Feeding calves brings three good points
Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. Food Additives Food Additives,Natural Food Additives,Food Additives Preservatives SINOCHEM PHARMACEUTICAL CO., LTD , http://www.sinochemnutrition.com
One or two hours after birth, calves should eat colostrum, and keep feeding 4-6 times a day. If the cow is milkless, artificial colostrum can be prepared to feed newborn calves. Formula is: regular milk 750 ml, salt 10 grams, fresh cod liver oil 15 grams, add 2-3 eggs, after sufficient shaking and heated to 38 °C fed.
Second, feeding off:
Most domestic and meat calves use natural feeding methods. Cows are best to use artificial feeding method. The method is: using a baby bottle to put on a nipple. If the burdock does not suck the milk, the finger can be immersed in the milk, and then stuffed into the mouth of the burdock to induce, so repeatedly induced 2-3 times, the burdock can suck their own milk.
30 minutes after each feeding, drink warm water of 35-38°C, and drink water after 20 days. Ventilation, drying, and hygiene should be maintained in the house. The burdock should be changed frequently. 5-6 days after the calf is born, start brushing the bovine body and pay attention to proper exercise.
Third, weaning off:
The calf suckling period is generally 5-6 months and can be shortened to 3 months. Freshly weaned calves are fed nutrient-rich, easily digested feed, and care is taken not to suddenly change feed. The calves within 1 year of age should be fed with high-quality dried grass and grass, supplemented with 1-2 kilograms of compound feed and 20-30 grams of salt and bone meal each day. After the calf is full, it is necessary to change the feed. Its feed standard is: concentrate 1-1. 5 kg, silage or tuber feed 8-12 kg, hay 6-8 kg, and to feed the appropriate amount of minerals.
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.