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April 11, 2005 Good Quality Milk Replacer Worth the Cost Evaluating milk replacers often starts with the cost, not as it should with the quality, according to a North Dakota State University expert. "It's amazing, the difference in prices from one manufacturer to another," says NDSU Extension Service dairy specialist J.W. Schroeder. "But in the case of calves less than 1 month old, the cheapest milk replacer may not be the best. Just as in human babies, providing newborn bovine babies with good-quality food can result in the best chance for good health.” Young calves require highly digestible diets. Although born ruminants, newborn calves function similarly to nonruminants until their paunch is fully developed, at about 90 days. Livestock producers have several key points to consider when they evaluate milk replacers for their feeding program, Schroeder says. The primary nutrients in milk replacers are protein, fat and carbohydrate. Whey protein, a byproduct of cheese making, is the base upon which most milk replacers are prepared. The digestibility of whey proteins can vary significantly because of the type of cheese being made, drying temperatures and handling procedures. Whey protein appears as dried whey, whey product and whey protein concentrate. The principal difference among the three forms is the amount of lactose and mineral removed. Dried whey contains only 12 percent protein, while whey protein concentrate can be as high as 80 percent protein. The manufacturers of the best quality milk replacers know the source of their whey proteins and test frequently for quality. Soy proteins are common but lower in digestibility than whey protein. Amino acid content can cause allergic reactions in the gut tissue. Soy flour is indicative of a poorer quality milk replacer, even if protein levels are above 20 percent. Although skim milk may appear on the product tag, it usually is present in amounts less than 1 percent of the total mixture and is included as "tag dressing" to create the impression of higher quality, Schroeder says. Not enough research has been done to suggest that including egg protein in milk replacer is advisable, due to the albumin’s lower digestibility. Animal fats, such as tallow or lard, usually supply fat. High digestibility is assured when the fats are homogenized to produce small, fat droplets, and an emulsifier, such as lecithin, is included. Only limited research supporting the use of vegetable fats has been done. Lactose, the only carbohydrate that is digested in the young calf, supplies carbohydrate. "Intensive" milk replacers commonly contain higher levels of protein (24 percent to 28 percent versus 20 percent) and require that they be fed in higher amounts. Schroeder says it's hard to believe that the extra cost of "intensive" milk replacers can be worth it, but they have had successful uses similar to those reported during the Professional Dairy Heifer Growers Association meeting at the end of March. For example, this feeding strategy reported higher gains and better calf body condition, resulting in the faster recovery of sick calves and a lower incidence of mortality. “Cheaper often is not the most advisable strategy when it comes to feeding milk replacer to baby calves,” Schroeder says. “Check the list of ingredients and ask for research that supports the claims of the manufacturer.” ### Source: J.W.
Schroeder, (701) 231-7663, jschroed@ndsuext.nodak.edu
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