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Effect of fermentation on compositional changes of antibiotic milk and performance of calves fed fermented antibiotic milk

Published online by Cambridge University Press:  02 September 2010

M. Hadjipanayiotou  and
E. Georghiades
M. Hadjipanayiotou
Affiliation:
Agricultural Research Institute, Nicosia, Cyprus
E. Georghiades
Affiliation:
Agricultural Research Institute, Nicosia, Cyprus
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Abstract

Compositional and acidity changes in fermented normal or antibiotic milk, and the effects of feeding jch milk on the growth, food conversion efficiency and overall health of dairy calves were studied, Type of milk (normal or antibiotic) did not significantly affect pH, lactose, crude protein, fat and free (H3—N content of milk. Lactose content and pH values decreased with time whereas free NH3—N lcreased. Higher room temperatures were associated with lower pH; values below 5 were obtained after weeks of fermentation in winter, 2 weeks in spring, 1 week in autumn and less than 1 week in jmmer. Overall pH values and lactose content declined until week 4 and remained constant thereafter, calves fed fermented antibiotic milk gained less weight from birth to weaning than those on fresh milk, put post-weaning growth rates were similar. Incidence of scouring was higher among calves fed antibiotic lilk, but no deaths occurred. Milk intake was similar, and consumption of dry food (pre and post eaning) differed slightly.

Type
Research Article
Information
Animal Production , Volume 40 , Issue 1 , February 1985 , pp. 17 - 22
Copyright
Copyright © British Society of Animal Science 1985

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