Grober Nutrition

Posts Tagged ‘feeding milk’

In the last few years, larger calf raising units and more attention being paid to rearing costs and profits, has made it interesting to look into the possibility of on farm pasteurization for waste milk.

Important criteria to consider in choosing a milk feeding program:

• Number of calves being fed
• Nutritional requirements
• Performance targets
• Consistency of availability
• Storage & preservation requirements
• Infectious disease control Economics

The number of calves fed:
It is important to have a stable supply of milk so that young calves’ diet is consistent. Often, the quantity of waste milk available is sufficient for units operations.

Nutritional requirements of the young calf and performance targets

Whole milk and milk replacers can be compared on an energy and protein basis to provide some indication of growth performance. Whole milk can have a variable nutrient profile and is low in vitamins and some minerals. Pasteurized milk is subjected to high temperatures, therefore care and attention must be taken to avoid denaturing of proteins and vitamin loss etc.

Milk sources

Transition milk: availability, variability, storage and preservation can be a problem, particularly for large numbers of calves. Warm or hot weather can result in putrefactive fermentation.

Non saleable or discard milk: Milk from cows after antibiotic treatment for mastitis or other infectious diseases which cannot be sold. There are concerns of development of antibiotic resistance for intestinal bacteria in calves and antibiotic residues may also result in unsaleable calves after the withdrawal period.

Milk replacer: Quality products are consistent and formulated to high standards to ensure that the young calf is provided with the best possible nutrition and start in life.

Infectious disease control

It is easier and more cost effective to try and prevent disease situations than to cure them once they have become established. Decreasing exposure to disease is a primary method of decreasing disease.
Calves are the most vulnerable animals on the farm to infection and disease. Some of these disease conditions can be transmitted to calves through feeding practices.

There is a large ‘risk’ factor associated with feeding waste milk for transmission of infectious diseases to calves, (Godden 2004). Pathogens that may be transmitted in colostrum and milk include: Mycobacterium avium subsp. Paratuberculosis (Mptb) (the agent causing Johne’s disease); Salmonella spp.; Mycoplasma spp.; Listeria monocytogenes; Campylobacter spp.; Mycobacterium bovis; E.coli. (most common identified pathogen). The prevalence of Mptb in Ontario dairy cattle has been estimated to be 6.1% (McNab et al., 1991). At the herd level, 16.7% of herds had at least two Mptb-positive cows (VanLeeuwen et al., 2001).

On-farm commercial pasteurizers are offering a method of reducing but not eliminating this risk of disease transmission.

Economics

Installation and daily operation costs need to be considered when evaluating on farm waste milk pasteurization. For example electricity, drainage, chemicals, labour, maintenance and repairs, depreciation, interest payments etc. Some industry data suggests operation costs from $0.067 to $0.46 per calf per day to operate a pasteurizer. (University Wisconsin, 2002)

Producers would be advised to assess the equipment, space, time and handling requirements alongside economic and nutritional efficiency compared with alternatives like milk replacer. This must be combined with the risk factors of transmission of infectious diseases to calves.

Facts to consider

• It is recommended that milk is <1,000,000 CFU/ml to achieve adequate pasteurization efficacy. This requires chilling to prevent growth and fermentation of pre-pasteurized milk. (Unchilled waste milk may reach 1,000,000,000 CFU/ml in summer, (Reynolds 2002); on farm waste milk tested 14,960,000CFU/ml (S.McGuirk 2003).
• Pasteurization is a process of heating milk to a specific temperature for a specified amount of time to reduce the bacteria to negligible levels. For example Batch process: 66°C for 30mins or continuous flow (HTST): 72oC for 15 secs.
• Heating destroys or reduces the presence of viable bacteria. Some bacteria will survive the process. These are either heat-tolerant bacteria or a result of a very high concentration of bacteria in raw milk.
• The goal for post pasteurized milk is <20,000 CFU/ml. (Grade A milk for human consumption) to <10,000 CFU/ml total bacteria.
• Bacterial numbers double every 20 minutes. In ideal conditions, after one hour this could be > 500,000 CFU/ml. This is a very high load for the young calf gut to handle.
• The efficacy of pasteurization in destroying Mptb (the agent causing Johne’s disease), remains controversial between the different pasteurization systems (Batch or HTST). For E.g. UofG, 2003, result indicates that Mptb may survive HTST pasteurization. J. Dairy Science 2001; 84(2):524-527 “Results suggest that batch pasteurization of waste milk contaminated with M. paratuberculosis was effective at generating a clean product to feed to young calves.” USDA tests conducted 1997 showed that “treatment of raw milk at 72° C (162° F) for 15 seconds effectively killed all M. paratuberculosis.” (J.R. Stabel, et al). Turbulent flow is suggested to be essential for complete killing of Mptb contamination.

