Agenda Whole Milk Considerations Trends Pathogens Nutrient Variation Protein: Fat Vitamins and Minerals Managing Supply Managing Consistency Balance,

Transcription

1

2 Agenda Whole Milk Considerations Trends Pathogens Nutrient Variation Protein: Fat Vitamins and Minerals Managing Supply Managing Consistency Balance, Fortify, Extend to make a good thing better

3 Whole Milk Consumption on The Climb A growing trend shows half of all dairy calves consume some portion of whole milk in their liquid diet Deemed nature s most perfect food Need to optimize consistency Need to optimize nutrient value

4 Major Considerations Maximizing Waste Milk Quality Garbage In = Garbage Out Pasteurization Kill majority of bacteria Keep the pasteurizer clean and operational Post-pasteurization milk handling Nutrition Management Managing Nutrient Variation Managing Supply Shortfalls

5 Average Bacteria Counts 3,162,278 CFU/mL 100,000 CFU/mL 10,000 CFU/mL

6 Pathogens of Concern Can be shed in the milk or arise through environmental contamination Salmonella spp. E. coli Mycoplasma bovis Mycobacterium paratuberculosis (Johne s) Sources of contamination Pre-pasteurized waste milk Improper pasteurization Post-pasteurization handling

7 Goals for Pasteurized Waste Milk Cleanliness Total Plate Count (TPC) < 20,000 cfu / ml Total Coliform Count < 1,000 cfu / ml Total E. Coli Counts < 100 cfu / ml WVDL Guidelines, 2009 Take Home: Check routinely (monthly?) Collect samples and analyze them

8 Managing Nutrient Variation

9 Nutritional Consistency Source of hospital milk leads to an inconsistent product Transition milk milk from cows that have recently calved Higher in fat, protein and total solids Hospital milk milk from treated/sick cows Variable Solids

10 Nutrient Variation of Waste Milk Wisconsin Field Study 31 dairies or calf ranches 1 sample per farm Nutrient Mean Range Protein, % as-fed Fat, % as-fed Protein, % dry matter Fat, % dry matter Jorgensen et al., 2006; Prof. Anim. Sci.

11 Nutrient Variation of Waste Milk Total Solids, % Total Solids of Waste Milk Samples Delivered to CA Calf Ranch Moore et al., 2009; J. Dairy Sci. Sample ID

12 Managing Nutrient Variation Limit flush water Avoid dilution of total solids Sufficient agitation Prevent variation in fat intake Monitor total solids with refractometer (is there a better way?) Correct deficiencies with MR Extender/Balancer

13 Monitoring Total Solids Brix Refractometers Brix refers to scale Brix values for milk range between 5-15 Brix values need to be converted to milk total solids (Brix reading*0.9984) Brix readings are best measured pre-pasteurization

14 Monitoring Total Solids Brix Reading Total Solids, % For whole milk TS = (Brix) Essentially Brix + 2 For milk replacer Values differ from whole milk Need to develop a standard curve

15 Balancing Protein: Fat

16 Balancing Protein: Fat Feeding whole milk to calves results in a high fat diet relative to protein whole milk is about 25% protein and 30% fat on a dry matter basis Protein in the feed promotes structural growth. High fat in the milk feed has a satiety effect which can limit starter grain intake

17 Balancing Protein: Fat A protein: fat ratio >1 helps prevent protein as the limiting nutrient (1.4 is ideal) An abundance of energy, lends to grow fat calves Protein leads to structural growth height and length = frame This is particularly true at higher feeding rates At lower feeding rates, the inverse is observed where energy can be the limiting factor

18 Balancing Protein: Fat In the NRC model, when calculating just the milk portion, at high feeding rates, protein level is limiting Adding in a milk powder that is higher in protein the energy adjusted gain (E-AG) is close to equaling the apparent digestible protein adjusted gain (ADP-AG) When equal, there is neither an overfeeding of energy or protein

19 Balancing Protein: Fat Balancing Protein: Fat 125# calf, 68 degrees F, no starter calculated DM # E-AG ADP-AG Whole Milk Whole Milk : enhancer balancer With Starter 125# calf, 68 degrees F, starter calculated DM # E-AG ADP-AG Whole Milk 2.2 Starter 18% P Whole Milk : enhancer balancer Starter 18% P 0.3

20 Balancing Protein: Fat Which Milk Replacer/Balancer Should I use?

21 Managing Nutrient Consistency

22 Whole milk may not meet the NRC trace mineral requirements for the calf... Manganese NRC requirement 18.1 mg. Provides 0.13 mg,^ 0.7% of NRC Zinc NRC is 18.1 mg. Provides 12 mg,^ 66%. Copper NRC is 4.53 mg. Provides 0.27 mg,^ 6% Iron NRC 45.4 mg. Provides 1.2 mg,^ 2.6% Cobalt NRC 0.05 mg. Provides mg,^ 4% Iodine NRC 0.23 mg. Provides 0.07 mg,^ 30% ^ = NRC NRC reports no b-vitamin levels for whole milk * = USDA SR-21 for 3.25% fat milk (vitamin D used whole milk)

