==== ====Get a Free Sample of Culbac Healthy Start for Calves and Prevent Calf Scours from Hurting YourCalves and Bottom L...
Step 3 Consumer Cultivation!In order to have a truly quality veal calf for market, it must maintain its pale, tender, and ...
ventilation, and ensure humane production of veal. Â A floor made of wooden slats, or plastic-coated metal should be used ...
Get a Free Sample of Culbac Healthy Start for Calves and Prevent Calf Scours from Hurting YourCalves and Bottom Line.http:...
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Dealing with Calf Scours

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Get a free sample of Healthy Start Here and Help Prevent Calf Scours. http://calveswithscours.com

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Dealing with Calf Scours

  1. 1. ==== ====Get a Free Sample of Culbac Healthy Start for Calves and Prevent Calf Scours from Hurting YourCalves and Bottom Line.http://calveswithscours.com==== ====Veal calf production is an excellent use for the excess bull dairy calves created by the industry. Itis a profitable, yet somewhat difficult, part of cattle growing and selling. For veal calves to remainhealthy and grow to the proper weight necessary for consumption, special measures must betaken and proper care techniques must be understood.This is necessary for these young animals to flourish and produce their pale, velvety meat. Followthese 8 no-fail steps to successful veal production, and you will be able to have a flourishing vealoperation!Step 1 Protect that Abomasum!Veal calves are primarily those dairy calves that are bulls and are thus not usable in the milkingindustry. These small animals should be allowed to consume colostrum, at least 6 quarts, beforebeing moved to the veal production facility. Colostrum is key to the good health of the calf for thenext 18 to 20 weeks in which it will be growing, prior to consumption.ÂAn all-milk diet, usually made up of a calf milk replacer (CMR) product, keeps the flesh of the calftender and pale in color. Their stomach stays in its "pre-rumen" stage, with an abomasum fordigestion. Beef and dairy calves that are allowed to consume other, non-milk feeds, such as grain,hay and grasses, develop their rumen, as adult cows have. Due to this fermentative digestiveprocess, their meat becomes a darker hue, and is changed in flavor and texture.Step 2 Nutrition, Nutrition, Nutrition!The nutrition of solely milk-fed animals is of the utmost importance, as there are no other feedproducts helping these calves acquire the nutrients they need. It is important to pick a healthy calfthat was allowed enough colostrum intake, and had a good birth weight (preferably over 90pounds). However, Â the calf milk replacer fed to the animal in its feed period is what has thegreatest effect on the success of your veal production.ÂA calf milk replacer product that is high in fat and protein will most successfully produce thetastiest, most tender, and palest meat in the correct length of time. The starter calf milk replacer,on which days-old calves are fed, should have at least 20% protein, and no less than 16% fat.As the calves grow, the protein can be slightly less, but the fat content should remain the same, orincrease slightly, to "finish" the calf for market, and fatten it quickly as the production period drawsto a close.
  2. 2. Step 3 Consumer Cultivation!In order to have a truly quality veal calf for market, it must maintain its pale, tender, and delicate-flavored flesh throughout the entire 18 to 20 week growing period. Consumers who are interestedin consuming veal want good quality, properly conditioned flesh without any fat marbling ortoughness. The lighter the color, the better.Make sure you have a ready market for your veal as well, and let this buyer know, through good,consistent production, that you know what you are doing and can manufacture that in-demand,superior meat.    ÂStep 4 Avoid Problems and Enjoy Success in Production!Veal calves in the industry are generally kept inside in climate-controlled buildings for theirapproximately four months of growth, and fed a diet of calf milk replacer. These conditions, whilecrucial for the production of delicious pinkish meat, can easily sprout epidemic-level disease andhealth problems for the calves when managed incorrectly.For example, bacteria, feeding too much milk or calf milk replacer, or damage to the cells lining thestomach can cause the calf to develop scours. Anemia is another issue, resulting from a diet thatis low in iron and other necessary vitamins and minerals; a careful evaluation of your milk productis crucial for success.Step 5 Feeding 101!Product in equals product out, especially in veal production. The quality and finesse with whichyou feed your calves will result in the quality of meat you create. In order for the calves to remainhealthy and grow into tasty, tender veal meat, they must have fresh, properly prepared calf milkreplacer at routine intervals throughout the day.A lack of sanitation or regularity in feeding is an ideal place for disease-causing bacteria and otherdirges to good production, to develop! Calf milk replacer should be mixed with hot water (150 to160 degrees Fahrenheit) to break down fat solids and allow product to thoroughly mix into, anddissolve with, the water.ÂAfter mixing, cold water should be added until the desired temperature, around 110 degreesFahrenheit is reached, and then feeding can occur. All equipment and items used to mix, transfer,and feed the calves must be rinsed, washed, rinsed again, and sanitized, at each and everyfeeding. ÂStep 6 Good Housing is Key to Healthy and Humane Veal Production!Calves need room to stand, lay down, and move about, but frequently the large numbers of calvesin production make it difficult to grant each calf its required space. Each animal should be granteda place that will house it comfortable and draft free.Thats why more and more modern veal calves farmers have housed their calves in wider stalls orgroup pens. This way, the calves have a reduced risk of diseases, allow for better air-flow and
  3. 3. ventilation, and ensure humane production of veal. Â A floor made of wooden slats, or plastic-coated metal should be used to keep the calves dry as well.Step 7 Buy the Best, You Wont Regret It!Buying the proper supplies and equipment for your veal production facility not only sets you up forsuccess, but also allows you to more easily and healthfully operate. Good quality milk replacer anda clean water supply are obvious, but just as important are properly ventilated and insulatedbuildings, clean and dry pens, reliable and aware staff, and clean equipment in good repair. ÂStep 8 Avoid Scours, Avoid Waste!Pathogens (or disease-causing germs) such as Rota virus, E. coli, corona virus, andCryptosporidium parvum all cause scours in calves, though the animals may acquire them indifferent ways. Another reason for bovines to have the rampant diarrhea is poor nutrition, such asthrough feeding too much milk or calf milk replacer.This causes the milk to ferment in the animals gut, or causes damage to the cells lining thestomach. The result is poor absorption of nutrients, and causing the calf to become thin,unhealthy, and to develop scours. No matter the cause of this ill, prompt treatment is vital in orderto save the calves from severe dehydration and certain death.Veal calf manufacturing, when done correctly, is an excellent use for the large numbers of bullcalves produced by the milk industry each year. When a proper market is developed, it can be alucrative 4-month process of production. Careful attention to details such as proper nutrition,cleanliness, sanitation, and avoidance of disease allow you to create a profitable product from apreviously under-used commodity. To learn more about other successful steps to a profitable vealcalf production, click here.Joost de Groot is the owner of http://calfscourstreatment.com where he provides information, tipsand resources on calf scours treatment and prevention.Article Source:http://EzineArticles.com/?expert=Joost_De_Groot==== ====
  4. 4. Get a Free Sample of Culbac Healthy Start for Calves and Prevent Calf Scours from Hurting YourCalves and Bottom Line.http://calveswithscours.com==== ====

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