AGSC 423: PHYSIOLOGY OF LACTATION Dr. Glenn R. Wehner 3076 Magruder Hall  785-4593 gwehner@truman.edu COURSE DESCRIPTION A study of the dairy industry including breed development, milk secretion, breeding, herd management, nutrition, and facilities for operating a dairy farm. COURSE OBJECTIVES To acquaint the student with the importance of dairy in our animal industry and the total economy including past trends and possibilities for the future. To develop student understanding of the process of milk secretion, the genetic, reproductive and nutritional characteristics of the dairy animal particularly as it differs from other farm animals. To introduce the student to management problems related to the operation of a dairy farm and present some solutions to these problems. COURSE OUTLINE Role of dairy cattle in world food production Production of animal protein Value of milk for human nutrition History of dairy industry Role of American agriculture Trends in production and consumption of milk Breeds of dairy cattle and their characteristics Breeds of dairy goats Anatomy of the mammary system Gross anatomy of mammary gland and associated structures Histology of mammary gland Growth and development Physiology of milk secretion Secretory process Types of secretions Factors affecting quantity and duration of secretion Factors affecting yield and composition of milk Composition of milk Effect of individual cow Dietary factors Disease and management effects The milking process Milking machines Proper operation and management Milking systems Genetics Basics of inheritance Genetic progress Record keeping Cow selection Bull selection Genetic abnormalities Reproduction Basic anatomy and physiology Reproductive efficiency Artificial insemination Ova transfer Reproductive diseases Reproductive herd management Nutrition of the Dairy cow Fundamentals of ruminant nutrition Nutrient requirements Feedstuffs Feed formulation Feeding systems and management Nutrient deficiencies and metabolic disorders Herd records Types Use in selection/culling Use for feeding level Buildings and equipment Housing systems Milking Barns Milk room Feed storage Veterinary care Calf barns Goat barns and equipment Raising dairy calves Digestive system of calf Milk replacers and starter rations Calfhood diseases Growing replacements Veal and beef steer production Milk marketing Methods Government regulations METHODS The class will meet three days each week for one lecture each day. Occasional films and slides will be used to supplement lectures. Students will prepare and present oral reports about current topics in the dairy industry. EVALUATION Student reports 15% Three one-hour exams 60% Comprehensive final 25% SUPPLEMENTARY Schmidt, G.A. and L. D. Van Vleck. Principles of Dairy Science, W.H. Freeman and Co., San Francisco, CA 1974 "Hoards Dairyman"