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THE RILATI'T’ICSEIP BETTEET HE 3017.: TZLII’fiIJITUF"

.L
)

CID

5153 COTS, x'“ TIRE OI" IIIILI-{IIIG AND

L‘

T1133 PERCENTAGE ‘F BUTTER-FAT

THEIRELATIO;STIP BETW“EE TEE BCEY'T”IPERATURE
0F DAIRY COW3, AT THE TIIE OF MILKIIG AID

THE PEECETTAGE CF BUTTER—FAT

Respectfully subtitted to the faculty of the
Michigan Agricultural College in partial ful-
fillment of the requirements for the degree

of Master of Science.

by
George Girrbach
A

1924

(VY."w.'\-‘ Tn “1'3"". 'I'" (‘
Avi}._.-‘ul HT; T‘F: 4. C)

_J—A-’~ sJ-eé—lvu
.—

The author takes great Eleasure in acknowleding

”is sincere agpreciation of the hearty and helpful
interest of J. E. Burnett, Associate Professor of

Dairy Husbandry; O. E. Reed, Professor of Dairy
Husbandry; C. F. Huffman, Research Assistant in
Bairying, and L. C. Emmons, Associate Professor of
Mathematics, whose information, suggestions and
criticisms aided very materially in the compilation

of this thesis.

INTRDBUCTICT a
crrrsAL DI?C“CQICT Arr artist or LITrsATdst

-—4-

. n‘.. “of",
Factors Influencing the Butter—fat ccn+ent at lili

»' +4 t4

Breed

f0

Comyleteness of Xilking
Individuality

Frequency of Eilking

41'me

Time of Eilking

Excitement

U1 4:

fixercise

f'

e

ater
Feeding
Condition

09 09 ONU'I

Drugs
Oestrum 13
Age 13

Stige of Lactation 1}

'r '1 6

SBW‘SOLLLI Lariat 10118 J.
1/
External Teuperature 0
Body Temperature of Dairy Cattle 17

:XPERIXPUTAL WORK
Plan of the Frperiaental Work
Object of the Experimental Work
General Plan
Selection cf Cows
methods of Collecting Data
EXgeriaental Data
Correlation Tables, etc.
Summary of the Results of the Correlations
Tables Chowing Abnormal Changes
Summary Of Tables Chewing Abnormal Changes
Effect of Blanketing
GEY?FAL SUXKARY ATE FIQCUCCICY
CC?"T CL’IF‘ I ”JETS

BIBLIOGRAPH‘

ITITPODUCTI ON

Previous to the introduction of the Babcock test, and
to the establishment of Advanced Registry Classes by the
various Breed Associations, little attention was paid to the
quality of the milk produced by the dairy cow.

With the introduction of the Babcock test and the sub-
sequent payment for milk on the quality basis, the attention
of breeders, investigators and others was turned to the fat
content of the milk.

Investigators and breeders then found that the fat con-
t nt of the milk of the individual cow varied considerably.
This led to further studies and revealed a number of factors
that apparently influenced the fat content of the milk.

One of the factors that may influence the fat content

[Jo

of milk is the body temperature of the 00w at the t no of
milking.

As there was no experimental data covering this factor,
nd as it was the connon belief of Breed Associations and
others that the body temperature had a direct influence upon
the percentage of fat in the milk, this investigation has un-
dertaken in an effort to determine the relationship of the

body temperature of dairy core at the time of milking to the

percentage of butterfat.

 

 

 

 

\)

CTYFPAL FTFCVCPI 0N A”D FVVIFV OF LITFPATUPF

 

 

Factors Influencing the Butter-fit Content of Milk

 

Milk production is essentially a yhysiolo cical char ac-
teristic, not fully understood; and its seer etion from the
mammary glands is supposed to be caused partially by hormones
or the inte al secretions of ductless glands.

Since butter-fat is the basis upon which the price of
milk is determined, the factors influencing its percentage in
milk hove demanded the attention of scientists and husbandmen
for years. Kgny of these factors are now kr o.vn; and only with

extreme difficulty has the influence of some of them been mess-

ured.

 

The ”.0 tresdily measured influence and the one that plays
the lerlest per rt in determining th fat content of milk is that
exerted by the different creed s; and they are classified oy

Eckles (2) seem r ins to test as follows:

a
001

Short Horn
d Poll

Breed Official Experiment Station
A. R. Ayersges Averages

T a a ‘4')”, 7‘ LLEI,
holstci n-Frie sitn 3. e” ,. J;
Guernsey 5.33% H.9s;

Jersey 5.35; 5.143
Ayrshire §.97g 3.55;

Drown 3.7133 9.97:4

4

\j'k.’ ()

\ \“K

0 $113

 

Woll (2) has shotn thst-without exception the come that
have made the largest milk 3rd fdt records, have been large
animals for their breed. There is, however, no established
relationship within the breed, between the size of the eniiul

and the riohxess of the milk.

Q

Comoleteness of Milkin

b

Eckles (2) stmtes that it is an established fact that the
first milk drsdn from the udder contains a very low percentage
of fat, While that of the strippings tests very high.

Wylie (34) found that when leaving about one-fourth of the

normal amount of milk as striipings in the udder of a cos, it

apparently oeus ed an increase in the percentage of the fet for
the follo in milkings of some cows, and also, that the effect

seemed to last over several days.
InA iVid‘ Jdiit t!
Wing (38) shots in the following table that there is a

great v,:.ri3 ti on in the percentage of fat in tne milk of indi-

vidual cows within the breed.

Breed Number of Fat Centent in Per Cent
hilkings Hi Jhest Lowest
Jersey 28 6.31 4.75
Shorthorn 27 5.23 3.i6
Ayrshire 27 4.30 -3.49
Holstein 4.15 1.67

 

Rhodes (40) found that variations in test were rather
common in mixed herds of Jerseys and Holsteins, and cites this
table as a typical exunple of individualism.

Cow Number Per Cent of But
an Average Y “

O O
H new

Qin‘imkhi

fix

0
Sbflrd

$0

‘1‘.

(MN OUT“ NH
\mxeermm

I
\ .
0

Cows number 1 and 2 were Jerseys; number 3 was a grade,
and the remaining cows were Holsteins.

Fraser (43) found that cows, for no egpsrent reason,
yielded milk that fluctuated in butter-fat content as much as
four per cent in two days.

The official testing records (41) of the various breed
associations show that the case'whicn excel in total butter-
fet production exceed the everige of the breed in the per cent
of butter-fat in the milk; and are usually the high testers of
the breed.

Frequengy of Xilking

At Beltsville, Hdrylond the Dairy Division of the United
States Departrent of Agriculture (35) in measuring the rate of
change, and the average increase of milk and fat due to a
change from tflO to three times a day milk, found that the milk

increased 11.91 and the fit increased 12. fl.

The average increase when the change Wes made from three
to four tires a day milking was, 6.6% for milk and 5.$$ for fit.

T 1 ms 2:; 121. ill-.123

 

Gowen (4) states that the evening milk of s cow is, in

general. hisher in butter-fat than the morning milk. Eckles

(I)

(2) states thzt th n cows are milked twice a dxy at twelve
hour intervals the milk usually varies but little, although
there is a tendency for the milk from the morning milking to
be a little higher in fat content. If the intervals are not

quelly divided in the day, the yield of milk folloWing the
longer period.Will be higher, but that of the shorter period
will be richer; often increasing in per cent of fat from 0.5%
to 1%. Ingles (5) conducted tests on u mired herd of 2} ani-
mels for a period of 18 weeks, and found the average percent-
age of fst in the morning milk to be 2.97% and that of the
evening milk 4.31%. The author does not, however, stite us
to the length of time between milkings.

Excitement

 

Babcock (42) reports that kind treatment and pleasant
surroundings hove a greater influence upon the quality of
milk than the kind of food, provided the ration given con-
tains sufficient nutrients for the production of milk and
for the maintenance of the animal. He further states that
as a general rule the percentage of fut in the milk is more

sensitive than the rield of milk to chenses, such as: increas-
5 _

ing of dec ressing th intervals betfieen milkings; the rate of
milking; change of milkers and manner of milking, especially
f the manipulation of the tests and udder be different.
If the cow has become quiet before milking, excitement be-

tween milkinbs does not seem to have much influence upon the

yield of m lk nor upon the percentage of fat in the milk. There

’-

is, however, a great difference in cows in this resyect. As e
rule cows thit have been milking for a long time are less sensi-
tive than fresh cows giving a lerge quantity of milk.

Exercise

 

 

Woodward (6) found that exercise, walking three miles a

day, increased the test sli ght 1y but unmistakably.

 

In the puoliehed resslt s of the experiments conducted by
the Dairy Divis ion of the United Stites Department of Agricul-
ture (7) it is stated that the tater drunk has no apparent in-
fluence upon th e composition of the milk produced. Also that
rations of vei'ing water centent have no effect ugon the com-
pOsition of milk. Woodward (6) substantiated the above when
he proved the t the quantity of water consired does not effect
the test, unless the total yield of milk is meterially reduced.
Henderson (9) reior that withholding Hater cause d the milk
flow to fell slightly, and t1 e percent ge of fet to increase.

He found, however, some cue es where the 1ercentege of fat de-

O\

 

Much otter ition both in this country or d in EurOpe has
been paid to the influence of feed upon th e richness of milk
eca use msr.y duirymen and others believe th at the per cent of
fat in the milk var ice with the o sality of the feed; but Eckles
(2) states that conclusive evidence no" shows that t1;e fut per-
centage of milk cannot be permanently ichr used by any method
feedir ng.

Woodward ( o) found thlt the test of milk decre ' sed direct~
ly with the increase in feeding of prickly pear. He also found
that the feeding of seven to eleven pounds to each cow per dey
of either cottonseed or linseed meal cuus eu an increase in the
fat content of milk, but though this experiment continued for
forty days, the percentage of fat in the milk had returned to
normal after the first ten days.

Woodward (6) further concludes, after receiving newetive
results in the feeding of gluten meal, and positive results in
the feeding of linseed oil, that the increase in percentage of
fat is due to the oil rather than to the protein in the feed.

Eckles (2) states that a sudden change in the ration, such
as greatly increasing the protein or oil content thereof, may
increase the fat for a few days with some in dividusls, but with
only temporary results.

Kellner (d) sheied that cocoanut meal has a specific effect

in increasing the butter-fat center it of milk.

Henderson (9) fed cows three times a day and found that

they were enabled to consume a lar5er amount of feed, and that
hey produced a correspondingly larger amount of milk, withou

a measurable increase or decrease in the percentage of butter-
fat. Also, that a sudden change in the grain ration had no

noticeable effec on the percentage of fat in the milk produced.

McCandlish (10) showed that when feeds of a hiLh protein
content are compared with general mixtures, the Chances are about
even for an increase or no change in the percentage of fat. But
when these high protein feeds, as cocoanut meal, gluten meal,
and germ oil meal are compared with each other the chances are
about even that an increase or decrease in percentage of fat
Will result. Also, that the readninistration of cottonseed
meal, before the cows have had time to recover from the effects
produced during a previous administration, tends to decrease
rather than increase the fat content of milk.

At the Idea Agricultural Experiment Station (ll) the feed-
ing of sOy beans to dairy cows caused a decrease in the milk
yield, but an increase in the percentage and total yield of fat.

Ragsdale and Turner (12) increased the percentage of fat
by decreasing the total ration 50;. The peak of the increase
was reached about the third day, and the percentage of fat re-
mained abnormally high as long as the reduced ration was con-
tinued, though the yield of milk was reduced and the total fat

was materially increased. This trial was of ten days' duration.

