, energy, minerals and vitamins from dry fodders, green fodders, concentrates, mineral supplements etc., in appropriate quantities to enable the

Overall Benefits of the balance feeding

Fig 4: Animals fed on imbalance ration

Types of nutrients Animals eat different sorts of food and the basic types of nutrients it c o n t a i n s a re P ro te i n s to b u i l d flesh, fats to provide fat and act as a store of energy, carbohydrates to supply quick energy, minerals to provide the skeleton and maintain health, vitamins for health and water for the body to function normally. The ultimate purpose of nutrients is to meet t h e d a i l y r e q u i r e m e n t s of t h e animals for growth, maintenance 10

animal to perform optimally and remain healthy. For any balanced feed formulation locally available feed resources should utilized for least cost rations.

Balanced rations for dairy cow Ÿ

Feed containing all the elements essential for maximum production of dairy animals is the balanced feed.

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Any ration supplied to the cows must provide nutrients for maintenance and production of the individual animal.

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Improvement in milk production and quality (fat and solids-not-fat), reproduction efficiency of animals

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Improvement in the growth rate of calves, leading to early maturity and earlier calving

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Possible reduction in daily feeding cost and increase in net daily income

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Reduction in calving interval, and as a result increase in productive life

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Reduction in parasitic load, better immune response, hence better resistance against diseases

Conclusions Increase in livestock performance and p ro d u c t i v i t y c a n b e g a i n e d b y addressing the problem of imbalanced nutrition and by promoting feeding of a balanced ration in sufficient quantities.

H o w e v e r, b y t h i s , l i v e s t o c k productivity cannot be increased beyond the animal's genetic potential.

Therefore, genetics and nutrition should go hand in hand to improve the livestock productivity. r Dairy Planner | Vol. 17 | No. 5 | December 2020

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Article Safe and Hygienic Handling of Milk Production to Ensure The Quality and Safety Deepa Saini1, Neha Rawat1, Taru Negi1, B. L. Saini2 and Rohit Jaiswal3 1

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Department of food and science technology, GBPUAT, Pantnagar, Department of animal genetics and breeding, 3

ICAR-IVRI, Izatnagar, Department of Livestock and product technology, BASU, Patna

1. Introduction The milk - as it is meant to be the first and sole food for offspring of mammals - is an almost complete food. It contains all the necessary and digestible elements in a balanced form for body building, and it contains immuno-globulins which protect the newly born against a number of diseases. Traditionally it is consumed in different ways and converted into many products, depending on the source of milk. The composition and nutritional value of milk varies due to many factors including, species, breed, age, milking interval, time of milking, feed, condition of animal etc. In many countries milk and milk products provide 5 - 10 % of the total calories of the daily human diet. It represents one of the best natural sources of essential amino acids for human nutrition. Moreover, milk is an outstanding source of calcium and a good source of phosphorus. These nutritional attributes have made milk a mainstay in the diet, particularly of growing children. It is estimated that worldwide some 8,000 to 10,000 different milk products are available.

This makes milk an exceptionally versatile raw product.

Consumer acceptance of milk is greatly affected by its flavour.

Common off-flavours and/or odours in milk are given below: Ÿ

Feed and weed flavours

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Cow-barn flavors from dung- it occurs due to dirty or poorly ventilated environment or from improperly cleaned milking equipment.

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Rancid flavours caused by excessive agitation of milk during collection and/or transport.

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High acidity flavours, oxidized flavours, from contact with copper or exposure to sunlight

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Flavours from the use of chlorine, fly sprays, medications, etc.

2. Hygienic Quality of Milk Milk when it emerges from a healthy udder contains only a very few bacteria. However, milk is a perishable product. It is an ideal medium for micro-organisms and as it is a liquid, it is very easily contaminated and invaded by bacteria. Almost all bacteria in milk originate from the air, dirt, dung, hairs and other extraneous substances. Raw milk is one of the most suitable media for the growth of a wide variety of bacteria. Timely cooling ensures that the quality of the milk remains good for processing and consumption.

Bacteria in milk: The major cause of milk spoilage of milk is bacteria mainly group of lactic acid bacteria.

These are able to use the lactose in the milk and to convert it into lactic

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acid. The most important family in this group is the Streptococcus lactis.

