Colostrum is the first milk after calving and is vital for the survival of a new born calf. Its components quite differ from the usual milk. Colostrum contains anti-bodies (immunoglobulins) which provide the calves with primary immunity. The colostrum quality expressed based on immunoglobulin content depends on many factors: the length of the dry period, the time of first milking after calving, the quantity of colostrum at first milking, age (parity), breed, health of the udder, leakage of milk before calving, premature calving (abortus), heat stress, milking and feeding hygiene. Calves need to get enough high quality colostrum in the first hours of their lives. The concentration of immunoglobulin in the colostrum and absorption ability of calf’s intestines deteriorate hour by hour after calving; therefore it is important to give calves colostrum in time. Quality of colostrum on farms can be determined with equipment such as refractometer and colostrometer. Laboratory analysis of colostrum is used for more precise measuring. Refractometer and colostrometer help us determine whether colostrum is suitable for feeding calves. High quality colostrum can be stored in a freezer and used when there is not enough quality colostrum available or in the case of cow’s death at calving.
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