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With the temperatures warming up in this part of the world, many dairy producers are focused on implementing heat abatement practices. Usually, most time and energy are put into cooling cows early in lactation, because this group of animals has an immediate effect on farm income. However, it is important to not forget that other groups of cattle also experience heat stress, and long-term benefits will come from cooling all groups of cattle...

Greater than 60% of all calves that die before weaning, in both the beef and dairy industries, die from complications as a result of diarrhea. It’s not usually the pathogen causing the diarrhea itself that kills the animal. Sometimes the animal may die from secondary bacterial infections, or even starve to death if scouring for a prolonged period of time, but most commonly calves will die from dehydration and/or metabolic acidosis caused by the condition...

Over 50% of pre-weaned calf deaths are attributed to dehydration caused by scours. Young calves have 5-10% more body fluid than adult animals. The average 100 lb. (45.5 kg) calf requires 4.5 liters of water per day! Scouring calves may require an additional 20-30% of daily water intake to maintain body functions...

Volatile Fatty Acids (VFA’s) are byproducts of microbial fermentation in the rumen. The three most abundant VFA’s produced in the rumen are acetate, propionate, and butyrate. Butyrate is a key nutrient essential for the development of rumen papillae, as the cells of the epithelial layer of the rumen wall use butyrate for energy and growth. 

Mature cattle are ruminants and utilize all four of their stomach compartments (rumen, reticulum, omasum, and abomasum) to allow for digestion of fibrous feeds. The digestive system of a newborn calf is very different from a mature animal. Initially, the digestive process is more similar to mono-gastrics (animals with one stomach)...