The produced lactic acid causes the natural souring of milk. The primary source of these bacteria is the e n v i r o n m e n t : a i r, d u s t , d i r t y equipment and operators, etc. How soon the milk turns sour depends on the degree of contamination and on the temperature of the milk. Cooling to a temperature of 4 ºC makes the bacteria inactive and prevents them to grow. There are some other types of bacteria present in the milk that attack on the fat and protein present in the milk and deteriorates the milk quality. For this reason the dairy industry strictly controls the quality of the incoming milk from the dairy farmers. If it is fulfill the required standards it means an economical loss to the farmer. Heating of milk is a method to control the bacterial count, in dairies it called pasteurization which is done at 72 ºC for a period of 15 seconds. When the milk is cooled after pasteurization it can be kept for approximately 5 days by the consumer without spoilage.

Somatic cells: Somatic cell counts (white blood cells or leukocytes) represent another important milk quality parameter. Milk originating from an infected udder contains a high concentration of leukocytes. At the farm the cows can be checked easily for mastitis by the California Mastitis Test (CMT). The relation between the results of the CMT and the somatic cell count of individual cows is shown below.

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Article

The most effective measures to prevent mastitis are: Ÿ

Maintaining a consistent high standard of management and hygiene before, during and after milking

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Using a good milking technique

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Using of teat-dip with a disinfectant on all cows after every milking

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Treating all cows with evidence of clinical mastitis promptly

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Applying the somatic cell count monthly to monitor the health status of the herd Applying antibiotics to all cows after the last milking at the time they are dried off Attending immediately to any minor injury to the teat or udder tissue Culling of cows suffering from recurrent clinical mastitis

A n t i b i o t i c re s i d u e s i n m i l k : Antibiotic residues pose a significant public health threat. Moreover, it makes the processing of milk into cultured sour products, like yoghurt, and the manufacture of cheese impossible. This causes an enormous economic loss to the milk processor.

Veterinarians advise farmers not to use milk of cows which have received an antibiotic treatment during 3 days after the treatment was stopped.

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Informing milkers of the need to withhold milk from delivery

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Keeping an accurate record of dates and times of treatment

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Following label directions and veterinarians' advice for withholding periods

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Having milk tested from suspect cows if uncertainty about treatment or withholding time exists.

Production of quality milk is a complicated process. It is the concern of so many stakeholders, which include: Ÿ

Dairy farmers and Dairy cooperatives

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Milk and milk product processors

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Retail distributors (shopkeepers and super markets)

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Consumers of dairy products

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State regulatory departments

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Extension staff and veterinarians

3. The Milk Chain The efficient production of milk under good hygienic conditions is the key to successful dairying. The principal constraint in particularly smallholder systems is a high level of bacterial contamination in the milk.

Proper advice and assistance should be given to milk producer on how to produce clean milk . Following attention should be paid for clean and hygienic milk production: Effective cleaning and sanitization of equipments

Far mer s can avoid residue problems by:

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Good hygienic practices during milking

Identifying cows treated with antibiotics properly

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Effective and shortest transporting period between

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a. Clean milk production The unhygienic and undesirable practices that decrease the quality of raw milk can be classified into three categories: Ÿ

Practices related to the animal: animals are not healthy or suffer from mastitis; - animals are dirty, in particular the udder, the teats, the hind quarter and the tail.

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Practices related to the milker: hands and clothes of the milker are not clean and he or she practices unhygienic personal habits.

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Practices related to the milking process: - wrong milking procedures (like stripping) are used; the utensils and the milk cans are not cleaned properly.

The production of quality milk: Whose concern is it?

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production and collection of the surplus milk to the point of sale or processing.

Contamination and control measures at farm level On the farm contamination of milk can occur at the following places and procedures: Animal shed and environment: The environment in and around the milking premises determine to a great extend the level of contamination of the milk. The shed should provide protection against wind, rain and excessive heat, but at the same time have sufficient light and ventilation. The milking area of the shed needs special hygienic attention.

The animal: The animal itself is an important source of contamination.

All kind of care and management of the animal should be taken for clean and hygienic production of milk.

Milker and milking routine: In case of Dairy Planner | Vol. 17 | No. 5 | December 2020

Article

Fig. 1. Seamless Stainless Steel utensils; concrete ooring for animals; milking machine for small milkers at village level and washing of shed with pressurized water

Fig. 2. Cleaning of udder with antiseptic solution before and after milking and antibacterial teat cleaning solution

Fig. 3. Keep your cows' 4 teats safe from mastitis using MASDISIN HERBAFILM after milking; CMT kit and cooling of milk at collection center.

h a n d m i l k i n g , t h e d a n g e r of contamination coming from the milker is higher as compared to machine milking. Therefore the milker should be free from contagious diseases. The milker should wear clean clothes and have trimmed and clean nails. A good milking routine prevents contamination of the milk. Feeding roughage at the time of milking should be avoided, as dust and/ or smell easily contaminates the milk.

