DAIRY CALVES

Nelson Evening Mail, Volume LXVI, 28 September 1934, Page 7

DAIRY CALVES

FEEDING AND MANAGEMENT RURAL INTERMEDIATE CREDIT BOARD AGRICHLTURAL BULLETIN (Prepared by Massey Agricultural College, Palmerston North.) With the commencement of a new Dairying season, many problems of feeding and management confront the dairy-farmer. Of these, probably few are of such fundamental importance as the problems of calf-rearing. The future of a dairy herd depends very largely upon the care given to the raising of the heifer calves that ultimately must take their place in the herd as producing animals. It is during this stage of the animal’s life that the foundations of constitution and maximum development are being laid, without which the dairy cow can never produce to the maximum of her inherited capacity, and without which, continued high production over a long period of years is impossible. Never before has the problem of increasing the efficiency and extending tho life of our dairy herds been so imperative as at present. The farmer to-day, is faced not only with tho necessity of reducing costs to a minimum to meet the effects of the prevailing price depression, hut also with tho possibility that a new level of prices for daily produce has been reached upon which his future costs and operations must be based. All avenues of cost reduction must therefore be explored. The annual cost of herd replacements due to culling for low production and disease in New Zealand is high. Investigations show that from 15 to 25 per cent, of the dairy herd is renewed annually, giving the dairy cow a milking life of only 4 to 7 years. Sound calf-rearing can play an important part in extending the productive life of the dairy-cow. Furthermore, the size and development of the dairy heifer when she is first brought into profit has a marked effect upon her subsequent production. Lactation imposes a heavy strain upon the growing animal. A heifer, well bred and a high producer, tends to utilise her food for milk production rather than for growth. Thus, if undersized at this time, her subsequent growth and ultimate size will he affected even though she is well feel. If size is restricted, milking capacity will he restricted for no cow can produce to the limit of her ability if stunted in her growth. Unfortunately, the seasonal nature of daiiying necessitates that cows be brought into profit at a definite period of tlie year, so that the age of the heifer rather than her size largely determines the time of first mating in practice. It is imperative therefore to ensure by good feeding and management of the calf, that the heifer is sufficiently developed to be safely brought in to profit at 2 years of age. EARLY TREATMENT Whether the calf is left with the mother for the first day or two or not, it should always be left long enough to obtain from her its first drink, and thereafter for the first week it should on no account be deprived of her colostrom milk. This milk is specially prepared by nature to supply all the essential re- 1 quirements of the new born calf. 1 It is specially rich in nutritive materials of, particular value, and it has also a medicinal effect, being essential to start the 1 bowels functioning. Moreover, whak-is probably more important, it contains anti-bodies, transmitted from the mothfor tlie express purpose of conferring upon the calf immunity to diseases such as white scours, and resistance to harmful bacteria when it is yet too im| mature to build up its own protective agencies. It is exceedingly difficult to rear calves from whom colostrum has been entirely withheld. Should colostrum not be available owing to death or infection with disease of the mother, give the colostrum of other cows, or failing this a teaspoon of castor oil with the white of an egg in warm milk repeated several times is very effective. The quantity of milk fed should be roughly 10 per cent, of the calf’s weight, or 6 to 81bs per day according to its size at birth. Increase gradually until at 2 to 3 weeks the ration is 1 to 1| gallons per day. High test Jersey milk is often too rich for the calf and tends to cause scouring. Dilute such milk with skim to a test of 3.5. After the first week, the calf can be switched on to the mixed milk of the herd, but it must be given whole milk. It has been amply demonstrated by practical farmers that the best calves are reared on whole milk for at least a month. What has been said about the value of colostrum largely applies' also to whole milk. It is unwise to curtail unduly tli6' feeding of whole milk as is often done on the score of cost. Remember the calf is having the foundation of its whole future existence as a producer laid, and that one extra week’s feeding on whole milk with butter-fat at 9d per lb, costs less than 2 shillings per calf. Real economy does not lie in pinching on this amount. It is essential in the early stages to feed milk at blood heat. This should be continued as long as possible. Never over-feed at any time. Keep the calf looking for a little more after it has finished its meal and less trouble and more fit and healthy calves will result.

SUBSEQUENT TREATMENT

This will depend upon whether skimmilk or whey is employed. Whatever the foods, however, three general principles apply. The ration must: 1(1) 'Contain sufficient protein (flesh forming materials) and minerals for growth. (2) Be highly digestible and palatable, with no fibrous material for at least one month from birth. (3) Contain sufficient nutrients yet not be too bulky.

FEEDING SEPARATED MILK

It is an established principle in sound feeding that sudden changes of diet are harmful. The change over frpm whole to separated milk must be more gradually, the transition period taking about a fortnight. It may be made more quickly but better results follow a longer period. During the change over, replace 1 pint of whole milk with 1 pint of skim-milk daily, until the whole-milk is replaced entirely. The only difference I in the food value of separated milk and ' whole milk lies in the deficiency of but-ter-fat, which must be filled by the addition of some suitable supplement. Cereal grains or meals are the cheapest materials for this purpose after the calf is a month old.. They should not be psed before this stage for the calf cannot- successfully digest them until its ! cud develops. Of the grains, whole oats or crushed maize give good results. With these, commence feeding gradually i starting with 2ozs daily, working up to 1-4 to in 10 to 14 days. Thereafter, increase tho amount until at about 12 weeks old the ration is i? to 111) daily. Aim to reach a maximum of at weaning. To feed, place in bucket when the calf has nearly completed its milk. Many farmers prefer to use meal mixtures to whole grains. Proprietary I meals may bo safely purchased provid-

