Fat Milk Replacer Research Articles

The digestive system of 1-week-old Jersey calves is well suited to digest, absorb, and incorporate protein and energy into tissue growth even when calves are fed a high plane of milk replacer

The objectives of the current study were to determine the apparent digestibilities of nitrogen, organic matter, ash, and energy as well as investigate the nitrogen retention of calves fed different planes of milk replacer nutrition during the first week of life. Twelve Jersey calves were blocked by body weight at birth and randomly assigned to either a high plane of nutrition (HPN) or low plane of nutrition (LPN) treatment. The HPN calves were offered 19.2g of dry matter/kg of body weight of a 28% all-milk crude protein and 20% fat milk replacer. The LPN calves were fed 11.6g of dry matter/kg of body weight of a 20% all-milk crude protein and 20% fat milk replacer. All calves were given 3L of pooled colostrum within 1h of birth after which they were assigned to treatments; no starter was offered during the study. Calves were given 1 d to adapt to their treatments and environment, so calves were 30 to 36h old at the start of data collection. The study was divided into two 72-h periods. Total collection of feces occurred over each 72h period, and total urine was collected for the last 24h of each period. Peripheral blood samples were collected at the beginning and end of each period and analyzed for plasma glucose and urea nitrogen concentrations. Data are reported as HPN vs. LPN, respectively. Fecal scores were greater for HPN calves during both periods; however, no difference was found in the dry matter percentage of feces (30.9 vs. 31.9±0.06). No differences were found between treatments in either digestible or metabolizable energy efficiencies, which averaged 93.3 and 83.7%, respectively. A treatment × period interaction was found on the percentage of intake nitrogen retained, in which calves fed the HPN had a greater percentage of intake nitrogen retained during period 1 (87.9 vs. 78.4±1.79%), but was not different from calves fed the LPN during period 2 (85.4 vs. 84.9±1.79%). From these data therefore, we conclude that healthy neonatal calves have the capability to digest and absorb the additional nutrients with a higher plane of nutrition during the first week of postnatal life.

Influence of nonmedicated additives as alternatives to antibiotics on calf growth and health

The objective was to determine whether a milk replacer with a blend of nonmedicated additives would have similar benefits to a milk replacer with added neomycin and oxytetracycline on calf health and growth. Thirty-six bull calves were purchased and fed 1 of 3 treatments through weaning. All treatments used a 20% CP, 20% fat milk replacer with either no additives (CON), a blend of nonmedicated additives (ADD; animal plasma, yeast cell wall extracts, inulin, ascorbic acid, and direct-fed microbials), or neomycin and oxytetracycline (MED; 362.87 g/t of neomycin; 181.44 g/t of oxytetracycline). Six calves from each treatment were slaughtered, and intestinal tissues were collected. Blood samples were obtained weekly and analyzed for glucose, BUN, creatinine, minerals, bicarbonate, albumin, proteins, and anion gap. Proc Mixed in SAS was used with repeated week statement to analyze blood results and repeated calf statement to analyze intestinal results. Hematocrit values and fecal scores were greater for control calves (P 0.15). These results indicate that both nonmedicated and medicated additives may beneficially affect gastrointestinal morphology, reduce scouring, and improve growth characteristics of neonatal dairy calves compared with unsupplemented calves.

تأثیر صمغ های گوار و دانه ریحان بر ویژگی های فیزیکی بستنی نیم چرب و کم چرب

امروزه، ارتباط مصرف زیاد چربی با بیماری های مختلف شناخته شده است. بنابراین، افراد جامعه مصرف فراورده های غذایی کم چرب را به انواع با چربی کامل ترجیح می دهند. هدف این تحقیق بررسی اثر صمغ های گوار، دانه ریحان و مخلوط 50:50 آن ها بر خصوصیات بستنی کم چرب (5/2درصد) و نیم چرب (5 درصد) در مقایسه با نمونه شاهد پرچرب (10درصد) بود، بدین منظور اثرات این صمغ ها به عنوان جایگزین چربی در سطوح مختلف (35/0، 45/0، 5/0 و 55/0 درصد) بر ویژگی های فیزیکی نمونه ها شامل ویسکوزیته ظاهری، سرعت ذوب، ضریب افزایش حجم، pH، دمای خروج از بستنی ساز و کدورت مورد ارزیابی قرار گرفت. با کاهش چربی، ویسکوزیته ظاهری کاهش، سرعت ذوب و ضریب افزایش حجم افزایش یافت، اما با افزودن صمغ به عنوان جایگزین چربی و افزایش غلظت آن، روند معکوسی در این سه ویژگی دیده شد.

