Colostrum Critical to New Calf Survival

EDMONTON - Feb 27/04 - SNS -- Calf producers need to make sure new born calves get enough colostrum or the first milk from their mothers within the first few hours of birth in order to help the calf to survive, stresses Alberta Agriculture.

Colostrum is the "first milk" produced from the cow's mammary glands prior to calving. It contains antibodies, called immunoglobulins (essential proteins), from the maternal bloodstream. Since a calf is born without a fully developed immune system, these immunoglobulins provide the calf with temporary disease protection, known as "passive immunity". The calf relies on this resistance from its mother's first milk until its own immune system is developed at one to two months of age.

"Colostrum contains approximately 22% solids, compared to 12% solids in normal whole cow's milk," says Nanita Blomquist, beef intern, Ag-Info Centre, Stettler. "Much of this extra solid material is composed of the immunoglobulins, but also includes protein, sugar, fat, and vitamins A and E."

A calf should drink five to six% of its body weight in colostrum within the first six hours of life, and another five to six% when it is 12 hours old. For example, five to six% of a 95-pound calf would be 5.7 pounds or 0.6 imperial gallons.

"The calf has to drink the colostrum at birth or shortly after," says Blomquist. "When the calf is approximately 24 hours old, the gut lining begins to close and it cannot absorb as many of the antibodies. Studies show that at six hours after birth, calves are able to absorb 66% of the immunoglobulins, but at 36 hours after birth calves are able to absorb only 7%."

Production of colostrum starts five weeks prior to calving and ends at calving. A mature beef cow in good condition will produce approximately a half-gallon of colostrum. However, if the cow is leaking milk, or being nursed by other calves, it may not have enough colostrum available when it calves.

Colostrum can also be collected, frozen, and used at a later date. Colostrum stripped from a cow within 24 hours of calving can be stored in Ziplocr bags or Serving Saversr containers. The bags or containers will store flat in the freezer in individual "servings" containing from one to two quarts each.

Colostrum can be frozen for up to a year with no loss of quality. It can also be stored at a moderate temperature (20 degrees C or 68 degrees F) for two days or refrigerated for one week without loss of quality. It should not be thawed and refrozen.

Colostrum needs to be thawed correctly to prevent damage. This is done best by immersing it slowly in warm water. "Submerge the sealed, frozen container in a bath of warm (less than 40degrees C) tap water stirring occasionally until it is completely thawed," explains Blomquist. "Thawing time will vary depending on container size. The colostrum should be warmed to between 40degrees C (104degrees F) and 43degrees C (109degrees F) prior to feeding. It isn't recommended that you use a microwave oven for thawing."

There are several factors that affect quality and quantity of colostrum that a cow produces, including the influence of breed and its total milk production capabilities. Large volumes of colostrum tend to have lower antibody concentrations, and dairy cattle tend to have lower antibody concentrations than beef cattle.

Younger cows that are first-and-second calvers produce less colostrum than mature animals, and the antibody concentration is lower. Older cows also have larger udders, and have a quicker let down of milk compared to young cows.

"A good management practice is to keep heifers separate from older cows to ensure the heifers get the extra nutrition they need to develop the proper amount of colostrum," notes Blomquist.

Even so, nutrition affects the amount of colostrum produced in all cows. "Adequate protein levels in the ration are important to develop the volume, quality and antibody content required in good colostrum," explains Blomquist. "A balanced ration including energy, protein, minerals, trace minerals and vitamins increases the immunoglobulin concentration in the colostrum."

Producers should discuss feeding programs with a nutritionist to ensure their cows are receiving a balanced ration

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