‘’A poorly grown calf will never be a top-producing cow, no matter how good the breed is.’’

New-born calves are susceptible to calf diarrhea especially during their first 3 to 4 weeks of life. Bacteria, viruses and parasites attack the lining of the calf`s intestine giving rise to diarrhea.

Calf diarrhea is one of the major financial loss factors in dairy farming because once infected, this decreases the absorption of essential nutrients from milk and leads to weight loss and dehydration. It is considered an emergency that requires swift diagnosis and rehydration of the animal.

The BOVID-5 test offered by the Fivet laboratory helps to identify the 5 key pathogens that cause diarrhea. It makes use of stool samples from infected calves. When equipped with the right information, farmers will administer the relevant treatment and avoid production losses.

Besides pathogenic diseases, feed and water may contribute to these diseases if not managed well. Routine feeding should be established whereby milk is provided at the same time each day.Fluctuations in milk temperature can predispose to intestinal upsets.

The most likely pathogenic conditions that the calf is likely to encounter prior to pre-weaning are:

• Navel-ill
• Rota virus infection
• coli
• Calf paratyphoid
• Coccidiosis
• Internal parasites
• Cryptosporidium

Bovid 5 rapid test for calf diarrhoea

Conducting of farm test

Importance of colostrum

As most producers, nutritionists, and veterinarians know, proper colostrum management is necessary to provide passive immunity to newborn calves. Three main factors are important to managing colostrum: timing, quantity, and quality.Colostrum should be given as soon as possible after calving (preferably within 3 hours).Intestinal absorption ability of colostrum immunoglobulins decreases rapidly, with only 50% absorption by 9 hours after birth. Calves should be fed colostrum at 12% to 15% of body weight (for a 40-kg calf this would equal 3.8 L). A second feeding of 2.0 L of colostrum at 12 hours after birth is generally recommended. Colostrum quality refers to both cleanliness and immunoglobulin content. Colostrum should be free from blood, dirt, and manure, and be from cows not testing positive with Mycoplasma paratuberculosis. Good-quality colostrum should contain at least 50 g of immunoglobulins per litre measured using a colostrum meter or a refractometer.

Ensure good quality colostrum by:
•    Calving cows in good condition (BCS 3.5)
•    Ensure calving problems are kept to a minimum
•    Adequate nutrition (especially protein) during the dry period
•    Reduce stress of cows and calves.
•    Eliminating mastitis, as colostrum from mastitis cows is of poorer quality.

HEIFERS
•    Heifer management is important as the incidence of scours is higher in calves from heifers.
•    Breed to calf down at +- 85% of mature weight
•    Ensure “easy calving”
•    Separate from mature cows (to observe; decrease dominance by elders etc.)
•    Feed adequately during pregnancy for growth and gestation.

Vaccination of the dam with SCOURGUARD or ROTEVAC CORONA one month before calving will ensure passive immunity to Rotavirus, Corona virus, Clostridium perfringens type C toxoid,Escherichia coli bacterin.

Treatment Principals
•    Clean and hygienic calving environment and calf pens.
•    Isolate sick calves from healthy calves
•    Consult your veterinarian if the calf is badly dehydrated, down, has fever
•    Use rehydration fluids
•    Do NOT stop milk
•    Do not mix milk and electrolyte oral fluids in one feeding (2hour gap recommended)

To prevent deaths from scours:

THE 4 C’s
•    Colostrum
•    Cleanliness – hygiene, pens, buckets.
•    Comfort – keep the calf clean, dry and warm.
•    Consistency – feed same time, milk at same temperature

Ref: www.thedairysite.com/articles/1729/colostrum-for-the-dairy-calf  “Colostrum for the Dairy Calf The most important factor in dairy calf health and survival is feeding the newborn calf adequate amounts of high-quality colostrum early in its life.” Brian Lang, Veal Specialist at OMAFRA.

As milk and milk products are an ideal medium for bacterial growth, their production and storage are regulated by Government legislation. Bacteria in milk not only spoils the product but also causes a health hazard to the human consumer. It is the responsibility of the producer to be aware of such legislation – ignorance is not an acceptable excuse to break the law.

Registration of producers of raw milk

Registration of the dairy parlour is required by Dairy Services (Government) and Municipal Health Authorities. The facilities and processes must meet legal standards laid down by law. Once a property has been passed by the authorities, no alterations may take place without approval. The Registration is specific to the individual AND the property, i.e. if a producer wishes to produce milk on another property, an additional registration will have to be obtained. Likewise, if a producer sells his property, the purchaser will have to obtain registration.

Registration for Processors of Milk

Registration for processors is a separate procedure, involving stricter criteria. Raw milk may not be sold within the major urban areas and environs as set down in the Dairy Act. Milk can only be accepted from CA (contagious abortion)accredited herds.

In both cases, siting and plans for dairy buildings have to have the authority of a dairy officer before work is begun.

Worker hygiene 

• Approved toilets at an approved distance from the parlour and washing facilities for workers must be included.
• Clean overalls are be worn before every milking
• Health – no worker may work while ill, or with open sores on his hands.

In summary, the law requires that every producer of milk or milk products shall deliver clean milk from a healthy cow that is not contaminated in any way or adulterated by any other product. This includes chemicals or veterinary products that have been used on or in the cow within a certain period before the milk is taken (the ‘withdrawal period.’)

REF: The Dairy Handbook. Mrs P Borland.