Owl

Eokles and Palmer (15) found that with underfeeding the
protein and ash content of the iilk declined and the fat showed
a marked rise, especially'flhen the animal was in good condition.

_Qonditi:n

 

White and Judkins (13) show that 00ndition at the time of
feeding, with reference to flesh and adipose tissue will es-
pecially influence the percentage of fit. They also found that
cows losing flesh slowly would yield milk testing senewhet higher
in fat for a period of three to six months than when freshening
in thin condition. thles (1%) found that thin cows did not test
as high immediately following parturition as the average shown by
those cows for the entire lactation period.

2.11282

McCandlish (18) states that the ways in Which drugs may in-
fluence the mammary glands are many and varied, and cites as fol-
lows:

l. The drug may either stimulate or inhicit the action of
the cells by noting directly on the protoplesm of the secretory
cells.

2. The stimulation or depression of the secretory nerve
terminations in the mammary gland, may result in an increased or
decreased secretion of milk.

3. The heart action may be increased or decreased thus
altering the amount of blood which would pass through the udder.

4. The vasomotor influence of drugs is important in that

it nay'increase or decrease the amount of blood passing through

the udder by the vasoccnstricticn of arterioles in other parts
of the body or by dilation of the arterioles in the ma nary glands.

J.

.ive system may influence

5. Drugs acting upon the diges
the activity of digestion and absorption and thus affect the
amount of nutrients available for milk and fat production.

6. The drug any, by acting on organs indirectly associated
With the mammary gland, influence milk and fat production.

7. Individual cows vary in degree of suscegtibility to
drugs; and this with the many possible combinations of action
increases the ccnplexity of t.e problem.

Hays and Thomas (17) report experiments in using various
drugs and tonics as follows:

1. Air slashed lime mixed with the feed caused an increase
in the total milk but no noticeable change in the percentare of
fat.

2. Fowlers' solution of arsenic, sulphide of antimony,
sodium bicarbonate, ginger, and a tonic COnpound of oilmenl,
saltpeter, epsom salts, gentiam, fennugreek, poNdered charcoal
and sulphur did not increase the test, but in SOne cases had a
depressing effect upon the milk secretion.

Henderson (9) found that:

l. Gentian fed at the rate of one ounce twice a day in
the feed, had no noticeable influence upon the production of

milk or upon the percentage of fat.

N

. Walt extract given at the rate of six ounces in the
feed twice daily did not cause an increase in milk or fit.

3. Ginger fed at the rate of two ounces per dny in the
feed, aused the cons to refuse some grain because they did
not like it, but the percentage of fat and total fat increased.
It had no apparent effect on the total milk.

4. Nun vosica was fed daily in two dram doses and though
the cows ate it readily there was no apparent effect on milk or
test.

5. Pilocarpine Hydrochlor, injected hypodermically twice
daily in one-fourth grain doses, had no apparent effect on the
percentage of fat, but it caused an increase in total milk and
fat per day.

6. Alcohol, 95% pure, applied externally to the udder (ad
lib.) immediately before milking, seemed to have no effect on
the percentage of fat or upon the total milk produced.

7. Sodium carbonate fed in one ounce doses caused, with
low testing cows, a slight gain in milk, but a loss in test,

produced. There was

A.

with no apparent change in the total fat
no increase in the milk of high testing c0ws but there was an
increase of .275 to .333% in percentage of fat.

Hays and Thomas (17) state that their results obtained.With
the use of drugs, do not indicate that the difference in charac-
ter of the milk of Holstein and Guernsey CCWs has any relation

to their manner of reaction to drugs.

ll

Mccandlish and olson (16) obtained results as indicated
below With the following drugs, when only four cows were used:

1. Castor oil was edmir listered as a drench. One-half Lint
was given in the morning and one pint was given in the e'ening
for two days. All the cone were thrown off feed and refdee i to
eat grain for two feeds. There was a dec 138 of ll per cent
and 10 per cent in the percentage of fat and total fat yield
respectively, and an increase of one per cent in the milk yie

2. Alces and Rhubarb were given as boli. One c nce of 31033
and one and three-eightne ounce: of Rhubero were bi¥73n in the
evening, and one and thre e-ei;.the ounces of Fhuciro were given

1 the morning, for two days. There Was an everiae increase of
8 per cent in the percentage of fat and 5 per cent in the total
fat yield, with a slight decrease in the milk yield.

3. Potassium iodid “ids administered at the rate of th as
to four drama in one quert of water, evening and morning for
two days. There was an average increase of U per cent in milk.
yield, 1 pe' cent in percentage of fat, and 5 per cent in total
fat yield

4. Strycnnine “-3 injected hypo ermicelly, one-half grain
in the evening and one-fourth .grein in the morning, for two deye,
resulting in an average increase of 4 per cent in milk production,
6 per cent in total fat yield and 1 per cent in the percentage of
fat.

5. Sodium cecodylste Wes administered by dissolving 2’
grains in 20 cc of distilled water and injecting hypodermicelly
twice a day for tao days. This resulted in an average decrease
of 2% in milk and an increase of hfl in percentage of fat, and
a one per cent increasein total fat yield.

6. Urotrogin end benzoic aci were ed inistered orally,
two drums of urotrOpin and two drdms of benzoio acid w re mixed
in one quart of meter and given twice daily for two days. The

range of variations in tne 'f fdt end total fat

,(3
('0
H
0
Cd
H
._ .
d
g

C~
(D
0

yielded were very Wide. One cow shered an incr ease in milk,
percentage of fit erd total fat yield, but the average for the
three cons showed a sligr t decrease throughout.

The authors stdte that the aloe s-rhuberb mixture was the
only one in which all co»s showed a marked inc see in percent-
age of fat.

Lsnzoni (19) found that daily feeding of:

l. 1000 grains of sodium sulphete increased the total
pounds of fat, and also increased the fiercentege of fat slightly.
2. 530 gre Hi 3 of magnesium sulphate slightly increased

the percentage of fat.

3. 150 greins of Rhubarb decreased the percentage of fat.

u. 25 grnins of eloes decreased the percentage of fat.

5. .8 to 1.0 grains of arsenic administered hypodermically

decreased the percentage of fat.

Feed, Burnett and Huffman (31) state that the percentage
of fut in milk may increase or decrease during a period of
oestrum. Also that this increase or decrease is likely to be
preceded or follOWed by s correspOnding decreise or increase in

the percentage of fat. This, however, vuries with the individ-

Eckles (2) shows thut cows of a high testirg breed, aver-
aging 5 per cent of fat, will decline to about 4.5 per cent of
fat if they continue to produce to 14 years of age, end that
the total amount of milk produced per unit of tine increases
with the age of the cot until the maximum of production is
reached. The production per unit of time then decreases at a
continually increasing rate.

Pearl and Minor (1) found thet the fat percentage of Ayr-
shire cows declined with advancing age until the enth year of
the son's life is reuched; then the fat percentage remained about
constdnt through the rest of the milking life of the cow.

Eckles (2) states that the fat content of milk is a matter
of inheritance and a low testing two year old will not materially
increase her test in inter lactation periods.

Gavan (20) found that with a known two yeer old's milk rec-
ord, the next five yeurs of production can be predicted with some

accuracy. He also (4) found that there is a slight significant

F1
+_i

fall in the percentage of butter-fat contained in the milk as

age adVances. But this slight rall may be accounted for by the

Q

rise in milk production whicn occurs coincident with this incre MS
in age. He also found the coefficient of correlation to be
-.05u6 1_.Olfll. Gowan (4) also found by mathematical deduction
that there is no significant correlation, if the milk production
is held co 0; stavt. The coefficient of correlation was found to be

.0105 5; .0151.

Sta age of Lactation

 

Cook (21) found that milk is lower in fat Just after Calv-
ng than when the cow is going dry.

Farrington (22) found t: at the percentage of fat is higher
in the end of the lactation period than at its beginning.

GOw'en (4) found th:.t as the period of lactation advanced,

the yield of milk decreased and he c mputed the coefficien nt of

I)

correlation between yield of milk and percentage of butter-fat
to be -.C979 + .0156; or odds of 100,000 to 1 that as the yield
of milk decrease d the perc centege of fat increase d.

Gowen (4) also feund that as the amount of milk given by
cows increased the percentage composition of the butter-fat in
the milk ecreases. The amount of decrease is statistically
significant, but the fall in the butter-fat content could not

be easily detected in the small se::oles usually handled.

Eckles (2) states that under ocod fern cOn itions there
is little if any increase in the fat content, until the point
of rapid decline in milk production is reached.

Eckles and Shaw (2}) found that fat represents on the av-
erage 31.3% of the total solids of cos's milk. The relation
be ween the fat and total solids show 5 a small variation during
the lactation period. The per cent of fit in the totel solids
increases scout 2 pe er cent tcxard the end of the lactation
period.

Van Slyke (36) presents the follow 13 table to show the
variations in percentage of fat in milk with advance of lacta-
tion. This table is composed of the monthly averages of nearly

-100 different lactation periods.

month of Lactation Per cent of fat Index Number Us~
in Milk ing First Month
as the Base

1 n.30 100.0
2 n.11 95.6
3 4.21 97.9
4 4.25 95.5
5 1.33 101.9
6 4.53 105.3
7 4.57 106.3
3 H.59 106.8
9 4.67 108.6
10 1.90 114.0

11 5.07 118.0

Reaper (25) found that the percentage is lower while the
cow is fresh (reghriless of the time of ye1r she freshens) and
th1t the milk “3830183 rich er es the lact1ti0n proce eds, unless

1

some other actor upsets tnis routine.

Se1so nel Variation

 

Eckles (24) found that regard dless of where the la etion
period begun the percentage f fat in the milk showed a general
curve for the yeer. The percent11e was less in June and July
and gradually rose to its highest point in December or J1nu1ry
and then declined again to mid-summer.

McDo.ell (2 6) states th at the records of 10,170 cons in
6’ cov testing essoc iet ions show that fell and winter fresh COMS
exc sed s1ring and summer fresh cows by 10 per cent in milk and
fat production in the course of he year.

Rngsdele and Turner (23) show that the percentage of fst

(D

in milk is lowest during the sumn r months, then rises gradually
during the winter months and again declines during spring and
surf-1:211 e I. .

Temper ture

 

E1gsd1le and Turner (28 ) st1te that vhen the se esons of the
year are aCcon Mp nied by varying temperatures, the influence upon
the per cent of f1t in cow's milk is gre1ter than that of the
advance of lactation.

Cooke (21) shoxs th1t the quality of milk varies with the
tempereture, being richer in cold weather and poorer in warm

weather.

Woodward (6) states that hot weather lowers the test, and
that t e decrease is greater with those breeds yielding naturalm
ly a milk high 1 fat.
sdele and Turner (12) snow that there is a causative re-

'93 of fat in milk,

_)
V

lotion between temperature and the percez at
this shovin3 roughly an increese of about .15 per cent of fat
for a decrease in temperature of 13° F.

White and Judkins (13) state that though the percentage of
fat for the herd was very niform during the cold and warm months,
the average for the warm months is 317% lewer t: an for the cold
months.

Nevton (23) states that the amount of milk as well as the
pe roentige of butter-fat may be reduced as the res Alt of very
cold or very hot wedth er er d that varie tions mm ay have a range
of over one per cent. In actual exFerience, however, it has
been found that th fat percentage in milk rises and falls at
times without apparent reason.

Body Terpergggge of Dairy Cattle.

