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Calf management
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Dairy Cattle Production 342-450A
Calf management
2- Make sure that breathing is initiated, especially after difficult birth. This can be done by
tickling the nose or by pouring cold water on the calf's head, which causes the grasping reflex in
the calf
4- Dry the calf if the cow is not allowed to do so (e.g. in case of Johne's disease).
5- Feed ample amounts of colostrum as soon as possible within the first hour after birth. Use a
nipple bottle if necessary. Provide a second feeding within 12 hours of birth.
6- Separate the calf from the cow within the first 12 hours of birth after the cow has dried the calf
and the calf has nursed. Separate the calf immediately after birth if there is any concern of
infectious diseases such as Johne's disease.
Feeding Colostrum
• Colostrum is the first secretion produced by the mammary gland of cows after calving. It is
a rich source of protein, fat, minerals and antibodies. The total protein and fat in colostrum
are higher while the lactose is lower than in milk (Table 1). Colostrum contains nearly twice
as much total solids as milk. This is attributed mainly to its higher protein content (about
fourfold) than milk.
• Most of the increase content in protein content is accounted for by the more than 56-fold
increase in immunoglobulin (Ig) content (Table 2). Colostrum of the first milking contains
about 6% Ig. The Ig content then decreases by about 30 and 70% in the second and third
milking, respectively. The cow's milk contains less than 0.1% Ig. The Igs are not produced
in the mammary gland but passes from the mother’s blood into the milk prior to parturition.
The IgG are transferred from blood into the mammary gland and accumulate during late
gestation. Transfer of Igs into colostrum is largely completed before calving, therefore
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premilking cows or extensive leakage of colostrum from the udder results in loss of Ig and
lower Ig concentration after calving.
• Colostrum is also a rich source of most mineral and vitamins. Several growth factors (e.g.
insulin-like growth factors I & II, epidermal growth factor, and nerve growth factor) as well as
hormones (e.g. insulin, cortisol and thyroxin). These growth factors and hormones may
stimulate the development of the gastrointestinal tract and other systems in the newborn calf.
• A unique characteristic of the small intestine of the newborn calf is the ability to absorb large
protein molecules such as Ig. However, this capacity only lasts for the first 24 to 36 h of life.
The loss of this capacity is known as closure of the gut. Thus it very important that the
absorption of sufficient amount of Ig to provide the calf with passive immunity occurs by the
time gut closure in completed.
• The digestive tract of the new-born calf has several characteristics to minimize digestion of the
Ig protein and thus to ensure the absorption of intact Ig:
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2- Bovine colostrum contains trypsin inhibitor that has greater inhibitory effects on trypsin but
not chymotrypsin. This helps protecting Ig and other antimicrobial proteins without affecting the
digestion of other protein in the colostrums, which are important sources of amino acids for the
calf.
• Most of the Igs in colostrum are of the IgG class, particularly IgG1 (80-90% of the total IgG).
Optimal protection occurs when all classes of Ig are present together in the colostrum. Studies
have shown that classes of Ig administered individually were not effective in preventing diseases
in newborn calves.
Feeding colostrum
• Calves should receive colostrum in an amount equivalent to 8-10% of their weight with 12 h
after birth. A minimum of 2 liters should be removed and fed to the calf with 30 minutes of
birth to ensure desired intake has occurred. The second meal should be fed with 6-9 hours after
birth. On average, the calf should receive 3-4 meals of colostrum with the first 24 hours of life.
Recent data showed that the quality (measured as the concentration of IgG in the colostrum) and
not the quantity of colostrums that should be main factor to be considered when feeding
colostrum.
• The amount of colostrum a calf needs to provide adequate immunity depends on:
100
98
96
94
92
90
0 10 20 30 40 50
Calf age (days)
• In most cases colostrum is milked from the cow and the calf is fed through nipple bottle or a
bucket. Colostrum should be warmed to body temperature (39 °C) in a water bath before
feeding. If the calf is unable or unwilling to suckle, an esophageal feeder should be used. A
survey in the US showed that 64% of producers use bucket or bottle to feed colostrum while
about 33% rely on nursing.
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To ensure a successful passive transfer, a 100 g of IgG must be consumed immediately after
birth. This amount is based on the following assumptions:
The amount of colostrum needed to supply a 100 grams of Ig will depend on the quality of the
colostrum:
- From a good quality colostrum (60 g/L of Ig) the amount will be 100/60 = 1.7 L.
- From a low quality colostrum (35g/L of Ig) the amount will be 100/35 = 3 L.