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese), emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda) was employed as fat replacer. The replacement of milk fat in panela-type cheese resulted in higher cheese yield values and moisture content, besides a concomitant lower fat phase and higher protein content, due to a soy protein isolate in emulsified soybean oil. Fat replacement resulted in a harder but less cohesive, spring and resilient texture, where differences in texture could be attributed to the specific carrageenan-casein interactions within the rennet coagulated cheese matrix. The FTIR analysis showed that the milk fat replacement changed the fatty acid profile, also in function of the type of carrageenan employed. Lambda carrageenan containing emulsions improved moisture retention and maintained the textural properties of panela-type cheese.

Effect of milk fat replacement by olive oil on quality attributes of Quarg type cheese during storage

Saturated fatty acids and cholesterols are associated with negative health effects. In this study, Quarg cheese has been prepared with skimmed buffalo milk with complete replacement of milk fat with olive oil using blend of emulsifiers. Physico-chemical, rheological and sensorial properties were studied during 21 days of storage at 7 days interval along with the control sample containing milk fat. Titratable acidity, tyrosine value, acid degree value and firmness increased significantly (p<0.01), while pH and overall acceptability decreased significantly (p<0.01) during storage. Frequency sweep tests were performed and it was found that storage modulus and loss modulus of control sample was greater than experimental sample. Also the storage modulus was greater than loss modulus at any frequency during the period of storage of both samples. Flavour and overall acceptability score of experimental sample was lower than control sample. However the body & texture score of the experimental sample was higher than control sample. The control samples exhibited higher firmness than the experimental sample. The present investigation also ensured that quality of products were acceptable during 21 days of storage without any preservative. The results show that it is possible to replace dairy fat with olive oil to prepare a healthy and functional quarg cheese.

Effect of milk fat replacement by olive oil on quality attributes of Quarg type cheese during storage

Saturated fatty acids and cholesterols are associated with negative health effects. In this study, Quarg cheese has been prepared with skimmed buffalo milk with complete replacement of milk fat with olive oil using blend of emulsifiers. Physico-chemical, rheological and sensorial properties were studied during 21 days of storage at 7 days interval along with the control sample containing milk fat. Titratable acidity, tyrosine value, acid degree value and firmness increased significantly (p<0.01), while pH and overall acceptability decreased significantly (p<0.01) during storage. Frequency sweep tests were performed and it was found that storage modulus and loss modulus of control sample was greater than experimental sample. Also the storage modulus was greater than loss modulus at any frequency during the period of storage of both samples. Flavour and overall acceptability score of experimental sample was lower than control sample. However the body & texture score of the experimental sample was higher than control sample. The control samples exhibited higher firmness than the experimental sample. The present investigation also ensured that quality of products were acceptable during 21 days of storage without any preservative. The results show that it is possible to replace dairy fat with olive oil to prepare a healthy and functional quarg cheese.

Effect of Low-Melting Fractions of Milk Fat on Lipolysis of Cheddar Cheese

The effect of replacing milk fat with low-melting fractions of milk fat on lipolysis of cheddar cheese was investigated. Cream was fractionated through dry fractionation at 10, 15 and 25C, labeled as LMF-10, LMF-15 and LMF-25, used as fat source (3.5%) in the formulation of cheddar cheese. Cheddar cheese prepared from unmodified milk (3.5% fat) served as control. Chemical composition of unripened experimental cheese was not different from control. The cheese formulated from the low-melting fractions of milk fat went under excessive lipolysis and ripened earlier than control. After 60 days of ripening, free fatty acids of LMF-10 and control were 0.16% and 0.29%. Concentration of short-chain fatty acids in experimental cheeses was greater than control after the ripening. Taste scores of 60-day ripened experimental cheese were more than control (P < 0.05). Low-melting fractions of milk fat can be used in the formulation of cheddar cheese with acceptable sensory characteristics. Practical Applications Cheese is a concentrated source of milk fat and protein, the implication of milk and milk products in hypercholesterolemia has led to a great deal of product development, such as the use of modified versions of milk fat in cheese to decrease its hypercholesterolemic effects. Fractionation of milk fat provides an opportunity of the enhancement of unsaturated fatty acids over the addition of vegetable oils. Suitability of low-melting fractions of milk fat in the formulation of ice cream and other value-added dairy products is already established, the results of this study suggest that cheddar cheese can also be prepared from the low-melting fractions of milk fat.

