Fermented colostrum production follows strict aseptic procedures to ensure quality and safety. The process begins by filtering the fresh colostrum through gauze, then transferring it into a clean, sanitized bucket. It is left at room temperature to ferment naturally, with two daily stirrings to promote even bacterial growth. Once the initial lactic acid level reaches between 85 and 130°T, the colostrum will show visible signs of fermentation: a slight yellow color, a mild sour smell, increased viscosity, and a separation into a lumpy upper layer and a clear, transparent whey below. At this stage, the fermented colostrum is ready for use.
When feeding calves, it's important to mix the fermented colostrum thoroughly before serving. Warm water should be added in a 1:1 or 1:2 ratio to bring the temperature to around 37°C, which mimics the calf’s body temperature and aids digestion. Starting from day five, small amounts of mixed concentrate and high-quality hay can be introduced to stimulate the calf’s digestive system. By day seven, cooked porridge is gradually added, three times daily, with each serving limited to about 50 grams. From day ten onward, feeding trials with concentrates and forages are conducted more frequently, increasing gradually until the calf reaches 30 days old. At that point, the daily intake of mixed feed is approximately 0.75 kg, and this amount should be increased as the calf grows.
When formulating concentrate feeds, it’s crucial to prioritize nutrition, digestibility, and compatibility with green, juicy feeds. Two recommended formulas include:
1. Corn (30%), barley (23%), silage (8%), bean cake (75%), mineral additives (1%), sweet potato powder (5%), fine grass powder (24.5%), and salt (1%).
2. Corn flour (35%), bran (17%), soybean cake (22%), corn meal (15%), sunflower cake powder (5%), fish meal (3%), shell powder (20%), salt (1%), and an appropriate amount of animal multivitamins.
For storage, if the fermented colostrum won’t be used immediately, it should be refrigerated. In the absence of refrigeration, it can be stored in a cool underground cellar. Alternatively, adding 0.1% of a 37% formaldehyde solution, mixing well, and sealing the container can preserve the product for up to two months. This method is cost-effective and easy to implement.
Feeding calves with fermented colostrum offers multiple benefits. First, it significantly improves growth rates due to the high concentration of lactobacillus, which enhances digestion and absorption. Studies have shown that calves fed fermented colostrum gain 20%-25% more weight in one month compared to those fed regular colostrum. Second, the increased lactic acid content after fermentation helps inhibit harmful bacteria, boosting disease resistance and reducing the risk of gastrointestinal issues. Third, the presence of more lactic acid bacteria and yeast increases the digestibility of the colostrum, leading to better nutrient absorption. Finally, the higher efficiency of nutrient utilization reduces the overall amount of colostrum needed, lowering costs and increasing milk yield for sale, thus improving economic returns.
When preparing and feeding fermented colostrum, several precautions should be taken. During hot weather, the fermentation process speeds up, making it harder to control acidity. Therefore, the temperature should be maintained between 20°C and 25°C. If the temperature becomes too high, the colostrum should be cooled quickly using cold running water or placed in a cool, shaded area. Cows with mastitis or those that received antibiotics within two weeks of calving should not be used for colostrum collection. Lastly, when feeding calves, the acidity of the fermented colostrum should be moderate—too acidic or too dilute can negatively affect their health and development.
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