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Calf management
Milk Replacers
• Development of milk replacers began in the early 1950s in order to make use of surplus milk
powder and products and to conserve fluid milk for retail use. At 4-6 days of age. Milk
replacers usually contain less fat and thus less energy than whole milk.
• The quality of milk replacers is quite variable from one product to another. The lower-cost
milk replacers contain alternative proteins (usually of plant origin) that might have negative
effects on the health and performance of young calves (< 3 weeks of age). The following point
should be considered when buying a milk replacer:
- The reputation of the manufacturer.
- The chemical composition of the product.
- Ingredients included in the products.
• Milk replacers usually contain more than 50% dehydrated skim milk (dry matter basis). Milk
replacers should also contain at least 20% protein (22 to 24% if the replacer contains plant
proteins). This is in attempt to compensate for the reduced digestibility and utilization of
amino acids from plant proteins.
• Fat contain of milk replacers should be a minimum of 10%. However, higher fat content (15-
20%) is needed when replacers are fed to vealers and calves housed in hutches or in cold
environment. Chemical composition of a typical replacer is shown in Table 1.
Table 1. Recommended nutrient content in milk replacer
Nutrient Concentration
Crude protein (%) 22.0
Fat (%) 10.0
Macrominerals
Calcium (%) 0.70
Phosphorous (%) 0.60
Magnesium (%) 0.07
Potassium (%) 0.60
Sodium (%) 0.10
Chloride (%) 0.20
Sulfur (%) 0.29
Microminerals
Iron (mg/kg) 100.0
Cobalt (mg/kg) 0.10
Copper (mg/kg) 10.0
Manganese (mg/kg) 40.0
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• To encourage, early consumption of milk calf starter, calves can be limit-fed all-milk
replacers containing 18% protein. However, milk replacers should contain more than 18%
protein (20 to 24%) when calves are fed ad libitum amounts of milk replacer for maximum
daily gain.
2- Alternative: contains some proteins of non-milk sources. Milk replacers containing less than
50% total milk solids are known as Milk substitutes.
• A common practice in formulating alternative milk replacers is to replace 50% of the milk
protein with lower cost plant proteins
• During the first three weeks of age, heifer calves being raised as replacement heifers should be
fed only all-milk replacers. This is because the digestive system of newborn calves is
incapable of digesting alternative protein sources. After three weeks of age, calves can be
switched to alternative milk replacers. The alternative milk replacers are also suitable for veal
calves and calves destined for beef production.
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• Milk replacers should be mixed until all powder is in suspension and all clumps are dissolved.
The reconstituted milk replacer should contain between 10 and 15% dry matter. In cold
weather, the dry matter content can be increased to 25% to enhance nutrient intake. Most of
milk replacers are mixed in the ratio of one part of milk replacer to seven parts of water
1- Sufficient amount of nutrients must be given to ensure optimum health and growth.
2- Feeding excessive amounts of liquid feed, particularly milk replacers can cause digestive
upsets and diarrhea.
3- The difference between the need and an excess is small in young calves.
The amount of liquid feed that should be fed is mainly determined by:
• Liquid feeds (milk or milk replacers) should be fed at the rate of 8 to 10% of body weight.
Calves are traditionally fed twice. Feeding once daily gives similar results in most cases.
However, twice daily feeding in recommended for the following:
1- Sick calves
2- When high level of feed intake is required (e.g. veal calves).
3- When feeding a milk replacer that is less than high quality.
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TDN required by a 45 kg Holstein calf gaining 300 g/day = 0.74 kg TDN/day (NRC 1989)
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Esophageal Groove
A unique feature of the preruminant digestive system. It is a
fold of tissue that leads from the base of the esophagus to
the reticulo-rumen orifice. Contractions of muscles in this
fold of tissue forms a tube called the esophageal groove,
through which milk and other liquids bypasses the reticulo-
rumen to the abomasum. The closure of the esophageal
groove is a conditioned reflex initiated mainly by visual and
other stimuli that the young associated with feeding.
Protein Digestion
• Inactive pepsin and chymosin are secreted by abomasal mucosa. The enzymes are activated
by the acidic (HCl) condition of the abomasum. Chymosin is the major enzyme responsible
for clot or curd formation. Breaking peptide bonds of κ-casein polypeptide chain in the
presence of Ca ions, results in the coagulation of the casein in milk. Chymosin activity is
relatively high at 2 days of age but declines with age (2-4 weeks in lambs). Chymosin
activities decline sharply at weaning. Pepsin activity increases upon introduction of solid food
and is proportional to increased body weight. After weaning, pepsin is the main abomasal
enzyme.
