Grober Nutrition

Posts Tagged ‘digestibility’

Why Higher Protein?

Capitalize on the rapid early growth potential of young calves. Meet the needs of the rapidly growing bone and muscle for protein. This encourages greater lean tissue deposition without excess fattening.

Why Specific Protein : Fat Ratio?

Provide the correct protein to fat ratio at these higher feeding rates, to better promote muscle and skeletal growth so that increases in stature are attained. The high digestibility of lactose and the requirement for energy by the calf must be balanced for fat and protein.

Why Higher Feeding Rate?

Feeding rate determines energy intake, which sets limits on the growth potential.
Grober VG is fed at a higher concentration (125g/l) than conventional milk replacers to meet growth demands of a healthy feeding program.

Milk Replacer Comparison

*ref: NRC 2001 for 50kg calf.

Calf Growth: What do you want?

• Transition to functioning ruminant
• Rapid growth of frame (skeleton and muscle)
• Optimal fat deposition
• High health status.

Rate of gain should not be the sole means of assessing the efficiency of a nutrition program for milk replacer fed grain veal calves.

Potential Advantages

• Improved health and immune system when calves are gaining at higher levels. (IGF-1 important regulator of cells of the immune system, IGF’s correlated to growth rates- Drackley)
• Improved feed efficiency and returns on feed investment. Feed efficiency is an important measure of how an animal utilizes the nutrients it eats and converts them into products, e.g. muscle, fat, structural growth. Ration, management and environmental factors may affect feed efficiency.

Potential Disadvantages

• Increased investment of money during milk feeding period.
• Attention to management required for success – to avoid digestive upsets, maintain high levels of sanitation, providing adequate, clean water at all times. Starter intake of 900grams per day for 3 consecutive days must be achieved before weaning can occur.

Calf Rearing Objectives

Optimum calf growth is a function of the time necessary to achieve market weight.

In raising Holstein grain veal calves, the largest cost input are calves and feed. By feeding for the highest gains possible in the liquid feeding period, you will get the greatest value for the cost of milk replacer and starter.
The calf’s genetic potential to grow is imprinted at birth. The ability to utilize the nutrients in milk replacer and more so the ability to consume ever increasing amounts of liquid feed is in direct relation to the volume of feed the calf feeder offers the calf.

Underfeeding a calf will not only impact its growth potential but also its health and ability to overcome stress challenges.

A properly designed milk replacer and feeding program should allow you to have gains approaching 500 g/d, given proper health, sanitation and management.

Andre Roy MSc.
Sally Charlton BSc. (Hons)
April 2003

Ontario and Quebec dairy herds produce approximately 400,000 male calves annually. These calves are destined for several hundred veal producers.The goal of grain fed veal producers is to achieve the desired finish at the desired weight and age. The market-ready calf is typically 250-295kg at an age of 25-30 weeks. Finished average daily gains should be 1.13kg or better and feed conversion should be 3.5-4.0 kg per kg of live-weight gain.

The Holstein calf has an ability to grow rapidly and genetics, management, environment and nutrition dictate this growth.

NRC 2001 – major change is to provide the foundation to think of calves as we have of older animals, in that nutrient requirements are not static but depend on desired rate of gain, body size and environment. The new NRC considers the approach that calf nutrition is dynamic, just as for older cattle. In other words, the product-orientated ‘one size fits all’ mentality of calf raising, (i.e. a single milk replacer formulation or feeding regime is assumed adequate for all calves) gives way to calculating requirements for growth and health and then designing diets to meet those requirements.

Conventional calf feeding offers milk replacer, of 20% protein and 20% fat, at approximately 400-450g/d. Using the NRC 2001, this does not provide sufficient energy to meet high growth requirements of grain-fed veal calves. While energy intake is the main driver of bodyweight gain, protein intake can influence both BWG and its composition.

e.g.

The nutritional balance of energy, protein and essential vitamins and minerals for very young calves to encourage high DM intakes cannot be achieved from concentrates or forages because of the limitations in: early dry-feed intake, stomach capacity, rumen development, and lower digestibility of concentrate ingredients.

(Leadley and Sojda, 1996.) To help overcome the weaning growth depression, it is suggested that milk feeding be increased during the first 3-4 weeks of life, followed by restricted allowances during the next 1-2 weeks to encourage development of solid feed intake.
Increasing milk intake early→increase growth→ more vigorous calves→ smoother weaning transition→ less stress and growth depression.

