HFX255 Dairy and Beef Production in Cattle

The course deals with cattle milk and meat production under Norwegian conditions, where focus is on factors influencing quantity and quality of milk and beef, management and mechanization, economy, sustainability and resource use.

The main parts will consist of a) dimension, structure and economic importance of milk- and beef production in Norway, b) milk synthesis and factors affecting milk yield and chemical composition of milk, c) milk quality and assessment of milk quality, d) udder health and fertility, e) feeding-related diseases such as indigestion, hypocalcemia, hypomagnesemia, ketosis and diseases related to micromineral deficiency and poisoning, f) growth and development of fattening animals, g) carcass and meat quality, h) feed resources, feed evaluation and feed requirements in milk and beef production, i) factors influencing feed intake and feed efficiency and feeding strategies in milk and beef production, j) principles of feed planning and feed optimization, including economy, in cattle production, k) feeding and management of a dairy cow during lactation and gestation l) buildings and mechanization in milk and beef production, m) animal welfare.

Group work with basis in a practical situation. The students are given information about the current situation and new strategies for improved management should be suggested. The students will also solve tasks related to feeding-related diseases and production disorders. In order to succeed, analytical skills combined with a multidisciplinary approach must be used.

Be able to analyze and propose solutions for relevant interdisciplinary issues related to feeding, housing, health, fertility, product quality and economy at herd level.

Be able to use feed planning tools such as 'OptiFôr' to optimize feeding in a given herd.

Be able to use analysis and planning tools to prevent production diseases and production disorders.