Succesvolle kalveropfok
Succesvolle kalveropfok · 15. January 2021
Feeding milk through a bucket without a teat may meet the nutritional needs of a calf, but it does not allow the calf to satisfy the innate motivation to suckle.
When calves suckle from the cow, they spend +/- 60 minutes a day on it.
Calves that have to drink milk from a bucket without a teat are "ready" in just 6 minutes ...
Succesvolle kalveropfok · 28. September 2020
The optimal comfort zone for a calf is at an ambient temperature of 15 ° C. If the calf is not dry, the calf will get cold and will burn more energy to keep itself warm.
In addition to vitality, this also costs growth and increases the risk of stress and respiratory diseases.
Succesvolle kalveropfok · 05. September 2020
The effect of heat stress, and whether this problem on the farm is under control, can be clearly seen in the newborn calves. The effects of heat stress on dry cows can still be observed up to 7 weeks after such a warm period.
Succesvolle kalveropfok · 27. June 2020
I was recently on a suckler cow farm where I noticed that some calves were very slow and separated from the group.
Succesvolle kalveropfok · 23. June 2020
Depending on starter / concentrate intake during heat stress, and the duration of the heat stress, it may be useful to postpone weaning for a week or more.
Succesvolle kalveropfok · 22. June 2020
Calves with heat stress grow at least 15% less compared to calves without heat stress.
Succesvolle kalveropfok · 21. June 2020
Despite the large body surface in relation to weight, calves also experience heat stress.
Succesvolle kalveropfok · 20. June 2020
In times of summer temperatures, how often do you walk to your calf housing to see if your calves are not too hot?
Succesvolle kalveropfok · 28. January 2020
Gelukkig gaat het bij het merendeel van de kalveren met het voeren goed.
Maar het zijn net de kalveren waarmee het niet goed gaat, die de meeste tijd en energie van ons vergen…
Succesvolle kalveropfok · 16. January 2020
In de onderontwikkelde pens mengt de melk zich met de daar vormende pensbacteriën, waardoor die gaan fermenteren en rotten.
Daarbij ontstaan toxische, biogene amines, (basische stikstofverbindingen).