With the Grober VG feeding program, the milk replacer is designed to meet the correct nutrient balance for high growth rates of young veal calves, resulting in healthier and well-proportioned calves that can achieve their production goals with a high efficiency.

Andre Roy MSc.
Sally Charlton BSc. (Hons)
April 2003

Why High Protein?

Capitalize on the rapid early growth potential of young calves. Meet the needs of the rapidly growing bone and muscle for protein. This encourages greater lean tissue deposition and thus stature without excess fattening.

Why Specific Protein:Fat Ratio?

Provide the correct protein to fat ratio at these higher feeding rates, to better promote muscle and skeletal growth so that increases in stature are attained. The high digestibility of lactose and the requirement for energy by the calf must be balanced for fat and protein.

Why Higher Feeding Rate?

Feeding rate determines energy intake, which sets limits on the growth potential.
Grober Excel is fed at a higher concentration (150g/l) and higher rate (14% BW) than conventional milk replacers to meet growth demands of the enhanced feeding program.

Milk Replacer Comparison

Calf Growth: What do you want?

Rapid growth of frame (skeleton and muscle): Optimal fat deposition: Transition to functioning ruminant.

Differences in ADG to 90kg may not be large between the conventional and enhanced systems but the type of growth, i.e. enhanced lean tissue deposition and thus stature and the degree of body fatness will be lower with the enhanced feeding system. Rate of gain should not be the sole means of assessing the efficacy of a nutrition program for milk replacer fed dairy calves.

Potential Advantages

• Decreased time to breeding size and first calving – in most production systems, decreasing the age to first calving is the most economical practice to decrease replacement heifer costs. For every month increase in average first calving age an extra 2-3 heifers are needed per 100 cows.
• Increased efficiency of body size gain – cost of rearing a heifer increases as age at first calving increases. A heifer has a lower daily gain and makes less efficient use of feed because a larger proportion of her feed is needed for maintenance.
• Improved health and immune system when calves are gaining at higher levels. (IGF-1 important regulator of cells of the immune system, IGF’s correlated to growth rates- Drackley)
• Enhanced milk production ability – inadequate size at first parturition may limit milk production and conception rate during first lactation. (Hoffman et al, 1996) Increase in bodyweight at first calving from 400kg to 570-590kg gave an increase of 825litres over 305-day lactation (2.7 litres/day). (Keown, 1986)

Potential Disadvantages

• Increased investment of money during the milk feeding period.
• Increased fecal looseness of calves – fecal appearance tends to be less solid due to lower fibre intake from calf starter.
• Delayed rumen development and weaning – calves that are healthy, have good appetites and are growing, consume enough starter dry feed, to allow rumen development to continue after weaning, in support of that growth. High quality and high protein starter feed is paramount in maintaining the early growth advantage provided by this system.
  Intensity of management required for success – to avoid digestive upsets, maintain high levels of sanitation, providing adequate, clean water at all times. Starter intake of 900grams per day for 3 consecutive days must be achieved before weaning can occur.

Heifer Rearing Objectives?

Optimum heifer growth is a function of the time necessary to achieve first parturition with the correct bodyweight, height, age and development such that the animal may express its full lactation potential. This should be achieved in the most profitable way for given targets. In raising heifers, the largest cost inputs are feed and days of growth needed to achieve productive status. Maximizing the potential production and minimizing days to first calving can help in the overall herd economics.

Too high a growth rate in the period from 3-15 months can have a detrimental effect on mammary gland development and thus future milk production potential. Feeding for higher gains in the early calf phase could offset excessive gains (>900g/d) in the heifer rearing stage, reducing the risk for impaired mammary development.

Research has shown that first calving at 22.5-23.5 months is most economical, provided that the animals are of adequate size!

Andre Roy MSc.
Sally Charlton BSc. (Hons)
 April 2003

Calves reared for veal are usually transported from the dairy farm to the rearing unit during the first 2 weeks of life. The vigour of calves after arrival at the rearing unit is dependent on:

• Their vitality before leaving the dairy farm (colostrum quality and quantity, timing and hygiene)
• Duration and nature of the transfer (climatic stresses, deprivation of milk and water, handling, noise)
• Changes in environmental conditions (mixing calves, high infection risk, change in housing system, climate, feeding level and composition etc.)

