Relationship between dairy cows' hind leg activity and vacuum records during milking.

In a number of dairy farms, a restlessness of hind legs of cows during milking can be observed for no apparent reason. Previous studies have associated the hind leg activity of cows with mental or physical discomfort. Aim of this study was to investigate whether the observed hind leg activity was influenced by the milking process. The analysis was performed for total milking period and also separately for the following milking periods: let-down, main milk flow and over-milking. The following variables were analyzed for their influence on dairy cows' hind leg activity: the vacuum level in the MPC and SMT, the length of the milking periods, the vacuum curve type, bimodal curves and the presence of teat-end hyperkeratosis. In turn, it was also investigated whether the cows' hyperkeratosis is influenced by milking duration, length of milking periods or by the vacuum level in the SMT. Measurements and observations were done in ten milking parlors, each visited twice. Four milking units per parlor were equipped with vacuum loggers (VaDia 2.0, BioControl AS, Norway). One observer recorded hind leg activity per up to four cows, using the following categories: (1) stepping (claw raised < 15 cm) and (2) kicking (claw raised > 15 cm). A powerful, purposive kick to milking unit/milker was classified as p-kick (3) initially. Due to a small number of p-kicks, they were added to the number of kickings for further analysis. The analyses showed that none of the milking process-related variables had a significant influence on the dairy cows' prevalence to show hind leg activity. Although the prevalence was not influenced, the type of hind leg activity was. The hind leg activity kicking was observed at significantly higher average mouthpiece chamber vacuum levels than steppings. Cows showing kickings had a higher degree of teat-end hyperkeratosis than those showing steppings. The degree of teat-end hyperkeratosis was related to the milking duration.