 Problems with pasteurization

Extreme care and attention is required when handling milk. Maintenance and sanitation of the pasteurizer are ongoing and essential for maintaining high quality end product. Agitation is suggested to ensure even heating and higher kill %. This can be very expensive to install and maintain.

Pasteurizing colostrum in standard pasteurizers can be difficult due to thickening (denatured proteins coagulate) and poor flow (clumps plug equipment). Immunogloblin (IgG) levels in pasteurized colostrum can be significantly reduced (e.g. 24-58% reduction!). A high colostrum Ig concentration is one of the critical factors to ensure that the calf receives adequate ‘passive transfer’. This helps protect the young calf from infectious diseases until its on immune system becomes fully functional. Proper management of colostrum (sanitation, cooling, storage, thawing etc) is better to ensure low bacterial load and high quality clean colostrum.

Grober provides high quality milk replacers for successful and healthy calf rearing.

Milk Replacer 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. Grober quality milk replacers ensure that the products are free of pathogens and contain a low bacterial load. Typical levels: <25,000CFU in milk replacer, equivalent to <5000 CFU/ml in milk solution using low bacterial load water.

There are many different methods of rearing calves, however, the most frequently used systems are:

• Pail/nipple rearing, feeding on a twice or three times per day basis
• Ad-lib feeding through a machine.

Pail Rearing

Pail feeding systems require a period of training to ensure the calf drinks well. Individually penning the calves for four to six days is the best way to ensure this happens.

Calves should be ‘observed’ at times additional to feeding times to check for signs of ill health.

An ‘enhanced fed’ calf may require as much as 40kg of powder.

Machine Feeding

Machine feeding has the advantage of labour saving over the pail system, because no mixing and carrying is required. However, a high level of stockmanship is vital for this system, because calves are not always seen at drinking time. Detailed observation of their behavior at other times is required to monitor their condition.

Group housing is the most suitable for this system. A machine can feed up to 30 calves per station. Follow machine guidelines as machines and management systems will vary.

• Pens should also have a self-filling water bowl or water bucket.
• Concentrates should be available from the beginning of the rearing period.
• As with all ad-lib systems, a generous pen area with plenty of bedding helps to counteract the high urine output and keeps calves clean. A minimum recommended space per calf should be 20sq.ft.
• Routine care of the machine, including at least a daily clean of the mixing vessel and pipelines is essential. Preparations for a prolonged failure of either electricity or water supply need to be made.
• The machine must be set-up carefully and correctly to dispense the correct concentration of milk replacer: water ratio as recommended by the milk replacer manufacturer.

Raising Calves in calf hutches

Calves can be successfully raised in outdoor hutches under Canadian weather conditions. Hutch management of calves can be the best way of preventing calf disease.
There are guidelines for optimum results:

Type of Hutch

All types of hutches whether wood or plastic compositions are effective provided:

• the hutches can be easily moved and cleaned between calves.
• the hutches are designed to control ventilation in winter and especially in summer.

Location of Hutches
Locate away from farm buildings to avoid abnormal wind flow patterns. (Unfortunately what is best for the calves is not optimum for the calf feeder!).

Place calves in a well-drained location;

• Best approach is to prepare a site by putting a minimum of 0.8 metre (3 feet) of crushed stone under the hutch. The crushed stone will allow for drainage and dramatically reduce the amount of bedding required in the hutch. Hutches only work well for the raising of calves if they are clean and dry at all times.