Calves are especially vulnerable to infections and diseases. All the above factors may reduce the calf’s ability to fight new disease challenges.

The period of 2 to 3 weeks after arrival at the rearing unit is considered the most critical phase in veal production. The priority during this period is not only to optimize growth but more importantly to control and minimize the occurrence of health disorders.  (J.Schrama et al, J.Dairy Sci.1992)
 
After arrival at the veal unit, the appetite of these calves may be low. The importance of feeding a high energy, quality milk replacer is paramount in maintaining the calf’s thermoneutrality and optimizing growth and the immune system. These young calves tend not to be in a steady state of energy metabolism. If low levels of feed are offered and the calf’s energy requirement for maintenance is not met, then the calf will be partially dependent upon the mobilization of body energy reserves to meet energy requirements. This will reflect in low or negative growth rates. (Postema 1985)

Heat production is an important criteria in calf survival at this young age. Heat production decreases with time during this 2-week period and is affected by feeding level and ambient temperature. i.e. At low feeding levels, animals are less cold tolerant. (Schrama, 1993)

Nutrition

Restricted feeding can impair the immune system. (Kelly, 1980)
Calves fed a higher amount of milk replacer (600g vs 400g/d) and ad-libitum access to calf starter had the greatest gains and the least mortality. (Williams et al, 1981)
Low level of nutrition results in impaired immune response in young calves. Griebel et al, 1987; Pollock et al. 1993,1994.

Stress can affect the apparent digestibility of energy and thus utilization of feed ME. (Schrama, 1993).
If feed is restricted, digested dietary protein is used as an energy source. (Mcdonald et al, 1981) This will negatively affect protein gains and will increase the production of urea and energy loss via urine. This is not an efficient use of feed supplied.

Conclusion

Energy shortage (by low feeding levels or inappropriate ration) in newly purchased calves is undesirable since it may be a predisposing factor for health disorders.

Newly purchased calves should be fed an adequate level of a high quality balanced milk replacer to overcome stress challenges and provide for optimum growth.

Andre Roy MSc.
Sally Charlton BSc. (Hons)
 April 2003

Profitability in sheep farming is largely dependant on the number of lambs weaned per ewe per year (aim should be at least two).
High prolific breeds (e.g. Finn, Romanov) used in the breeding program can achieve and surpass this.
Lamb survival is a result of good ewe management before and during lambing and attention to early care of lambs.
Producers with flocks having a high percentage of multiple births should consider artificial rearing as a means to save and successfully rear more lambs and increase profitability.
Under good management, orphan, mis•mothered, and multiple lambs can be successfully reared on milk replacer at an economic cost.

How to Prepare the Ewe for a Successful Lambing

The fittest lambs are born to ewes that have been maintained correctly from pre-mating to lambing.
The ewe’s gestation period is from 144 to 151 days, with an average of 147 days. Weight gain is usual during pre-mating, followed by constant weight (condition score 2.5-3) between days 50-90 of pregnancy.
Nutrition needs increase significantly in the last 4-6 weeks of pregnancy and is important to support rapid fetal growth (70% of growth occurs in last 6 weeks).
Low birth-weight lambs tend to have a lower average daily gain than high birth-weight lambs (Greenwood et al, 1998). Also udder development for colostrum and milk production occurs at this time.
If nutrition is incorrect, Pregnancy Toxemia (Twin Lamb Disease) can result.
The ideal body condition score at lambing is 3-3.5. Ewes that are fat are prone to vaginal prolapse.

Ewe Management at Lambing

Provide lambing pens that are approximately 1.5 m² (1.8 square yards), with a corner divided off to give the lamb a safe area.
Pens must have dry and clean bedding for each ewe. Each ewe can expect to spend 1-2 days in this pen.
A ‘normal’ lambing has 3 stages: dilation of the cervix (approx. 4 hours); expulsion of lamb (up to 1 hour); expulsion of afterbirth (placenta) (2-3 hours after birth).
Ensure that lambs start breathing.
Clean mucus away from the nose and mouth.
Disinfect the lamb’s navel to prevent infection.
Encourage lamb to nurse as soon as possible to maximize absorption of Immunoglobulins from colostrum.
Weak lambs may need to be tube fed.
Observe lambs carefully to ensure they are feeding correctly and regularly and do not become chilled.
This is especially important for multiple births.

