The potential profit from dairy-to-beef systems compared to suckling has seen an increased number of farmers considering rearing dairy bull calves as a means of increasing profitability from drystock systems. However, it is a highly skilled production system and one that must be got right during the first three months if the performance targets necessary to make a profit are to be achieved. In a three-part series beginning this weekend, we look at the basics of getting the rearing stage right.
Walk before you can run
Calf rearing is one of the most highly skilled production systems. Therefore it is essential that you walk before you run. All too often we talk to farmers in January that intend to rear 15 to 20 calves. By February they have 60 to 70 calves purchased. There are a number of reasons for the over-exuberance. Firstly they let their 15 to 20 young calves into the shed and think that it can hold twice as many – first mistake. Fresh air is the most critical thing you can give a calf – overstock a shed and you are asking for health problems.
Secondly the majority of farmers that go into calf rearing come from a background of either buying store cattle or replacement heifers costing €800 to €1,200 per head. For the same price they will get eight to 10 calves, depending on the trade. It is a bit like the penny share mentality – the more you have the more money you will make – second mistake. Get your management wrong and the more calves you have the more money you stand to lose. While a batch of healthy calves has potential to make you money, a batch of unhealthy calves are like a sponge when it comes to soaking up money.
My advice to a novice calf rearer would be to start off small in year one. If you think you can handle 50 calves then only buy 25. You need to test your facilities and improve your management skills before getting into big numbers.
Get your housing right at the start
If you are planning on rearing calves indoors then it is essential that you get your housing right from the start. Stocking rate is critical. Remember calves will go from 40kg at the start of the rearing period to 100kg to 120kg, depending on what stage you intend to move them out of the rearing shed. Therefore, they will almost treble in size. This is why buying too many calves at the start of the rearing period often results in major health problems further down the line. As a rough guide, you want between 1.2m2 to 1.6m2 per calf.
It is also essential that sheds have good air movement, but free from draughts. Air should be moving over the top of the calves but not at ground level. To achieve this you might need to sheet down gates or place rubber flaps along the bottom of feed barriers or gates. It is good practice to try and limit the number of calves in the one air space. Therefore, two small sheds are better than one big shed.
Keeping the level of moisture in the shed to a minimum is also key to minimising respiratory diseases and scour. On many of the large calf-rearing units this is achieved by a raised passage way or by constructing a dome passage with a channel along the front of the pens to remove any seepage from the straw bed. Calves should not be reared in the same air space as older animals on the farm, and should be reared well away from areas such as calving pens or sick pens.
Buy the right type of feeder
Do not purchase an un-segmented gang feeder. Calves should be fed individually for the first two to three weeks and should not be forced to compete for milk. For farmers rearing 15 to 20 animals, a small five to 10 nipple gang feeder is adequate. They can simply be clicked onto the gate. Automatic feeders are also available and work well, but are for the more specialised large-scale rearer.
Install a system to heat water
Ideally you want to be feeding milk to young calves at 40°C for the first 14 to 21 days. Therefore, you will need to install a system of heating water. Some exports state that feeding young calf warm milk will reduce incidents of scours during the early stages by up to 50%.
Always follow mixing instructions
You should always follow the manufacturer's guidelines when mixing milk powder and any changes should be made on a gradual basis. “Throwing in a little bit extra” can lead to nutritional scours. Make sure you don’t overheat the water. Milk powder should not be added to water over 40°C as this can damage the structure of high quality milk proteins. If you are boiling water cool it down before adding the milk powder.