More Than Protein and Fat
When comparing milk replacers, it can be tempting to focus solely on the crude protein and fat percentages. However, these figures should always be considered alongside nutrient source, digestibility and the overall formulation of the product.
The proportion of milk-derived ingredients, protein quality, energy supply and vitamin and trace-element specification all contribute to the overall nutritional value of a milk replacer.
This is particularly important during the early stages of life, when calves require a nutrient-dense and highly digestible diet to support both maintenance requirements and growth.
The VITAMILK range provides a choice between 35% and 60% skimmed milk powder formulations, allowing the milk-feeding programme to be selected according to the requirements and objectives of the individual calf-rearing system.
Consistency from Mixing to the Calf
Correct preparation is essential to achieving consistent results from any milk replacer.
VITAMILK M35 should be mixed at 115–130 g of powder per litre of water. Water should be approximately 50°C during preparation, with the finished milk offered to calves at 40–42°C.
Maintaining a consistent powder concentration, water volume and feeding temperature helps ensure calves receive a predictable supply of nutrients at every feed.
Good hygiene is equally important. Feeding equipment should be kept clean and milk replacer should be prepared consistently according to the recommended feeding instructions.
Building the Foundations for Future Performance
Good calf nutrition is an investment in the future animal. Combining effective colostrum management with a consistent milk-feeding programme, early access to fresh water and a palatable calf starter provides the nutritional foundation for growth and successful weaning.
With VITAMILK M35 and VITAMILK M60, Mazzoleni offers milk replacer options for different calf-rearing systems and performance targets, with a focus on nutritional quality, consistency and practical on-farm feeding from the start.