 

 

(30) found that in warm blooded animals the tendency
is to maintain the body ter: pe ature at a constant level inde-
pender t of climatic condition s. The nervous mechanism through
which this is accomplished is twofold:- first, there is an in-
creased production of heat in the presence of external cold
(the chemical re uletion of tenrerature); and second, variations
in the quentity of blood supplied to the skin modify loss of

reet by radiation end cohduction, and variations in the amount

of s"eet modify the loss of heat by evaporation of rdter(theee

F:
(It

‘1
H
«0
r+
:'
(D
'“h
‘57
()

tors of the rhysicel re3ulation of tesgerature).

q

heat oy an organism at rest fol one the paths of con-

t“
O
m
w
0
b
*3

duction andr adiatio n by:
l. Evaporation of water from lun3s and shin.
2

. Warmin3 the food inx3 sted.

\N

. Warm n3 the inspired u air.
Luvoisier (3C) noticed that cold increases the metabolism.

Lush (30) found that the physical regulation of body tem-
perature increased hy certain voluntary acts, such as are oo-
served when a do3 ex,osed to cold lies down in such a way as
to expo se as small a surface as possible. The contras to this
is offered.when on a hot diy the dog extends h s limbs and
stretchin3 himself as much as possible tends to promote the
loss of heat.

Krius (32) observed that the normal tonperature of h
animal oody is never a constant fi3u e. He also states thut
little attention has been given to the stud uy of the variations
in the body temperature of farm animals, under senditions which
are known to affect the temperature of man. He further adds
that a fall in temyerature invariably follows the drinkin3 of
water and varies directly with the quantity of miter drunk.

Th e eating of food.caused the body ten;pe reture to rise slight i;y
for about one-hdlf hour, though the cow 3 were receivin3 only a

mairte unce ration.

‘

Hewitt (37) found the run3e of variation of tne temwere—
ture of norn.el cottle to .e 3re3 te r thin the r3n3e of Viri “ations
of human temperatures. He also found the average normal te3pern-
ture to be around 101.0 degrees F., with a range of 4.4 de3rees
in extreme cases, out also that there are di ereuo.es in indi-
vid uale in these dxily *zrietions. Hewitt furtller found that
when water was given to cittle at accustomed times and in re3u-
1ar quantities there was little, if any, variation in he body
temperature.

Fooldrid3e (45) after makin3 520 ohserthions on 63 appar-
ently hedlth dairy settle, fOund the evere3e ten.vereture of

The lowest temperature was

(D
H
(J
H
I
4:
0..
(D

09
H
(u
(D
a)
'e
0

these cows to h

l

('l

100.4 degrees F. and tne hi3hest was 102.8 degrees F. H“ further
stated th at these extremes are seldom met with in practice.

Colin and Thanhoffer (46) 31 vs as the range of normal tem-
pereturee of dairy core 103.4 to 101.} degrees F.

Friedbe r3er aid Froliner (47) corsi.e r 101.8 de3rees F. as
the everig e temperature of dairy cattle.

Widsenorilc (4S) f1o1350,000 observations 3ives 101.1 de-
gress F. to 101. 8 degrees F. as the ron3e of temperatures of
normal deiry coxs.

Smith, lielde (49) states that the ran3e of temperature of
noN rel dairy corn' 3 is fro 3 100.4 to 101.} degrees F. and further
remarks that d vdrietion of one degree or more indicates some
failure in th e or anism or some departure from the natural pro-

oes of met abolism.

0}

The United States Department of Agriculture (30) gives
the range of temperatures in the normil bovine us lCl.O le-
greee to 102.0 de reee F.

Larson and Putney (51) state that the range of the temp
pereturee of normal dairy cows is from 131.0 degrees to 103.0
degrees F.

Reed and Burnett (33) found after taking 22,515 ooeerve—
tions on an average of over 60 held of dairy cows daily for one

verare temperature of the group was 101.12 de-

W

year, that the

grees F., tith a range from 99.0 to 106.0 degrees F.

GENERAL STHXAEY AV“ DTQPYPSIOF OF T7? FFVTFW 0V LITFFATCFE-

k.J

It is very evident from the revie: of literature thit
the percentage of butter-fat in the mill of dairy cows, varies
considerably. Thie variation may be caused by any one factor
or by a combination of tro or more factors.

The chief fr ctors thzt may influence tLe percente age of
fat in milk are:

1. Breed.

There is a variation accord né to breed.

There is no direct relationship between the percent-

age of fat and the size of the animal.
3. Individuality.

Individuality is one of the nest important factor:
teat effect the percentage of fat in cows milk. Th percentage
of butter-fat in the milk of individual cows at times flu ctuutes
very widely, the due-es for thich are not elm ye kncnn. The
percentage of the fat of the milk of a cow within the breed is

an inheritdnt characteristic of the individual.

 

_Qogpleteneee of Kilking

The etrigp nos or last milk dra.n'n from the UL ider tee t rel—
atively higher thin th e preceding milk drawn. .hen some of this
last milk is left in the udder it is liable to cause an increase
in the test of the milk of subsequent milkinge and the effect may

be of several deye' duration.

Fre uency of Milking

 

Incre Mei g the number of milkings per day from two to
three or four times in crezses the yield of both fut sxd nilk
and may tend to increase the percentage of fut.

Iime of Milking

Authorities disagree as to the effect thit tine of dey of
milking has upon the percentage of fat in the milk. The author
is of the Opinion that individual cons, when the periods between
milkings are of ecual length, have a definite time in the day
when their percentage of butter-fat in t‘eir milk is his her.
The time at which the milk of this con tests highest may be
Chang ed for no apparent reason.

Excitement

 

Quiet and comfortable surroundings and quarters probably
tend to reduce the daily Variations of the test of the individ-
ual cow. Though a cow has been excited, if she has become quiet
before milking, this previous excitement does not seem to effect
the percentage of fat in the milk.
new...

Exercise tends to increase slightly the percentdge of fat

in the milk.

 

The amount of water consumed has no e," i1,-arent inf uence upon
the percentage of fat in the milk provide ed that the amount of milk

produced remains norms

r0
\er

Feeding
By judicious feeding one can both increase and decrease the
percenteze of fat in the milk. The duration of time over which

the effect of feed Gin be ext endedh s not as yet Deen f iily meas-

Aniuels in high condition, covered With firm flesh, will con-
tinue to yield milk of a higher fat content than when they are in
thin conditicn. The effect of the high condition has been known
to extend through six months of the lactation period.

Druzs

Many cenflicting results have been obtained on the percent-
age of feit with th e use of drucs end galactogcgues. Drugs and
gwliTtOHC‘u98 csnnot be relied upon to incre se the percentage
of butter-fat or the yield of milk.

Oestrug

There has not been sufficient data compiled or published
to warrant the drawing of any cor clisions regurding the effect
of a period of oestrum upon the per centizge of fit in the milk.

H’Q

Afic

As mc.s increase in ng e the percentage of fat in the milk
decree see. This might be due, however, to an increase in the
yield of milk.

?tdge_of Lectat o.

 

flow of milk retardless of the tire of year she freshene end t.e

milk be cores richer after the first month as the lactation
proceeds, unless son e ct er factor upsets this routin
Pedsonal Variation

Regardless of "here t? e lactation pe riod oe gins, the per-
centage of fat in the milk is less in the summer and gradually
increases tCNdri winter, then agein decre sxses to mid umrer.

External Terrerature

 

The quality of the milk varies with,the terjersture, be—
ing ric er in cold eether and poorer in warm weather.

30 emce rut1:.re

*i

From th review of literature we find that very little

«0

work has been done to date in studying tr e Variations in the
body temyeretures of dairy c ws under conditions that are known
to affect the temperature of nLan.

The Opinion seems t ~reveil thwt a cow an normally fluc-

*4

tuate nore in temgerature than oun a men. The range of tenper-

ature in the normal cow is admitted to be from 100.4 to 102.4

degrees F., thus giving a mean temperature of 101.4 degrees F.

m
\J‘I "

EXPFRIHTXTAL WORK
PLAN OF THE VYPTFI'“*”AL ”SEX
OBJFCT 0? TV? TXPFVIJT"TAL YORK
The object of this eXperimentel York is to study the re-
lationship betwee n the body tem;errture and the percentage of
butter-fat in the milk of dairy cows. The results obtained by
this study should tend to aid in measuring the effect that body
temperature has upon the percentage of butter-fat in the milk.
Ge fie m1 Plan
A number of cows early in their Stage of lactation are to
oe selected from the Coll e ‘3e herd. The body temperature of each
cow is to be taken during each and every nilkiné. The milk is
to be tested by the Bubcook method. From the date so collected
the relationship of the body temperature to the percentage of

of accent d

9'
.‘h
rm
m

butter-fit in the milk is to be measured by the
math emeticol forr.ulee.
Selection of Cows

The essential thing is to get animals that till milk for a
lon~ period of time; so several cows, the majority of which have
Just recently freshened, will be selected for tPlS experiment.

Hethods of 00113 ctir grreti

 

Anal temperatures ‘f eich cow are to be taken at every milk~
ing with the therr.ometer inserted f‘l length, just as the cow
is being milked. The thermometer is to be elloaed to remain in—

serted for at least three ninu

c t-
(a
(I)
O
*3
.5
(D
H
(‘0
k
(I.
p
b
0!
.4.
a)
d
0
C
(D
H
(‘
C
C
H
(o
p;

immediately. Accure.ely calibrated and tested clir-ioul ther-

mometers are to be used ezcclusively in th’s acre. all es of

the milk of each cow are to ca ta"en at each milking and tested

by the Bab ock method.

()

Several experiments are to be com d1 ted in an effort to

‘

change the oody temperature or tile fut content of the will of
dairy cows. by the use of feeds, oils or drugs, and blenketing.
The edditior dl drta tnus outaine ed mibrlt she a de Mill relation
.4'

bet.veen the oody temoerlt ure and the percentage ‘1 butter-fut

in the milk. '

It was not pessible to secure cols thdt would meet all of
our requirenen.s. Hoserer, the follOLiLg pd: eore d cons, which
will be designated by their herd numbers, were finally selected.

Th 3 table gives a short description of the cons used in

La 01' ”k.
5“! I' A .

Cow Breed Are Es.inmit ifeights at Begin- Date of
Ho. ninb and End of this Erperl- Lust Fresn-
ment ening

6 Holstein 10 yr. 15£3i - 560% 10/17/23

25 Holstein 6 yr. 1522# - 1523§ 3/25/23

42 Holstein 4 yr. 1113# - 1132#- 9/21/23

3" - “ns=y 3 yr- 996% - lo 1# 9/23/25
1-5 Holstein 3 yr. 1150# - lldO§ 10/ 7/23
141 Holste 2 yr. 1275# - 1230; 10/ 3/23
145 Holstein 2 yr. 1000# - 103F# 10/ 1/23

Core #5 and #141 were milked four times

this work

CONS #25 and
but as
per dly and toaar-d the
twice each day.

w—

Cow 393 was

their milk flow

#198 were milked four times

lessened they

milked three

througl

er day at first,

‘4

were milked three tines

end of this experiment were silked only

ties e d V3 tlrrou5h out this nork.

gfl42 and £145 mere milked only ttice a day dlrin5 this

ntire periw

The followin5 grain mixtures were used thrcu5hout the e:{-

periment end will be r

Grein mixture #1

Grain Mitt ure %2

Grain fiixture

$3

Grdri'fl

during the

5' ~
elerr

NWUI

\flKJ—l O ("J C)
rfhflztlttrfltqhzr"

‘1...

