Strong uptake of good wintering practices
DairyNZ has seen a significant increase in the number of farmers improving their wintering practices, which results in a higher standard of animal care and environmental protection.
Cows close to calving (springers) must be checked at least twice every 24 hours. If calving is not going normally, remedial action must be taken and a moving vehicle must not be used to provide traction to assist calving.
Check springers for signs of labour regularly, quietly and thoroughly and record what you observe.
Quietly: walk quietly through the springer mob – when cows are feeding is best. Don't walk through the mob when cows are hungry and are waiting to be moved to fresh grass or a new break. Look for cows that are showing signs of labour.
Regularly: check cows at least four times a day. Your manager will set a routine for springer checks.
Thoroughly: check all areas of the paddock and depending how good the fencing is, check the paddocks next door as well. Check drains, hollows, long grass, hedges – anywhere a calf could be sleeping.
Record: note the number of any cow or heifer that has started to show signs of calving, or has calved, and report to your manager so you can keep an eye on her progress.
Early signs of labour
• Swelling of the udder can happen up to a month before calving.
• Milk dripping from teats.
• Mucus string from the vulva (from the plug of mucus that seals the vulva).
• Restless.
Stages of labour
• Calving will progress at different rates for different cows. Some may show all the signs, whereas others may show few signs.
• Generally labour can be broken into two stages: preparation for labour and delivery.
Preparation for labour
The preparation phase can take up to six hours in cows and 72 hours in heifers. Look for these signs when observing springers:
• Away from herd and reduced appetite.
• Pelvic ligaments relaxed; vulva looks swollen and flabby.
• Dip between tailhead and pin-bones.
• Tummy less full as calf moves into birth canal/birthing position.
• Mothering other cows' calves.
• Discomfort – swishing tail, arched back, restless, peeing, kicking and nosing at her side, tail raising.
• Straining/contractions.
• Water bag protruding.
Delivery
Cows should take 30-60 minutes to calf – no more than two hours. Heifers should take two-three hours to calf – no more than four hours.
During a standard delivery the following will occur:
The cow starts straining and pushing; two feet are visible within the water sack.
Once the feet are 10cm clear of the vulva the head has cleared the pelvis. The chest of the calf has not passed through the pelvis at this stage and the umbilical cord is still attached so the cow is still providing oxygen to the calf.
Once the head has cleared the pelvis, the cow may rest for a minute or two. Once the calf's shoulders have cleared the pelvis, the birth will continue fairly quickly. The umbilical cord will have likely broken by this point and the calf will start to breathe on its own.
Cleaning
After a normal birth, the cow will stand, sniff and start to lick the newborn calf. Licking will help dry the calf, stimulate blood flow and prevent the calf from getting too cold.
The placenta comes out within six hours of birth and the uterus begins to shrink back to the normal size.
Cows usually eat some or all the placenta. Make sure you know what an entire placenta looks like. If only a small part of the placenta comes away, record this and let your manager know.
How a calf is born
Normal presentation is head-first. The two front feet and head of the calf create a wedge which assists in opening the birthing canal to allow the calf to pass through.
Feet and nose entering the birthing canal is one trigger that causes the cow to start straining. If a calf is presented breech (tail first) the cow may not go into full labour.
Even if a calf is in the right position, assistance may be needed if the calf is too big for the cow.
Abnormal presentation
A calf presenting abnormally is likely to need assistance in delivery.