Preparation for Lamb Survival

 
Hypothermia: The greatest proportion of lamb deaths is caused by hypothermia (a combination of chilling and starvation), which can account for the death of about 30% of lambs born alive.
There are two critical periods: the first five hours of life (high heat loss) and 12 to 48 hours (inadequate heat production-starvation).
Lambs rectal temperature should be 39-40oC (102-104ºF); however a hypothermic lamb will have a temperature from 20-35ºC (68-95ºF).
Slowly warm up the lamb and feed colostrum or dextrose solution as soon as possible, consult a Veterinarian.
Lambs at greatest risk from hypothermia include: small and premature lambs, lambs which are weak and/or limp at birth, lambs from ewes in poor condition, lambs from very old or very young ewes, lambs born into a cold, wet, or windy environment (chilling reduces the suckling drive), twins and especially triplets.
Fat (energy) reserves in lambs are only 3% of body weight compared to 10-15% in adults.
Lambs require adequate colostrum and brown fat (a type of fat lambs are born with) to help maintain heat levels.
Brown fat reserves will be used within 3 days after birth.
A weak lamb or a lamb not receiving sufficient milk will be at risk.

Colostrum: Colostrum provides nutrients (high fat %) and immunoglobulins (Ig) which help prevent infection. Colostrum yield from ewes can be variable and low especially if the ewe has been underfed or is in poor condition.
Ideally use own mother colostrum, then pooled ewe colostrum from same flock, then pooled ewe colostrum from another flock (same disease status), then cow colostrum (30% more via one extra feed), then artificial colostrum.

Rearing Lambs Successfully on Milk Replacer

There are many techniques for feeding milk replacer to orphan, mis-mothered or multiple birth lambs.
The choice of system depends on number of lambs to be reared, individual preference, buildings, etc. Meticulous sanitation is critical for all systems.
The correct disinfection of mixing and feeding equipment will help prevent the proliferation of bloat and scour-causing organisms.

Milk Replacer: Only high quality lamb milk replacer should be used that has been formulated to a high fat content more similar to ewe’s milk.
Carefully selected ingredients ensure easy digestibility and solubility, thus increasing the absorption by the newborn lamb.
Optimum vitamin and mineral levels will assist growth and promote health and immune function. Copper should not be added to avoid toxicity problems.
It is important to follow the manufacturer instructions for mixing quantities and temperatures.
Once mixed in suspension, milk can be cooled and stored at refrigerated temperatures for 24 hours before feeding.
Under natural conditions a lamb will suckle the ewe up to 40 times each 24 hours.
Small frequent feedings are more beneficial.
Feed at manufacturers recommended rate according to average size of lamb. Milk consumption increases with the age and size of the lambs.
Typically a bottle fed lamb should consume 10kg (22 lbs) of milk powder and 13-15 kg (29-33 lbs) under free-choice feeding.

Feeding Methods:

Limit feeding: ideal for a small numbers of lambs.
A quantity of milk is fed via a nipple on a bottle or nipple pail (one nipple per lamb) 3-4 times per day.
It is labour intensive but can allow a reduced cost of the milk feeding period with an easier transition to solid feed and easier weaning.
Milk should be fed at 38-40C (100-104ºF), body temperature.

Free Choice Feeding: Typical systems include nipple pail units, teat bars and commercial automatic feeders.
Lambs have access to milk at all times and are group fed.
The milk supply must not be allowed to run out as lambs will easily over feed with new milk.
Milk should be fed warm or cool 4oC (39ºF) but not excessively cold. Typically, when milk is fed at 4oC (39ºF), it will be consumed in smaller amounts but more often.
This reduces digestive upsets from overeating.
In warm/hot weather, milk can be kept cold by floating a clean plastic (pop) bottle filled with frozen water in the milk replacer.
Each nipple can accommodate 5-6 lambs and must be 40-45cm (16-18ins) above the stall floor.
Lambs may require assistance in adapting to nipples for 1-2 days.
Free choice feeding can minimize labour but increase the possibility of disease transfer. Lambs can easily chew nipples which can result in milk replacer loss from the container.
Free choice feeding, results in a higher intake that encourages greater gains and so earlier weaning potential.