Inclusion of tallow and soybean oil to calf starters fed to dairy calves from birth to four months of age on calf performance and digestion

Energy demands for calves can increase during periods of heat and cold stress. One way to potentially increase energy intake is to increase the energy density of the feed with fat. Trial 1a compared a control starter with no added fat or oil (CON) to starters with 2% tallow (TAL) and 2% soybean oil (SBO). Starters were 20% crude protein (CP) and 45 to 47% starch. Male Holstein calves that were initially 3 to 5d of age were fed a 27% CP, 17% fat milk replacer at 0.66kg of dry matter daily and fully weaned by 42d of a 56-d trial. Trial 1b estimated the digestion of the diets (employed chromic oxide as an indigestible digesta flow marker) using a subset of 5 weaned calves per treatment between d 52 and 56. Trial 2 used Holstein calves initially 59 to 61d of age fed starters CON and SBO blended with 5% chopped grass hay over a 56-d trial. Trial 3 used Holstein calves initially 59 to 61d of age fed starters CON and TAL blended with 5% chopped grass hay over a 56-d trial. Treatments were compared using repeated measures (where appropriate) in a completely randomized design. In trials 1a and 1b, preplanned contrasts compared CON versus TAL and CON versus SBO. Compared with CON, calves fed SBO had reduced starter intake, average daily gain, and digestion of dry matter, organic matter, and CP before 8wk of age. Compared with CON, calves fed SBO had reduced average daily gain and change in hip width from 2 to 4 mo of age. Compared with CON, calves fed TAL had reduced average daily gain and tended to have reduced change in hip width from 2 to 4 mo of age. Calculated metabolizable energy intake was not increased in any trial by added fat or oil. Tallow and soybean oil inclusion at 2% of the starter feed was not advantageous for calf growth before 4 mo of age.

Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

Evaluation of a high or low level of milk replacer, with or without varied intake, on neonatal Holstein calf performance and health

ABSTRACT Neonatal Holstein bull calves (n = 30; age ~ 1 wk; average BW = 39 ± 5.4 kg) were allocated randomly in a 2 × 2 factorial arrangement to evaluate a high or low level of 28% CP, 18% fat milk replacer (MR), with or without varied intake, on calf performance and health. Treatment factors included (1) level (high = 1.13 kg/d or low = 0.45 kg/d) and (2) daily intake (constant or varied). Calves were purchased in 2 blocks and followed for 35 d (block 1) and 42 d (block 2). Intake data and fecal scores were recorded daily; BW data and blood samples were collected weekly. Feeding a high level of milk replacer improved ADG (0.962 vs. 0.858 kg/d), reduced calf starter DMI (0.392 vs. 0.929 kg/d), increased BUN levels (11.62 vs. 9.77 mg/dL; P

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.

The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72°C for 3s, cooled to 35°C, and added with 0.016gL(-1) of lactic ferments and 0.30mLL(-1) of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

Plane of nutrition influences the performance, innate leukocyte responses, and resistance to an oral Salmonella enterica serotype Typhimurium challenge in Jersey calves

