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    Pemilihan Bibit Saper

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    Rosa Trihertamawati
    The document discusses criteria for selecting dairy cows, including breed, pedigree, production records, health, and physical characteristics. It describes evaluating cows based on general appearance (30%), dairy character (20%), body capacity (20%), and mammary system (30%). Key aspects are udder size and placement, dairy character indicated by a long neck and wide chest, and overall frame and body capacity in terms of length, width, and depth. The document concludes with an example class of Brown Swiss cows that are evaluated and placed by the reader according to these criteria.

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    Pemilihan Bibit Saper

    Uploaded by

    Rosa Trihertamawati
    131 views30 pages
    The document discusses criteria for selecting dairy cows, including breed, pedigree, production records, health, and physical characteristics. It describes evaluating cows based on general appearance (30%), dairy character (20%), body capacity (20%), and mammary system (30%). Key aspects are udder size and placement, dairy character indicated by a long neck and wide chest, and overall frame and body capacity in terms of length, width, and depth. The document concludes with an example class of Brown Swiss cows that are evaluated and placed by the reader according to these criteria.

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    The document discusses criteria for selecting dairy cows, including breed, pedigree, production records, health, and physical characteristics. It describes evaluating cows based on general appearance (30%), dairy character (20%), body capacity (20%), and mammary system (30%). Key aspects are udder size and placement, dairy character indicated by a long neck and wide chest, and overall frame and body capacity in terms of length, width, and depth. The document concludes with an example class of Brown Swiss cows that are evaluated and placed by the reader according to these criteria.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    131 views30 pages

    Pemilihan Bibit Saper

    Uploaded by

    Rosa Trihertamawati
    The document discusses criteria for selecting dairy cows, including breed, pedigree, production records, health, and physical characteristics. It describes evaluating cows based on general appearance (30%), dairy character (20%), body capacity (20%), and mammary system (30%). Key aspects are udder size and placement, dairy character indicated by a long neck and wide chest, and overall frame and body capacity in terms of length, width, and depth. The document concludes with an example class of Brown Swiss cows that are evaluated and placed by the reader according to these criteria.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 30

    PEMILIHAN BIBIT SAPI

    PERAH
    Kriteria Pemilihan Sapi Perah
     Breed (Bangsa)
     Penampilan (Bentuk Fisik)

     Pedigree (asal-usul)

     Catatan Produksi

     Kesehatan

    (INGAT : Sifat Kualitatif dan


    Kuantitatif)
    Bangsa Sapi Perah
    Bagian Tubuh Sapi
    Efisiensi Produksi dan Reproduksi
     Bobot Lahir
     Efisiensi Pakan

     Produksi Susu

     Calving Interval
    PENILAIAN SAPI PERAH
     30% General Appearance (Penampilan Umum)
     20% Dairy Character (Karakter Ternak Perah)
     20% Body Capacity (Proporsional Tubuh)
     30% Mammary System
    Mammary System – 40 %
    Udder Depth
    Teat placement & Size

     AMBING HARUS
    BESAR,
    PERTAUTAN OTOT
    KUAT
     LETAK PUTING
    TEPAT
     PUTING PANJANG

    (2 INC) & SILINDER


    Udder Quality
     TERLIHAT PANJANG
    DAN HALUS
     KEDUA AMBING SIMETRIS
     VENA AMBING MENONJOL
    DAN BERKELOK
    AMBING BELAKANG

     BERTAUT BAIK, KUAT


    LEBAR DAN TINGGI
     AMBING TERTINGGI

    IS THE BEST
    AMBING DEPAN

     TAMPAK PANJANG
    & HALUS

     LEBAR SERAGAM
    DARI MUKA KE
    BELAKANG

     VENA MENONJOL
    & BERKELOK
    Dairy Character – 20%
    What is dairy character?
    ~ INDIKASI EFISIENSI KEMAMPUAN SAPI PERAH
    MENGKONVERSIKAN PAKAN MENJADI SUSU
    ~ MENUNJUKKAN KARAKTERISTIK SIFAT PERAHAN
    Dairy Character
     DITUNJUKKAN LEHER
    YG PANJANG
     FLANK DALAM &
    MELENGKUNG
     PAHA TAMPAK
    BELAKANG RATA
     TULANG RUSUK LEBAR,
    MELINGKAR PENUH &
    BERJAUHAN
    Dairy Character
    General Apperaeance
     Components General Appereance

    • Rump
    • LEGS AND FEET
    • Front
    • Back
    • Head & Breed Character
    • PINGGUL & PINGGANG PANJANG & LEBAR RATA
    DG TUBUH YG LAIN
    • PUNGGUNG KUAT & LURUS
    Rump& Back
    Front & Strength
     Front the shoulder
    and chest
    – It should be smooth
    and tight
     Strength = width of
    chest & muzzle.
    Head & Breed Character

    Look for:
     a feminine head
     correct breed colors
    and shape of head
     Deep jaw & wide
    muzzle
    Legs – Side View
    Body Capacity – 10%
     Body capacity is simply the volume of the
    cow
    – Length X Width X Depth
     Look for:
    – a long body
    – a wide chest
    Length & Depth
    Lets Practice!
    Here is a practice class of Brown Swiss cows…
     Look at each cow and think about the parts of the
    Unified Scorecard.
     Then write down several things that you like or
    dislike about that cow.
     Finally, write down how you would place the class
    Brown Swiss - Cow A
    Brown Swiss - Cow B
    Brown Swiss - Cow C
    Brown Swiss - Cow D
    Did you see what the judge saw?
     Udder ACDB
     Dairy character CADB
     Frame ACBD
     Feet & Legs CDAB
     Body Capacity ADCB
    HASIL JUDGING
    The judge’s final placing was…

    A C D B

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