Milking ability in relation to size and shape of teats

Abstract

SUMMARYLength and diameter of teats were measured on first-lactation cows at Danish progeny testing stations. The cows were also classified into four groups according to shape of teat and teat tip. All traits were corrected for yield level and interval after calving and correlated with milking characteristics. The conclusions drawn were:1. Teat length influences both average rate of milk flow and yield on hand stripping. The most satisfactory milking is obtained in cows with short teats. In Red Danish, Black and White Danish and Jersey cows, respectively, desirable length of fore teat is ≤ 6, ≤ 6, and ≤ 5 cm, and of rear teat about 1 cm shorter.2. Teat diameter is of no significant importance to average rate of milk flow, but yield on hand stripping is most satisfactory when the diameter is ≤ 2·4 cm.3. Teat shape must be very extreme before an adverse influence is recorded on average rate of milk flow and yield on hand stripping.4. The milking characteristics of cows are correlated with shape of the teat tip. The highest rate of milk flow and the lowest yield on hand stripping is found in cows with flat and concave teat tips.5. A relationship exists between teat length and the shape of the teat tip, and partial correlation coefficients show that of the teat traits investigated the most important factor affecting average rate of milk flow is the shape of the teat tip whilst teat length—similar to the effect of teat diameter—is of greater importance to the yield on hand stripping. Investigations into the possible consequences for udder health must, however, be conducted before selection for a special shape of the teat tips is introduced.