Bedding of Hutches
The best bedding pack is a base of shaving with a straw cover.

• Replenish bedding of hutches every 5-7 days (more frequently when weather is very damp).
• Hutches are harmful to the calf’s health when the bedding under the calf is allowed to be damp. Do the kneel test inside the hutch from time to time; if your knees are soiled, bedding is insufficient. Wet bedding is a heat sink and calves will expend excessive calories just to maintain core body temperature. If a calf has a negative balance (because of damp bedding), its immune system is compromised and calf becomes susceptible to disease and will not gain weight. Move the hutches to a new site prior to introduction of new calves.

Feeding in Hutches

• Water:

• Calves require supplemental fresh water especially in summer.

• Unless conditions are freezing, water is best provided on an ongoing basis. Calves that have water available from birth do not abuse the consumption.

• Calves that do have water easily available get onto calf starter sooner and wean more quickly!

• Calves that have water available on a constant basis are more likely to survive a serious bout of diarrhea.

• Best to provide water free choice but when this is not possible, it is very useful in the hot summer months to provide a noon hour water feeding.

• Milk and Milk Replacer

• Never dilute either milk or milk replacer with water (causes indigestions which in turn can lead to serious diarrhea).

• Diluted milk may jeopardize the calf’s energy balance especially in winter.

• Feed milk at body temperature for best results. (38°C or 101°F). (Cold milk can also cause indigestions and be the beginning of serous diarrhea problems).

• Feeding milk to calves at body temperatures in hutches can be a challenge!

• Hay

• Calves do not necessarily need hay in hutches. Before 35 days of age, calves will simply pull it onto the hutch floor and ingest very little.

• There is some evidence that calves that are provided little hay are more adapted to be weaned earlier and once weaned rapidly become able to utilize hay.

• Weaning

• Calves can remain in hutches for up to 4 months but are also to be weaned as early as 6-7 weeks of age and transferred to a group facility.

• If calves are consuming 900 g of calf starter per day for 3 consecutive days, they can be weaned.

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.

Profitability in sheep farming is largely dependant on the number of lambs weaned per ewe each year. Typically, the lambs weaned for each ewe exposed to a ram should be at least 2 or more. Lamb survival is a result of good ewe management before and during lambing and attention to early care of lambs. 

Preparation tips for successful lambing and weaning:

Lambing date

Knowledge of lambing dates is important to ensure that ewes are managed appropriately to ensure successful lambing. Preparation of buildings and an emergency ‘nursery’ will help with the survival of small, weaker lambs and for the optimal growth of lambs from multiple births.

Ewe nutrition

The fittest lambs are born to ewes that have been maintained correctly from pre-mating to lambing. Weight gain usually occurs in the premating phase and is then followed by a constant weight maintenance (condition score 2.5-3) between days 50-90 of pregnancy.

Ewes that are in prime condition at mating maximize egg production, show increased conception rate and egg survival.

It is not desirable to have ewes on a high level of nutrition post mating as the higher rate of metabolism removes progesterone from the blood stream more quickly. Progesterone is essential for embryo survival and development. Sudden changes in diet in the first 3 weeks after mating can also effect embryo survival. Under feeding may increase the likelihood of more single births rather than multiple births.

Inadequate feeding during mid pregnancy results in small birth weight lambs.

Nutrition needs increase significantly in the last 4-6 weeks of pregnancy. It is important to support rapid fetal growth (70% of growth occurs in last 6 weeks) and udder development for colostrum and milk production. If the high demands are not met, pregnancy toxemia/twin lamb disease can result. Body condition score at lambing should be 3-3.5. Ewes that are fat are prone to vaginal prolapse.

These factors should be considered for the next lamb crop alongside light (photoperiod) management.

Ewe management at lambing

Lambing pens with clean, dry bedding (for each ewe) should always be available. Pens should be about 1.5m square with a corner divided off to give the lamb a safe area. Each ewe can expect to spend 1-2 days in this pen.

