NUTRITION ▶▶▶
Optimising the post- freshening period
The transition period, 21 days before through to 21 days after calving, is a challenging time for the dairy cow. In this period, extra attention should be made to nutrient requirements and feed intake, and this goes beyond the need for calcium supplementation.
BY NATHAN UPAH MSC, TECHMIX D
uring the transition period, many cows experience insufficient overall nutrient reserves for recovery heading into the demands of lactation. This is due to depressed feed intake pre-freshening, fluids lost
during freshening and ration changes. Delayed or inadequate post-freshening recovery can cost the dairy producer signifi- cantly in lost production or veterinary treatments resulting from metabolic challenges. Additional nutrient support for the post-freshening cow extends well beyond calcium and includes a variety of sources for optimal recovery.
Live yeast Cows in the pre-freshening usually see a drop up to 30% in feed intake. And this remains low in the first 24-48 hours after calving. This reduction in feed intake along with demands for lactogenesis puts the cow at a significant nutritional disad- vantage heading into lactation. Low dry matter intake and a change in diet to higher concentrates can negatively affect
Figure 1 - Effect of dehydration on milk yield. Time (d)
25% restriction 50% restriction
gut microbiota and spark a cascade of negative health and performance challenges well into lactation. Live yeast helps buffer rumen pH by providing beneficial bacteria that work to keep lactic acid in check which can lead to improved feed in- take resulting in a healthier rumen microflora environment leading to improved health and performance.
Magnesium Magnesium is needed to metabolise dietary supplied calcium and therefore, critical to helping prevent hypocalcaemia. This allows a cow to best utilise all sources of calcium. Since the cow’s magnesium level is dependent on diet alone, a defi- ciency can easily occur when there is a natural drop in dry matter intake such as when a cow is close-up or immediately post-freshening.
Potassium Cows do not have the ability to manage potassium levels in their blood stream and therefore rely on diet input, along with urine and faecal output, to regulate. Due to the tight ho- meostatic regulation of potassium, stores can quickly be ex- haust post-freshening, leading to metabolic disorders like ke- tosis. Potassium is the primary electrolyte responsible for intracellular energy mobilisation and utilisation. In addition, it is responsible for the fluid balance within cells and for proper body function. In fact, the absence of adequate amounts of potassium (hypocalcaemia) affects smooth muscle contrac- tions which can lead to issues related to retained placentas and potentially displaced abomasum. The combination of low feed intake and dehydration post-freshening leave the cow deficient and therefore supplementation is required to ensure recovery and sufficient support for cell activity.
Baseline Water restriction Source: Am J Physiol Regul Integr Comp Physiol 280:R418-R427, 2001 Rehydration
Don’t overlook hydration Challenges related to reduced feed intake pre- and post-freshening are well documented. What many producers tend to overlook is the fresh cow’s water intake and the nega- tive effect dehydration has on post-fresh cows. Research shows that water intake helps improve feed intake. However, prior to freshening, feed and water intake are both shown to decline leaving the cow somewhat dehydrated even before she freshens. In this condition, extracellular fluids are lost as well – up to 53 litres according to studies. Add to this the fact
16 ▶DAIRY GLOBAL | Volume 6, No. 2, 2019
PHOTO: MARK PASVEER
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36
