Board Editorial

EVOLVING DAIRY COWS AND DAIRY RESEARCH

By George Van Kampen, BOARD MEMBER FOR REGION 6, DUFFERIN, PEEL, SIMCOE AND WELLINGTON, DAIRY FARMERS OF ONTARIO

Thirty-five years ago, my wife and I started milking cows together. We chose Jerseys because of their high butterfat and other solids and since then we’ve become familiar with their many more desirable traits. They are extremely efficient converting feed into butterfat and have a docile temperament. Their reproduction is also efficient and they calve easily. Because of rising land prices, the increasing structural surplus in the Canadian dairy industry and the need to lower our carbon footprint, Jersey attributes like feed efficiency are even more desirable now than when we first started. No matter what breed of cattle you are passionate about, they possess traits individually and as a whole that contribute to the industry’s continued growth. And, with the abundance of research into genetics and reproduction, the evolution will continue as will the quest for the most desirable milking cow of the future. We must also embrace and make use of the data already collected on genetics and farming practices. What practices reap the greatest economic benefit? We all know that cow comfort is essential for animal welfare, but what are the practices that translate best on farm? Does misting cows on a hot day increase butterfat? At what temperature? How many times per day? Does sand bedding increase feed efficiency, and is it more than water beds, pasture mats, or pasture? When we select sires, we must select for feed efficiency tendencies and butterfat content. Is crossbreeding the answer? Is there a benefit to having an F1 herd and what are the costs and best management practices? My wife and I never gave much thought to these questions when we began farming but as the dairy industry evolves, these are some questions researchers and farmers should explore further, together. This relationship, where producers invest in research and research gives back to producers, is a win-win. It is with this cooperation and innovation that Ontario farmers produce world-class milk.

George Van Kampen

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