• Abomasal digesta entering the duodenum after a meal of whole milk contains little intact
casein, indicating that this protein is extensively hydrolyzed in the abomasum. The whey
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• In the small intestine, protein is digested first by the action of pancreatic proteases (trypsin
and chymotrypsin) and then by the action of peptidases secreted by pancreas and intestinal
mucosa. Milk proteins are highly digestible (> 95%). Plant proteins used in milk replacers are
less digestible than milk proteins. Regardless of protein type, protein digestibility improves
with age, which correlates with maturation of the proteolytic activities of the digestive system.
• Most of milk fat digestion occurs in the small intestine by the action of pancreatic lipase. Most
of milk long-chain fatty acids are hydrolyzed by the action of pancreatic lipase. The end
products of milk lipid digestion are free fatty acids, mono- and di-acylglycerols.
• Milk fat is almost 100% digestible by calves. The digestibility of animal and plant lipids used
in milk replacers is also high providing they are emulsified to particle sizes less than 3-4 µm
by homogenization.
• The calf lacks sucrase and amylase that are present in the young of many nonruminants.
Intestinal maltase and pancreatic amylase are found in limited amounts at birth but increase in
activity with age. Post-ruminal digestion of starch and maltose increases considerably during
the first three months but remains lower compared with monogastric animals.
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development, and will begin functioning like the adult's when the calf is about 3 months of age.
Butyric and propionic (mostly butyric) acids are the major stimulants of tissue growth of the
rumen because:
1- They are metabolized by ruminal tissue during absorption. Their metabolism provides the
energy for growth of the epithelial cells.
2- They have direct effects of proliferation and differentiation of gastro-intestinal epithelial cells.
Feeding grains produces more propionic and butyric acids than does feeding forages. Therefore,
development of the forestomach tissue and a papillae are more responsive to grain than forage
intake. It is recommended that forage feeding should be withheld until after weaning.
Ruminal
papillae of a
calf fed all-
grain starters
Ruminal
papillae of a
calf fed gain
+ hay starter
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• At about 12 to 16 weeks of age, the proportions of the four compartments of the fore-stomach
will be similar to those of a mature animal (see figures). Based on tissue weight the
proportions are 76, 18, and 15% for the reticulorumen, omasum and abomasum, respectively.
At birth the proportions are 38, 13, and 49%, respectively.
• At about six weeks of age, microbial population similar to that of adults predominates with
some characteristics of calf microbial population still remains. By 9-13 weeks bacterial
population that utilizes cellulose and hemicellulose as energy sources become dominant and
ruminal pH and substrate availability are more favorable for the growth of these micro-
organisms.
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Calf Weaning
A calf should not be weaned until it rumen is functional and capable of supporting the calf’s
nutritional needs. Calves are usually weaned by weight and appetite rather than age. As a rule of
thumb, calves can be weaned abruptly when they consume 800 to 1000 g of starter for two
consecutive days (not less than 500 g). This usually happens when calves are 35 to 40 days old
and weigh 65 to 70 kg (Holstein calves).
Under a good calf management program, Holstein calves can be weaned at 3 to 5 weeks of age
(early weaning). However, weaning in most commercial herds is at 6 to 8 weeks of age. Jersey
and Guernsey calves are usually weaned at older ages than Holstein calves. To ensure early and
successful weaning, water and good quality starter must be available by the time the calf is 7 to
10 days old.
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Molasses 5
Mineral-vitamin premix 2
Ground limestone 0.3
Cobalt-iodized salt 0.2
Calves should be allowed to 1.5 to 2 kg of starter daily plus all the good forage they could eat.
Water should be available all the time. Salt and mineral supplements up to 90 g per day may be
provided. Calves will depend on starters as their main source of nutrients up to 4 months of age.
1600
Starter consumption
1400
1200
1000
(g/day)
800
600
400
200
0
2 4 6 8 10 12
age (weeks)
90
Body weight (kg)
80
70
60
50
40
2 4 6 8 10 12
Age (weeks)
Figure 1. Consumption of grain starter and body weight gain of calves fed milk at a constant rate and free choice
forage.
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Housing
• The calf housing facilities should be comfortable for the calf and convenient for the stockperson.
General requirements include individual housing for each calf, dry, well ventilated pens with
ample of bedding, and isolation from older animals.
Identification
Identification of calves is an important managerial tool that guarantees accuracy of heat dates,
breeding dates, calving dates and monthly milk weights. Every calf should be identified at birth
with a permanent visible herd number. Permanent identification is also required to register
purebred calves. Identification numbers should not be duplicated. Branding is another
identification method. Calves are usually branded before its one-month old by either freeze-
drying or hot branding.
Extra teats
Extra teats on cow's udder can be a site for infection and may interfere with machine milking.
