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The transition from the dry cow period to lactation should be smooth, to ensure that dry matter intake after calving increases as rapidly as possible. Body condition score (BCS) should be measured regularly during lactation.

This Body Condition Score chart can help you to monitor the BCS in each cow.

*Adapted by the Canadian Farm Animal Council.

Body Conditioning Score

BCS Very Thin = 1
BCS Very Thin = 1
BCS Moderate = 2
BCS Moderate = 2
BCS Good Condition = 3
BCS Good Condition = 3
BCS Fat = 4
BCS Fat = 4
BCS Obese = 5
BCS Obese = 5

BCS Very Thin = 1

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BACKBONE:
• Vertebrae prominent in chine, loin and
rump area
• Individual bones easily visible

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SHORT RIBS:

  • Ends sharp to touch
  • Loin prominent, shelf-like appearance
  • Obvious scalloping over top and ends
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HOOK AND PIN BONES:

  • Sharply defined, very angular in appearance
  • No discernable fat pad

BCS Score = 2 - Moderate

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BACKBONE:

  • Vertebrae in chine, loin and rump area, less visually distinct
  • Easily feel individual vertebrae
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SHORT RIBS:

  • Ends not as prominent as BCS 1, but can be felt
  • Edges easily felt, with slight fat cover, and slightly more rounded appearance
  • Overhanging shelf effect less apparent
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C: HOOK AND PIN BONES:

  • Bones still prominent, angular
  • No fat pad palpable

BCS Score = 3 - Good Condition

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BACKBONE:

  • Vertebrae in chine, loin and rump area appear rounded
  • Backbone visible, but individual vertebrae not distinct
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SHORT RIBS:

  • Ends can be felt with moderate pressure
  • Ribs appear smooth without noticeable scalloping
  • Overhanging shelf effect much less apparent
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HOOK AND PIN BONES:

  • Visible, but smooth, with rounded appearance
  • Fat pad palpable

BCS - 4 - Fat

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 BACKBONE:

  • Vertebrae in chine rounded, smooth
  • Loin and rump areas appear flat
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SHORT RIBS:

  • Individual rib ends not visible, only felt with firm pressure
  • Overhanging shelf effect slight, barely visible
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HOOK AND PIN BONES:

  • Rounded, with obvious fat covering.

BCS = 5 - Obese

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 BACKBONE:

  • Vertebrae in chine, loin and rump not visible
  • Difficult to feel individual vertebrae
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B: SHORT RIBS:

  • Ends can’t be seen or felt
  • No overhanging shelf effect
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HOOK AND PIN BONES:

  • Very round, buried (almost disappearing) in fat tissue