23/02/06
Results just published in the NMR Annual Production Report for
the year ending September 2005 show that average milk yield for
all NMR-recorded cows is, for the first time, more than 8,000kg.
With 92.5% of recorded lactations, the Holstein breed has an annual
average of 8,212kg - up 106kg from the previous year.
While all breeds accounting for 1% or more of lactations increased
average milk yield, the Guernsey breed showed the biggest increase
in 2004/05 compared with the previous year, adding 133kg to its
average to stand now at 5,554kg. This is a 2.5% increase in average
yield for Guernseys compared with a 1.3% increase for the Holstein
breed.
The average yield of NMR recorded herds, which accounts for 60%
of all dairy cows in Britain, has increased by 14.5% in the past
five years. Leading the increase is the Holstein breed where average
milk yield has increased by 15.4%.
Average fat percent has also increased in all the main breeds
and although the British Friesian only represents 0.8% of total
lactations, the breed shows the largest increase in fat to 4.06%
- a rise of 0.9% - putting them well ahead of the Holstein average
that is now 3.85%. Protein levels have dropped or remained static
across the board.
Somatic cell counts have continued their upward trend during the
year - the only main breed to have deviated from this is the Jersey
where cell counts have fallen slightly. Average cell count for
all NMR herds is 193,000/ml, with the Holstein averaging 194,00
cells/ml - up from 187,000 in 2003/04. The average cell count for
the Guernsey is 200,000/ml. Of the pure dairy breeds, the Shorthorn
and Montbeliarde have the lowest average cell count at 167,000
and 168,000 respectively.
Customers can get access to national and their county rankings
by contacting NMR on 08457 660236 for their unique PIN number.
Farmers without access to the Internet can request a simple printed
format of national tables and their county.
Devon
Herd Tops NMR Production and Genetic Rankings
NMR
Introduces Type Evaluation Service
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