23 Why are Trace Mineral Reserves so Critical?

24 Whole milk may not meet the NRC vitamin requirements for the calf... Vitamin A NRC requirement 5,218 IU. Provides 5216 IU,^ 100% of NRC Vitamin E NRC is 23 IU. Provides 3.6 IU,^* 16% of NRC Vitamin D3 NRC is 272 IU. Provides 139 IU^ or zero,* 0% to 51% B1, Thiamin NRC is 2.95 mg. Provides 1.6 mg,* 54% B3, Niacin NRC 4.54 mg. Provides 4 mg,* 88% B6, Pyridoxine NRC 2.95 mg. Provides 1.6 mg,* 54% B12 NRC 31.8 mcg. Provides 17.2 mcg,* 54% B9, Folic Acid NRC 0.23 mg. Provides 0.2 mg,* 87% ^ = NRC NRC reports no b-vitamin levels for whole milk * = USDA SR-21 for 3.25% fat milk (vitamin D used whole milk)

25 Managing Supply

26 James and Scott, 2006 Waste Milk Supply - Variation

27 Managing Waste Milk Supply Dairies typically only have 30 to 60% of the milk needed to feed heifer calves, which leads to: Sort high somatic cell count cows Phase feeding Feed young calves milk replacer, feed older calves pasteurized waste milk or vice versa Extend with MR and water Supplement saleable whole milk Not economical MR solids less expensive than whole milk solids Milk Price 4 = Breakeven price for milk replacer Calves NEED Consistency!

28 Managing Consistency

29 Why is consistency important? Calf has to learn from something or someone Mother or surrogate mother (calf feeders/managers/caretakers) When the mother is the teacher, by definition there is a long time to learn the lessons several months When we remove the mother and shorten weaning to 60 +/- days, there is more urgency for the calf and the caretaker to get the lessons right It matters if a calf is reared alone or if they are raised in group settings

30 Research from British Columbia: Nina Von Keyserlingk

31 Calves learn best when not alone Calves raised individually in hutches More attention needed to be consistent When weaned and grouped, keep in mind training needs Group raised calves-auto feeders Backgrounding as individuals Benefits when raised in a group Starter intake Weaning

32 Consistency What does it mean? Milk Starter grain Water Feeding time Feeding amounts Bedding Pen changes Lock ups Water location Curb in the pen

33 Milk Brand Ingredients, flavor Concentration and Volume Inaccurate dispensing buckets Inaccurate mixing Free choice feeders variable intakes Auto feeders variable intakes WM variable solids Feeding temperature F year around Bottles vs. buckets Transition to buckets Nipple variation

34 Consistency WM vs MR Hill et.al. Trial 1 Treatment A: Milk Replacer (MR) only Protein 21%, Fat 21% Treatment B: Half whole milk (WM), half MR as in Treatment A Treatment C: WM only Result ADG, starter intake, feed efficiency, hip change and body condition score greater for Treatment A versus Treatment B and C Conclusion MR feeding provided improvement in nutrient concentration consistency

35 Consistency WM vs MR Hill et.al. Trial 2 Treatment A: MR Protein 27%, Fat 31% fed 1.5 pounds solids daily Treatment B: Same MR as Treatment A fed 1.5 pounds average Days 1-7: 1.50, 1.50, 1.20, 1.66, 1.50, 1.80, 1.34 pounds respectively Result Treatment A calves gained 20% more body weight Maintained body weight after weaning and consumed more starter Conclusion Consistency in daily solids fed results in better calf performance

36 Starter Grain Calves are innately curious Providing grain very early takes advantage of that curiosity Rumen size is very small at birth so small amounts of grain are relatively large compared to rumen size. Three goals: Get calf accustomed to presence of starter Initiate rumen development as early as possible Keep starter fresh and same formulation don t provide a reason to perceive a change Consider using shallow dish initially since calves are reluctant to reach to the bottom of the pail with their mouth. May not be as important if calves are fed milk in buckets compared to bottles

37 Water Thirst is a physiological drive Given an opportunity, calves will drink water Can calves stay hydrated with milk alone? Depends on volume of milk Depends on ambient temperature, shade, wind = environment Some believe so at the expense of the future weaning Esophageal groove Exists in pre-weaned calf to divert milk to the abomasum and water to the developing rumen. Why? Rumen development is initiated and enhanced with a combination of feed and water Bottom line: Calves need water for hydration and for rumen development Consistently providing them water at predictable times will train them to drink and to contribute to their rumen development Train them to drink clean water and they will respond to it during their entire life.

