AIRDRIE, Alta. – Hands are better than eyes when it comes to sorting fat and thin cows, says an Alberta Agriculture beef specialist.
Body condition score, which measures the amount of fat on a cow’s back, is determined by feeling its backs and ribs in the fall. This helps producers know if their cows have stored enough fat for maintenance and warmth over the winter.
“It’s better to put your hands on them than to eyeball them,” said Pat Ramsey during a recent livestock seminar in Airdrie.
Read Also
Dry summer conditions can lead to poor water quality for livestock
Drought conditions in the Prairies has led to an decrease in water quality, and producers are being advised to closely monitor water quality for their animals.
Body condition score is based on a point system of one to five, with one being emaciated and five being obese. Scores depend on age, breed and management, since some genetic types naturally put on more fat than their rangier counterparts.
Cows that go into the winter with a score of three to four can sacrifice some weight when feed quality and quantity declines.
They should be down to about 2.5 by calving time, leaving them in good shape to handle a newborn calf. They should not be overweight in spring because too much fat in the birth canal can cause dystocia.
Cows should not be less than two.
Cows get thin because of insufficient feed, parasites, disease or more aggressive animals known as boss cows that push them away from feed.
Ramsey recommends feeding young and thin cows separately. Also, test rations to ensure cows receive enough energy for weight gain.
Thin cows need to put on considerable weight before calving. A cow needs to gain 200 pounds to improve by one condition score. This means it needs about seven lb. of barley or 11 lb. of hay above its daily maintenance requirements.
Body condition scoring is a cow measurement system that assigns numbers to body type ranging from one (very thin) to five (very fat).
Condition score is measured by placing the hand on the loin area, fingers pointing to the opposite hip bone and using the thumb to feel the fat cover on the ends of the short ribs and the skin. The short ribs are between the 10th and 13th ribs. Any padding felt is fat.
Fat cover around the tail head and over the ribs is also assessed.
Score 1: The individual ribs are sharp to the touch and there is no fat around the tail head. The hip bones, tail head and ribs are prominent.
Score 2: The short ribs can be identified individually when touched, but feel rounded rather than sharp. There is some tissue cover over the tail head, hip bones and flank. Individual ribs are no longer obvious.
Score 3: The short ribs can only be felt with firm pressure. The areas on either side of the tail head are covered with fat that can be easily felt.
Score 4: The short ribs cannot be felt even with firm pressure. Fat cover around the tail head is evident as slight “rounds,” soft to the touch. Folds of fat are beginning to develop over the ribs and thighs.
Score 5: The bone structure is no longer noticeable and the animal has a blocky appearance. The tail head and hip bones are almost completely buried in fat and folds of fat are apparent over the ribs and thighs. The short ribs are completely covered by fat and the animal’s mobility is impaired.