A ‘normal’ delivery takes about 5 hours from dilation of the cervix (4 hours) and delivery (1 hour). Once the lamb is born, ensure that it starts breathing. Clean mucus away from the nose and mouth.

The lamb should be encouraged to nurse as soon as possible to maximize absorption of Immunoglobulins (Ig’s) from colostrum. Weak lambs may need to be tube fed.

Observe lambs carefully to ensure they are feeding correctly, regularly and do not become chilled. This is especially important for multiple births.

Management of multiple birth and orphan lambs

The greatest proportion of lamb deaths is caused by a combination of chilling (hypothermia) and starvation. It can account for the death of about 30% of lambs born alive and occurs within the first 3 weeks of life.

Lambs with the greatest risk of becoming hypothermic include: small and premature lambs, lambs which are weak and limp at birth, lambs from ewes in poor condition, lambs from very old or very young ewes, lambs born into a cold, wet, windy environment, twins and especially triplets

The newborn lamb’s ability to produce heat is proportional to its bodyweight. Heat loss is influenced by several external factors:

Body surface area: body weight ratio – a small lamb has a larger surface area in proportion to its weight and therefore will chill faster than a larger lamb.

Insulation from the coat – breed differences and dryness of coat

Heat loss (kcalm-1h-1) always decreases when the temperature (°C) increases irregardless of the weather conditions.

This chart shows the effect of wind, environmental temperature and wetness on heat loss in newborn lambs. [From Alexander, G. (1962), Australian Journal of Agricultural Research, 13, 82-99.]

Energy (fat) reserves in lambs are only 3% of BW compared to 10-15% in adults. Lambs require adequate colostrum and brown fat (type of fat born with) to help maintain body heat. A lambs brown fat reserves will be used within 3 days after birth.

Starvation/ Hypothermia Risk
Action

Chilling reduces the suckling drive
Ensure lamb is provided a warm, dry, wind free environment

Select breed or cross suitable for conditions and type of operation.

Low milk intake increases the lamb’s susceptibility to cold
Ensure lamb is suckling and ewe is providing sufficient milk

Insufficient feed/ energy intake reduces ability to generate heat
Ensure lamb is provided with and consumes adequate good quality colostrum

Provide a high quality milk replacer ‘Lamb-Gro’ if lamb is orphaned or not getting sufficient milk from ewe, e.g. multiple birth lambs.

Colostrum
What does it provide the newborn lamb?

• Nutrients (high fat%) to provide heat production and help prevent hypothermia
• Immunoglobulins (Ig’s) to help prevent infection. Some line the gut wall and the rest are absorbed into the bloodstream, as long as provided within the first 24 hours following birth. The most efficient IgG absorption period is in the first few hours after birth.
• Growth factors to promote gut growth and differentiation especially during the first 24-48 hours after birth.

How much does a lamb need?

• 50ml/kg body weight right at birth and every 6 hours for the first 24 hours. E.g. 4kg lamb receives 800ml (31/3 cups)
  The amount should be increased by 20-30% for lambs exposed to undesirable weather, this is equal to one extra feeding.
• Colostrum yield from ewes can be variable and low especially if the ewe has been underfed or is in poor conditions.
•  It is ideal to use colostrum from the mother. If not possible, then use 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.

Why is colostrum so important?

The Ig’s in colostrum provide a passive protection of the newborn lamb until its own immune system is functioning. The newborn lamb does not have any antibodies at birth as they do not cross the placenta from the ewe’s bloodstream. Some primary disease causing agents of lambs include Ecolab, Rotavirus and Cryptosporidia. The newborn gut does not have the acidity or ability to help destroy these harmful bacteria. Viral agents can cause severe damage to the small intestine of young ruminants that will adversely affect their future performance.

Vaccinating ewes for diseases at 5 weeks (ewe lambs) and/or 3 weeks (mature ewes) prior to lambing enables antibodies against these specific common diseases to be produced and passed to the lamb via the ewe’s colostrums, (e.g. E.coli, Tetanus, Clostridia gp). Excess colostrum can be collected from high yielding ewes and frozen for up to one year and used at a later date.

