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Nutrition exam 3 > Dairy calf nutrition > Flashcards

Dairy calf nutrition Flashcards

1
Q

when do you want heifter to have first calf

A

22-24 mo old

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2
Q

how soon should you remove calf from dam

A

within 30-60 min

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3
Q

when do you wean calf

A

8 weeks

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4
Q

5 Cs of successful calf rearing

A
  • colostrum
  • calories (nutrition)
  • comfort
  • cleanliness
  • consistency
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5
Q

5 Qs of colostrum management

A
  • quality of colostrum fed
  • quantity of colostrum fed
  • quickness in providing
  • squeaky clean (bacterial contamination)
  • quantifying the results (monitoring)
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6
Q

what type of placenta do cows have

A

syndesmochorial –> immunoglobins can’t cross to fetus

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7
Q

when do you call it FPT

A

calf serum IgG < 10mg/ml

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8
Q

benefits of successful passive transfer (4)

A
  • reduced treatment and mortality rates
  • improved growth rate and feed efficiency
  • decreased age at first calving
  • increased 1st and 2nd lactation milk production
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9
Q

goal for colostrum IgG

A

=> 50g/L

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10
Q

factors not under management control affecting colostrum quality

A
  • breed (higher in colored breeds)
  • parity (higher in older cows)
  • prepartum leaking
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11
Q

factors under management control affecting colostrum quality

A
  • dry cow nutrition
  • stress during dry period
  • vaccination during dry period
  • clinical mastitis
  • time to first milking (ASAP)
  • dry period length (lower if <3 weeks)
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12
Q

when should you harvest colostrum from dam

A

with 1-2 hours (6 hours max)

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13
Q

ways to measure colostrum quality

A
  • colostrometer (room temp only)

- brix refractometer (more expensive)

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14
Q

colostrum quantity recommendation

A

feed 10% of BW at first feeding (4L in average 90lb/43kg calf)

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15
Q

when does calf gut closure finish

A

by 24 hours

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16
Q

goal for quickness of colostrum feeding

A

feed within 1-2 hours (6 hours max)

17
Q

consequences of microbes in colostrum

A
  • bacterial interference with IgG (more bacteria = lower IgG)
  • pathogens in colostrum may cause dz
18
Q

3 major sources of colostrum contamination

A
  • infected gland or fecal contamination from teat skin
  • contaminated collection, storage, or feeding equipment
  • bacterial proliferation in stored colostrum
19
Q

storing colostrum properly

A
  • feed in less than 1-2 hours
  • refrigerate for less than 48 hours
  • freeze ASAP
20
Q

on-farm monitoring of serum total protein to evaluate colostrum program

A
  • bleed 12 normal calves between 24hrs-7days old
  • test serum with refractometer
  • goal: => 90% have TP => 5 g/dl OR => 80% have TP => 5.5 g/dl
21
Q

goals of calf nutrition program

A
  • double birth weight by 56 days of age

- develop functional rumen so can be weaned off milk by 7-8w old

22
Q

3 phases of calf development

A
  • pre-ruminant phase (birth –> 3-4 weeks)
  • transition phase (3-4 weeks –> weaning)
  • ruminant phase (weaning –> 225lbs+)
23
Q

pre-ruminant phase

A
  • no functional rumen
  • can’t digest solid feed
  • abomasum is main compartment
  • diet: milk, calf starter, water
24
Q

how much milk/milk replacer to feed to preweaned calves

A
  • summer: 2-3 quarts BID

- winter: 3-4 quarts BID

25
Q

feeding starter grain/water to preweaned calves

A
  • free choice starter grain after 3d old

- free choice water after 3d old

26
Q

abomasal digestion in preweaned calves

A
  • milk clots
  • chymosin (rennin) acts on casein
  • pepsin, HCl digest milk clot
27
Q

intestinal digestion in preweaned calves

A
  • sugars poorly digested (except lactose)
  • starches/non-lactose disaccharides not digested until 3-4w old
  • pancreatic enzymes increase gradually
28
Q

transitional phase

A
  • diet: milk, grain, water
  • begin developing functional rumen (takes a minimum of 3 weeks)
  • grain promotes production of butyric/propionic acid
29
Q

what does feeding forage in transitional phase promote

A

acetic acid promotion –> doesn’t help with rumen development

30
Q

post-weaning diet

A
  • 1-2 weeks: grain, water

- 3+ weeks: grain, water, forages

31
Q

fat sources

A
  • lard (best, most economical)
  • tallow
  • vegetable (most expensive)
32
Q

pros of feeding pasteurized non-saleable milk

A
  • reduce pathogen transmission
  • improve rate of gain
  • improved calf health
  • improved economic efficiency
  • utilization of non-saleable product
33
Q

cons of feeding pasteurized non-saleable milk

A

need more intensive management and monitoring (and a pasteurizer)

34
Q

calf thermoneutral zone

A

10-20C, 50-70F

35
Q

strategies to improve energy status in cold weather

A
  • increase caloric intake (increase volume/number of feedings, add fat)
  • decrease energy losses (keep dry, prevent drafts, insulation, heat, free choice starter grain and water, health management)
36
Q

what starter qualities do calves prefer

A
  • textured
  • avoid fines, dust
  • fresh
  • palatable
37
Q

importance of free choice water

A
  • promotes rumen development (microbes, greater feed intake)

- essential to maintain hydration status (heat stress, illness)

38
Q

water guidelines

A
  • winter: warm water for 1 hour after feeding then dump
  • summer: check mid-day, offer 3rd feeding if needed
  • free choice essential if feeding accelerated milk replacer program
39
Q

weaning guidelines

A
  • reduce stress by spreading out changes
  • before weaning, should be eating starter for 3+ weeks at least 2lbs/day
  • moving to groups

Nutrition exam 3 (8 decks)

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