:J

()U’IOO 090:! C) (D C} ('3 C)
:éhlflz

FHU4:F7
#51

Mirture £3 was fed to cows #25. 42. 95. 128.

months of January and Feb

during vhich time these cons

Gd to by number when

required for

hoziny or ground corn
gluten feed (Buff.tlo)
ng‘Jnc. 051

bran

oil meal

cottonseed meal
calcium carbonate
salt

hominy or ground corn
bran

ground outs
cottonseed seal
gluten medl (Buffalo)
Cdlci dm ceroonete
Salt

ground corn
5round oats
cull beans
oil meal

and 145

ruery and a part of Kdrch,

were use ed in a fee fin5 e :perinent.

 

h 3
(:19

COERTLATION TABLVQ, etc.

The follOWing t1b les cont1in the collec ed data arranged
to show the correl1tion between the body te1per1ture of dairy
cows and the percem Mg of butter-fat in their milk.

Tables number I to VII inclusive give the correlated data
of the individu1l coxs, collected from November 2% to Karen 25.

Table number VIII gives the correlated d1t1 collects on

cow number 111 from Co tocer 2+ to Dec eroer 24 izc lu»

(d
H.

V

(D

.

Table numcer IX sh owe nine hundred correlated observ1tions,
the t1l of ttose r1de on all the cows from October 2% to De-
cember 24 inclusive.

Table numzzer X cont1ins the d1t1 of 001 number 39, a pure
bred Holstein. This is uddition1l d1t1 and is for the thirty
day period, beginrir five days after fresher ing .

Tables anber XI to XIV inclusive, give the correlated d1t1
collected on cow numbe 141. This is 1rr1nged and assembled so
that the coefficient of correlation can be computed for the var-
ious milking periods in the day.

With the data in t1bles number XV to XXXIII inclusive, an
endeavor is m1de to find the correlations, if any, between the
temperature and the percentage of butter-fat, by correl1ting
sep1rately the d1t1 cc lect ed at the different milking periods
in the d1y. These d1ta only cover the secor d th r1irty day period

after freshening.

nese t1bles b

t!

The d1t1 of cow number 25 was not used in t
cause they did not cover this period since she freshened sixty
davs before this work Wes started.

T1bles number XIXIV to XLI inclusive, contain the d1t'a with
which the correlation of differences was figured.

The mean tenperdture of each cow W13 fOund 1; indicated in
table number XLII. From this mean the differences are all taken

as positive and the coefficient of correlation worked out there-

from.

TABLE NO. I

Of}

75 Fat Temgersture in degrees
99.5 0.1 0.4 0.7 1.0 1.3 1.6 1.9

0.5 l

0.8

1.1 l

1.4 3 4 l 4

1.7 3 8 14 17

2.0 2 1 3 ll 12 16

2.3 l 2 6 14 31 16

2.5 l l l 4 19 25 14

2.9 4 l 5 19 17 18

3.2 l 3 3 15 13 11

3.5 2 3 l2 9 3

3.8 2 1 8 8 6

4.1 l l 1 5 4 3

4.4 l l 3 3

4.7 l 5

5.0 1 l

5.3 l

5.6 1

5.9 l 1

6.2 l

458 1 l2 7 5 34 118 146 113

-0162 t 00

t0

(GNP

cal-4039910

l

1

TABLE 30. II

Temperatures in degrees

H
O
O)
H
O
(O

11

45
64
65

99.5 99.8 0.1 0.4 0.7 1.0
1.4
1.7 1 1 4
2.0 3 3 13
2.3 3 _ 2 20
2.6 8 2 11 21
2.9 2 2 3 20
3.2 6 3 5 19 18
3.5 1 4 1 1 6 8
3.8 2 1 1 5 4
4.1 1 1 1 3 4
4.4 1 2
4.7 1 2
5.0
5.3
5.6
5.9
6.2
6.5 1
350 1 4 41 9 29 112 106

HHHmmHmNmH
H paupw mH

TABLE III

% Fat Temperatures in degrees
0.1 0.4 0.7 1.0 1.3 1.5 1.9
&3 1
a5 1 3 3 1
2.9 4 16 14 5
3.2 1 2 1 30 17 3
3.5 1 2 5 12 19 5
$8 1 3 5 3 1
4.1 1 1 1
2 1 5 14 67 58 15
r : -.17 t .051
' TABLE 130. IV
% Fat Temperatures in degrees

2.2

97.0 98.9 0.1 0.4 0.7 1.0 1.3 1.6

2.0

$3

$6

$9

$2

$5

&8

4.1 1

L4 1
4W 1
mo

&3

$6

&9

m2

Huomem
HUUOIHH

1 2 36 12
r = -.222 t .035

HH
HmommmHH

36

82

um

1

H H
mmmmumHH

55

1
8
39
%
44
13
3
NM
1.9 2.8
l
1
1 7
12
4 44
3 64
5 1 69
2 79
3 46
1 17
2
3
1
19 l 346

I‘\

‘ N

% Fat
,0.1

()1

0

UI
PHI-“#331053

13

r : .021

TABLE NO. V

Temperatures in degrees

0.4 0.7 1.0 1.3 1.6 1.9 2.2 2.5 3.1

1 1 1 4

1 1 1 2 2 7

3 3 1 2 1 10

4 11 6 3 26

1 3 2 11 18 10 1 48
1 3 14 25 30 8 l 84
1 8 31 33 8 l 86
1 10 11 21 10 1 55

3 7 4 4 19

2 3 2 l 9

3 4 7

1 1 2

1 1 2

1 1

3 8 49 105 123 53 4 1 360

‘2 .034

33

TABLE

NO. VI

&

emoerature
0.7 1.0 1.3 1.6 1.9

m
A

2.5 2.8 4.} 4.6 4.9

2.2

0.1 0.1+

HHHJHNwmeNI‘Dr—ifl
Hrfid’m 60,-1.4
H
H

l

Hd‘NMv-I

HMMNLfiHNH H

r'\ O\0 ‘50 O\C\V’\N
\0 (U (U MCU

1

r-IHHLDI—ILOLD O
win-{NM

N Nd LIV-0:121" H

.401 .4

Hi F-O MVJ CNN mm Hi NO

OOIOCOOODOCCOO

H H H (u (u C\.‘ (x: mrfimd-j L(\

ueu

ll

97 155 135 19

23

1
.031

4.

‘ .059

TABLE 1:0 VI I

% Fat Temperatures in degrees

0.1 0.4 0.7 1.0 1.3 1.6 1.9 2.2 2.8

2.0 2 2
2.3 1 1 2
2.6 1 3 3 1 8
2.9 3 l 5 19 26 8 1 63
3.2 1 2 2 22 25 8 1 1 62
3.5 1 5 6 4 1 17
3.8 1 2 2 5
4.1 1 1 2
4.4 1 l
4.7
5.0
5.3 1 1
3 2 4 8 51 65 25 4 1 163

r : .130 ‘1' .077
TABLE 2:0. VIII

33

Fat Temperatures in degrees

0.7 1.0 1.3 1.6 1.9 2.2 2.5 2.8 3.1 3.4 3.7

1.4 1 1
1.7 1
2.0 1 2 2
2.3 7 5 . 5 1
2.6 1 6 6 15 2 2
2.9 4 12 12 16 7 3 1 1
3.2 1 8 11 18 3 2
3.5 5 9 9 6 1 1 1
3.8 2 3 7 7 7 1 1
4.1 1 3 1 2 1 1
4.4 3 1
5.0 1
1 7 43 57 77 27 12 2 3 1 1 231

4 : .1841 .043

 

TA7L? NO IX

Tenperatures in degrees

3.
gt

5.2

4.0 4.3 4.6

M 3-7

3.1

.07 1.0 1.3 1.6 1.9 2.8

.04

.01

Mr" ()3 NIPV?‘ "‘\l(\H\D MH MN N

H 1% O E‘NLOSf L)\.O N\H O
H r". H H H (7
C‘\

H H
H H N
H H

H r!

H r4

H H MH H H 60
H “H r4 H F-

H r1 H H H Ln

H MMOJJ L0“) MH M H
m

N LIYGO mm [‘50 M 1‘0

:1'

IfiNF-mf‘m MN 0\\0 r“\ H H
H H N ”\MC‘J r4 0\

H

H (U NU‘.O\IF\L{\O I‘Wf‘l CNKO H H \D

H mrrurut MH Ln
(0
m I“\l\~.:f 0 0.! Ln [\r-J O\.N\ m In
H rmzrzt- m H rm
(1:
Nd'H:I’(UN‘COOI\-N\H :10:
H H H (u H (mm
0
0
.d-
(U N MNd“ H H
4' I
N
H H
150
(H
m,
L)
N H m .

ll
Hi NC) We O\(\J L050 H.:i‘ NO\O O\
O

H H H (‘J (\J N OJ P‘\t“\."\"+ .11“ :1" LDII‘JD H

TABLE 1550 X
5? Fat Temperatures in degrees

1.0 1.3 1.6 1.9 2.2 2.5 2.8

2.9 1 2 2 5
3.2 3 3 3 1 10
3.5 2 1 4 5 2 14
3.8 1 1 3 8 9 4 1 27
4.1 3 6 5 2 16
4.4 1 3 2 6
4.7 1 3 3 1 8
5.0 1 4 3 1 9
5.3 2 1 3
5.6 1 1
6.2 1 1

1 8 12 37 29 9 4 100
r -"- .088 '3' .067

TABLE 110. XI

% Fat Temperature in degrees

0.1 1.0 1.3 1.6 1.9 2.2 2.5 2.8 3.1 4.6 4.9

2.0 1 1 1 1 4
2.3. 1 4 5 5 1 1 17
2.6 4 8 5 17
2.9 1 9 15 11 1 1 1 39
3.5 3 10 7 1 1 1 1 1 25
3.8 1 6 2 9
4.1 1 1 2

1 3 31 56 37 5 4 1 3 1 1 143

I!

90

TABLE'IC. XII
Temperatures in degrees

0.1 0.7 1.0 1.3 1.6 1.9 2.2 2.5 2.8

1.4 1 1
1.7 1 1
2.0 2 1 3
2.3 2 2 1 5
2.6 2 2 4 1 9
2.9 1 4 7 6 1 19
3.2 1 1 1 7 8 8 1 1 28
3.5 2 4 17 8 2 1 34
3.8 1 2 3 8 6 2 1 23
4.1 1 3 2 3 1 1
4.4 1 4 2 1 8
4.7 1 1 2

2 1 6 25 51 40 10 7 1 143
r : .092 2 .056

TABLE 30. XIII
% Fat Tanperatures in degrees
1.0 1.3 1.6 1.9 2.2 2.5 2.8

2.0 2 1 3
2.3 5 2 2 9
2.6 4 2 1 2 9
2.9 2 6 9 9 3 1 1 31
3.2 6 17 16 2 1 1 43
3.5 7 5 6 1 2 21
3.8 2 6 1 5 2 16
4.1 2 2 1 5
4.4 1 1
5.0 1 1 2

4 32 43 43 10 6 2 140
r = -.017 t .0569

TABLE XI V

% Fat Temperatures in degrees
03. 0.4 0.7 1.0 103 106 109
1.1 1
1.4 1
2.0 1 1 3
2.3 1 2 2 1
2.6 5 1 2 12
2.9 1 2 1 7 8 8
3.2 1 6 8 13
3.5 1 2 3 12
3.8 3 4 1
4.1 1 2
1 1 3 10 21 32 49
r : .224 t .0541
TABLE N0. XV
% Fat Temperatums in degrees
1.3 1.5 1.9
1.7 1 1 2
2.0 2
2.3 3 3
2.6 3 5
2.9 1 2 2
3.2 1 1
3.8 1 1
5 13 11

r = .037 f .125

[\JQHOJNH

16

2.2

2.5 3.4 3.7

3 1
1

l
4 1 1

4.3.

