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Newborn animals are vulnerable to infection and disease. Immunoglobulins (Ig’s) are the first defence against disease and necessary for stimulation of the immune system.

Young ruminants (calves, lambs, kids) are born with negligible circulating concentrations of immunoglobulins (antibodies). Ig’s do not pass across the placenta prior to birth. Since there is no maternal sharing, ensuring that calves receive these Ig’s at birth is the only way to protect a newborn from environmental and disease challenges. Colostrum must be fed as soon as possible (within the first hour, preferably within 30 minutes of birth). Ig’s are absorbed intact into the newborn’s blood stream within a 6 hour window.

Young animal diseases often affect the gastrointestinal tract where they cause damage and symptoms of disease – diarrhea and dehydration. The intestines of young animals are not fully developed for several months. Ig cells help protect the gastrointestinal tract from pathogens. Colostrum also has a laxative effect and stimulates the normal function of the digestive tract.

Most importantly perhaps, Ig’s from colostrum stimulate the immune system. By building this “memory bank”, young animals now have the tools to mount a defense against disease.

Observations from the Grober Young Animal Development Centre (GYADC)

Further to disease prevention, early ingestion of good quality colostrum supports better gains in calves. During 2009 at the Grober Young Animal Development Centre, all calves entering the facility were tested for total proteins using blood serum. Calves were classified as failure of passive transfer (FPT) for total protein values <5.5mg/dL and successful passive transfer (SPT) for value above 5.6 mg/dL. All calves had received dam’s colostrum on their home farm according to a standard protocol.

During two separate trials at the Centre, calf growth was plotted and graphed according to total protein results (FPT or SPT).

In trial one, growth was plotted over a 10 week period. By the 5th week, SPT calves out-weighed FPT calves by 1.6kg (3.5lb) and by week 10 by 2.2kg (4.8lb). All calves were fed the same volume of Grober Excel milk replacer (6L/day).

In a second feeding trial, calves were fed an accelerated amount of Grober Excel (9L/day). By 10 weeks SPT calves outweighed FPT calves by 5.4kg (11.9lb) (see Figure 1). Even by 10 weeks of age, the gap in body weights between the two groups did not narrow. For every gram of milk replacer fed, the calves with SPT utilized these nutrients with greater efficiency. This data supports the vital concept that the first meal (colostrum) provides rich nutrients and antibodies with long term benefits.

Figure 1 Body weight comparison between calves with successful passive transfer and failure passive transfer.

What is Colostrum?

Colostrum is the thick, creamy, yellow secretion provided from the mammary gland for the first 24 hours after birth.

Colostrum provides a source of immunoglobulins (Ig’s) and other nutrients (protein, energy, vitamins and minerals, gut growth factors) vital for the newborn.

Immunoglobulins (antibodies) help to prevent infections by identifying and destroying pathogens. There are three main Ig’s identified in cow’s milk: IgG, IgA and IgM. The antibodies that the dam passes on depends on the diseases she has been exposed to throughout her life. First lactation animals, for this reason, will often secrete a more limited range of antibodies.

Newborns are born with very low energy stores and generally poor insulative protection, especially during the first few hours after birth. Energy from colostrum (through fat and lactose) supplies calories to help with thermoregulation. Heat production is important for survival and in particular, for animals born into cold environments in helping to prevent hypothermia. Proteins in colostrum are utilized for protein synthesis in addition to the absorption of Ig’s.

Vitamins A, D and E do not cross the placenta in significant amounts, so the newborn must rely on oral ingestion for these vitamins. Levels in colostrum are significantly higher than milk, but will depend on maternal nutrition prior to birth. These vitamins are important to the animal for the resistance of disease.

Growth factors are thought to promote gut growth and development, especially during the first 24-48 hours after birth.

Collection, Feeding, Handling & Storage

Please visit the University of Wisconsin, School of Veterinary Medicine web site for colostrum handling protocol.

http://www.vetmed.wisc.edu/dms/fapm/fapmtools/8calf/colosprot.pdf

http://www.vetmed.wisc.edu/dms/fapm/fapmtools/calves.htm

Calf’s Choice Total

A quality commercial colostrum replacer product is a safe and effective alternative to dam’s colostrum. Colostrum replacers provide consistent, disease free, and guaranteed levels of Ig’s. Along with the protective immunity, certain colostrum replacers offer rich nutrition needed by young animals. Colostrum replacers are of particular importance when high quality colostrum is not available or during a Johne’s eradication program.

