New born lamb health In New Zealand lamb mortality is high. Nearly 20 percent of lambs die before weaning. Eighty percent of those losses occur during the first 10 days. It would be nice to reduce this. Is 4-5% realistic? As soon after delivery as possible, a...
Soy protein in CMR Many researchers and animal nutritionists consider that using soy proteins for any formulation fed to calves under the age of 2 weeks is highly unsuitable. Yet, some manufacturers include and even recommend soy proteins for the younger calf in their...
Calf rearing variables There is a famous fridge magnet verse that might have been written by a calf rearer: “Grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.” Ngahiwi...
What are pre and probiotics? Prebiotics Prebiotics are a blend of naturally occurring complex carbohydrates that regulate microbial balance and bind with pathogens. They regulate microbial balance by selectively feeding beneficial bacteria (probiotics) in the...
TYPICAL ANALYSIS Some raw materials used in calf milk replacement manufacture are from “out of specification” food grade products. Whole milk powder is subject to variations in manufacture. For example, protein has a variance range of between 24-28%. Fat...
Anticoccidials and calves Coccidiosis is the most prevalent disease in the New Zealand shed-reared calf. Signs of coccidiosis are diarrhoea (often bloody), loss of appetite and body weight, and in severe cases, death. Much of the damage done by coccidiosis occurs...