38 Feeding times Times per day and interval Twice daily Every 12 hours or something different consequences? Every 12 hours, calf will have a more consistent hunger sensation Irregular 6 am and 4 pm feeding Summer = not as great a demand during 14 hour interval over night Winter = 14 hour interval is more variable during very cold nights and moderately cold nights creating a higher level of inconsistency and hunger Will starter intake increase during this scenario? Recall that starter intake is impacted by water intake and water buckets are likely frozen. Three and 4 times per day More physiologically normal what if interval at 6 am, noon and 6 pm?

39 Feeding amounts Volume and concentration (% solids) Limitation of 2 quart bottles Fresh cows (beef or dairy) produce high solids, high volume and then taper off over time recall weaning times of 6 weeks vs. 6 months. Goal typically is high total solids either through more volume and/or more solids in first 30 days If both, then water and starter intake may be limited so extra effort to train calf to eat and drink other than liquid diet Gelsinger et.al JDS

40 Balance Fortify Extend Making a Good Thing Better

41 Whole Milk Balancer Solutions A Balancer helps: Balance protein:fat ratio Adds a higher level of protein Provides a minimal amount of fat Balance solids level Acts as fortifier Increases total liquid volume

42 Whole Milk Fortifier Solutions A Fortifier helps: Add vitamins and minerals deficient in whole milk Can contain specialty additives like: Larvacide for fly control Medication for Coccidiosis protection Plasma Mannan oligosaccharides (yeast cell wall extract) Direct fed microbials Essential oils Does not contribute to milk volume, protein or energy

43 Whole Milk Extender Solutions An extender helps: Add volume to whole milk when powder is blended with whole milk and water Total solids targets must be monitored and maintained Fortifies with additional vitamins and minerals Rate is often variable and does not always meet the daily needs of the calf When a complete milk replacer is needed because whole milk is unavailable for one or more feedings

44 Balancing

45 Inverse relationship between liquid and starter intake Gelsinger et.al JDS

46 Low fat milk and starter = improved gains Kuehn JDS 1994

47

48

49

50

51 Jenkins Study Partial Budget Milk $/cwt.: $ Milk $/cwt.: $ Milk powder $/lb.: $ 1.25 Milk powder $/lb.: $ 1.50 Starter $/ton: $ Starter $/ton: $ Control 1:1 1:3 Control 1:1 1:3 Total DM Total DM WM, kg d.m. (12.6%) WM, kg d.m. (12.6%) Powder d.m Powder d.m Starter, kg d.m Starter, kg d.m WM, lbs. a.f WM, lbs. a.f MR, lbs MR, lbs Starter Cost $ 9.18 $ $ Starter Cost $ 9.18 $ $ Milk Cost $ $ $ Milk Cost $ $ $ Total Cost $ $ $ Total Cost $ $ $ Difference $ - $ (1.35) $ (3.07) Difference $ - $ (7.83) $ (13.32)

52 Arizona Study, head each group

53 Ziegler et.al Abstract M399

54 Ziegler, et.al., 2016 Abstract 1213

55 Calculators for Consistency

56 Gallons of Whole Milk Required: 90 Target Solids: 13% Refractometer range: 0.2 Gallons Milk Available Range: 5 Estimated As Fed Protein and Fat % Whole Milk Protein % Average for Ranges of 26.6% 3.25 Gallons Milk Refractometer reading: Refractometer Fat % 30.3% 3.7 Available 50 Protein % Fat % Balancer Pounds of powder Protein % 24% 25.4% 19.2% Gallons of water Fat % 7% 55 Pounds of powder Gallons of water % 19.8% 60 Pounds of powder Gallons of water % 20.6% 65 Pounds of powder Gallons of water % 21.4% 70 Pounds of powder Gallons of water % 22.4% 75 Pounds of powder Gallons of water % 23.5% 80 Pounds of powder Gallons of water % 24.7% 85 Pounds of powder Gallons of water % 26.2% 90 Pounds of powder Gallons of water % 27.9% 95 Pounds of powder Gallons of water % 29.9% 100 Pounds of powder Gallons of water % 32.4% 105 Pounds of powder Gallons of water % 35.5%