ed their composition is known, and they fulfil the requirements set out above. Any of tho better class meals as Barley meal, Maize meal, or Wheat meal, etc., supplemented with 10-20 per cent, pure meat-meal can be mixed by tlie farmer himself. Remember: Quality, compatible with cheapness is the important point. Advice in drawing up mixtures will be supplied on application to the College. The methods and quantities sugegsted for whole grains should be used in feeding. Pure meat meal alone offers a cheap and useful supplement. The chief drawback is the difficulty often experienced at first in persuading the calves to take it. Feed gradually, commencing with Joz daily, working up to 3ozs when the change to skim milk is complete. Increase with the size of calf nntil at weaning, 4 to 6ozs are given. In feeding mix thoroughly with the milk. Do not force the calf to eat too heavily. An excessive consumption of skim milk leads to digestive disorders, scours, and the pot-bellied condition so often seen. Up to weaning, l'j gallons daily lis usually sufficient, but if milk is plentiful, 2 gallons may be fed. It is inadvisable to exceed this amount. The use of limited amount of concentrates as outlined above makes all the difference between good and indifferent results and costs less than 5s per calf.

FEEDING OF WHEY

Cheese whey has about half the feeding value of skim milk. Most of the fat, and the protein material of the milk has been extracted in the cheese-making process. This loss of flesh forming material makes it imperative that a protein rich supplement is added to make the value of whey approximate that of whole milk. There are no cheaper concentrates for this than liver meal or pure meat meal. Where whey is used, it- is even more advisable to continue whole milk feeding for 1 month, thereafter changing over to whey in the same manner as followed in changing to skim-milk. With the commencement of the transition period, add liver meal or meat meal starting with loz daily, increasing to 4ozs at the end of tho period- Then increase gradually until 6 to _ Bozs are given at 10-12 weeks. Maintain this till weaned. Make good the. mineral deficiency of whey by adding steamed bone-flour and salt, in equal parts at the rate of £ teaspoon (Icily increasing to 2 teaspoons at 10 weeks. Calves on whey and meat meal alone tend to scour badly. Avoid this by giving a small handful of pollard in addition. Calves comparing favourably with skim-milk fed animals have been successfully reared at the College in this way. Successful rearing with whey, however, is more difficult than with skim-milk. More care in feeding and close personal attention are ' necessary for best results. Whey must- be fresh and sweet, the amounts controlled, and adequate supplements used.

GENERAL CARE AND MANAGE-

MENT

Sound care and management are as important as good feeding. There are three essentials. (11 A good calf house. (2) Clean grass paddocks. (3) Care and cleanliness in feeding. After taking from the mother, place the calf in a clean warm calf house. There is no need for an expensive or elaborate building, but adequate provision in this respect is a sound investment. Ideally it should have a concrete floor, be draught proof, back to prevailing winds and an open front. Provide clean straw or hay for bedding. One of the chief factors ensuring success in calf rearing is the provision of good clean grass paddocks. Grass in the young stage of

growth is an extremely nutritious protein rich food and is invaluable to growing calves. Exercise and sunlight are essential to them, while a clean fresh field of young pasture goes a long way toward keeping them free from disease and worm infection, and in a fit thriving condition. Turn them out to pasture as soon as weather permits. Spring and summer calves can go out after a few days in suitable weather. For the first few nights and during bad weather shelter in calf house. Change calf paddocks frequently, and lime regularly to cut down risk of disease. Paddocks used 100 long become stale and infected with disease, and worms. For this reason it is good policy to turn out to good shortpasture on the main farm area when a month to 6 weeks old.

Always feed individually. The common trough is undesirable; it is difficult to clean, thereby being a source of digestive disorders and disease, while calves vary in their rate of drinking making regulation of amounts fed impossible and increasing the dangers of overfeeding. Buckets must be kept clean, washing and preferably scalding daily. Much of the scouring, digestive disorders and unthrifty conditions are traceable to unclean feeding methods. Keep calf house clean and disinfected. Dirty houses are sources of trouble, while damp bedding is often the cause of scours. Certain types of scours are highly infectious. Isolate such cases and disinfect all equipment. If scours are present give immediately 2to 5 tablespoons castor oil according to age, and reduce the milk ration. Lime water added to milk will assist in checking the trouble. Clean water should be available while a salt lick within easy access is useful.

Wean at 4 to 5 months according to type of feeding and condition of calf. Here the farmer must exercise judgment. If they are placed on to good pasture at an early age they will largely wean themselves.

TREATMENT AFTER WEANING

Though the calf is weaned the rearing process is far from complete. The young animal is still growing, .and must be given every chance to consolidate the foundations built up during the hand feeding period. Its requirements are still the same—Quality rather than quantity. On no account allow a calf to go back in condition by placing it on rank fibrous pasture. The value of good topdressed grass in the young nutritious stage of growth cannot be over-estimat-ed. It is the best and cheapest food for dairy stock, having, if properly managed and grazed at a young stage of growth, a food value comparable with the richest concentrates. Thus after weaning there is no better practice than putting calves on the best pastures available. The aftermath from silage is valuable here.

When supplementary feeding becomes necessary, give only the best. Use only good quality hay, cut well before the flowering stage. Legume hays are specially valuable. Silage is useful but must be made from good quality leafy herbage. Keep on sheltered dry areas, and preferably winter separately from other stock.