Extra teats should be removed as a soon as they can be identified. Calves should be checked at
birth and extra teats should be removed at the line where the teat joins the udder using sharp
scissors or a serrated curved shears. A veterinarian should be consulted if there is any doubt as to
which teats are supernumerary.
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Dehorning
Calves are usually horned as soon as the horn buttons can be felt, usually between one and two
weeks of age. Dehorning can be done with caustic potash or electric dehorner. A veterinarian
should be consulted regarding which dehorning method to use.
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Veal Production
Red Veal
In this system, calves are raised as on milk or milk replacers up to 6-8 weeks of age and then
introduced to all concentrate feeding system. The concentrate rations may be made of whole corn
or barley and supplement pellets to give a concentrate diet with 16-18% protein. Rate of gain is
1.4-1.8 kg/day with a feed conversion of 3:1 or less.
White Veal
White veal refers to the anemia resulting from feeding milk or milk replacers, which contain low
levels of iron. Vealer milk replacers are similar to regular milk replacers but contain a higher
level of fat.
The calves are gradually brought to an intake of 9-12 kg of milk daily and maintained at that
level until they reached the market weight (140-150 kg). The feed conversion is about 10 kg of
milk per kg of gain. White veal is often raised with reduced lightning in order to minimize
activity and maximize feed conversion.
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Scours (Diarrhea)
Scours or neonatal diarrhea is the primary cause of death in unweaned calves (50 to 60%).
Primary Cause
- Infectious agents; bacteria, viruses, and protozoa (microbial diarrhea)
- Improper nutrition (Nutritional diarrhea).
Predisposing factors:
- Inadequate intake of colostrum
- Using milk with high bacterial count
- Feeding milk or milk products at irregular time or irregular amounts.
- Feeding poor quality milk replacers, especially calves less than 3 weeks of age.
- Poor sanitation of feeding equipment.
- Keeping calves in dirty pens or exposed to scouring calves.
Signs
A major loss of water in the feces. This accompanied by massive loss of electrolytes (Na, Cl and
K, Table 4). A healthy calf losses 5% of water intake in feces whereas a diarrheic calf could lose
up to 80% of water intake, or 50% extracellular fluid volume.
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Occurrence of diarrhea in young calve is sudden and acute and the calf can loose up to 12% of its
body fluid within 24 hours.
Most calves that die from diarrhea do not die as a result of the infectious agent but rather from
dehydration and imbalance of electrolytes.
Treatments
• The key to successful treatment of calf diarrhea is early detection and early administration of a
well-balanced oral rehydration products (electrolytes). Oral electrolyte treatment should start at
the first sign of diarrhea (excretion of large volume of loose watery feces). In severe cases of
dehydration (10% or more), intravenous feeding may be necessary.
• Scouring calves treated with an electrolyte solution should continue to receive their normal
feeding of milk or milk replacer. This is because the electrolyte solutions do not contain enough
nutrients to meet the energy requirements of the calf. Electrolytes solution can be classified
based on the pH of the solution into alkaline and acidic electrolytes. Acidic electrolyte solution
may be fed immediately after a meal of milk as they may help protein co-aggulation and
digestion. However, alkaline electrolyte solutions are more effective when they are fed 3-4 hours
after a meal, as they may interfere with milk-co-aggulation.
Other Diseases
Pneumonia (inflammation of the lungs): Respiratory diseases occur between 4-6 weeks of age.
Calves with chronic pneumonia seldom recover and should not be used for replacement.
Pneumonia may vary from subclinical to acute and fatal. Rate of morbidity (incidence of disease)
is high but mortality rate is quite variable. Pneumonia can be caused by bacteria (e.g. Pasteurella
multocida), virus (e.g. Parainfluenza Type 3) and mycoplasma (e.g. Mycoplasma dispar).
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Pneumonia usually follows other infectious diseases. The organisms associated with the disease
often cannot cause clinical signs without the presence of predisposing factors.
Predisposing factors:
1- Reduced immunity and / or continuous challenge from microbes (contaminated
environment).
2- Poor ventilation and high relative humidity.
3- Poor feeding management (overfeeding of colostrum or milk replacers)
4- Poor housing management (too early weaning, too early grouping, stress due to
transportation)
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Groups
700 g/day gain
15 months, breeding
forage, concentrate (0.5-2.0 kg/day)
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Further readings:
Technical Dairy Guide (CD): Raising dairy heifers. The Babcock Institute for International
Dairy Research and Development. Madison, WI.
Davis, C. L. and Drackley, J. K. 1998. The Development, Nutrition, and Management of the
Young Calf. Iowa State University Press, Ames, Iowa. (In the library).
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