On anionic salts eatability and their role in preventing dairy cows milk fever
1997
Leesmae, A. | Kaert, O. | Ploom, L. (Estonian Agricultural Univ., Tartu (Estonia))
A temporary imbalance between the input of calcium, due to low intestinal absorption and bone resorption and the increased Ca demand due to initiation of milk secretion appears to initiate the disease. The incidence of milk fever on an individual herd basis varies greatly but nationwide it is approximately 5...10 per cent in Estonia it constitutes 2...4 per cent of all dairy cows. The economic loss due to a subclinical hypocalcemia is approximately similar or even greater than that caused by milk fever. The trials to study the effect of feeding anionic salts to reduce the incidence of milk fever and on lactation performance were carried out in Piistaoja Cattle Breeding Station in 1994 and 1995. To study the palatability of anionic salts and their mixtures with different feeds, a trial was carried out in Piistaoja Cattle Breeding Station in 1996. It became evident that ammonium chloride concentrate feed mixture with or without molasses was considered the most palatable, whereas mushyness of the feed was of great importance
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