Commercial products must provide sufficient biologically active IgG’s. Calf’s Choice Total is a supplement product that guarantees 100g of IgG per package (470g). Typically this is enough to have successful passive transfer. This product is Canadian sourced colostrum and tested with selection for antibodies toward specific diseases such as E. coli, Bovine Rotavirus and Bovine Coronavirus. All products are tested to ensure that it is free of Johne’s bacterium, free of Salmonella and free of E. coli.

Calf’s Choice Total was compared to other colostrum replacer products on the market (see Figure 2). Through both feeding approaches (1 bag or 2), calves fed Calf’s Choice Total not only met minimum SPT levels but surpassed those levels; the competitor product in both cases did not achieve minimum threshold.

*Attention to detail is required in storage and mixing instructions (i.e. use clean vessels for mixing and feeding, clean water to rehydrate colostrum supplements or replacers, etc.). Store product in a cool dry place and once mixed, use immediately.

Kathleen Shore, MSc.
Nutritionist
Grober Nutrition
(800) 265-7863 ex.201
kshore@grober.com

Colostrum Replacers

Calf’s Choice Total

HeadStart™ HiCal – Colostrum for Goat Kids

HeadStart™ HiCal- Colostrum for Lambs

We sell Colostrum Replacers through a dealer network -

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Grober Nutrition is pleased to inform the market that all Grober Milk Replacers now contain organic selenium.

After careful review of the scientific literature, Grober Nutrition has replaced its inorganic selenium source with the Alltech® product Sel-Plex®.

Sel Plex logoSel-Plex® is an organic form of selenium that contains selenomethionine, selenocysteine and several other selenoproteins.

Compared to its inorganic form, organic selenium is readily available to the animal for the synthesis of various enzymes and proteins within the body. Organic selenium is absorbed as a protein by the small intestine through active transport.

Selenium is an important micro nutrient in a number of physiological functions including immune function and reproduction.

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.

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.

• Prepare Buildings – Ensure barns have good ventilation, are dry, no drafts, and a strict cleaning schedule as been prepared.
• Prepare supplies well ahead of lambing. For example- lambing equipment, thermometer, warming box, frozen colostrum etc.
• Select lambs for artificial rearing, e.g. the weaker, less aggressive lambs from ewes with three or more lambs, and malnourished or mis•mothered lambs from other ewes. Ideally leave similar weight, thrifty lambs with the ewe to avoid competition. Remove weak and ‘uneven’ lambs for rearing with milk replacer.
• Ensure adequate colostrum intake by suckling, bottle or stomach tube within 12 to 18 hours after birth. Lambs require 50ml/kg (.85oz/lb) body weight; one feed right at birth and then every 4-6 hours for the first 24 hours. For example a 4kg (9lb) lamb should receive 850 ml (1.5pt). The quantity should be increased by 20-30% for lambs outside in bad weather (one extra feed).
• Administer selenium, according to vet’s recommendation, to prevent white muscle disease.
• Only use a high quality milk replacer specifically formulated for lambs, e.g. Grober Lamb-Gro. Calf milk replacer is unacceptable. Lambs require different protein/fat content and ratio, no added copper and a specific mineral and vitamin package.
• Check mixing recommendations with your supplier and have suitable weigh scales/cups available.
• Train lambs to drink from nipple as soon as possible after the last feeding of colostrum.
• Observe lambs closely and regularly for drinking behaviour, lamb vigour and signs of ill health or starvation. Treat as soon as possible.
• Clean all milk feeding equipment daily: rinse in lukewarm water, wash with a detergent in hot water, rinse with clean water (ideally a 10% bleach solution) and dry thoroughly.
• Place all foodstuffs such as hay, pellets and water in containers that reduce contamination by the lamb and clean regularly. Ensure water bowels have clean, fresh water daily.
• 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 depending on machine and space etc).
• By five days of age, provide lambs with a free-choice source of water and a highly palatable, high protein (18 to 20% crude protein) lamb creep feed to encourage early rumen development. Continue feeding high protein dry feed until lambs weigh 18 kg (40 lb). Then switch lambs to a lower protein growing feed or place lambs on high quality pasture for grazing.
• Vaccinate lambs for Clostridium perfringens C & D at 3 to 4 weeks of age and booster 3 weeks later.

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.

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.

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.