Lamb Pens: Lambs should be housed in a well-ventilated, draft-free shelter at temperatures of no less than 10 oC (50ºF).
To improve livability and performance, lambs should ideally be raised in a room at 15-18oC. Lambs bedded on straw with solid floors require 0.55m2 (0.66 square yards) of floor space per lamb.
Once established in a pen, lambs should not be moved and mixed with other lambs. It is best to feed lambs of the same age together.
Teat bar systems with 4 teats can provide for a pen of 20 lambs.
Commercial automatic feeders can feed 50-120 lambs per unit and so are ideal for dairy sheep operations or prolific breeds on accelerated systems.
After about 10 days, larger groups can be formed and 10-25 lambs can feed off one nipple.
Consult machine supplier for advice.

Feeding Lambs in Cold Conditions: Ensure lamb feeding equipment is protected from extreme environmental conditions to prevent large temperature variation and freezing of milk in pipes and containers.
Provide lambs with adequate milk to maintain a positive energy balance and growth performance.
Cold conditions can be a result of reduced air temperatures, higher humidity, wet bedding etc., or a combination of various factors.
When lambs reach negative energy balance, immune status can be easily compromised and the lambs become susceptible to disease.

Milk Sheep: It can increase marketable milk and may also improve total milk lactation production, by feeding a quality milk replacer to lambs from milking ewes.

Weaning: Lambs are usually weaned from 21-45 days of age (average 30 days) and 12 kg bodyweight.
Lambs should be consuming a minimum of 120-150 g (40-50 ounces) of creep ration per day for more than 2 consecutive days and have consumed a minimum of 10 kg of milk replacer.
Grober milk replacers are manufactured to the highest standards.
Grober research and on farm testing ensures the best nutritional products available for lamb growth and development.

Grober Lamb-Gro and good management provide a strong foundation for growth and production of lambs.

Contact Grober Nutrition or your Feed dealer for details and availability of Grober Lamb-Gro and Forster machines.

There are many differing opinions and recommendations on the proper way of mixing a milk replacer. The need for hot, cold or lukewarm water and the effects on the calf are at the center of the discussion. Grober experience is derived from raising 70,000 calves annually. Research and information is compiled regularly related to feed costs, feed quality, digestibility, mixability etc. Changes are monitored at our calf rearing operations on a daily basis and throughout each growing period in terms of appetite and health for the calf and profitability for the operation. 

The rule is – milk replacers should be mixed in hot water. (70°C-80°C)

Animal’s Health or Farmer’s Convenience?

Every decision about milk replacer mixibility is really one of compromise. The balance between the animal’s best interest and the farmer’s convenience is always the center of the discussion. Technology is available to manufacture milk replacers that will mix in any situation – hot or cold. However, the best interest for the animal is achieved when the milk replacer is mixed in hot water. Factors include economy, fat dispersion and feeding temperature and each are related to digestion and profitability. 

Economy

Milk replacers are an expensive item when feeding calves (even though it is still cheaper to feed a milk replacer than whole milk). It is more costly to formulate and manufacture a milk replacer that has the feature to mix in cold water. Higher costs of added ingredients such as emulsifiers and special types of fats will increase the price.

Fat Dispersion and Mixing Temperature

Sourcing of high quality fats and the treatment of these fats is critical to successful digestion and growth. Equally important is the mixing temperature at the farm. Hot water affects the dispersion of the fat portion of the milk replacer. The fat will disperse more easily and completely in hot water than water at lower temperatures. Ideally, mix the powder in 45% of the necessary water at 70°C. Mix thoroughly and then add the remaining water to reach body temperature. (Remember that this mixture will cool down on it’s way to the calf and you should compensate your temperature accordingly so that the calf receives the milk at body temperature. Calf body temperature is 39°C.)

Fat Melting Point

The melting point if fat used in Grober Milk Replacers is 36 degrees C. If a farmer only calculates the mixing temperature by his ‘feel’, the temperature could be too low – imagine working outside on a cold day- tepid water will feel much warmer then a summer day. However the fat melting point remains at 36º. When the water is near this temperature, the fat will not mix. If fed to the calf it is likely to cause scours immediately.

