A longitudinal prospective cohort study investigating the association of premilking stimulation and teat-end shape on milking characteristics and teat tissue condition in dairy cows

A longitudinal prospective cohort study investigating the association of premilking stimulation and teat-end shape on milking characteristics and teat tissue condition in dairy cows

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Abstract Background Premilking udder preparation is essential for harvesting high-quality milk as gently, completely, and quickly as possible.The associations between characteristics such as teat-end shape and premilking stimulation on milking characteristics and machine milking-induced changes to the teat tissue condition have not been rigorously investigated.The primary objective was to investigate the interactive effects of manual premilking stimulation (i.e.

, preparation lag time) and teat-end shape on total milk yield, two-minute milk yield, milking unit-on time, and time in low milk flow rate.Our secondary objective was to study the association of manual premilking stimulation and changes to the teat tissue condition after machine milking (i.e., short-term changes).

In a longitudinal prospective cohort study, 384 milking observations from 129 cows were analysed.Holstein cows were housed in sand-bedded free-stall pens, fed a total mixed ration, and siemens hr675gbs1s iq700 milked 3 times a day.Cows were classified by teat-end shape into 1 of 3 categories: pointed, flat, or round.Individual cow milking characteristics were recorded with electronic on-farm milk meters.

The duration of manual stimulation, preparation lag time, and presence of short-term changes were documented for each milking observation.General linear mixed models were used to study the interactive effects of preparation lag time and teat-end shape on milking characteristics.Results There was an interaction between preparation lag time and teat-end shape for two-minute milk yield and doorking 1835-080 time in low milk flow rate.The preparation lag time effect was modified by teat-end shape, while no interaction was observed for total milk yield or milking unit-on time.

A generalized linear mixed model revealed that preparation lag time was associated with short-term changes in teat tissue condition, where the odds of short-term changes decreased as preparation lag time increased.Conclusions In summary, cows with different teat-end shapes may require different premilking stimulation regimens.Increasing preparation lag time benefits teat tissue condition during machine milking.Further research is warranted to optimize individual premilking stimulation in dairy cows.