NOIOICDOSN-b

03
O

-4

...

TABLE HO. XVI

6 “at Temperatures in degrees
1.0 1.3 1.6 1.9

1.7 , 1 1
2.0 1 1
2.3 2 5 1 8
2. 1 3 1 5
2.9 1 1 1 3
3.2 1 1 2
3.5 1 2 3 6
3.8 1 3 4

5 11 11 3 30

r .-: ...415 t .102

TABLE IO. XVII

% Fat Temperatures in degrees
1.0 1.3 1.5 1.9 2.2
1.1 1 1
1.4 1 1 1 3
2.0 3 3
2.3 3 3
2.6 1 2 3 6
2.9 1 1 1 3
3.2 3 2 1 6
3.5 1 1
4.1 2 1 3
1 9 13 5 1

29

'+

r : -.112 - .123

w _

p)

H!

(flffll‘JIOMZ‘JHH
o o o o o 0 o o

031000301041»?-

TABLE 150 . 31V]: II
Temperatures in degrees

0.4 1.0 1.3 1.6 1.9

1 1 2
1 2 2 5
1 1
2 1 2 5
1 4 2 7
1 1 1 3
1 1
1 1
1 4 7 7 6 25
-0182 t 0130
Temperatures in degrees
1.0 1.3 1.6 1.9
1 1
1 1
2 2 4
4 5 5 2 16
1 1 2 4
1 1 2
1 1
5 10 12 2 29

...2 1' .17

H

TABLE E0. XX

Temperatur es in degrees

1.0 1.3 1.6 1.9 2.2
1
1 1
2 2
1 2 2
2 6 3
1 1 1
1
1 6 12 7 1

TABLE 30. XXI

Temperatur es in degrees

1.0 1.5 1.6 1.9
1
1 1
1 2
1 1
1 5 3 1
2 3
1 1
1
2 9 11 4

.133 f .19

l—J
HON-JUMP-MH

(‘3
51

H
’I-‘NUIONOINH

(\3
0

1

It

ffi

TABLE E0. XXII

% Bat Temperatures in degrees

0.4 1.0 1.3 1.6 1.9
2.3 1
5.2 1
5.5 1
5.8 1 1 2 1
4.1 2 2
4.4 1 2 1 2
4.7 4 2 1
5.0 1 1
5.3 1 1

1 5 11 7 5
r .. -.066 t .18
TABLE l-TO. XXIII

75 Fat Temperatures in degrees

007 1.0 1.3 1.6 1.9
”.2 1
3.8 1
4.1 1 2 2 1
4.4 1 2 1 1 1
4.7 2 2 1
5.0 2 1 1 1
5.3 1
5.6 1 '
5.9 1
6.5 1

2 9 8 5 4

r a .21 t .12

43

NNQGnP-UIHHH

00

HHHHmmcsmi-‘H

to
a)

a
" r-
r"
I r'
A
l
,_
,—
l I-
- 1
r— r‘
.-
,—

T1913 ,3; TO XXIV

’” Fat Temperatures in degrees
1.3 1.6 1.9
2.0 l 1 A
2.3 1 1
2.6 3 2 5
2.9 1 2 2 5
3.2 3 3 1 '7
3.5 3 3
3.8 2 1 3
4.1 1 1
4.7 1 1
12 8 7 27
I‘ 3 .207 t .124
TABLE ICOJQCV
7: Fat Temperatures in degrees
1.3 106 109 202 3.1

1.7 1 1
2.0 1 1
2.6 2 2
3.2 1 1 1 3
3.5 1 4 1 1 '7
‘3.8 1 1 1 3
4.1 2 2
4.4 2 1 2 5
4.7 3 3
5.0 1 1
5.3 1 1
5.9 1 1

5 14 9 1 1 3O

44

 

n1

 

E

'TfiBLE K . XXVI

,9 Fat Temperatures in degrees
1.0 1.3 1.5 1.9

2.0 1 1
2.3 2 2
2.5 2 1 1 4
2.9 2 1 2 5
3.2 3 3
3.5 1 3 1 5
3.8 3 3
4.1 1 2 3
4.7 1 1 2
5.3 1 1
6.2 1 1

1 8 13 8 30
r : -.054 t .122

TABLE I0. XXVII

75 Fat Temperatures in degrees

0.7 1.0 1.5 1.6 1.9 2.2
1.7 1 1 2
2.0 1 1 2 4
2.3 2 1 ‘ 1 1 5
2.6 1 1 2 2 6
2.9 1 1 1 3
3.2 2 2 4
3.8 1 1
5.0 1 1

3 9 6 3 4 1 26

r : .112 t.131

45

A)
I t I a "
,—
\
l
‘4 F-
, I
M "3
n "' 'H ‘“
I
.— v— 1 —
v I ‘4 e 1n
F“ “ '
-l_ i
c r E

 

 

TABLE N XXVIII

55 Fat Temperatures in degrees
1.0 1.3 1.6 1.9

1.7 1 1
2.0 1 1
2.3 3 3 1 7
2.6 2 2 1 5
2.9 1 2 3 4 10
3.2 1 1
3.5 1 1
3.8 2 2

1 10 11 6 28
’r = .205 i .122

TABLE 3'. XXIX

73 Fat Temperatures in degrees

1.0 1.3 1.6 1.9 2.2
2.3 2 2
2.5 1 2 3
2.9 1 1 2 4
3.2 1 1 2 4
3.5 2 4 2 1 9
3.8 2 1 1 4
4.1 1 1
4.4 2 2

2 8 8 9 2 29

A "1

“1

TABLE 110. XXX

% Fat Temperatures in degrees
1.0 1.3 1.6 1.9 2.2
2.0 1 1
2.3 1 1
2.6 1 1
2.9 1 1 2 1 1
3.5 1_ 1 2
3.8 2 3
5.0 1
1 5 9 11 1

mm...- "m 1.20. 1:05:

% Fat Temperatures in degrees
0.7 1.0 1.5 1.6 1.9 2.2 2.5
1.4 1
2.3 1 1
2.6 1‘~ l 5 1
2.9 1 3 1 2 1 1
5.2 1 1 1 4
3.5 1
5.8 1
1 2 5 5 12 3 1

r : .155 1' .122

HOthQONNN

(0
(D

quommw

29

_. r. . 1
I I
's
.—
7..
H
a H
a
l ‘I Q 'q s
f-
I
~ v a.
.-
1

I

I)

% Fat

2.0
2.3
2.6
2.9
3.2
3.5

% Fat

0
uFI-‘(DOINOCDO

ubhOICflCflNNN

TABLE NO. X3311

Temperatures in degrees

1.0 1.3 1.6 1.9
1 2 3
1 2 1 4
3 2 1 6
1 6 5 10
2 2 4
5 3
1 13 14 2 so
-.094 2 .18
TABLE r0. XXXIII
Tenperatures in degrees
1.0 1.3 1.6 1.9
1 1
2 1 3
4 1 5
3 3 1 7
2 4 6
1 2 2 5
1 1 2
1 1
1 6 17 6 ' so
.083 2' .18

47

f“:

.
,_ . r“
1 19.. s L
\
r
‘ C
r .
.‘_ O
‘ Q
r "
. h
‘ 1
, 1
,.
. I
. H , .,—
1 ,- 0 H "
. d
I
|
If F
3
q
I
‘ I
4‘ '
r— I.
-5- '
-— f"
..l
u
,-
h w H
lv’
M u ‘ I... .

TABLE

Temperature in degrees

m
w

m

I“

()\
(U

26

16 17 16 19

9 10 11 12 13 14 15

7 S

6

5

o 1 2 3

H HmmMH Lf\:?}‘0 Homm momeN NH
H tan-mo S own-.1- NxH
H

H

HHH

H HmHHH H

H HHH
HHHN
HH H

Hm H
NHNO mm H H
H
HHHMMHm H
H HMMHmmmdm
MHNMWN#$FW H
mmmmwommmm:H H
HHH
wadeNmNmH
HHHH -
HmwwomoomwmmmH H H
HHHHNN
r”mu-10Hch H
H Hmomomflfl

mmommmHm H
H rib-\Oh-HHu—i

L069 HZf 7‘0 NEW 60 H: NO MKO mm
0.0 O:\(UU\ .90....

OOHHHmmmm Wham—:33 .010me

(U

N

Cd

LL“.

DU

2+

85 143132 93 82 36 32 16 22 1+

t .c26

.C76

1‘

48

TABLE I

T'ot

9 10 11 12 13 1k 15 17 19 24

8

LC‘\

HNHH

mH HH H

HNHHMHM

Hd" NLfi M H

HN NNHCU
Ht‘Jd-Md'r-OH H H
CUUNWV4rt¢(U Qua ,4

MUNV) NO 50:1" "\ffim H
H N

1
2
6 u

1
8
14 12 1%

HNLW

Hm

9

\OHNHN

91%

O
H
H
H

15 11 14 11
6 1;
16
S 4
1 5
1 2
1
1

l

N MMIQH H

HMMQ' mmMHH H

HH

:N MmmmmmHiNommm

o 00
HHt-7

(U m

Cd 0: m r-‘Nrfirm—J dud- LINLDLHV)

(\2
Li\

5

7

22 22 1o 16 12

73 64 61 72

33 13 7”

7

t .030

-1008

.VI

5 I ’

va

TABLE 20.

mperztures in degrees

me
.L

13 15

10

:f\0 LI‘O:.?‘\O MN HH
N 50 O\I\N H

HHNH

HHH H

H \OHNH

HNSEONH

M :fMNMH
Fwd

N
H

r4r4nd~uwwvfir\
rqrha

0 MM) mm mm Hd‘ O

o o o o o o o o o o
NNNNP‘\N\N:—+U\

326

60 46 35 11

108

«037

'0’]

\O
(J

424

m:: H H H H m mm m HH m mH mH Hm
m

H
m 1
mm H H m
mm m H m m m w
HOH H H m H H H H m
mm H H H H H H m m 0H
mm H m H w m m H
2., 11 m H
mH m H H
m m
H
H

m: Hm mm mH mH NH HH 0H m w H m

moonmmv QH mmndpwnmmSma

Hprwx .Om mnmde

Lfl
H
H
mHHNH

H
H
HriNH

m H H mmHmmmH
mmgmHmmH
HNNHmjmd
H
rwmfimjwwm
HmwmmommmH
ommmwdjNommmm
0.0.0.0000...
mmmmmtijmmmmo

. ‘0‘

XXVVII

TABLE HO.
Temperatfires in degrees

22 #2

11 12 15 16

10

H H“) LnF-mmr“ mmou N
FL? 5050 O\O N
H
H
H
H
H
HH

MdMNMNH
HHHHH
main

HH
H mmni
HMNMHNN H
m idomm
H
H H MNHNNNH

NLOOQHWOJH
H H

l

43 86 96 46 1+6

HmmeoH-m
H H

MHmMOdPGOBOM
HtfiNC—I

H .d‘NO\0\OO\Hr-INH
HHNH

HmmmmgmmmH

O\O (\lLfNBO Hd’ NONO‘N

(\J m MMMd-d: LnLnan

ms

22

ll

2

15 37 15 16

r : .003 f .031

HO. YXXVIII

TABLE

Fat

Q
07
l/

Temperatures in degrees

1‘4 15

13

ll

10

UX-‘j‘r-CMLOLDI‘dHEOHONiNHHEO
HHNJI‘OHNNHH 0]
HH m
H N NH H N
Hr-‘U HH :l'

H H (U

H H
H HGJH m
H r4
NNHH \O

H HN Hd’
HHHMHH ‘0

HH HNNNNfi‘H H if]
H Nme‘OmNNHr—I S‘-
Hmmmmh-Odmu—IH H H
H m
NHHNWIJ' mONmNN H Hm
NHH 1'30
Hi ijfiofi'Mf’H HHH 0'\
HHHr’. GO

HHNH ..