Particle Size

Particle size and uniformity of the fat in the mix are factors for successful milk replacer feeding and for raising calves. Microscope photography provides an analysis of fat particles mixed at different temperatures. Mixtures that have been made as recommended -that is- mixing in hot water at least 70°C then adding cold water to achieve feeding temperature at 39°C, will have uniformity in the blend with fat particle size less than 1.5 microns.

Mixtures made at lower temperatures will result is varying sizes of fat particles- some as large as three microns and even some undispersed fats. The stomach enzymes will have more difficulty to digest these particles and will not provide the best growth. If sufficiently severe, stomach upset can result.

The use of hot water in the first step of mixing will ensure that the fat reaches it’s melting point and will disperse the fat evenly and completely in the water.

Fat Absorption and Feeding Temperatures for Milk Replacers

Feeding at less than body temperature affects absorption and digestion and ultimately the growth of the calf. Always mix in hot water first to achieve the best dispersion and then target the feeding temperature at the calf’s body temperature at 39°C.

When mixing the milk replacer at body temperature (or tepid water), the fat is not dispersed as completely nor as evenly. As well, by the time the bucket reaches the calf, the feeding temperature becomes lowered to less than desirable temperature. In these cases, the fat in the stomach will be digested more slowly and less completely as it passes through the various stages in the digestion process. Undigested fat in the small intestine will cause immediate scour problems. 

The stomach digestion needs to be as efficient as possible. Fat provides energy for maintenance and growth but as well fat storage just under the skin provides insulation. 
The feeding temperature of the milk replacer is important in ensuring that all of the fat in the milk replacer is digested by the calf. 

When a cold liquid is fed to a calf, it can lower the animal’s body temperature and the calf will utilize additional energy to generate heat to bring his temperature to normal. 
Even in summer, the same principle holds true. Feed milk replacer and additional water at body temperature instead of lower temperatures. The animal dissipates heat through breathing rather than sweat. Feeding water at cold temperature will cause a change in the stomach and will affect the digestion process.

What about Acidified Milk Replacers?

In applications where acidified milk replacers are available, the proper procedure still requires hot water mixing of the powder and subsequent chilling to reach the desired temperature.

The cold feeding of acidified milk replacers is done completely for the convenience of the farmer rather than the animal. Acidified milk replacers create a situation where other priorities can take up the farmers attention because the ‘calves are fed’. The most important key in dealing with calves is that the sooner you notice and deal with a potential health threat, the lower the incidents of severe problems. 

The use of acidifiers generally will increase the morbidity and cost to rearing calves. Profitability in a calf operation is directly related to the time spent with the calves.

Tools of the Trade

In an ideal situation, the best equipment to use for mixing your milk replacer is a mechanical system with a ½ horse motor, with a specially designed agitator and mix for three minutes.

However, this is not always possible. The next best solution is one that is the closest equivalent to the ideal. As an example, use a drill with a high rpm rating. At the very least, buy a heavy duty hand mixer and mix until your arm hurts. The aim is to get the best mix so that your calf gets all the best nutrition. Just for the record, a stick or simple hand swish is not sufficient. 

Calf rearing is challenging but the ideas suggested will result in improved growth and health.

Quality comes from several areas; the raw materials used, the method of manufacture and the soundness of the feeding nutrition program. All Grober milk replacers are manufactured with the same important high quality guidelines.

Sourcing of Quality Raw Materials

Quality raw materials are sourced and selected for optimum digestibility, solubility, suspension and thus absorption by the young animal.

 Most of the ingredients that make good milk replacers are by-products of industries that do not make milk replacers. Great care must be taken in selecting suppliers. Most raw materials come in a variety of grades. The standard of excellence in the milk replacer industry is to use EDIBLE GRADES of raw materials. The ingredients used in milk replacers must not only be palatable and nutritionally sound, but also be easily digested and encourage the development of favourable bacterial flora in the gut and to minimize digestive disturbances.

 Quality Checking

All raw materials are checked at arrival through a specific quality assurance program. The manufacturing process is monitored by HACCP procedures. The ingredients for each batch are computer logged and retained for one year. All finished products are quality controlled through identification, lot testing and guaranteed product freshness.

Quality of Formulations

Grober milk replacers are carefully formulated to provide the optimum nutrition for the young animal and improve on the quality of whole milk. There are now more than 50 parameters to be met in formulating and manufacturing a quality milk replacer. 10 minerals and 13 vitamins are added to closely match and improve on the profile of whole milk. 

