Dairy Star • Saturday, March 10, 2012 • Page 9
Continued from Rybinski | Page 8 tric supplier to install a neutral isolator and that cleared things up.” Another recent change had to do with their milking schedule. “About a year ago, we tried milking three times a day on an experimental basis,” Kevin said. “We hoped that it would improve production, but we were also motivated by the number of cows that were leaking milk.” While milk production didn’t take an immediate jump, the Rybinskis noticed one marked improvement. “The cows weren’t hauling those big, heavy udders around anymore,” said Kevin. “They seem more comfortable being milked three times a day. Plus we now spend more time observing the cows.” The Rybinskis milk at 6 a.m., 2 p.m. and 10 p.m. It takes one person about 2.5 hours to complete a milking in the double-6 parabone milking parlor, which was constructed the same time they added the new freestall barn. “When we started milking three times a day, one of our goals was to ensure that we all got to spend quality time with our family,” Kevin said. “Having a baby has reinforced the importance of family time.” Kevin and Lisa Marie have a son, Ryker, who is 6 months old. “I helped with milking and chores until I was nine months pregnant,” said Lisa Marie,
jerry nelson/ dairy star
Lisa Marie and Kevin Rybinski have a son, Ryker, who is 6 months old. Having a baby has reinforced the importance of family time for the Rybinskis, who have a goal to spend more quality time with family. who grew up on a dairy farm near Elkton, S.D. “Becoming a mom is the best thing that ever
also works at Rybinski Dairy along with another employee, Tyler Nelson, who has worked
“A year ago, our RHA was in the 17,000 to 18,000 range. We’re now bumping up against 25,000.”
– Kevin Rybinski
happened to me, but I sometimes miss being out there and working with the cows.” Kevin’s nephew, Brian,
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his brother, Kenny, who lives nearby and runs a stock cattle operation. Rybinski Dairy also made some tweaks to their ration over the past few years. “We began adding Rumensin to our ration,” Kevin said. “And two years ago, we went to processed corn silage. We hire all our chopping anyway and it’s well worth the extra expense to have it processed.” The Rybinskis bag all of their forages. They also bag
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high moisture corn, which is first processed through a roller mill. One thing that the Rybinskis haven’t changed over the years is their breeding program. “Our herd is currently about two-thirds Holstein and a third crossbreds,” Kevin said. “In another year or so, it will be about 50 percent crossbreds.” Rybinski Dairy has been using a crossbreeding program for many years. With a herd that’s bred 100 percent AI, they have been crossing their Holstein cows with Jersey, Ayrshire, Guernsey, and Milking Shorthorn bulls. They are currently adding Swedish Red and Norwegian Red bulls to their lineup of herd sires. “I think that the crossbreds have fewer health problems,” Kevin said. “They have better vigor than purebred Holsteins and breed back easier. Their higher milk components are also important to us. We even have one Dutch Belted cow. She’s one of our best cows, but she keeps on having bull calves.” The changes at Rybinski Dairy have been both modest and gradual, but their cumulative effect has rewarded the Rybinski family with some big dividends. “When you operate a small dairy farm you have to make small, incremental changes,” Lisa Marie said. “But every little bit helps.”
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