The udder and teats should be washed and massaged for at least 30 seconds using clean water. Foremilk should be examined and abnormal milk should be discarded. After 15

milking, the teats can be dipped or sprayed with a gentle antiseptic solution.

Milking equipment: All dairy utensils such as buckets, milking cans and ďŹ lters should be thoroughly cleaned immediately after use. The utensils and equipment used during milking should be made of non-absorbent, corrosion-resistant material. The surface should be smooth, have minimal joints or open seams and should be free from dents. Any milk residues on the equipment will allow microorganisms to grow rapidly.

Cleaning and disinfection: First wash the utensils with hot water and a detergent. A clean brush with good

bristles should be used, which is only designated for the cleaning of the milk equipment. Then rinse with clean water. After that the equipment has to be disinfected with either hot water or with a disinfectant, like hypochlorite. To facilitate drainage of wash water put the utensils in an inverted position on a drying rack, preferably in the sun.

Water supply: A clean water supply is essential to minimize contamination.

Unless an approved piped supply is available, it must be assumed that water is contaminated. Therefore the cleaning water must be boiled or hypochlorite must be added at about 15 ml per 10 litre water. Alternatively, r Dairy Planner | Vol. 17 | No. 5 | December 2020

Article the quality can be improved by adding one drop household bleach to one litre of water.

nearly all cases the establishment of a simple collection point near to a group of milk producers.

Detergents and disinfectants: Detergents are necessary to clean milking equipment effectively before disinfection. The effectiveness is increased when warm water (not less than 85°C) is used. This helps to displace milk deposits and to remove dirt, dissolve milk protein and emulsify the fat.

Disinfectants are required to destroy the bacteria remaining after washing and to prevent these subsequently from multiplying on the cleaned surfaces. Sufficient contact time should be allowed with the surfaces to be cleaned and disinfected.

Factors affecting the location of Milk Collection Centre (MCC):

St o r a g e a n d t r a n s p o r t : M i l k should be stored in clean containers with a lid and kept in a cool and shady place where the danger of contamination is minimal. Transport should take place in clean containers as well. It is important to keep the transport time to a minimum and avoid violent movement of the milk. Milk must reach collection centre quickly, ideally within 2 - 3 hours after milking. Preferably, the milk is cooled to 4 ºC at the milk collection centre and kept at that temperature until it is processed. b. Collection of milk: Most of the milk in developing countries is produced by smallholder farmers. Their production units are widely dispersed in rural areas with a poor infrastructure, while most of the markets are in urban areas. The logistical challenge of linking these producer s with the market is compounded by the highly perishable nature of milk . An important step in this respect is in 16

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The number of milk producers and total volume of milk in the area The time taken to transport milk to the MCC and processing centre

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The frequency of milk collection.

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Reliable supply of clean water

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Well maintained all-weather road nearby, accessible for all milk transport vehicles

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Area should not be too dusty and well drained and have proper electricity supply

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Sufficient space to construct a small building or open shaded area.

c. Recording at collection: It is important to keep all the records of all milk that is collected to track the quality and quantity of milk that is produced and delivered by the individual members of the group. d. Marketing: The marketing of surplus milk will improve the farm income and creates employment in processing and distribution. So the milk does not only contribute to the food security in the rural community, but it adds value as well. Marketing of milk is particularly difficult for small scale producers scattered in rural areas. Products and technology must be chosen, which suite the scale and location of the operation.

But at the same time the price, taste, and packaging must meet the local requirement.

e. Support to farmers groups: In many cases Dairy Organizations and the Government support dairy farmers by providing extension services to assist them to produce good quality milk. Free animal health also made available to the farmers.

4. Quality Control In The Milk Marketing Chain Quality control in the dair y industry must cover all the quality aspects of milk and milk products throughout the total milk chain f ro m t h e d a i r y c o w to t he consumer. Quality control in milk should be checked at following levels.