H

Hmmmfioh-ome :1-0

r-L'J' NO MW O'\N lfWO Hd’ wommm

OOOOOOODDOCDO...

H H H (U m m N MrfiVdd'd' manan

.029

-.c61 1'

1'-

1o 11 15 14 16 17 19 25 29 33

9

Temperatures in degrees
8

% Fat

HNNmONmmHCUd C‘JNCUH
:l'KO: \01-1-BONH
r4rh4
H
H
H
H
HH H
rhfl
H H
H H H
N H
HHH

H H H O\T\LC\LI\N
H MLfiMN NF-H
H (Uzi-\O MNNV) H
H
mid-.1!" LOH MNN H
H H H H

H NWNNO‘EOHLfHHHH
HNHH

H (U MO 0 O\N\“0.:f N
N “MMH

H LOH ChH ounmmon
H H N: H

MNIJ' :1 O\NEO H

Hd’ NO MW CNN mm H2} “'0 M

.000000........

HHHNOJ N N MMNud'zfd mm

1 1 695

l

7

39 31 5

2+7

50 167 152 99 68

.037 t .026

1‘

, ‘A

vvvv

’1'
H

ABLE

5+

Fat

memperatures in degrees

15 16

12

\O mmoxrfitmsoxo NKH H H
H N O\O LOH
H

fl
:-
H
rh4
find
.4r4 .a
r! 0: r4
F\ curq
h— r4 .4 .4
rti:juho;t .4

HHNMLDCRMHH
HH

Hz!“ NOHMLONN H
(UMH

NMKONHsz
(\JCUH

Nd“ UNHNHH
HHH

0mmmmefiN-m

.UI‘O’OODIOO

m (u m (U fi\rf\N\:i-:¢.:+ mm

m
r“\
I‘\

(“.2

10

35

46

86

82

t .031

r t .054

54

‘?
5* \
If‘\
{N

:1 L.’\\0 (mt mo (_.‘-\r«\(u [\-.«'\H

\Q Q (\:\O\0 H\.o HO If\\.0 N O mrmr r4
r4 (\1 r’\Lf\\O-:i' !*\H r! H

HHr{f\-,'*
ojénn
H

H
(\J
H
5“

m.mH m.Hm m.mm m.mm

H H N mH 0: mm
H
H
m
H m m
H m N
m m H
H m n m
m m 0H
m m m N
H H H HH 3 m
H H m
H m m
m m
H H H

m.mm m.¢m m.ou m.mH m.mH m.:H

mmmuwmu CH mmgdpwummama

HMNvN .OH Hum<e

.m.mH m.0H

mm mmH
H
m
H
m H
m mH
o
m N
m MH
w Hm
g m
w mH
H HH
m m
H
m

\

m.w

O\H mmH [\er-i IN-H 1’\
mm 0x01:- 01H

uacfifi
HHOJH

O

N N HIJ"
H

Ln
0
N

OH.:1'\OL(\N\:1'HH (3
,.
H

L"\\O O
N (10 C\Lf\.:f Y‘\H
N H

OJ
(:0
H

mOH
aw
H
mm

W

LO HH(\3L{\

OIDOIIIOOIODO
H H H n; m (11 m Mrfirficfjnzf l.(\l’\l(\lf\\3\0

mm Hz? NO r'\\0 (“O-J LhUO H.211" NO mm 0‘0] Ln

55

(3

:"\

L"\
"\
H
(\J
H
r‘\

‘9 L’\‘~~0 (“If O\() (.3-\r~ \(\J |\-.!\.-4

H 0.: r(\LI\\o--J- E“\r-i H H
H
0".

OJ‘

H

I

H H H #11140 0 (mom on 60 mm m 0 max); H

m.mH m.fim m.mm m.mm

v-OH
H

m.mm m.¢m m.ou

N mH o:
H
m
m
m m
H m m
m
m m m
H HH 3
H m
H m
m
H H

m.mH m.mH m.:H

mmmnmmv CH mdeanmmama

H MFR . OH “.591. ,H.

mm m
H H
m H
m m
N m
d M
NH m
H N
m m
m H
m H
H m

m
.m.mH m

MN O\O.:i‘.:l” N H

‘

m.w

HHo. « mo.

10 HHOILfl

(U

Q n “

HHHH OHHH

o a o o n o I 0 o o
H H H (\3 (‘1' OJ 0) MiqmfifHflhfif LC\L’\L€V‘\[NO‘~O

[DUO Hzi‘ NO "\KO (“OJ Lmso HS! NO M\O O\OJ Ln

96m H

Gregg No 1 Table No IF

Tie plotted weighted.means of temperatures

and Dercentages of butter-fat of 900 obser—

vations.
O
O
o
o
O
0
o
o
Temperatures
. 0
in
degrees F. o
, 0
¢ :- X
131.0 0
0
101.0
0
\l \ I
100.6 0 '
x Y. )( 7‘ ’t 3‘ X y. 7‘ V )t
x o n
x
100.0
0
Percent fat 2.5 3.0 3.5 4.0 4.5

0: Kean percent of Butter-fat = 2.875

x: Kean degrees of Temperature- 101.77

r = .08981.022

The following is a summary of the results as given in

the tables from I to XLI inclusive.

Table Cow Average fl Aver1ge Correlation Cceffi-
N0. K0. of Fat Temperiture 01ert & Probable
Error
1 6 2.76 101.5 -.162 1 .029
2 25 2.3-e 101.02 -.019 1 .036
3 112 3.211 101.35 «.170 1 .051
11 95 11.142 101.07 -.222 1 .035
5 120 3.35 1:31.70 .021 1 .0311
6 1111 3.10 101.6;L .059 1 .031
7 1115 3.11 101.113: .130 1 .077
8 1111 3.296 101.79 .1511 1 .0113
9 3.11 30 3 2.575 101.77 .0393 1 .022
10 39m 3.596 101.02. .088 1 .067
11 11112.:iig-02336 101.60 .189 1 .0511
1+ A. 11.
12 1111 10 15.71. 3.359 101.67 .092 1 .056
13 114.1 ’4 2.1:. 3.191 101.71 -.017 1 .057
11 1111 10 2.2.5. 3.0110 101.72 .2211 1 .0521
15 6 4 1.1:. 2.57 101.66 .037 1 .123
16 6 10 1.2:. 2.0-e 101.112 -.’-115 1 .102
17 6 ’1 2.12. 2.67 101.56 -.112 1 .123
10 6 10 2.1:. 2.35 101.114 -.102 1 .131
19 1+2 1.1:. 2.93 101.111 ‘-.27 1 .17
20 112 2.1:. 3.33 101.61 -.16 1 .19
21 95 3.71 101.50 .1331 .19

The folloning is e summary of the results as given in

the tables from I to XLI inclusive.

Table
No.

1

09.‘\10\U‘I~F‘\NN

\0

C00 Average
No. of Fat
6 2.76
25 2.3g
42 3.24
95 4.42
123 3.35
141 3.10
145 3.11
141 3.296
all 0013 2.573
39 3.535
‘ T 13 of ’
1413 1E- 2.930
4 1.0.
141 10 1.1. 3.359

141
141
6

f
O

6
6

4

10

4 1

10
4
10

P ”
Ode-o

A.E£.
polio

.0. 3.71

6"
/b

101.02
101.35
101.07
101.70
101.64
101.43
101.79
101.77
101.02.
101.65

101.67
101.71
101.72
101.66
101.42
101.56
101.44
101.41
101.61
101.50

Correlation
eient e Probable
Error

-.162 1 .029

Coeffi-

.1

H 0
U1
\0
1+ l+ l+ 1+

w:
0
H»

0
F1
01
17

t.

O O

C) C“

0.1 (n

(n x 1
1+

0
H
C 13L

\0

1.

.092

I1-

-.017 1
.224 +
.037

-.415

~.ll2

«.102

.036
.051
.035
.034
.031
.077

,u
o U43

.067

.054

.056
~05?
.054
.123
.102
.123
.131
.17

.19

.19

Teble Cow Time of Aver15e f: Averege Correlation Coeffi-
Io. No. milking of Fat Teugerature oient and Probable
Error
22 95 {Con 4.29 101.39 -.066 1 .10
23 95 Fight 4.64 101.30 .210 1 . 20
24 120 4 1.1:. 3.14 01.54 .207 1 .124
25 128 10 1.2.1. 3.2 101.71 -.342 1 .102
26 12s 4 2.1:. 3.44 101.52 -.054 1 .122
27 120 10 .1. 2.64 101.29 .112 1 .131
20 141 4 1.1:. 2.72 101.54 .205 1 .122
29 141 10 4. 1. 3.30 101.61 .047 1 .125
30 141 4 2.1:. 3.16 101.65 .060 1 .126
31 141 10 2.1. 2.25 101.69 .135 1 .122
32 145 1.1:. 2.77 101.47 -.094 1 .10
33 145 2.1:. 3.31 101.40 .063 1 .16
34 6 2.21 101.60 .072 1 .026
35 25 2.23 100.71 -.0oe 1 .030
36 42 3.20 101.49 .065 1 .03
37 95 4.46 101.16 .003 1 .031
32 125 3.26 101.49 -.061 1 .029
39 141 3.10 101.71 .037 1 .026
40 145 3.13 101.6 7 .054 1 .031
41 all core 3.24 .009 1 .011

Cow Hum0er of Total Teaperutures fivorgbe Tagger—
Eo. Observ1t10ns in Deérees tures in regre
6 69s 70,916.e 101.60

23 348 55,193.5 103.71

42 357 36,230.0 101.49

95 531 53,71 .0 101.16
12% 555 56,326.4 101.49
141 70 71.499-9 131-71
145 356 36,151.9 101.55

Totals 3743 333,029.

Average of all tempergtureg 161.3956F.

(h
()

Tables Showing Abnormal Chenves.

In th twbles numbered grce VLTTI to L inclusive, is

given the dete thdined in endeevcring t0 cndnae the body

eagerdture and tLe percentage of fat in the milk of these
cows.

All of th cows received about one p and of grain to

Table {XLIII contains the data cbtdined When the grain

ration of cow {6 was suddenly changed from 22 Lonnde of grain

C

mixture #1 and tr“ pounds of cottonseed meal, to
‘1

l+¥ grain mixture #1

2% cottonseed meal
8% soybean meal

- :- ~. ....- .0 A J! . m ..
In tdule XnIV is Sncau the eLfect On CO” 32 of saddenly

\Jl

ncreasing the cottonseed meal in the rntion. Four pounds of
:1dced an equal amount of grain mixture £2.
In table fflLV isehcfln the effect of edminieter n5 hygc-
dernicelly twice daily to cow ##2, three-quarters of a grain
of strychnine, twenty-five minutes previous to milking.
In tible $XLVI is given the date obtained when sixteen
grains'cf Thyroid Gland Extract (equivalent to ninety grains

of fresh Thyroid Gland) was fed tLree times daily with the

In table £YLVII is an 'n the effect cf adninietering raw

H

inseed oil, as e drench to 001 .122. Ore quart was given twice

dsi y 1 .er the 00¢ hed been fed. This con went entirely off

f.”
(D
(a
(a
‘1‘.
d-
(+
. e
(D
«D
*
£1.