Two experiments investigated how plane of nutrition influences performance, leukocyte responses, and resistance to an oral Salmonella enterica serotype Typhimurium challenge. In experiment 1, 46 (2±1 d of age) calves were randomly assigned to 2 diets: a low (LPN; n=23) and high plane of nutrition (HPN; n=23). The LPN calves were fed 409 g/d of dry matter (DM) of a 20% crude protein and 20% fat milk replacer, whereas HPN calves were fed 610 and 735 g/d of DM of a 28% crude protein and 25% fat milk replacer during wk 1 and 2 to 6, respectively. In experiment 2, 20 bull calves (LPN; n=11 and HPN; n=9) were orally challenged on d 80 with 1.5×107 cfu of Salmonella Typhimurium (ATCC #14028). The HPN calves had a greater incidence (87.5 vs. 45.5%) and duration of days with high fecal scores (5.5 vs. 3.5 d). The LPN calves had greater neutrophil surface expression of L-selectin on d 7, 21, and 42. Following the Salmonella Typhimurium challenge, calf starter DM intake was greater among the HPN calves. The percentage of neutrophils producing an oxidative burst was also greater among HPN calves on d 1 to 5 after the challenge. Similarly, the intensity of the oxidative burst tended to be greater among the HPN calves on d 2 and 3 postchallenge. The secretion of tumor necrosis factor-α from whole-blood cultures stimulated with lipopolysaccharide tended to be greater on d 1 and was greater on d 5 and 6 among HPN calves. The median ranks of haptoglobin concentrations were greater and plasma zinc concentrations tended to be decreased among LPN calves. These data indicate that feeding a HPN to Jersey calves improved average daily gain and feed efficiency, but increased the incidence of high fecal scores during the first few weeks of life; however, the HPN Jersey calves may be more resistant to Salmonella Typhimurium after weaning.

Evaluation of Some Chemical and Sensory Properties of Processed Cheese Analogue with Selected Vegetable Oils

Cheese analogues are cheese-like products with varied compositions and functional properties which produced by partial or whole replacement of milk components, in particular milk fat, by non milk-based components. The purpose of this research was to evaluate the effect of replacement of milk fat in processed cheese with different formulations from olive, corn and sesame oils on some chemical and sensory properties. The results indicated that the peroxide values were not affected by the replacement of milk fat with vegetable oils significantly (P <0.05), while the free fatty acid content was slightly but significantly affected. These two values were significant (P <0.05) increased during the three months of storage. The cholesterol contents in the cheese samples with olive, sesame and corn oils were 86.9, 84%, and 83.1%, respectively lower than those of the whole milk cheese sample. The replacement of milk fat with vegetable oils did not affect the appearance, color and tenderness of the processed cheese samples. The replacement of milk fat with vegetable oil significantly (P <0.05) affected the flavor of the cheese analogue samples.

Production of Human Milk Fat Replacement Rich of 1,3-dioleoyl-2-palmitoilglycerol From Enzymatic Interesterification Tripalmitin, Ethyl Oleate And Mixture of VCO, Soybean Oil And Fish Oil

Human Milk is naturally the only source of food for infant in their early life. It contains 2-6% lipid which provides about 50% of the total energy needed by the infant. Human milk fat (HMF) mainly as TAG with the specific fatty acid composition, palmitic acid (C16:0) (20-25%), which is primary located at sn-2 of glycerol bonds (70%) and oleic acid (C18:1), located at sn-1,3 (35%). HMF also provide fatty acids such as linoleic acid, linolenic acid, EPA, DHA and lauric acid that are very important for infant. The purposes of this research are to synthesize of 1,3-dioleoyl-2-palmitoilglycerol (OPO) and to determine the best composition of OPO, VCO, soybean oil and fish oil for HMFS production for infant formula. Interesterification of tripalmitin and ethyl oleate using immobilized lipase from Rhizomucor miehei (Lipozym RM IM) were used to synthesize of OPO. Interesterification product of mixed VCO, soybean oil and fish oil that are source of lauric acid, linoleic acid, α-linolenic, EPA and DHA, were formulated in mass ratio (58:20:20:2) and (70:18:10:2) for obtaining HMFS which have fatty acids composition similar or close to HMF. Composition of fatty acids from product were analyzed by GCMS. From this research, were obtained HMFS containing palmitic acid as much as 28.89% where 84.49% of that are located at sn-2 while sn-1,3 position are dominated by oleic acid as much as 55.11% from the total 38.7% and 70:18:10:2 w/w is the best composition of interesterification product, VCO, soybean oil and fish oil to obtain HMFS similar to HMF.

