REARING CALVES ON WHEY

New Zealand Journal of Agriculture, Volume 63, Issue 2, 15 August 1941, Page 85

REARING CALVES ON WHEY

With the change-over from butter to cheese production, the question of using whey in the place of skim-milk for the raising of calves on the B dairy farm is of considerable, importance. Farmers H who have been supplying cheese factories in past ' 1 g

g seasons will be fully conversant with the use of B whey in calf feeding, but to those who are g ’ changing over this season and who have formerly 111111111111111111 l eer f accustomed to the use of skim-milk, the following notes will be of interest.

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THERE is .' a general tendency to look upon whey with disfavour, but this need not be so if a little extra care is exercised in using it. Both skim-milk and whey are de- ; scribed as bulky or watery concentrates, in that the dry-matter content per gallon is low. The proteins and mineral-matter contained in each are of high feeding value so far as the rearing of young stock is concerned. On a general basis, it is considered that whey possesses more than half the feeding value of skim-milk. .If a suitable dry concentrate is . added to the whey ration the feeding value of the latter may be brought up to equal that of skim-milk.' , This is the practice generally followed, and is one to be recommended: Any attempt to make up any deficiency in whey through the provision of excess quantities is definitely harmful in the case of young animals. Indigestion, scours, bloating, distended abdomen, and pot-bellies are frequently seen when calves are fed excessive quantities. .

Start of Feeding

The same general principles of feeding apply to calves being reared on whey, and it is even more important in this case that all new-born calves should be given the first milk, or colostrum. This first secretion is unsuitable for the factory, and supplies a very real need for the calf at birth. The colostral milk is laxative and protective in its action on the alimentary canal of the young calf. It initiates and stimulates the digestive processes, and removes the solid matter in the bowel at birth. Calves which are given the colostral milk are much less susceptible to infection by harmful bacteria causing scours. Once this object has been achieved, either by leaving the calf to suckle

the dam for a day or two or by milking out the cow and feeding the first milk to the calf in a bucket, the calf is carried on a ration of whole-milk for a number of days. This time varies on many farms, but it is important to give whole-milk for at least' two weeks. The change-over to whey may be brought about in the third or fourth week. when the whole-milk is • being gradually replaced by the whey. The change-over should take at least 10 days, substituting whey for wholemilk at the rate of 1 lb. per day. One of the most commonly used supplements to bring up the feeding value of whey is meat-meal. As the whey replaces the whole-milk a small ration of meat-meal is gradually added.

Amounts Fed

The following table sets out clearly the amounts of whole-milk, whey, and meat-meal fed to calves at. different ages. , As already stated, however, a few extra days on whole-milk in the case of whey-reared calves will ensure a firm foundation on which to build. ,

The above amounts are calculated as per feed, and such feeds are usually given twice daily. This is considered reasonable, for the smaller breeds, Jerseys and Ayrshires; calves of the larger breeds, such as Holsteins, are given more, calculated on the basis of an allowance of 1 lb. of milk per 10 lb. of liveweight. A salt mixture consisting of equal parts of slaked lime and ordinary salt added to the whey gives good results when fed at the rate of half a teaspoonful per feed for the first three weeks, gradually increasing to two teaspoonfuls per feed at five weeks.

Regular Feeding Important

In the rearing of calves on whey the same strict attention must be paid to cleanliness and regularity 'of feeding. Dirty whey-containers and buckets. should be avoided, as they are frequently laden with germs and are a potent cause of 'scours. Regular feeding times must be observed, and overfeeding with whey should be always very carefully checked. The surroundings should be clean and wholesome, and the importance of freedom on a clean, leafy pasture need not be stressed.

If an owner desires to use a supplement other than meat-meal, quite good results are obtained through the addition of linseed. In the young calf this is best supplied as linseed jelly. This is prepared by boiling 1 lb. of linseed in one gallon of water until the seed

coats have burst and a jelly is formed. A tablespoonful of the jelly may be added to each feed of the young calf, gradually increasing to half a pint each feed. As the calves become older the use of a grain ration will hasten , the growth and development of any backward or. stunted calves. If, however, the calves have free access to good, clean, clover pasture, grain feeding, except for show purposes, should not be necessary.

Radio Broadcasts.

RADIO broadcasts ,to farmers will be given from IYA Auckland, at 7.15 p.m. on the following dates: — September I.—“ Lecture in Connection With Livestock”: By a member of the Livestock Division.

September B.—“ Maize Growing in' the Bay of . Plenty”: Mr. C. R. Taylor, Instructor in Agriculture, Whakatane. September 15.—“ Re-working of Fruit Trees”: Mr. A. T. Douglas, Orchard Instructor, Auckland. September 22. Young Farmers’ Club Notes: Secretary of the Auckland Council. Pig Industry Broadcasts The following programme of radio broadcasts will be given under the auspices of the National Pig Industry Council: IYA. September 18, 7.15 p.m.— “Foods and Feeding,” by Mr. A. Longwill, Auckland District Pig Council. 2YA.—September 9, 7.15 p.m.— ganisation of Pig Clubs and District Pig Councils, with reference to the 2d. per pig levy,” by Mr. C. H. M. Sorenson, Taranaki District Pig Council. 3YA.—September 18, 7.15 p.m.—Subject not decided; H. W. Mclntosh, Canterbury District Pig Council.

Age of Calf (days) Whole-milk (pints) Whey (pints) Meat-meal (oz.) 2 21 0 0 4 21 0 0 6 3 0 ' 0 8 31 0 0 10 3 01 • 01. 12 3 11 Of 14 . 21 3 11 16 U • 4 21. 18 01 5 21 20 — 6 3 22 — 61 31 24 . — ■ 71 4 26 — 9 4 28 . — 9 . 4 30 — 9 , 4 Weeks 5 10 5 6 — 10 5 8 . — 10 • 5 9 ■ — ' 10 5 10 / . — 12 6 11 — 12 6 12 ■ - — ■ 10 5