A24-Lancastar Farming, Saturday, January 3,1987
DHIA Head
(Continued from Page Al)
is simply something added to it in
terms of service to the dairymen.
DHI, which would probably be
the next one for scrutiny, is usually
looked upon as a two-time-a-day
milking. Both weighed. Both
sampled. The only difference
between this and DHIR is the
breed program involvement.
Otherwise the testing procedure,
the testing codes, the records
which are returned are absolutely
the same. There is some cost
difference for the dairyman
because he is not having to pay for
the breed sponsored programs.
As we come to AM-PM with a
timer, AM-PM really cuts in both
directions. After the activities of
the Holstein Association earlier
this year, AM-PM is now an official
program for DHIR as well as
DHIA. Which means that as we
move from DHIR to DHI to the
AM-PM, we are not coming
downhill. When we go to AM-PM,
what we’re doing is looking at and
measuring a single milking a day.'
Projecting a record from that
based upon an interval established
by a timer and the statistical basis
that we have in which to move.
That applies equally to DHI and
the DHIR. Normally it will be
available at lower cost because the
supervisor is required only one
time on the farm as opposed to two.
So this is really a price option in
the program. AM-PM applies to
DHI or DHIR. Moving past that to
the AM-PM program without the
timer, this is recognized as an
official program in Pennsylvania.
It is obviously of lower cost
because it involves again the single
measure milking. However, since
it does not have the timer, it is not
accepted to the breed association
for DHIR records. Cattle are not
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indexed under the AM-PM
program by USDA. A certain
number of daughter evaluations do
go through USDA for genetic
evaluation. So there is a usage in
that area. Indexes will not come off
the AM-PM program. AM-PM, as
such, is not recognized by all state
DHTs as official programs. So it
sits halfway in between. When we
move past that, we begin to look at
such things as owner sample direct
service and so forth. These are
management records. They are
normally at lower cost because of
the leas degree of service involved.
However, once the sample leaves
the farm, the degree of accuracy in
terms of testing and quality con
trols is absolutely no different than
that on DHIA.
Q. So if a farmer has given you a
good record, he is going to get a
good record back?
That is correct. When they open
the official to the management
record, the only real changes are
in the sampling and service
procedure on the farm. And there
it becomes the owner’s respon
sibility to provide the accuracy. In
terms of the caliberation of the
equipment, equipment used to test
those samples, processing
procedure, you can’t tell the dif
ference between that and the
DHIR.
Q. Let’s move to fat and 501... fat
and all the other ingredients in
milk that we can test for. It seemed
that a lot of times the fat and
solids-not-fat will go down the
same line and yet we still get paid
on fat. Would you like to comment
on that and what different parts of
milk that can be tested? What is
available? What should we be
doing along this line? ,
Without exhausting the subject,
once we get into it I think we’re
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recognizing first a testing program
which has usage for genetic
evaluation, that is future oriented
in that you breed in that direction.
The second element entering here
is pay base as currently exercised.
That takes two different animals
and requires concerns often quite
different. Example, Pennsylvania
with its heavy degree of ur
banization, with major milk sheds
in the Pittsburgh, Philadelphia and
other areas has had over the years
a higher blend ratio and, con
sequently, a higher milk price than
say liie uppei uiiuwest. In the state
of Wisconsin, for example, about 70
percent of production goes into the
hard product. In Pennsylvania it is
considerably lower. What does this
mean for milk handlers? It means
in the state of Wisconsin, most of
the people who acquire milk for
processing will pay on a protein
base and quality. They have every
reason to do so. Protein content
combined with the quality produce
a higher cheese yield, which
means more dollars coming out the
other end for them. There is every
incentive to do it. That heavy
degree of incentive is not present
in Pennsylvania on the part of the
milk handlers because of the
higher bottling. We have certain
plants which will pay on a protein
base. Many of them do pay on
quality already. It’s not whether or
not it’s going to happen. It’s a
question of when. That’s the milk
handling side and the impact that
it has.
Now flip that over to the other
side. You’ve got a herd of 60 head
out there. You plan on doing
business for the next 15 years or 20
or however many. It means that as
you look at the herd that you’ve got
in your barn, you want the next
generation, if your breeding
direction is appropriate, to be
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better than what you got in the
stalls. If this is true, better in what
way? One, they should be more
economically efficient, which
means they’re going to have to
match the market at that time.
Brought back to home base, what
this pieans is that if you’re going to
breed in the direction of protein,
solids-not-fat or whatever, you
have got to be tested at least five
years earlier for that in order to
provide a statistical base for
genetic evaluation. Where the
crunch comes is if one does not
make those shifts in the testing
program at the appropriate time,
genetic evaluation is not there, and
assume that the milk handling
industry changes its pricing base
first, you’ve got a lot of catch-up to
do. And there is no way you can do
it.
Q. Is there any indication that the
other contents of milk do follow the
fat content so that we wouldn’t be
totally lost if we made the switch
later on?
Yes. There is a degree of truth in
that. Normally we would expect
that a cow which tests fairly high
on butterfat is going to be fairly
high in protein. Although protein
will be lower than butterfat. This
has been an assumption for years.
It’s one of the excuses we use for
not testing for protein, which just
flat out ain’t true. We’ve found, for
example, sires that had
noteworthy credentials for but
terfat test improvement have
actually gone negative on protein.
Other factors involved, so long
as one is paid for milk fat with no
payment for protein, the incentive
is not to move in that direction. The
people who are sensitive to the
future of the industry, I think, are
already looking there. Another
consideration, butterfat per
centage in production is more
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highly influenced by managerial
factors than is protein. Protein
essentially is a cow’s foot print. By
management factors such as
feeding, environment and so forth,
you can make small changes on it,
but not big ones as you can in
butterfat. That will remain
essentially stable and it is attached
genetically to the cow. Meaning
that if you want to make changes in
your capacity to produce pounds of
protein or percent protein, you
better be thinking a long way
ahead because feeding won’t do it.
Q. I know you’re looking at in
novative programs in DHIA. This
ARIS program. I’m not so sure
that it has progressed to much.
Can you give us a little update on it
and where we might be headed?
There perhaps isn’t a lot that one
should be saying about the ARIS
program at this point. I think the
overall orientation of it might be
worth looking at. That is an at
tempt to do the customary sample
analysis, processing into the main
frame. But past that point to
enable the dairyman to access,
retrieve, massage, manipulate,
and reorganize everything that’s in
that main frame to come out as a
report that he wants without
receiving standard hard copy
(Turn to Page A3S)
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