To minimize this risk, but also to simplify work and for cost reasons, acidification methods (sour milk, yogurt milk, acidified whole milk with acetic, formic, or citric acid) are increasingly used, particularly in calf rearing. Without requiring extensive technical equipment, the acidified milk can be offered to the calves at a lower temperature and independently of feeding times for free consumption.
This trial aimed to investigate the suitability of yogurt-fermented milk replacer compared to warm whole milk replacer in a calf fattening trial for calves weighing 50 to 180 kg. Parameters relating to milk and feed intake, growth rate, nutrient utilization, and carcass and meat quality were recorded. Furthermore, this project aimed to establish blood reference values for whole milk-fed calves and to evaluate the potential effects of additional oral iron supplementation during the first weeks of life on calf fattening results. In addition to milk, the calves had constant access to concentrate feed, hay, and water.