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

The objective of this study was to examine the effect of inulin as a fat replacer on selected physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Meltability generally decreased, whereas textural properties such as hardness, adhesiveness, viscosity and density increased with increasing protein concentrations. In general, partial replacement of milk fat with inulin increased meltability, density, cohesiveness and viscosity (the latter only for 1% inulin), but it decreased sample hardness and adhesiveness. At the first stage of heating, the values of storage and loss moduli decreased with an increase in temperature, but increased at >41 °C in cheese analogues, in particular in products with lower milk fat levels and higher inulin content. All of the tested samples exhibited good melting properties. The addition of inulin to cheese samples did not influence their water activity, but altered their color. Confocal microscopy revealed that the highest hardness values could be attributed to more intense distribution of fat droplets in the sample with the highest fat content. Our results suggest that milk fat in processed cheese analogues can be partially replaced with inulin to improve the functional properties of the final product.

Supplemental fat for dairy calves during mild cold stress

Eighty-one Holstein and Holstein-cross dairy calves fed calf milk replacer (CMR) were used to determine response to increasing amounts of supplemental fat during mild cold stress. Calves (n=27) were randomly assigned to 1 of 3 treatments: (1) low fat [LF; 28% crude protein:15% fat milk replacer (28:15 MR)]; (2) medium fat [MF; 28:15 MR+113g/d of commercial fat supplement (FS)]; (3) high fat (HF; 28:15 MR+227g/d of FS). The MF and HF calves received FS from d 2 to 21, and all calves were fed LF from d 22 to 49. The CMR was fed at 1.4% of birth body weight (BBW) from d 1 to 10, at 1.8% of BBW from d 11 to 42, and at 0.9% of BBW from d 43 to 49. Calves were weaned on d 49 and remained in hutches until d 56. The CMR was reconstituted to 13% solids. Calves were fed a commercial starter grain (19.2% crude protein on a dry matter basis) ad libitum and offered warm water after CMR feeding. Calves were fed CMR twice daily at 0630 and 1730h in hutches bedded with straw. Starter intake, CMR intake, and ambient temperature were measured daily, and body weight (BW), hip height, and body length were measured weekly. Data were analyzed using PROC MIXED in SAS (SAS Institute Inc., Cary, NC) as a randomized design with linear and quadratic contrasts. Calf BBW averaged 42.0±1.0kg, total serum protein averaged 5.8±0.1mg/dL, and birth ambient temperature averaged 5.0±1.1°C. Feeding FS increased metabolizable energy intake (MEI) over maintenance but decreased efficiency of conversion of BW gain:MEI. Starter intake by LF calves was greatest until the beginning of weaning, after which starter intake was similar among treatments. Because of higher starter intake, total MEI was similar among treatments. Feed efficiency through d 49 was greater for calves fed MF and HF. Average daily gain during fat supplementation was greater for MF and HF than for LF. Lack of increase in BW gain and feed efficiency between MF and HF treatments indicated that HF did not result in advantages over MF. Supplementing fat to preweaned calves fed CMR increased BW gain and decreased starter intake through d 21 which had carryover effects on starter intake on d 49 and reduced hip height and tended to reduced withers height and body length by d 56. The addition of supplemental fat to LF, during mild cold stress, may result in a suboptimal ratio of crude protein to metabolizable energy in the CMR.

Group housing of Holstein calves in a poor indoor environment increases respiratory disease but does not influence performance or leukocyte responses