Judging Quality

Milk replacers are made up of three types of raw materials. 

Protein

The quality of protein is based on its amino acid structure. Important parameters are: the amount of amino acids to meet the animal’s requirements, the relationship of each amino acid to the others and the availability of the amino acid to the animal. Protein is utilized for growth more efficiently when the supply of amino acids more closely matches that of tissue requirements. 

Milk protein is used to provide optimum digestion at high intakes and growth requirements. Lysine and methionine are added to improve the amino acid balance. Vegetable proteins can be included in milk replacers but must be very carefully selected and formulated into the complete ration. 

At high intakes whey products are utilized in preference to skim-based products, as the calf tends to better absorb the nutrients through a ‘one step’ process. Avoiding the clotting process required by skim products allows for easier digestion at these high intakes. 

Energy

Fat is extremely important in milk replacers. Young animals require highly digestible fats in order to maximize growth potentials. The correct ratio of energy to protein is required for the young animal to best utilize nutrients. 

A specific quality blend of ‘edible grade’ fats and oils (lard, tallow and coconut oil) are selected and blended for Grober milk replacers to best meet the energy needs of the fast growing animal. The blend is carefully selected for its high digestibility, fatty acid profile and saturation structure, providing a profile similar to milk fat. These factors ensure a high digestibility for the young animal. Correct mixing of the milk replacer and temperature of water used will provide a more uniform blend and low fat particle size (<1.5 microns). These factors encourage optimum absorption capacity. 

Lactose should be the major carbohydrate energy source for young animals. The immature intestine possesses limited carbohydrate activity except for lactase. Lactose is provided from whey products. 

Fibre

Fibre should not be added to milk replacers. A measure of quality of the ingredients can be seen in the fibre content being less than 0.15% (this would indicate all milk products being used). Some vegetable proteins can increase the level of fiber to 0.3%. Careful selection and formulation is required to keep this level to a minimum. 

Mineral and Vitamins

The premix used is balanced to provide for the high growth potential of this specialist management system. A specialized premix is provided under the expert guidance of Denkavit (a major manufacturer of premixes in Europe). Vitamins deteriorate with time exposure to light and air and thus source and stability are important to maintain viability for the young animal. Mineral sources are important in the form in which they are provided. Different sources show different solubility and absorption characteristics. Water dispersible forms must be used for milk replacers. 

Minerals and vitamins are chosen for high solubility, suspendability and good distribution in the premix. These parameters are important for optimum absorption and in producing a liquid feed. 

The newborn has a low status of vitamin E. Vitamin E in the milk replacer is at a level to better support the young animals immune response. When reconstituted and fed according to schedule, this level more closely reflects the Vitamin E content naturally found in colostrum. 

Product Appearance

Grober manufactures milk replacers utilizing the unique process of ‘freeze crystallizing’. The process utilizes liquid nitrogen gas with the milk products and fats during the manufacture of Grober milk replacers. This ensures a high wettability, conformity and consistency for every lot manufactured, resulting in easy mixing at the correct temperature. 

Product should be freshly prepared and packed in suitable bags to ensure constant freshness. Once opened, always reseal bag and store in an airtight container (plastic garbage cans are good).

High quality raw materials and our improved processing methods allow us to provide a high quality milk replacer with high efficiency and digestion that can be fed at higher rates if desired.

High quality and high protein starter feed is paramount in maintaining the early growth advantage provided by this system. 

A high quality milk replacer is paramount in successful and healthy rearing. However, high standards of management and hygiene are also essential to ensure that animals have a high level of immunity, is reared in clean surroundings, adequately ventilated, and in the absence of stress.

Andre Roy MSc.

Sally Charlton BSc. (Hons)

April 2003

We put the best possible ingredients to work for you.

All good milk replacers use milk protein for good digestion. Grober Milk Replacers go beyond just milk protein.

We blend together combinations of milk products to provide the amino acid structure required for total digestion and absorption.

We even add several proteins found wanting in all available milk products.

To this high quality energy base, we then add specially selected vitamins, coated for longer shelf life, and minerals chosen for their availability and digestibility.

Taurine, an amino acid that is often added in adult rations is also provided in our milk replacer.