When calves are born, they start out as simple stomached animals. The change from one digestive method to another is a process that is called rumen development. The first two compartments make up one large fermentation vat, the third is an unusual-looking organ that absorbs water and minerals from digesta leaving the rumen, and the fourth is the true stomach that functions like the stomach of monogastric (people and pigs). All four of these stomachs are present at birth; however, only the abomasum is fully developed …
Milk Fever
Milk fever, also known as hypocalcemia is a common bovine metabolic disorder resulting from calcium deficiency. Cows usually experience milk fever when approaching calving or just after calving. Calcium demand for a cow starting lactation is almost double compared to when she was not lactating and pregnant. Around calving, blood-calcium levels may drop below the normal range leading to homeostatic failure.
Calcium deficiency results in:
Why We Ferment Forage
Fermenting forages is very beneficial to cattle nutrition and production-wise. When forage is fermented it causes a breakdown of forage material, making it easier for animals to digest. Since the fermented forage is easier to digest, the bodies can digest forage quicker and releases more energy for the animal. The cattle can utilize the feed more efficiently and this will result in less waste in the undigested material that they excrete.
Breaking it down to the molecular level, microbes multiply and break …
Microbes in the Rumen
We know ruminant animals can digest forages, but do we know how? Ruminant animals are cable of digesting forages, for their rumen is filled with microbes. These microbes play a big role in the rumen. The microbes break down feed to produce volatile fatty acids, which are used by the cows as energy for maintenance and milk production. The rumen microbes are also digested and absorbed in the small intestines as the main protein source for milk production – providing up to …