57

58 Inputs for calculating the powder needed to meet the feeding goals Estimate the gallons of whole milk required per feeding Enter gallons of whole milk available for this feeding: 90 Find Gallons of Quarts/feeding Total Water Enter the refractometer reading of this milk: 11.1 # calves Gallons of milk required: 140 Click after each change # gallons required Pounds This the number of gallons prepared: 140 Add this many pounds or scoops of balancer into the milk/water mix: This is the excess gallons prepared: 0 Add this many pounds or scoops of extender into the milk/water mix: 0.00 Total pounds of powder added: % Enter the % total solids you want to feed. Gallons of water: % Enter the % of balancer you need to achieve your Protein/Fat ratio. 3.5% Enter the estimated % Protein of your whole milk. Protein Fat Ratio 4.2% Enter the estimated % Fat of your whole milk. This is the dry matter protein and fat of the original whole milk: 26.6% 32.1% 0.83 Optional: Enter the weight of one scoop of powder in pounds. This is the dry matter protein and fat of the final solution fed: 25.6% 22.6% 1.13 Milk replacer powders: Protein % Fat % Balancer 24.0% 7.0% Extender 20.0% 20.0%

59 Example whole milk calculator Inputs for calculating the powder needed to meet the feeding goals Estimate the gallons of whole milk required per feeding Enter gallons of Whole Milk for this feeding: 33 Find Gallons of Quarts/feeding Total Water Enter the refractometer reading of this milk: 9 # calves Gallons of milk required for this feeding: 100 # gallons required Pounds This the number of gallons prepared: 100 Add this many pounds or scoops of balancer into the milk/water mix: 81 This is the excess gallons prepared: 0 Add this many pounds or scoops of extender into the milk/water mix: 0 Total pounds of powder added: % Enter the % total solids you want to feed. Gallons of water: % Enter the % of balancer you need for target Protein/Fat ratio. 3.2% Enter the estimated % Protein of your whole milk. Protein Fat Ratio 3.7% Enter the estimated % Fat of your whole milk. This is the dry matter protein and fat of the original whole milk: 29.1% 33.6% 0.86 Optional: Enter the weight of one scoop of powder in pounds. This is the dry matter protein and fat of the final solution fed: 25.4% 14.4% 1.76 Milk replacer powders: Ambient Temp. ⁰F. 60 Whole Milk Only Energy Allowable Gain (ADG): 2.06 lbs./day Protein % Fat % Body weight lbs. 100 Whole Milk Only ADP Allowable Gain (ADG): 1.90 lbs./day Balancer 24.0% 7.0% Feedings/day 2 Average Pounds of solids fed/head/day: 1.89 Extender 20.0% 20.0% Final Solution Fed Energy Allowable Gain (ADG): 1.97 Final Solution Fed ADP Allowable Gain (ADG): 1.96 Average Pounds of solids fed/head/day: 2.24 lbs./day lbs./day

60

61

62 Whole Milk Balancer Solutions A Balancer helps: Balance protein:fat ratio Adds a higher level of protein Provides a minimal amount of fat Balance solids level Acts as fortifier Increases total liquid volume

63 Calf Solutions BalanSure Contains 24% protein and 7% fat to help ensure lean gain Designed to enhance the nutrition of pasteurized milk with the addition of necessary vitamins and minerals. All-milk protein for optimal digestibility. Two formulas- with Bovatec for control of coccidiosis or nonmedicated Available seasonally with ClariFly larvicide to prevent the development of house, stable, face and horn flies in the manure of treated calves.

64 Whole Milk Fortifier Solutions A Fortifier helps: Add vitamins and minerals deficient in whole milk Can contain specialty additives like: Larvacide for fly control Medication for Coccidiosis protection Plasma Mannan oligosaccharides (yeast cell wall extract) Direct fed microbials Essential oils

65 Calf Solutions Whole Milk AddVantage Fortifies pasteurized whole milk with vitamins and minerals at a low 20 g. inclusion rate per calf per day. Contains beneficial bacteria specifically developed for use in the neonatal calf. Formulated with yeast cell wall extract (MOS) to support intestinal health. Medicated with Bovatec for control of coccidiosis. Available seasonally with ClariFly larvicide to prevent the development of house, stable, face and horn flies in the manure of treated calves.

66 Whole Milk Extender Solutions An extender helps: Add volume to whole milk when powder is blended with whole milk and water Fortifies with additional vitamins and minerals When a complete milk replacer is needed

67 Calf Solutions Extender WPL nm Contains 21% protein and 18% fat Minimizes pasteurized milk supply inconsistencies Plasma, wheat & milk protein ingredients Highly fortified with vitamins and essential trace minerals Feed alone or in combination with pasteurized milk Available in a 50 lb. white bag with a green tag Non-medicated

68 In Summary Whole Milk is a good source of nutrition, but there are several sources of potential variation: Sanitation Nutrient content Solids Protein and fat Vitamins and minerals Supply Consistency Ways to make a good thing better: Balance Fortify Extend

69 Questions?