I. At the dair y farm: Farmers must use approved practices of milk production and handling. ii. A t M i l k C o l l e c t i o n Centers: All milk from different farmers must be checked for quantity, wholesomeness, acidity a n d h y g i e n i c q u a l i t y. iii. At reception in dairy factories: Milk from individual farmers or bulked milk from various MCC must be checked for quantity plus bacteriological and compositional quality. iv. Within the dairy factory: Once the dairy factory has accepted the farmer's milk it has the responsibility to ensure that the milk is handled hygienically during processing. v. D u r i n g m a r k e t i n g o f processed products: Public health authorities are employed by law to check the quality of food stuffs sold for public consumption. r Dairy Planner | Vol. 17 | No. 5 | December 2020

Article Prevention of Acidosis In High Yielding Animals Dr. SantoshShinde, Dr. Sanjay K Latkar, Dr. Amit Singh, Dr. Naresh Kulkarni, Dr. Gangdhar Thombre Alembic Pharmaceuticals Ltd Mumbai, www.alembic-india.com, Email: sanjay.latkar@alembic.co.in

Acidosis and sub clinical ruminal acidosis is one of the challenging condition which often noticed in farm animals especially in high yielding animals In a normal, healthy rumen, lactic acid production equals lactic acid use. Thus, lactic acid is rarely detectable in a healthy rumen.

However, a number of different factors can easily lead to an imbalance in lactic acid metabolism resulting in acute or sub-acute acidosis.

Etiology a. Diet too high in fermentable carbohydrates b. Too high Concentrate: Forage ratio c. Too fast a switch from high forage to high concentrate d. Too fast a switch from silage to high levels of green chop forage

capillaries in the hoof, causing them to constrict resulting in laminitis. Sub-acute acidosis is also characterized by cycling intake because animals eat less during times of distress, then if the rumen adapts, their appetite returns. If blood pH drops too low, this can result in death of the animal in acute acidosis.

Another common cause of acidosis is having diets too low in effective fiber or too small particle size. When animals don't chew their cud normally, lack of saliva (that contains a natural buffer) contributes to low rumen pH.In some cases it is found that some mycotoxins can alter the metabolism of lactic acid causing it to build up and cause acidosis. This may explain why acidosis and laminitis are also commonly observed when mycotoxins are a problem.

Common Symptoms

more than likely be accompanied by cows with laminitis. In order to prevent acidosis good management practices are needed to prevent the situations Buffers are useful in keeping rumen pH high, especially in corn silage-based diets. Use common sense when changing diets and ensure that there is effective fiber in your diets for production of saliva.

e. Low fiber content in diet

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Low milk fat test; < 3.0 to 3.3%

Treatments

f.

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Sore hooves; laminitis

Rumen FS powder 100 gm /day /animal is advisable for 4 to 5 days

Diet composed of very wet and highly fermented feeds

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Cycling feed intake

g. Too finely chopped forage

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Diarrhea

h. Mycotoxins

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Liver abscesses

One of the most common causes of acidosis occurs when switching from a high fiber to high concentrate diet that is rich in fermentable carbohydrates (starches and sugars). Large amounts of starch and sugar stimulate bacteria that make lactic acid. In this instance, bacteria that normally use lactic acid cannot keep up with production. The amount of acidity in the rumen is measured by pH readings. The optimal rumen pH should be between 6.2 and 6.7, but there is daily fluctuation below this level even in healthy cows.

Lactic acid is about ten times a stronger acid than the other rumen acids and causes the rumen pH to decrease. As the rumen pH drops below 6.0, bacteria that digest fiber begin to die and thus, fiber digestion is depressed. Because the end products of fiber digestion are used for milk fat synthesis, a drop in milk fat test is a sure sign of acidosis. In, addition, the accumulation of acid causes an influx of water from the tissues into the gut and thus a common sign of acidosis is diarrhea. If the rumen pH continues to decline and falls below 5.5, many other normal healthy rumen bacteria also begin to die. As lactic acid accumulates, it is absorbed and lowers the pH of the blood. High levels of acid in the gut can also cause ulcers in the rumen resulting in infiltration of bacteria into the blood that can cause liver abscesses. Endo-toxins resulting from high acid production in the rumen also affects blood

Ÿ

Low rumen pH (< 5.8) in 30 to 50% of animals tested

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Limited cud chewing

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Rumenel Atoney, Ruminal indigestion, Disturb rumen Microflora , Low rumen pH .

