As it stands, 58% of UK beef and dairy farmers rear their youngstock with calf milk replacer (CMR) instead of whole milk. As milk replacers rise in popularity, Jack McDill, Commercial product specialist for Feed at Lely, speaks on calf care priorities and the role of milk replacer diets in rearing a healthy herd.
Colostrum is high in both antibodies and antioxidants. This means that calves rely on colostrum to build up their immune system, gain weight and absorb vital nutrients such as vitamins A, D and E. However, a calf’s ability to intake these key antibodies decreases significantly over the first 24 hours of life, so it is important that calves receive bovine colostrum within their first 6 hours at least.
As a guideline, colostrum feeding follows a simple 123 rule: feed from the 1st milk, within the first 2 hours of life at approximately 3 litres per feed.
Calves should consume a volume of colostrum equivalent to 5% of its birth weight per feed. If possible, calves should be fed colostrum immediately after birth and then again 6 hours later. Fresh colostrum from the dam is generally best for youngstock, but, where needed, frozen colostrum or grafting nurse cows are perfectly viable options in cases where calves are orphaned early or the dam refuses to nurse.
Once calves have received 8.5% of their birth body weight in colostrum, they can then be moved onto a milk replacer.
During the first week of life, slowly start to introduce a milk replacer through feeding twice a day, once in the morning and again in the afternoon. A milk replacer should be fed for a minimum of 7 weeks. At 8 weeks, feeding can be gradually reduced as weaning begins. Weaning should only begin once the calf is cudding and has maintained double its birth weight for 3 consecutive days.
Milk replacers are a convenient way to feed calves and are generally made up of ingredients such as skim milk powder, vegetable or animal fat, buttermilk powder, whey protein, soy lecithin and vitamin-mineral premix.
Choosing milk replacers has now become common practice on many farms and comes with benefits such as:
There are a wide range of milk replacer powders available, each with advantages and disadvantages of nutritional content and cost. Some may be suited to specific breeds, winter or summer calving periods and specific rearing systems.
Protein content: Proteins contain essential amino acids that help calves grow. Milk replacer protein levels tend to range from 18-30% with a >22% protein level being considered as ideal.
Fat levels: Fats are important for providing calves energy for growth, helping them under cold conditions and reducing hunger-related behaviours. Milk replacer fat levels commonly range from 10-28%, with higher levels of fat being recommended over the winter months.
Fibre: Milk replacements should contain no more than 0.15% crude fibre. Fibre, when balanced, promotes the growth of the muscular layer of the rumen and helps maintain gut health.
Vitamins A, D and E: Vitamins are required supplements in a balanced feeding program. Vitamin A is important for bone development, Vitamin D is needed to improve calf strength, whilst Vitamin E is important for immune and reproductive functions.
Odour:
Dry powders should have a bland to pleasant odour. Should milk powders have strong smells of paint, clay, or petrol, the quality of the milk replacer may have been compromised.
Colour:
Milk replacers should be cream to light tan. If milk replacers are orange to orangey-brown with a burnt smell, the CRM may have undergone what’s known as ‘Maillard browning’ – a reaction caused by overheating CRM that can result in decreased nutrient quality.
Composition:
CRM should be free from lumps and any foreign materials.
Flavour:
Once mixed, the flavour should be milky with no ‘off’ tastes. Some milk replacers are supplemented with organic acids that may produce a normal tangy taste. This is not to be confused with a sour taste which would indicate that the milk replacer is rancid.
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