The objective of the current study was to determine if group-housing Holstein heifer calves in indoor pens with poor ventilation and drainage influences performance, health, leukocytes, and behavioral responses compared with individually housed calves. Ninety colostrum-fed calves (2±1 d of age) were randomly assigned to 3 treatments: individually housed (G1; n=30 calves), 2 calves per pen (G2; n=30 calves), or 3 calves per pen (G3; n=30 calves). The space allowance per calf was 2.5m2 for all treatment groups. All calves were fed 747 and 1,010g/d of dry matter of a 28% CP and 20% fat milk replacer during the first 2wk and wk3 to 6, respectively. Weaning was initiated on d 46 by removing the evening feeding, and calves were completely weaned when they consumed 800g/d of dry matter calf starter for 2 consecutive days after d 54. Calves were randomly commingled at d 90 in groups of 5 calves per pen in outdoors pens with an attached hutch. Peripheral blood was collected during the neonatal (3, 10, 21d), weaning (46, 48, 54d), and commingling periods (90, 93, 98d) and was analyzed for neutrophil oxidative burst capacity when cocultured with an Escherichia coli, neutrophil surface L-selectin protein concentration, and whole blood secretion of tumor necrosis factor-α when cocultured with lipopolysaccharide. Behavior of each calf was assessed using 2 independent tests: an approach response to a human subject and the response of the calf when placed in an isolated cage. Calf starter intake was greater for G2 and G3 during wk8 and 9, and also at wk 11 for G3 compared with G1. No treatment × time interaction or treatment effect for average daily gain was observed. Additionally, no treatment × time or treatment effect was noted for any leukocyte or biochemical variable of biological significance throughout the entire study. Individually housed calves tended to have a reduced incidence of respiratory disease during the first 90d of life. No other treatment differences for the other health outcomes were observed. Group-housed calves also relied more on calf-to-calf interactions than calf-to-human interactions, as evident by their reduced approach of the human observer and more frequent movement when placed in an isolated pen. Group housing in an environment with poor ventilation and drainage may increase the risk of respiratory disease.

Improved performance and heightened neutrophil responses during the neonatal and weaning periods among outdoor group-housed Holstein calves

The objective was to determine if outdoor group housing of Holstein calves influences metabolic status, leukocyte responses, and behavior compared with individually housed calves. Forty-nine Holstein heifer calves (2±1 d of age) were randomly assigned to 1 of 2 treatments: individually housed (G1; n=22) or group housed [3 calves per pen (G3); n=27]. The space allowances per calf were 4.8 and 7.0m2 for G1 and G3, respectively. All calves were offered an identical plane of milk replacer nutrition (747 and 1,010g of DM/d of a 28% CP:20% fat milk replacer from wk 1 to 2 and wk 3 to 6, respectively). Weaning was initiated during wk 7 by removing the p.m. feeding and calves were completely weaned when they consumed 900g of calf starter/d (as fed) for 2 consecutive days after d 54. At d 90, calves were commingled into random outdoor groups of 5 calves per pen. Peripheral blood was collected during the neonatal (d 3, 10, and 21), weaning (d 46, 48, and 54), and commingling periods (d 90, 93, and 98) and was analyzed for neutrophil oxidative burst (OB) capacity when cocultured with Escherichia coli, neutrophil surface L-selectin protein expression, and whole-blood secretion of tumor necrosis factor-α when cocultured with lipopolysaccharide. Starter intake was greater for G3 during the postweaning period (wk 8 to 12). Average daily gain was greater for G3 than G1 from d 54 to 68 and tended to be greater after commingling from d 113 to 133. During the neonatal period, G3 calves had more activated neutrophils, as evidenced by increased neutrophil L-selectin protein expression and a tendency for increased percentage of neutrophils producing an OB than G1 calves. During weaning, G3 calves continued to have more activated neutrophils with increased L-selectin expression on d 46 and 48 and a greater OB intensity throughout the period. No differences were observed among leukocyte responses between treatments at d 93 and 98. Outdoor group-housed Holstein calves had improved performance and heightened neutrophil responses compared with individually housed calves.

Plane of nutrition during the preweaning period but not the grower phase influences the neutrophil activity of Holstein calves