Prevention In my opinion, a low milk fat test (less than 3.3 to 3.0%) is one of the best measures of acidosis. Fat tests less than 2.7 to 2.8% will

In case of small ruminant's 25 gm /day /animal for 4 to 5 days For optimum result Rumen FS bolus is also advisable @ of 2 bolus twice daily for3 to 5 days Balance diet and standard management practices are key factor to avoid above. condition .

For other gastro intestinal related conditions Moxel is the ideal choice ( Amoxicillin + Cloxacillin combination) @ 10 mg /Kg body Wight. r

Dairy Planner | Vol. 17 | No. 5 | December 2020

News French Dair y Giant Lactalis Launches Immunity Boosting Milk in India to Meet Covid-Led Demand

humble haldi doodh, which westerners in recent years have branded as ‘turmeric latte’ or ‘golden milk’. Indians use milk in everything from malted drinks and mithais to all sorts of beauty regimens and religious and cultural rituals. Here, a glass full of milk goes a long way, from sehat to suhaag raat.

Statistically, India accounts for 1/5th of global milk production, making it the world’s largest producer, but the bulk of consumption is domestic. According to the latest report by market research firm IMARC Group, the dairy market in India reached a value of Rs. 10,527 billion in 2019. The expected CAGR is 15% over the next few years.

French dairy giant Lactalis has launched flagship milk brand Lactel UHT toned milk under its Indian arm to compete with rivals Amul and Nestle A plus in the tetra pack milk segment in the country.

Rahul Kumar, managing director of Lactalis India, said, “Consumers want safe ready-to-drink milk amid the pandemic. India is the fastest growing dairy market registering 5-6% growth and the category is growing at 15%.

This was the right time to launch the product.”

A New Kind of White Revolution in The Milk Industry

Twenty-five years ago, the National Dairy Development Board (NDDB) released the iconic ‘Doodh Doodh’ ad to spur milk consumption in urban India. The commercial that turned into an earworm in the ‘90s was a part of ‘Operation Flood’, which was launched in 1970 by NDDB and Dr Verghese Kurien, who is known as the Father of the White Revolution. The ad is one of the most iconic campaigns of all time.

In 2020, as the world barrelled toward a health crisis triggered by the novel coronavirus and people everywhere looked for ways to boost their immunity, dairy major Amul played another familiar tune on Indian television. Brought out of the archive, ‘Amul doodh peeta hai India’ aired again on national TV, reaching millions of people in locked-down India.

Amul’s advertising blitz spotlighted the ‘goodness of milk’ at a time when milk needed to do more than just provide energy and nutrients to grow.

Agriculture Must Emulate The Dair y Model The legacy of milk consumption in India is unique. It’s the birthplace of the 18

Farmers can learn from the successful cooperative model and gain better

remuneration for their produce Indian farmers remain gravely concerned and even suspicious about the new farm regulations despite repeated assurances from the government that their interests are fully protected under the proposed regime.

The spectre of corporatisation and highly resourceful transnational companies seems to deeply influence their emotional sentiments leading to the fury against the government.

There is no denying the fact that there could be certain infirmities in the implementation process of the new laws that have become a rallying point to oppose the government, largely based on misinformation and suspicion.

Even today, and earlier, when the consumer in metros pays ₹50-60 for a kg of tomato or onion, the farmer in the remote part of India hardly receives ₹68/kg of that. The gains of the price rise to the consumer are hardly transferred to the farmers whose woes remain mostly unheard.

NDDB Develops Indigenous Sex Sorting Technology India now has an indigenous technology for sex sorting bovine sperms which would ensure birth of only female calves.

NDDB Dairy Services (NDS), a whollyowned subsidiary of National Dairy Development Board (NDDB), on Sunday announced that it has been able to successfully conduct field trials Dairy Planner | Vol. 17 | No. 5 | December 2020

News back with an objective to significantly bring down the cost of the sex sorted semen doses, said NDDB Chairman Dilip Rath adding that the new development would lead to large scale adoption of the technology.

A not for profit Company registered under the Companies Act, NDS functions as a delivery arm of NDDB for field operations relating to promoting producer companies and productivity enhancement services. Till date, it has set up 15 producer companies.

using the sex sorting technology, developed with help of the Bengalurubased Jiva Sciences. The first female calf from sex-sorted semen dose was produced at a semen station at Alamadhi, near Chennai, last month, an NDS statement said.

Some of the key components used in the technology are developed by premier institutes of the country like National Centre for Biological Sciences, Bangalore, Indian Institute of Science, Bangalore and Indian Institute of Technology, Madras.