Cf the second dny and remained Cff feed for tno

In table I VIII is shetn the effect on 003 £141 of sudden-
ly substituting in the grain ration a canbinuticn of ground
£112 and soybeans. This 000 bed ceen receiving 22 pounds of
grnin nwict re ?1. Fcur pounds of flux seed ne1l aLd four pounds
of soybean marl ne re szestit1ted for an equ11 amount of the
orig 1:13.41 grdin 111....111‘9.

In table XLIX is shown the effect of substituting s.ddenly
in the vrdin reticn of cow #145 three pounds of flax seed meal

for an equdl arount cf grain mixture £2.

“III

vv'rv

TO. --

T"
'4 49"

TN

.ericd Average
Fat Degree

3 D
V‘I

A

t"

2 re. '3'
Degree

11y Av
Fm

De
A4
I L

.1.
agree

P
th- D

.f

11.1...
% Fat Degree

.A.

.,
L

A.
p F t Degree

-1.4

1C

2.48

W

MING! Lf\

O
HHHH

010060
I‘trxj-d

(\J (\I (\J (\J

NEON

(5 r“. ()r;

'EOONN

C‘; l"\(‘J f"\

MONH
rtCUHCU

BO NV) 0\
0
Cd r401 H

LDNMT?
H H r4 r:

wmom

(\J (U (U (U

:d'mmrfi
O

(HOJNCU

\OPJOO\

100.9

()

O\
(U

N‘x

(\a'

3.3 1.3 3.6 0.8

1.2

Ln
0
("J

10

101.3

3-33

“WM

:f' ”\Mxo 0\L('\

o O O O O

HHHHOH

O O 50 Lfifl()
:l' PKG \(U :1? :J‘

F’\ f‘\(U N‘fiq f"\

\G(3C)F%DU\
HHHHHH

Md O\O\O
O O I O C O
N‘\.I‘“.f"\ Fur (\J

HKO LOH) HBO

HHHHHH

(han to H\O

N\r’\:t- (U Nut

L'NMMC) ()2?
O

Ha-‘IHHOH

N mlfid" [\oox

I O O O C O

MVNH r!\:4\rr\

:J‘ztzf HZ\O (\J

HHHHHH

MW) 0 0mm.
0

m0; r001 (\l 01'

HQ] “'1' L0\O
HHHHI“

\OM

r1H

L001
O O
:f :f‘

\O \D

rhq
(M4

049
.d'm

;+r~
HH

LOH
0
M0.)

N50
H r-I

1.4

A
a

1.

{A
\O

M/‘w
N r-’. U X‘T
thr4r‘

‘60 L660 01
\O LNAO

(\i C‘J (“J (\J

ram LOH

HHHr;

H [NT
0 O O
I ‘-.('-.. V\l“‘.

.1

‘1’

\Omlf‘d
.
Hr-‘HH

own 0760
C O O O

[“305 (“.5 N

w\Ol\-U\
o
HHHH

:f'Hmm
o o

H 1‘ \V\0J

O(‘).:f.:nL
C O
(\1‘ OHH

'3.

Cu

Cf" '
-*l

mm

434%

l

“B

.I- i I
4.
-—.. _--.I

An"

Vi ‘H'FA‘I'
g.

Graph'nd~

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_.. _ . . _ . _ - ...-
— ”W M n I .0- L. _. I _ ... I..? I-II. - . c . l n” I.. I... III
".... r r, - .. . I _ . 5 . - d 3.9. .- _-
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m.. e..e._ m ..T .ifin __ .6.» .l . . . 2 ...... . . .-. ......
a net, . ....a« , -;..H .nu my . n. _o. . _ La_
": n t t l I I l I I I II I‘LIIIII“_IHIAMO III.I. I‘MMWJ_ kl» JivIAIIIJI _IIII I v ...“... I I.l. .11.I_.| I_ m J I .IMHM“
- I . In . .. - . .. _ XI _ ..ILi . .. I L _- I I .. _ I _ I I. .. __.
.‘ mvm . .m -. mw .-u, _ _ "m _ _ w, I _L
. . ...+Iu. ..II. . . . o . .. .LWI
m", m _ _ . é . _ I a a .I.. H. . u . I E“ a I.. A n _ I“ .. Lhfl
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I. o ... Io - n ....r. . .... .. u. .6 . o . L . I _ _..
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_ ;_ .:4 AL _. ._.. .....: .c...r. ._ ...._. . _ _. a ..
[Ll .... II. II n .| I'l'OIII I . D I..-II III-I r! I... III-D H .P o r in H u L I I I- n I I n I I u I I pI-III. I} _ ‘

 

 

.78

AVGTJ
Degree

I
-—

- I..
U

aily
Fat

D
4
I J

Degree

P.M.
Fat

H.
t Degree i

A.
” F3

1' 9

Date

I"\

MAL,“
EOO\OI\—
I o o o

HHNH

UN Ln
0: “-50

I(\-!‘(\ (\J N

N000

H (\I' 0: m

IfiLthi
NWfiqu

05001.0

Hr-‘IC‘LIH

O I"\ [ON

[QM NR

INI‘O 0‘0
H

H

-H

H

Ft
I

<1.

1.7

13

3.61

mm L(\
\O LOO\I\

r-Ir-‘Ir-‘Iri

Ln
\Oir‘im
I o I

D
F‘Jfid‘ F‘\

NLfiOIN-
o to I

HHNH

\0 Nngj'
0
mm IQ

\oxonorao

HHHH

\OHKON
I

I‘N MI“\ I“.

I4(UNNi
rdrhArI

Ln
N4) O‘\ H

HHHN

LflLf‘IU‘IKN
H H (U LIN

O o O O
r( \\? I“, -r(\\

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:J‘MMN-
IIOI

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HHHN

mom:
0...

CU MN‘XT' \

m*0r~u)
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ntage cf fat

O
v

.BIC

'rees decrease in temrerature

E:

f
4
.

bercent increese in

der

.2

20.2

~d

Graph 50 8 Table E0 XLIX

#Kilk Pct Degrees
fat temperature

20 w * My

 

4.
5.5
3.0
102.
101.5
3.5
3.0
161.5

April, ‘ a 10 12 14 15 18

I Q

Total daily
yield of milk

Dally average
percent fat

Daily everafie
temperature

Period average
percent fat

Period average
temperature

 

 

mbfimsHvH

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H‘
r—J
F‘-

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+7

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HmH..u o. m.mH m. H.H0H om.m H.HOH OH.“ H.HOH mm.m HHH w:
HHm. u.H.- ., mH. m.H0H Ho.m m.H0H Hm.m H.H0H Hm.m mmH NH
Nmm. “.m.‘ ~.m mm. m.HOH mm.H H.HoH om.H o.HOH HH.H m mH
mean ego: m.HOH MH.m HHHH 0.» HHHH
\ .. m.om Hm. H.HOH mw.m .Hse 0H» p HHH
mm«. + m.+ .m mm. m.H0H mm.m ~.HOH ow.m HHH.m. HOH 00. NH m:
mme. u.w.* .H mH. m.H0H mw.m ~.HOH Hw.m H.00H mm.m mm HH
mmm..fl H.. .mm mH. H.H0H mm.m m.H0H om.m H.HOH mH.m m m:
I I Pom rm. Daub... PM rfi
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mmmpomH .pom mmom men .pom mmoHMmQ .pom
pgmermma:c HwHHH unraHsHHmHm
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mmemnouH mmmnwom puma Hmm pqmo Hem .mmjambd voHHmm anraeHHmmxm goo wands

.omeHHo uH MHHx 0p HHHHM mmaqep mH mm>Hm even ms» mo mummudm d mH muHeoadom mus

Effect of Blanketirr on Temperature and Test.

be

On April 4, et 4:00 P. K. the body of con #42 was covered
With three blankets, her legs were sretned in cotton, burlap,
and derby bandages and he neck was covered with two ply cf
heuvy cotton ducking, in an endeavor to raise her body tempera-
ture.

Anal tenperatures were taken every half hour for the first
sixteen hours then every three hours thereafter With results as

shown in the following table.

Date Tine Temperature Date Time Temperate
in Degrees F. in Degrees E
Agril 1 4:30 9.3. 101.1 Apr. 5 12:30 A.r. 101.3
5:323 11 102.0 1:00 .I.-E. 131.“

5:00 " 10202 1:30 A021. 1010}
CO " 102.2

()

1.x. 101.}

\H

7:30 « 102.1

C)
O

A.M. 101.3
8:00 " 01.9

(J

A.M. 101.2

\rJ

()
0

9.00.1. 1.01.5
9:0- " 101.8

A. M. 101.6

\d
0

9:30 " 101.7

C
O

(J
O

A. ':1. 101.5

2
3
3

8:30 " 101.5 4:-
u
5
g

10:00 " 101.0 A. M. 101.6

\N
O

(D
O

.n. 101.5
1.1. 101.7

W
O

r. 101.6

A0110 13105

...:
O 0
\JJ
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3
H
O
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K)
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O (J
a)

12:00 3. 101.3

'7

Tine

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O C) (J C)
C) O C) C)

-4 4r #4

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(7
L)
C)

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R)

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111,137

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A04-

P "
C L"

P.71.

pot-f

Temperature
in Degrees F.

. 101.5
. 101A
101.11

. 102.2

131.6

3.1-e

11.11;.

4:00 P.2.

7-00 v.1.

10:00 ..I.

Apl. 3 1:03 A.H.
”:30 A.h.

7:00 A.H.

10:00 A.L.
1:00 P.:.
4:00 P.X.
7:00 P.I.

10:03 F.x.

The daily averages of the percentages of fet

April 4
5

6
7
F

3.31 ter cent
3-13
3.111

Teeteruture
in Degrees F.
102.2
101.7

101.2

“x!

()3

f011 OW 3:

'H

Cow £+2 weighed 1279 p unis at the aeginning of the trial
and only 1074 rounds at the end, thus showine a loss in weight

of 205 rounds during the five days.

i

d

“a
’A.

_ ‘A - .
0 per cent. T48 percen

7'3
(D

...!

The yield of uilk deoreaeeu

v

f

of at increased 6 per cent the firet day. The percentage on
the fifth day had drOpped 14 per cen , thus giving for the last
day a total decrease of 8 per cent in the yercentqge of fat un-

der ner before bleretino everege.

nnvnnnL c~72 APY AID DI¢C7¢°IOF-

The body temperatures of angerently normal d1iry cows
vary 0 onsidereoly from day to d1y as does the percentage of
butter-fat in their milk.

In endeavorinq to find the relationship between the body
temperature of diiry cows at the time of milking end the ter-
centege of butter-fat in their nilk, certain fundazen 11 die-

rie es have Dee made.

0

The c‘verzige of all the body ten-b erdtures taken on these
seven con is found to be 101.4 degrees F. This average is
the some as that established by Wooldridge, but this tork shows
greater ertrenes in the variation s of temper1t1re than has been

noted in the literature. Thou h

g the cons eypedred to be normal,
variations from 99.0 degree 3 to 106.0 degrees hive oee n noted.

There were also daily fluctuations of two degrees for no upper-

These trials show that the percentage of fat in the milk
of individu1l 007s varies widely during a lactation period, and
that these sudden fluctuations are seemingly natural or caused
by f'ct ors no t eisily discernible.

