Cultured Milk and Antibiotics for Young Calves
نویسندگان
چکیده
منابع مشابه
Excretion of Antibiotic Resistance Genes by Dairy Calves Fed Milk Replacers with Varying Doses of Antibiotics
Elevated levels of antibiotic resistance genes (ARGs) in soil and water have been linked to livestock farms and in some cases feed antibiotics may select for antibiotic resistant gut microbiota. The purpose of this study was to examine the establishment of ARGs in the feces of calves receiving milk replacer containing no antibiotics versus subtherapeutic or therapeutic doses of tetracycline and...
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Methods of housing and managing the milk-fed dairy calf have changed considerably in recent years. We review key developments and how these affect calf welfare. Limit feeding of milk is recognized as both a welfare and production risk. Conventional limit feeding methods (i.e. approximately 10% BW/d) result in signs of chronic hunger, abnormal behavior, poor weight gains and poorer lifetime perf...
متن کاملFeeding Pasteurized Milk to Dairy Calves
Introduction This guide is published by the Bovine Alliance on Management and Nutrition (BAMN), which is comprised of representatives from the American Association of Bovine Practitioners (AABP), American Dairy Science Association (ADSA), American Feed Industry Association (AFIA), and United States Department of Agriculture (USDA). The BAMN group is charged with developing timely information fo...
متن کاملUtilization of Soymilk as Milk Replacer for Calves
An experiment was conducted to study the utilization of soymilk as milk replacer for raising calves. Nine crossbred calves were selected and divided into three groups on the basis of their body weight and genotype. The calves of group A were reared by cow milk, group B reared by strained soymilk and group C reared by unstrained soymilk. It was found that, total body weight gain of group A, B an...
متن کاملMilk-protein substitutes in rations for veal calves.
Only small numbers of calves were fattened on whole milk alone, both in western Europe and Great Britain, until the 1960’s, d-hen suitable milk-substitute diets were developed. The lorn iron content of milk made calves anaemic (Blaxter, Sharman & MacDonald, ‘957) and lowered the myoglobin content of the muscle tissues. This resulted in white meat. In the course of time this whiteness bccame a m...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1977
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(77)83995-7