F3o*Lancaster Fanning, Saturday, January 9,1993
«r-
Livestock Notes
Does A Maternal Milk EPD
Really Mean More Milk
Production?
John W. Comerford
Penn State Beef Specialist
Beef producers are often con
fused about the use of the maternal
milk EPD in beef selection. After
all, how can something reported in
pounds of weaning weight actual
ly mean more milk production?
A couple of recent research
reports have confirmed that selec
tion for higher maternal milk EPD
does indeed result in higher milk
production as well as higher
weaning weights. A South Dakota
State University study compared
daughters of high and low EPD
sires for maternal milk. They
found the higher EPD sires pro
duced daughters that liad more
daily milk production and calves
with heavier weaning weights.
A second study at Virginia
Tech University compared heifers
and cows from sires that were
selected as: high milk + high year
ling wt., low milk + high yearling
wt,, high milk + low yearling wt.
and low milk + low yearling wt
They also found that selection for
higher milkEPDs results in higher
actual milk production and hea
vier weaning weights in daughters
of these sires. In fact the latter
study found that a 1 percent
increase in milk production
accounted for about 2 pounds of
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weaning weight EPD from the
maternal milk value.
But using data like this in a
selection program for increasing
milk production in the herd is not
without its pitfalls. One problem,
in our environment anyway, may
be too much milk. There is a
decreasing return to calf growth
with increased milk production.
That is, the growth response to
increased milk production levels
off once a sufficient amount of
milk is available.
Secondly, there must be some
genetic potential for growth in
order for the calf to use the
increased milk.
Finally, it takes feed to produce
milk and we must be aware that
heavier milking cow have
increased nutritional require
ments, particularly for protein.
However, the South Dakota study
showed that production efficien
cy, measured as the ratio of feed
energy to pounds of weaned calf,
was greater for cows with heavier
milk production.
Information is available to
increase milk production in any
beef herd and it will increase the
efficiency of production as well.
But before making any selections,
consider the additional costs of
production and other genetic
values.
Take Care In Handling
Your Livestock
More than 50 percent of all
bruises in slaughter livestock are
caused by rough careless hand
ling. The most common cause of
bruising sheep/lambs is grabbing
the lamb by the wool or by the
nind leg- more than 25 percent of
lamb bruises occur on the hind leg
while 17 percent occur in the loin
area. A bruise results from a blood
vessel hemorrhaging under the
skin/hide. The outside of the ani
mal can appear normal even when
there is a large injury under the
hide. Unless you sell on a carcass
basis, you may never know if you
are selling livestock with bruises.
Bruised meat is not supposed to
be used for human consumption.
According to a recent report, $46
million annually is lost from
bruises on cattle and hogs.
Some hints to aid in handling
livestock:
• Try to exercise patience in
loading or when working with
livestock. Let them move at their
own pace.
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Revisions Proposed
For Grading Lambs
American Sheep Industry (ASI)
has proposed revisions in the yield
grade standards for ovine carcas
ses. ASI requested this yield and
quality grade system to give the
lamb industry a value-based mark
eting tool that provides an incen
tive to produce lean consumer pre
ferred lambs. They believe that
current marketing structure
encourages fat rather than lean.
Proposed revisions to the grad
ing standards are:
• Require that ovine carcasses
be identified for quality and yield
grade when officially graded
• Require that most of the kid
ney and pelvic fat be removed
Quality and Safety Features
800-858-WASH
or
(215) 689-8850
prior to grading cannot be over
1 percent of carcass weight
* Shift and narrow the fat thick
ness range in each yield grade
* Eliminate consideration of leg
conformation score in determin
ing the yield grade.
The proposed standards incor
porate one component of the
USDA yield grade standards of
1982, utilizing fat thickness over
the loin eye at the 12/13 rib.
Yield grade is basically deter
mined by fat thickness as follows:
Yield Grade 1 = up to 0.15
inches: Yield Grade 2 = 0.16 to
0.25 inches; Yield Grade 3 = 0.26
to 0.35 inches; Yield Grade 4 =
0.36 to 0.45 inches; Yield Grade 5
= > 0.46 inches.
This is some of the basic infor
mation included in the AS I
proposal.
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