Though this work has not been erheust ive miny points night
be proven by correlating isolated date or by correlating the
data collected on the individue 0038. en the dita is tiiien
as originilly collected and then correlated directly we find

for sore cows 1 positive correlation four to five tines greater

‘u‘

then its probdole error, end on other cows negitive correlet
re1ter th1n its probable error. E1ch of the

above if taken as they stxnd could be used to prove their resyec-

$
H
(D
O
0
(D
I..)
U?
Q.
d
O
f)
(D
1+
F).
’D
H
:3'
(D
H.
F”
,5
D;
t3
M
O
...J.
ri-
1.4.
<1
D
O
O
H
H
....I
y
C'"
H.
’3
.55
O
O
(D
H:
W
H
O
‘4.
CD
1
C’-

only four times es greet as its probable error. The author does
not consider that this correlation coefficient though four tires

sufficient indicition of the

H.
U)
FJ

enter th n its grob1ble error
relationship between the body temzerw ure and the percentage of

butter-fat n the 111%

1’1

to justify a stetem nt th1t the temperiture
cf the cow and the percentage of butter-fat are positively corre-
4-ofl
Uvu

, becduse when the data of the seven cone is considered indi—

iduslly only three out of the seven shot positive correlations

10W 1 negutive re;gt1; Ship 7 th either a posi-
tive or neg1tive raldt13Q3h1P sh3xn when the d1t1 of ellperiods in

the day are correl1ted t05 ether.

This work also skid s sthnt there is a certain period in the
d1y 1t Tnich time the fat percent15e in th silk of the individ1u1l
co: is highest. T“is period is varied by th e indi Mi uel co. and
11y 1e “sengad to another ti in the day WithOut apparent cause.

“Ely e1sier to ch1n5e the gercent15e of fet in the
milk of d1iry cows tr .1n to chznze thei temierdture. Kwrked Chln es
in temperdtures were caused with01t upsetting t1 3 grocesses of ne-

t1bolism or the norm1l body functions of the cow.

d . 3
3 3 S .1 3 3 8
... . d .1 S .... w .1 . ..1 ...o u. u
.1. .. u l I .... ..w I a .1 O
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3 3 O V S a“ C V l C no 3
u r... 1 .. e 1 3 u .D L L V 3
d a. 3 k r 3 C m 3 a .1 d a 3
3 d a s 1 u I «1 no .0 an I
3 a... r t .l o +v C e a a -.w C L C n Lu.
.3 3 u m 3 a n L. a r r a a t
.... l S 3 .b a" ..1 .1 3 L. O
r r. .1 . e 0 e e V. V s t d d
o c +. : .n c .y “u .1 11 .1 r 1 e n
r.“ t 3 t L. .1 T I 1 ...... 3 K .1
.1 t O V 3 c .... 3 e d O
O +9 .1 n 3 t 1... 3 .3 h 3 J ...... 3
8 C an 4 ._ 3 ..H o n t t I m S 3
. .1 n H . ....H 3 .1. no 3 .5
w." .. 3 w 1 1 u t ..r. t u. u d A L h 3 n . ..
l V C 1 t .1 e 3 .1 .6 .... 3 ..1
k .. 1 .1 .... f f d t t 3 h a. V h
l C .8 C C t n 3 . ... H u t h .r. 3 C
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3 3 3 1 3 u S l .1 u ..1 h n .6.
u .u S ”u .. ..o 1 . 3 r... .0 I 1 S .I.. t 3 t d
+V Q. n 3 1 1.. u .... 8 c 1 3 ...... 3
1 ..u 3 t r .- 3 S L. C ....m 1 u 3 f N
n l C . u L 3 ... M .m u L. .... .. .. 3 1 o... O C
.1 1 .. w 3 _. ... S C t 3 3 u... 3 .1 u
a r +. c ”M s a v. .1 r "J 1. .n 8 a3
t l t r 3 so .1 n O .1 3 1 t m...
.1 a Y. 3 3 t v . .3 .1 _ +9 f 1 S O m.”
...1 3 r; ‘0 L. .1 ..L +3 3 c1 1 .1 «1 C G
.7. 3 t n t .1 u 1 C
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C i T... C M c ...w .K .9 C C d n 3 3
e c n 1 r n f 3 a .1 n r n
3 3 1 r 3 a .3 v». r .... e .3 .1 .1. O
.1 no 8 C A... 3 V l 3 b V. n. t r t +U
.. .. .. 1 V ... .D 2,. l t 3 t ..
t X .1 H ...u 1 d L .1 u. a." 3 1 .. 3
A .. .1 .1 O 3 n 3 3 C r V. l f 3 r
3 l C ... 3 .1. .1 r v. 1 3 . A S a . 3 u
O f T 3 ...... t. C .1 .3 .... .... d 3 ...». «I I ..b
r v . t t. h .1 3 J r k C u a...
3 a u... k .3 n .1 t. 3 3 3 J. r t I
L. l m 1 r 4. U 4 1 3 .0. .1 t u t a 3 a 3
1.. C .1 d m... .., .. O 3 m. m. . we I C.
3 3 d .I. .1. .1 l r 3 r 3 _. .. 3 m
...... H. .... t 3 r .1 t 3 h T. 3 r t C. 3
1 u m 3 . 3 r C _h t .1 _ 3. .... .. M. t
u .r. W . ... O. a ...... .1 .... 3 3 3
.1 1 .. t C 1 u v. I . l. 3 3 h C t n
no 3 3 .1. 3 O S 3 ...: 3 t T r .1
u .3 n .. 3 3 C. .1 a u 3 3 i
G V... .1 8 I 3 .W H “v. C I o 1 U1 1.... 3
h C n .... O O y . 3 t h S O a a 3
ml a: nu A. +. rm m1 +u a1 +u ml :3 3: Dy «1
C C 3 1 d 3 r h 3 3
.3 NJ .1 .n... v.-. +U :1 ....“ O +u t P.
3 r 3 ...u 3 w 1 O C r S C
a 1. .- a. n1 .1 “u e. w” ... .1 nd 6. av
W S .1 t 4...... C .1 C +u t 8 .1 t A...

re

other
8...}.erat Ll

...
V
J u

crked out before

still remain

n the bod

'IV
I'- e ’3

there

ardture.
should be

J

Y‘

A

t e r:

in

tue

40
J.

-or is c

u.
-0

Fault.

ations or

I

ad

The

i

r 71.3 n 0

Q

H. O

CO

(‘0

\,.: l

C OI? CLUQ I O“? 9

1° The bOdY tehperuture of egperently normal dairy cows
varies as much as tfie de rees F. in a day.
2. The range of tne verirtione of the percentwge of fat

V

in the milk has been found with atperently normal cows under

.

apparently normal conditions to be es much as 2.3 per cent in
a diff .

3. It was possible to cause fluctultions in the percent-
ece of fit in the milk of cows by the use of feeds, oils and
drugs. There also seared to me fluctuations in the tenperetures

of the cows, but these fluctuations were not as marke nor was

Jo

there a uniform increase or decrease of temperature.
t

4. The relet.cn hip be seen the body temperetnre of dairy

(I)

I

cows at time of milking and the percentage of butter-fat varies
with the individuel cow, and may vary with the milking periods

of the day and with the st; e of lactation. The present data

does not indicate a uniform relationship between the body temp-
erature end the percentage of butterfit. Hexever, such a rela-
tionship may exist. This relationship may easily be upset by

factors that tend to effect only the body temperature or the

percentage of fit in the milk of dairy cows.

1.

11.
12.

13.

h
‘1'.

5:.

c4 '0
{I}

e r1, E. erd hinor, J. R. ,
ou rri l Agricult Hr 1 Res se rch Vol. XVII, Kc. b.
Eek-1653, c0 H.

Dairy Cattle and Milk Production, 19a}.
Publisher - Zucfiillun.

Wilson, Itues. ‘
Cited by Coven. See reference 4.

Goren, J. T.
Journal Agriculturul Research ”Cl. XVI, Ho. 3.

Ingle, Herbert. }
Cited by Goten. See reference 4.

Woodward, T. F
.x
.1.

Journal of Du ry Science Vol. VI, No. 5.

Fairy D vision, Bureau of Animal Ind istry.
Journil Agricultural Research Vol. VI.

Kellner.
Cited by Herderson. Se e reference 9.

He nderSOn, H. O.
Pennsylvenia Agricultural Experiu ent Stiticn Re port 1915-10.

”0C1? .dlish, A. C.
Journal mtiry Science Vol. IV,'Ko. 4.

-\ 7‘ 3' ‘
lore Agricultural Exteriment Stetion :ulletin no. 204.

Eigsdule, A. C. find Turner, C. W. .
Journal Deiry Science, Vol. VI, Ho. M.

White, George C. end Jud kins, Henry F.
torrs Agricultural :tperi ment Stetion Bul etin No. 94, 1913.

Eckles, C. H.
”iesouri Experiment Station Bulletin Ho. 10 , 1912.

Fcklee C. H. and Palmer, L. 3 I
”issouri E":erir ent Station Re~eereh Bulletin 30. 25, 1910.

U) .

, ‘ .' . A o {and TF1 01115.5 , ‘.‘3rt O... G
‘ A I
Cited 0y Henderson. See refer

" ' n -- ‘I f‘
.mye, Franz. -.. 1nd .-.Cn..3.s, ..ert on u.

. .‘ .' J- r 1 ‘| 1' "'1 ,- v ‘v --.
Journal A:ricul.ur.i Researcn Vcl. 11A, “0. 9.
‘It ‘ 1‘ , ‘

I‘LSCWVPL »LlISJvé, A . C. u-;d Olscn, T C ..l.’
, ..- TN . . xv .. 711' '7
Journl cwiry Science .cl. iv, n0. .

Ldnzcni, C.
American qurnel Ve te ri nary Hedicine Vcl. IX. 1919.

001':en,Jcth.
Genetics w. .v, Ho. 2.

Cooke, W. W.

Vermcnt Agricultural'Frperirent Station Annual Report. l592.

O :1 O and 811C451? , R 0 H O

l C
Bureau of Animxl Industry 9 H1 etin So. 156. 1913.

C

e

r

Eckles, . .

”Zefireer itliCFe 93'W'“Fur'en dee proaentie cnen Fettge~
haltec in Kuhr- ilch". o"r"’eM‘cdruck due Yilc h"irtech:ft~
lichee Zer.trilbl;tt. 1909. Heft ll

Hooper, J. J.
Kentucky A; ricultur l Fxperinent Station Research Bulletin

’
He. 2+3. 192

Hchwell, J. C.
United States Derartwent of Irriculture Bulletin H . 1071.

Rigede le, 1. C. and Turner, C. Tr'.
Journal Dairy Science Vol. V, Ho. 2.

Pb‘vé-‘qé-‘Ile’ 11.. Co ':IILd Tug}? 331‘, C. .“T.
Journal Deiry Science, Vol 1. V, Ho. 6.

17331201., F. We
Journal of Agriculture, ”arch 13, 1913.
iokctua, Southldnd, Hex Zedland.

Luek, Graham,
qci ence of Nutrition.
Publisher - W. B. Saunders Co.

 

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an; r 1...!“ 91¢ ”...“. C
a u .D ... .. C . V
8 t ...... t. u .1 S
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1 .3 a C L . ...o C O
4.1, C .. n .1 l A u .1 .
.7" ..l. VJ .l «J 0 AM LU n
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yA w m“? 41 Tu;- HIL. _ my PU! D1 4U o...—
r h... 8 1 . .1 l . O h
a: ”U 1 a... +9 3 ..-... e f... 3 C
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0 UN. 1 no ‘A f... e qlfi a»... 0 AV 1 v.“ «v 0
Au ”1 o 3 I 1 :c C t w.“ .1 d. .l 3
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