The spring calving period is underway and as more cows begin to calve down, the amount of excess quality colostrum left over will increase.
This colostrum should not be thrown out, as a time may come when a freshly calved cow does not let down her milk or might produce poor quality colostrum.
Farmers already know the importance of calves getting colostrum in the first few hours after birth, but if the quality and quantity is not adequate, then feeding is not as beneficial as you may think.
Having surplus colostrum of a good quality stored away is essential to ensure that no matter what the dam of the calf produces, surplus is ready if and when needed.
The first feed of colostrum is essential for the calf to receive all their antibodies, which build immunity, support growth, and optimise their welfare.
Colostrum contains immunoglobulins, energy, cytokines, growth factors, and increased levels of vitamins and minerals with a higher fat and protein content.
Feeding fresh colostrum should be straightforward as long as hygiene is ensured, but some farmers waste the surplus colostrum which could be put to good use.
Excess quality colostrum
To test the quality of colostrum to ensure it is worthwhile feeding or storing, a brix refractometer should be used, which will measure the amount of immunoglobulins the colostrum contains.
Only samples that test 22% or higher should be fed to calves, as samples that test over 22% contain at least 50mg/ml of immunoglobulins.
Colostrum can be stored at 4℃ for two days without negatively affecting the absorption of colostral immunoglobulins by the calf.
Storing this colostrum at higher temperatures leads to decreased absorption of immunoglobulins due to an increase in bacterial contamination.
If you intend to store colostrum for a longer period of time to keep as a reserve, it can be stored at -18 to -25℃ for at least a year without any change in quality.
Ideally, colostrum should be frozen in sealable plastic bags, which makes it easier to thaw and heat when it is needed.
Heating
Colostrum must be slowly thawed at temperatures below 50℃, for example, in a hot bucket of water, in order to not affect its water quality.
Cold, refrigerated colostrum should be warmed in a bucket before feeding to help increase antibody uptake by the calf.
Ideally, calves should be receiving colostrum at body temperature of, at minimum, 38℃ and a maximum of 50℃, as temperatures above this will cause colostral proteins, including immunoglobulins, to diminish.
A microwave should not be used to thaw colostrum as it can cause coagulation of the proteins.
In this process of reheating, hygiene must be a priority as farmers must limit colostrum contamination for maximum immunoglobulin absorption.
Most importantly, in order to retain quality in your colostrum, you should measure the immunoglobulin levels; review factors influencing quality; maintain good hygiene; and feed or freeze quickly.
