Modern cow production is intensive and highly commercial, which means that disease can determine the final production level and profit.
Milk fever is a common disease in pastures and affects millions of dairy farmers. There are currently some nutritional solutions on the market, some of which have practical problems.
Milk fever
Milk fever is a metabolic disease associated with hypocalcemia, which occurs mainly after calving by dairy cows. The reason is that calcium metabolism after calving does not satisfy the calcium requirement, and cows need postpartum milk production and colostrum synthesis. A lot of calcium.
Although most cattle only exhibit mild hypocalcemia, normal blood calcium levels should not be lower than 2.0 mmol/L (Reinhardt et al., 2010). When cows cannot absorb from the small intestine or mobilize enough calcium from bone calcium, resulting in blood calcium concentrations below 1.50 mmol/L, cows will develop milk fever. The incidence of milk fever is very fast, and 90% of them are onset one or two days after calving.
There are two types of milk fever: clinical and subclinical.
Subclinical milk fever disease symptoms are mild, causing no serious damage. Usually some sub-clinical fevers do not develop symptoms and miss the diagnosis and treatment. In fact, subclinical milk production has a serious impact on milk production, resulting in mastitis, retention of placenta and increased elimination rate.
There are many factors that cause milk production. For example, grazing cows consume large amounts of grass, and the calcium and potassium levels in the diet before calving are too high. Excessive calcium in feed reduces the ability of cows to activate calcium regulation mechanisms and is prone to milk fever.
If subclinical milk fever is not treated, it may develop into a clinical type of milk fever. The incidence of this disease is very high, with an average incidence of 7.5%.
The general principle is that the incidence of subclinical milk fever in cattle is 4 times the clinical milk fever. This high incidence has a big impact on dairy production and dairy farm profit.
It is estimated that the annual loss of cows due to milk fever and related diseases is as high as USD 280 per cow.
Three preventive measures
With such a large amount of risk, it is critical that cattle farms take preventive measures as soon as possible. For example, feed formulators have an obligation to develop effective and flexible diet solutions for the disease. However, the three measures are not enough to completely solve the problem.
The first measure: Dairy cows are pre-fed with low-calcium diets to exercise the ability of cows to obtain calcium from the small intestine and bone calcium. This method is troublesome for the formulation of the diet, so it is not a practical method to reduce milk production.
The second measure: the use of anionic salts, which is a more traditional method to prevent hypocalcemia. Positive ions like potassium ion make the blood alkaline (blood pH rise), reducing the ability of calcium regulation in dairy cows, that is to reduce the ability of dairy cows to mobilize calcium stores.
Anionic salts such as calcium chloride or magnesium sulfate can overcome these conditions and they can make blood acidic. If prenatal feeding, can activate the metabolic mechanism of calcium, so that cows more easily get more calcium, improve calcium regulation, reduce the risk of milk fever.
Anionic salts require very precise embodiments to be effective. This method is commonly used in Europe and is used only before and after calving of dairy cows to increase blood calcium levels in dairy cows. Although anionic salts are also feasible for some cattle with metabolic diseases, this method requires more accurate predictions of cow calving time, takes longer, and has less input-output efficiency than nutritional solutions.
Milk fever is a common disease in pastures and affects millions of dairy farmers. There are currently some nutritional solutions on the market, some of which have practical problems.
Milk fever
Milk fever is a metabolic disease associated with hypocalcemia, which occurs mainly after calving by dairy cows. The reason is that calcium metabolism after calving does not satisfy the calcium requirement, and cows need postpartum milk production and colostrum synthesis. A lot of calcium.
Although most cattle only exhibit mild hypocalcemia, normal blood calcium levels should not be lower than 2.0 mmol/L (Reinhardt et al., 2010). When cows cannot absorb from the small intestine or mobilize enough calcium from bone calcium, resulting in blood calcium concentrations below 1.50 mmol/L, cows will develop milk fever. The incidence of milk fever is very fast, and 90% of them are onset one or two days after calving.
There are two types of milk fever: clinical and subclinical.
Subclinical milk fever disease symptoms are mild, causing no serious damage. Usually some sub-clinical fevers do not develop symptoms and miss the diagnosis and treatment. In fact, subclinical milk production has a serious impact on milk production, resulting in mastitis, retention of placenta and increased elimination rate.
There are many factors that cause milk production. For example, grazing cows consume large amounts of grass, and the calcium and potassium levels in the diet before calving are too high. Excessive calcium in feed reduces the ability of cows to activate calcium regulation mechanisms and is prone to milk fever.
If subclinical milk fever is not treated, it may develop into a clinical type of milk fever. The incidence of this disease is very high, with an average incidence of 7.5%.
The general principle is that the incidence of subclinical milk fever in cattle is 4 times the clinical milk fever. This high incidence has a big impact on dairy production and dairy farm profit.
It is estimated that the annual loss of cows due to milk fever and related diseases is as high as USD 280 per cow.
Three preventive measures
With such a large amount of risk, it is critical that cattle farms take preventive measures as soon as possible. For example, feed formulators have an obligation to develop effective and flexible diet solutions for the disease. However, the three measures are not enough to completely solve the problem.
The first measure: Dairy cows are pre-fed with low-calcium diets to exercise the ability of cows to obtain calcium from the small intestine and bone calcium. This method is troublesome for the formulation of the diet, so it is not a practical method to reduce milk production.
The second measure: the use of anionic salts, which is a more traditional method to prevent hypocalcemia. Positive ions like potassium ion make the blood alkaline (blood pH rise), reducing the ability of calcium regulation in dairy cows, that is to reduce the ability of dairy cows to mobilize calcium stores.
Anionic salts such as calcium chloride or magnesium sulfate can overcome these conditions and they can make blood acidic. If prenatal feeding, can activate the metabolic mechanism of calcium, so that cows more easily get more calcium, improve calcium regulation, reduce the risk of milk fever.
Anionic salts require very precise embodiments to be effective. This method is commonly used in Europe and is used only before and after calving of dairy cows to increase blood calcium levels in dairy cows. Although anionic salts are also feasible for some cattle with metabolic diseases, this method requires more accurate predictions of cow calving time, takes longer, and has less input-output efficiency than nutritional solutions.
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