Two experiments were conducted to determine the influence of plane of nutrition during (1) the pre- and immediate postweaning periods and (2) the grower phase on the performance and leukocyte responses of Holstein calves. In experiment 1, 39 (2±1d old) colostrum-fed heifer calves were randomly assigned to 2 planes of nutrition, a low (LPN; n=19) and a high plane of nutrition (HPN; n=20). Calves in the LPN treatment were offered 418g/d of dry matter (DM) of a 20% crude protein (CP)/20% fat milk replacer, whereas calves in the HPN treatment were offered 747 and 1,010g/d of DM of a 28% CP/20% fat milk replacer during wk 1 and wk 2 to 6, respectively. Calves were offered ad libitum access to a calf starter until the end of the study. Peripheral blood samples were collected on d 3, 10, 21, 45, 47, 53, and 91 for many ex vivo leukocyte responses and biochemical analyses. A nutrition × time interaction was present for average daily gain and feed efficiency (feed:gain ratio). A nutrition × time interaction existed for plasma glucose concentration. Neutrophil L-selectin expression was greater in calves fed the LPN than HPN on d 3 and 21. The percentage of neutrophils producing an oxidative burst (OB) when cocultured with Escherichia coli tended to be greater and was greater in calves fed the LPN than HPN on d 10 and 21, respectively. In addition, neutrophils from calves fed the LPN had greater OB intensity throughout the neonatal period (0 to 21d). However, plasma haptoglobin was not different between the 2 planes of nutrition throughout the study. In experiment 2, 50 heifer calves that were all previously fed a HPN similar to that described for experiment 1 were randomly assigned to 2 planes of nutrition (HPN and LPN) during the grower phase (5 pens/treatment; 5 calves/pen). Calves fed the HPN during the grower phase were fed 4.1kg of concentrate DM (pellets; 22.4% CP, DM basis) per head per day, whereas calves on the LPN during the grower phase were fed 1.6kg of DM of the same concentrate per head per day. All calves were fed alfalfa hay (16.2% CP; DM basis) ad libitum. Overall, average daily gain was greater in HPN calves than LPN calves. No differences were noticed for concentrations of plasma urea nitrogen, glucose, neutrophil L-selectin expression, percentage of neutrophils producing OB, and plasma haptoglobin concentration between the 2 planes of nutrition. In summary, intake and performance were improved in calves fed the HPN than calves fed the LPN in both experiments. The neutrophil responses of calves fed an LPN were more active during the preweaning period than calves fed an HPN; however, this response was not observed during the immediate postweaning period or the grower phase.

Evaluation of ad libitum acidified milk replacer programs for dairy calves

Due to renewed interest in feeding acidified milk replacer (MR) for ad libitum consumption within North America, two 112-d trials were conducted using Holstein calves obtained from one dairy farm at 2 to 3 d of age. In trial 1, a 27% crude protein (whey protein), 17% fat MR powder was reconstituted with water to 14% solids and fed at 0.66kg of dry matter (DM) per day for 42 d (CON) or acidified to pH 4.2 using citric acid and offered 24h/d for d 0 to 35, then switched to 0.66kg of DM without acid per d for 7 d (A4). In trial 2, the same MR was fed as CON, ad libitum pH 5.2 MR offered from 0600 to 0800h and 1600 to 1800h for d 0 to 21 (R5), ad libitum pH 5.2 MR offered 24h/d for d 0 to 35 (A5), and ad libitum pH 4.2 MR offered 24h/d for d 0 to 35 (A4). After the ad libitum period, calves on R5, A5, and A4 were switched to CON until d 42. Growth measures were made until d 112 in each trial. Data from each trial were analyzed as a completely randomized design with repeated measurements over time using an autoregressive type 1 covariance structure when appropriate. In each trial, calves fed CON had lower average daily gain (ADG) from 0 to 42 d and greater ADG from 42 to 56 d than calves fed the other treatments. In both trials, ADG from 0 to 56 d and 56 to 112 d were not greater for A4 or A5 versus CON. From 56 to 112 d in trial 2, ADG was greater for R 0025 versus A5. Some calves completely rejected the MR at pH 4.2. Calves consumed more of the MR at pH 5.2 than 4.2. Calves fed A4 in trial 1 and treatments A5 and A4 in trial 2 consumed >95% of their MR between 0600 to 0800h and 1600 to 1800h. Time spent standing did not differ by treatment in trial 1 and increased from 312 to 332min/d from d 6 to 56. Under the conditions of these trials, results to 112 d showed no advantage to feeding calves MR acidified to pH 4.2 or 5.2 ad libitum from 0 to 35 d with gradually weaning by 42 d compared with calves fed the control MR fed at 0.66kg of DM/d. Additionally, when calves were fed MR ad libitum, they consumed >95% of the MR between 0600 to 0800h and 1600 to 1800h and standing behavior was not greatly affected.