Production of fermented colostrum Fermented colostrum must adhere to the principles of aseptic processing. The specific process is as follows: Firstly, the extruded colostrum is filtered with gauze, stored in a clean bucket and stored under natural temperature and naturally fermented. Stir twice a day. When the initial lactate level reached between 85 and 130 degrees, the naked eye was observed to be slightly yellow in color, smelling scented and slightly sour, and the viscosity was increased with stirring. The upper part was lumpy and the lower part was clear and transparent (whey). The production of fermented colostrum is completed and ready for use.
Feeding method and feeding amount The fermented colostrum must be fully stirred before feeding the calf, and then add warm water according to the ratio of 1:1 or 1:2 so that the temperature of the milk is maintained at about 37°C. Second, in order to achieve the purpose of exercising the gastrointestinal function of calves, appropriate amounts of mixed concentrate and high-quality hay are added daily from the fifth day of feeding the fermented colostrum. On the 7th day, cooked boiled porridge was added to the fermented colostrum every day, three times a day, and the total amount was controlled at about 50 grams each time. From the 10th day onwards, the training of yaks to feed concentrates and forages is more or less frequent and gradually increases. Generally, the whole process of 30-day-old training ends. At this time, the total amount of mixed confections consumed by yaks per day is about 0.75 kg. After that, the amount of mixed condiment should gradually increase with the weight of calves.
When feeding concentrate, it is important to master the principle of giving rich nutrition, easy digestion, and matching with green and juicy feed. Two reference formulas are introduced: 1 corn 30%, barley 23%, silage 8%, bean cake 75%, mineral additives 1%, sweet potato powder 5%, fine grass powder and other feeds total 24.5%, salt 1%. 2 corn flour 35%, bran 17%, soybean cake 22%, corn meal 15%, sunflower cake powder 5%, fish meal 3%, shell powder 20%, salt 1%, appropriate amount of animal multidimensional Above instructions).
Storage of fermented colostrum Fermented colostrum is best kept in a refrigerator or other refrigerated equipment if it cannot be fed in a short time. If there is no refrigeration equipment, it should be kept in the underground cellar. Or in the fermented colostrum by adding 0.1% of 37% formaldehyde solution, fully stirred and sealed. This method is simple, low-cost and can be stored for about 2 months.
Benefits of calf feeding fermented colostrum Growth and development speed Because fermented colostrum contains high concentrations of lactobacillus, it is extremely easy to be digested and absorbed by calves: According to experiments, calf is fermented with fermented colostrum rather than fermented colostrum. The average weight gain of yak at 1 month is 20%-25%.
The increase in disease resistance is mainly due to the fact that in addition to maternal antibodies of colostrum itself, the initial lactate level after fermentation is higher, which effectively inhibits the growth of various pathogenic microorganisms, reduces the incidence of calves, and prevents their digestive system. The diseases are as follows.
Increased digestibility The amount of lactic acid bacteria and yeast increased during the fermentation of colostrum, thereby increasing the absorption rate of colostrum in calves.
Reduced costs Fermented colostrum has high digestion and absorption rate, and effective substances are fully utilized. Therefore, the amount of colostrum is relatively less than that of common colostrum, which can increase the amount of fresh milk to be marketed, reduce the raising cost of raising yaks, and increase the economic benefit of raising cattle.
Precautions 1. During the summer season, due to the high temperature and rapid fermentation, it is difficult to grasp the proper acidity. Therefore, the temperature must be strictly controlled. The suitable temperature of fermented colostrum is 20°C-25°C. If you find that the temperature is too high and the acidity is too high, immediately place it in cold running water or in a cool, damp place.
2. Cows suffering from mastitis or who have used antibiotics within 2 weeks before birth should not use colostrum to make sour colostrum.
3. When the yak is fed with fermented colostrum, its acidity should be moderate, too high or too low is not conducive to the growth and development of calves.
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