Fermented or Chemically-Treated Colostrum and Nonsalable Milk in Feeding Programs for Calves

Nonsalable milk and colostrum were compared with milk replacer or whole milk in feeding programs for calves.In Trial 1, milk replacer, fermented colostrum, or fermented colostrum (to 14 days) followed by fermented nonsalable milk (14 to 28 days) were fed to calves once daily until weaning at 28 days of age.In Trial 2, whole milk, acidified (propionic acid) colostrum, acidified nonsalable milk, and acidified colostrum (to 14 days) followed by acidified nonsalable milk (14 to 28 days) were fed as in Trial 1. Starter was available to all calves.Few health problems were encountered in either trial, but calves accepted acidified diets less readily than whole milk, particularly during summer.Reduced acceptability was attributed to fermentation which lowered pH to approximately 4. No differences in weight gains were detected.Calves fed fermented colostrum consumed less dry matter from liquid than other calves but ate more starter, resulting in similar total intakes of dry matter for all groups.Feeding programs using both fermented or acidified colostrum and nonsalable milk are effective, but problems with intake can occur during summer feeding.A third trial compared acceptability of