Financial advantage The current technologies for the sex sor ting of bovine sperms are proprietary to a few multi-national companies and this makes it the cost prohibitive for dairy farmers. The ability to assure the birth of only female calves provides huge financial advantage to dairy farmers as the economic utility of a male calf is negligible, it said.

NDS had taken up the project to develop an indigenous technology for sex sorting bovine sperms a few years 19

It also manages four large semen stations in the country — Sabarmati Ashram Gaushala (near Ahmedabad), Animal Breeding Centre (near Lucknow), Rahuri Semen Station (near Pune), in addition to the one in Alamadhi. These semen stations together produce about 35 per cent of total semen produced in the country.

“The technology will help bring down the cost of artificial insemination using sex sorted semen significantly from the existing ₹1,000/-. This will also be a turning point in overcoming the problem of stray cattle in the country,” said NDS Managing Director Saugata Mitra.

He said the sex sorted doses are expected be commercially available in January 2021.

Dairy Sector Needs to Be Fortified We must carry forward the efforts of Verghese Kurien, the father of India’s White Revolution Shweta Krishnan/Ankit SontakkeThe Food and Agricultural Organisation (FAO) established National Milk Day (NMD) in India on November 26, 2014, in honour of Padma Vibhushan Verghese Kurien — known as the father of India’s White Revolution or the Milkman of India. The Indian Dairy Association, the

National Dairy Development Board, and major State milk federations observe this day every year.

On this day, these events bring to the fore the contributions of India’s dairy farmers to society and the economy.

The events emphasise the importance of milk and value-added milk products in everyone’s life and of the dairy sector in the economy.

Kurien’s efforts helped transform India from a milk deficit nation to a surplus one and eventually as the largest producer globally with farmers’ cooperation. This year, India is celebrating the 99th birth anniversary of Kurien.

On December 14, 1946, AMUL was established in Anand, Gujarat, to protect farmers from exploitation by Polson, a dairy products firm that dominated the business then. Initially, AMUL supplied milk without any formalised distribution network.

The AMUL brand had not been recognised yet, and it was called KDCMPUL (Kaira District Cooperative Milk Producer’s Union Ltd), which was established by Tribhuvandas Patel.

Initially, it started with two dairy cooperative societies, procuring 247 litres of milk a day. To carry out Patel’s vision, Kurien began to work with Patel and developed dairy co-operatives in Dairy Planner | Vol. 17 | No. 5 | December 2020

News Milk Powder Prices Have Risen By 20% in Past Two Months

Demand is returning to pre-Covid-19 levels, said Rahul Kumar, managing director of Lactalis India, the French company that owns Tirumala Milk Products, Anik Industries and Prabhat Dairy in Maharashtra.

Can India’s Dairy Sector Help In Covid Vaccine Transportation?

is for the Pfizer-BioNTech vaccine candidate that needs to be stored between minus 60 degrees to minus 90 degrees Celsius.

Since sperms are destroyed even at room temperatures within 15 minutes of collection, they are first diluted and stored in small vials — called straws — which are then sealed and frozen in liquid nitrogen containers. This is an idea that has been in use in the US since

Milk powder prices have risen by 20% in the past two months and are likely to increase further in the next four weeks as demand has revived and supplies from farmers are low, top dair y executives said.

RS Sodhi, managing director of Gujarat Cooperative Milk Marketing Federation, which owns the Amul brand, said the average price of skimmed milk powder (SMP) has risen to Rs 210 a kg, which is 20% higher than the rate in October.

“We expect them to further go up to Rs 300 per kg in the next one month, as was the rate in the pre-Covid period.

There is bullish demand by dairies, bakeries and ice-cream manufacturers, who have started buying for summer,” he said.

Sodhi said milk supply was tight in most of the northern dairies this winter season because procurement by cooperatives and private companies had dropped during the lockdown.

Mrityunjay Kulkarni, director of marketing at Karnataka Milk Federation, said major demand for SMP is from Bihar State Milk Cooperative Federation, which is facing a shortage after floods. The Uttar Pradesh government is buying milk powder and ghee for various social schemes, he said.

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A major challenge in transporting Covid-19 vaccines is the ultra-cold temperatures required for the purpose.