Choosing lambs for artificial rearing

Prolific ewes produce more lambs than their milk production can sustain, at adequate growth rates. Extra lambs are best removed entirely from the dam. It is best to remove the lamb most different in size and then gender. Lambs should be grouped according to size and then gender. Lambs should only be moved to a new group once they have achieved a target weight. This ensures that weaker, smaller lambs are provided the extra attention and smaller group size until strong enough to compete.

Methods of feeding milk replacer

There are many techniques for feeding milk replacer to orphan or multiple birth lambs. The choice of system depends on the number of lambs’ to be reared, individual preference, buildings etc.

Lambs should ideally be raised in a room at 15-18oC. High sanitation is critical for all systems. Correct disinfection of mixing and feeding equipment will help prevent the proliferation of bloat and scour causing organisms.

It is important to follow the manufacturer instructions for mixing and also feeding rate according to average size of lamb fed.

Limit feeding (set amount of milk 3-4 times a day): ideal for small numbers of lambs. Milk is fed via a nipple on a bottle or nipple pail (one nipple per lamb). 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 (body temperature).

Free choice feeding (warm or cool (4oC) but not excessively cold): Typical systems include, nipple pail units, teat bars and commercial automatic feeders (e.g. Forster).

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 fed at 4oC will be consumed in smaller amounts 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. Formalin may also be added to free choice milk (1ml/litre milk replacer solution) to prevent microbe growth. It also tends to restrict gorging due to it’s unpleasant taste. Be careful that lambs do not completely reject the milk.

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 disease transfer may be higher. Lambs can easily chew nipples which can result in milk replacer loss from the container. Free choice feeding results in higher feed intakes. Which encourage greater gains and therefore allows for an earlier weaning period. Commercial automatic feeders can feed 50-150 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 container. Provide lambs adequate milk to maintain positive energy balance and growth performance. Cold conditions can be a result of, or combination of, reduced air temperatures, higher humidity, wet bedding etc. When lambs reach negative energy balance, immune status can be easily compromised and the lambs become more susceptible to disease.

Milk sheep

Feeding a quality milk replacer to lambs from milking ewes can increase marketable milk and also may improve total milk lactation production. The regular full draw on the ewe maintains a maximal milk synthesis. If lambs are left on the ewe and do not take a full milking, then milk production declines and will not recover once lamb is removed.

Weaning

Lambs are usually weaned from 21-45 days of age (average 30days) and 12kg bodyweight. Lambs should be consuming a minimum of 120-150g of creep ration per day for more than 2 consecutive days and have consumed a minimum of 8-10kg of milk replacer.

Typical disease pathogens for lambs:

• Watery mouth – infection with E.coli precipitated by chilling, stress and/or lack of colostrum intake. This typically occurs during the first few days of life and up to six weeks of age. Young lambs salivate and become distressed with a distended abdomen. The lambs can also scour which can lead to dehydration and even death. This condition can last in lambs for up to 10 days.
• Scours – inflammation of intestine from infectious disease pathogens such as E.coli, Cryptosporidia, Rotavirus and lamb dysentery (clostridia).
• Pneumonia -dust, ammonia buildup, extreme weather changes (especially in humidity levels), etc. can encourage pneumonia. Pneumonia is often fatal or resulting lung damage will affect future health and productivity.
• Internal Parasites- one of the biggest health problems in grazing lambs.

Checklist:

As soon as lamb is born ensure adequate colostrum intake by suckling, bottle or stomach tube
Identify premature, underweight, starving, cull ewe lambs and ensure adequate milk intake and warmth.
Ensure good sanitation practices; maintaining barns with good ventilation, dry, no drafts, and strict cleaning of lambing premises.
Group lambs according to age and body weight and supply sufficient nipples. (e.g. 5-6 lambs /nipple at start and increase to 10-25 lambs/nipple dependant on machine and space etc)
Monitor lambs closely and regularly for signs of ill health or starvation. Treat as soon as possible.
Early rumen development will be accomplished by supplying a highly palatable and nutritious creep feed as soon as possible. Offer hay and clean, fresh water at all times.

• 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.