Calf Management

DR. JEREMY POWELL

FAYETTEVILLE, ARK.
   In today’s dairy industry, calf health issues can be challenging and expensive. With a variety of housing and nutritional options available to the producer, calf management may be highly variable from farm to farm. However, remembering the four Cs to calf management can help simplify your focus and potentially provide opportunity for adjustments to calf management to minimize health risks and losses. The four Cs include colostrum, calories, cleanliness and comfort.
   Colostrum
   Colostrum contains large quantities of antibodies to help establish early immunity for the calf. Time is an important consideration when dealing with colostrum supplementation. The ability of the calf to absorb colostrum decreases over the first 24 hours of its life. When the calf is born, its intestinal tract is very porous and easily allows absorption of colostrum, but with the passage of time, the ability of the intestine to absorb colostrum disappears. Ideally, you want to administer colostrum within four hours of birth, and dairy calves should be given approximately 4 quarts of colostrum, which is typically given in a couple of feedings. Colostrum should be collected from mature, disease-free cows and fed fresh if possible.
   Calories
   Until weaning, nutrient sources may include milk replacer, regular or waste milk or a combination of these. Calves should receive a daily volume of fluid and milk product approximately equal to 10 percent of their total body weight. Be sure to stay consistent with feeding times and total solids in the feed. Never make a greater than 1 percent change in total solids per day. In order to provide sufficient energy during cold weather exposure, an extra amount of 10 to 15 percent more milk should be fed.
   Cleanliness
   Make an effort to capitalize on environmental and equipment sanitation. This effort should start with the maternity pen. Before calving, remove manure and old bedding from the pen, disinfect the pen floor if needed and also provide fresh, clean bedding. Minimize traffic flow from adult areas to calf pens. Also, be sure to sanitize boots and disinfect calf bottles, buckets and feeders. Milk bottles and buckets should be cleaned daily. Wash equipment in hot water and detergent and rinse in hot water. Use a brush to remove debris and residue.
   Comfort
   When addressing calf comfort, consider seasonal changes. Cattle housed within their critical temperature range (55-75 degrees F) are more comfortable and will expend less energy to keep warm, allowing more energy to be put towards growth and immunity. Deep, clean bedding should be provided and is especially important to minimize heat loss during cool periods. Always provide plenty of fresh drinking water. A comfortable calf will be a more productive calf.
   Regardless of the size of your dairy operation, well-organized calf management will optimize the health and productivity of your calves. ∆
   DR. JEREMY POWELL: Professor and Veterinarian, University of Arkansas