|
There are plenty of milk replacers on the market. We believe you need the facts to answer questions and face the challenges of raising calves. Here are some of the most commonly asked basic questions — with answers backed by years of research, field results, and some just plain common sense.
What is a milk replacer?
Why is this such a critical period?
How does the baby calf differ from older cattle?
What is the baby calf able to digest?
How do we supply these nutrients in the milk replacer?
Are there quality standards for milk protein ingredients?
What are the actual benefits of a high- vs. low-quality milk replacer?
How about vitamin additions?
What about antibiotic levels in milk replacers?
How can I be sure I’m buying a high-quality milk replacer?
| Q |
|
What is a milk replacer? |
| A |
|
Milk replacer is a powdered formula designed to take the place of natural mother's milk by supplying the nutritional needs of the baby animal during the critical, early nursing stage of its life. Think of it as powdered milk (baby formula) for animals. |
top
| Q |
|
Why is this such a critical period? |
| A |
|
Primarily because the baby animal is susceptible to many disease problems and because its digestive capabilities are quite limited. |
top
| Q |
|
How does the baby calf differ from older cattle? |
| A |
|
While the baby calf has four stomachs, only the abomasum is functioning during the first 3 to 4 weeks. Therefore, digestion in the baby calf is dependent upon the enzymes present in the abomasum rather than on the action of rumen microorganisms as in the older ruminating animal. |
top
| Q |
|
What is the baby calf able to digest? |
| A |
|
To understand this, we need to consider the fact that the natural diet for the baby calf is milk from its dam. Milk contains proteins (casein and lactalbumin) that are found nowhere else in nature and a carbohydrate (lactose) that is found nowhere but in milk. Therefore, it is only logical that the baby calf should have a digestive enzyme system designed to digest these particular proteins and carbohydrate. |
top
| Q |
|
How do we supply these nutrients in the milk replacer? |
| A |
|
We use the highest-quality by-products of milk processing such as dried skimmed milk, dried whey products and casein. These milk ingredients supply lactose and the casein and lactalbumin proteins which the calf utilizes with maximum efficiency. |
top
| Q |
|
Are there quality standards for milk protein ingredients? |
| A |
|
Yes, and the quality of milk protein ingredients is extremely important. They must be processed when fresh and sweet without any build-up of acidity through fermentation (spoilage) which would require the addition of neutralizing salts. Proper handling and drying of milk protein ingredients is essential to producing a light-colored product with good solubility. |
top
| Q |
|
What are the actual benefits of a high- vs. low-quality milk replacer? |
| A |
|
The feeding of a high-quality milk replacer will result in more rapid growth, a thriftier, more vigorous calf and reduced scours problems. Since there is a direct relationship between level of nutrition and incidence of disease, high-quality milk replacer will result in a reduced incidence of disease. |
top
| Q |
|
How about vitamin additions? |
| A |
|
In a milk replacer composed primarily of milk products, the most critical vitamins are the fat-soluble vitamins A, D and E. These are added at levels more than adequate to meet the requirements of the calf. B vitamins are added to balance out the needs of the calf. |
top
| Q |
|
What about antibiotic levels in milk replacers? |
| A |
|
It is important in every situation to uncover the type of disease challenge present and determine the most effective way to treat and prevent the particular challenge. A low level of antibiotic can be beneficial in stimulating early growth and as an aid in suppressing minor disease infections. Using a treatment level of antibiotics can be used in situations requiring a response to bacterial scours. Antibiotics used in milk replacer have a withdrawal period following use, so follow label directions carefully. |
top
| Q |
|
How can I be sure I’m buying a high-quality milk replacer? |
| A |
|
Manufacturing milk replacers is a highly technical process. Formulation is critical. Quality control is critical. And the use of top-quality ingredients is critical. You want a product that is fresh and palatable. |
top
|