Except for the vaccine being developed

by Oxford University-AstraZeneca, which can be stored in normal h o u s e h o l d re f r i g e r a t o r s w i t h a temperature range of 2 degrees to 8 degrees Celsius, all the others — PfizerBioNTech, Sputnik-V and Moderna — require a temperature of anywhere between minus 18 degrees to minus 90 degrees Celsius.

It turns out, India does have a limited cold chain capability to offer ultra-low cold temperatures, thanks to the infrastructure in place to transport the semen of bulls used for artificial insemination of cows across the country. For the record, the semen collected from bulls is transported at minus 196 degrees Celsius — much lower than the lowest temperature required for a Covid-19 vaccine, which

the 1950s by cattle breeders there and was later adapted for use for organ transplantation and blood banking.

Liquid nitrogen, which is iner t, colourless, odourless, non corrosive, nonflammable and extremely cold, is produced by compressing and cooling the gas to below its boiling point, which is minus 195.79 degrees Celsius. It is also available in plenty from the chemical fertiliser units, with Indian being the world’s second largest producer and also as a by-product of liquid oxygen plants according to the reports published in bangaloremirror.indiatimes.com.

Moreover, the containers used for transporting the semen also have huge capacities, with a 35 litre container able to house 2,500 straws while a 48 litre one can accommodate 15,000 straws.

However, given the huge numbers involved in the distribution of any Dairy Planner | Vol. 17 | No. 5 | December 2020

News number of women entrepreneurs in the dairy sector,” the Collector said.

potential Covid vaccine, the dairy sector’s cold chain infrastructure can at best be an add-on and unlikely to complement the need for an effective vaccine distribution network.

A.P. Amul Dair y To Launch Operations in Chittoor Today After a six-month-long study at the field level, the AP Amul Dairy, a joint venture of the State government and the Amul Dairy in Gujarat, is scheduled to launch its operation on pilot basis in 50 villages of Madanapalle and Ramasamudram mandals of Chittoor district on Friday.

Chittoor Collector Narayan Bharat Gupta on Thursday inaugurated the first phase of training programme for the digital surveillance and data staff of the 32 Mahila Pala Utpattidarula Sanghams (Mahila Milk Production Associations) attached to the select

Rythu Barosa Kendras of various mandals in Chittoor district, at Madanapalle.

Remunerative price “The State government’s tie-up with the Amul Dairy will boost the dairy sector in Chittoor district, with its record collection of more than 40 lakh litres of milk per day. The venture with the Amul Dairy, with its 2.5 crore litre record per day in Gujarat, is projected to galvanise the dairy farmers in Chittoor too. The objective of the A.P. Amul Dairy venture is to provide remunerative price to farmers by weeding out the role of middle-men in the system. The initiative intends to produce a healthy

District Rural Development Agency (DRDA) Project director D.M.K. Tulasi said that the pilot project would commence its operations of collecting milk from 50 villages in Chittoor from Friday. The other two districts selected for the operations are Prakasam and Kadapa according to the reports published in thehindu.com.

“It is optional for dairy farmers to supply milk to the A.P. Amul Dairy association,” she said, adding that based on the results of the pilot project, future course of action pertaining to targets on various fronts would be finalised.

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Dairy Planner | Vol. 17 | No. 5 | December 2020

Editorial Calender MONTH January

TOPIC Winter Tips

Change in Feed Intake Managing Energy Requirement

February

Genetics and Reproduction

Managing Herd Inventories Herd Health

March

April

Heat Stress

Ways to Spot Heat Stress Effects of Heat Stress on Diary Cattle Antibiotic Use

Nutrient Management

Designing an EfďŹ cient Feed Centres Milk Processing

May

Milk Quality

June

Sustainable Environmental Development

July

Disease Management

August

Milking systems

September

Innovation

Monitoring Storing Manuring on Small Farms Gas Emissions Mastites: Causes and Prevention Bovine Leukosis Virus Type of Processes Machinery Adaptability Role of New Technology Cold Chain Management

October

Processing

Transportation Preparing Buildings for Winter Housing

November

Housing

Sanitating in Dairy Farms Year gone by...

December

Industry Outlook

What to Expect from Next Year?

NOTE: 1. There will be regular columns such as Industry News, Product News, Press Releases, CSR, Company Spotlight and Interviews, Event Calenders, Egg Rate, Food for thought, Awards, Appointments and Trivia.

2. We request you to send articles in word format.

3. Deadline: 8th of every month for the editorial content.

12th of every month for the advertisement material.

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Dairy Planner | Vol. 17 | No. 5 | December 2020

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