Go back to the HealthyLife site!

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 from 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

hotspot-icon
hotspot-icon
hotspot-icon
hotspot-icon

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

hotspot-icon

SHORT RIBS:

  • Ends sharp to touch
  • Loin prominent, shelf-like appearance
  • Obvious scalloping over top and ends
hotspot-icon

HOOK AND PIN BONES:

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

BCS Score = 2 - Moderate

hotspot-icon
hotspot-icon
hotspot-icon
hotspot-icon

BACKBONE:

  • Vertebrae in chine, loin and rump area, less visually distinct
  • Easily feel individual vertebrae
hotspot-icon

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
hotspot-icon

C: HOOK AND PIN BONES:

  • Bones still prominent, angular
  • No fat pad palpable

BCS Score = 3 - Good Condition

hotspot-icon
hotspot-icon
hotspot-icon
hotspot-icon

BACKBONE:

  • Vertebrae in chine, loin and rump area appear rounded
  • Backbone visible, but individual vertebrae not distinct
hotspot-icon

SHORT RIBS:

  • Ends can be felt with moderate pressure
  • Ribs appear smooth without noticeable scalloping
  • Overhanging shelf effect much less apparent
hotspot-icon

HOOK AND PIN BONES:

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

BCS - 4 - Fat

hotspot-icon
hotspot-icon
hotspot-icon
hotspot-icon

 BACKBONE:

  • Vertebrae in chine rounded, smooth
  • Loin and rump areas appear flat
hotspot-icon

SHORT RIBS:

  • Individual rib ends not visible, only felt with firm pressure
  • Overhanging shelf effect slight, barely visible
hotspot-icon

HOOK AND PIN BONES:

  • Rounded, with obvious fat covering.

BCS = 5 - Obese

hotspot-icon
hotspot-icon
hotspot-icon
hotspot-icon

 BACKBONE:

  • Vertebrae in chine, loin and rump not visible
  • Difficult to feel individual vertebrae
hotspot-icon

B: SHORT RIBS:

  • Ends can’t be seen or felt
  • No overhanging shelf effect
hotspot-icon

HOOK AND PIN BONES:

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

You may also be interested in...

Optimizing Fat Production

Tips for Optimizing Fat Production for your Milk Cheque

A portion of your milk cheque income is directly related to the amount of fat in the milk your cows produce. And, a large proportion of your gross profits are linked to milk fat.

The Importance of Gut Health and Milk Fat Production

A healthier gut allows the cow to spend less of her nutrients and energy on maintaining gut integrity (i.e. fighting off bacteria) so she has more resources available to help with milk production.

Heat Stress in the Lactating Dairy Cow

Heat Stress in the Lactating Dairy Cow

When considering strategies to combat heat stress in dairy cows, one must understand the physiological strategies the cow uses to reduce her internal temperature.

HealthyLife Page