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The Use of Yeast in Calf Meals and Pellets

1938; Elsevier BV; Volume: 21; Issue: 3 Linguagem: Inglês

10.3168/jds.s0022-0302(38)95630-9

1529-9066

Paul E. Newman, E. S. Savage,

Meat and Animal Product Quality

There has long been a need on dairy farms selling whole milk for a satisfactory method of growing calves with the use of only a small amount of milk.Remixed dried skimmilk has been used successfully.The increased use of dried skimmilk in human foods has often brought the price of this product up to a point which makes the remixed dried skimmilk method expensive.The labor and care required in remixing the dried milk, heating water, and cleaning pails are also serious disadvantages of this method.Various gruels have been used.The gruel method, however, is generally unsatisfactory, both from the standpoint of the development of the calves and the labor and care required.During the past several years progress has been made in raising calves on a small amount of whole milk and various dry calf meals.A number of studies have been made in which whole milk feeding has been limited to 60 days or less and a simple mixture limited largely to home grains, wheat bran, and linseed meal used (1,2,3,4,5).The growths of the calves in these studies were quite generally below normal.Other studies have used dry calf meals containing a wide variety of ingredients and substantial amounts of either dried skimmilk or blood flour or both (5,6,7,8,9,10,11,12).The results on these various dry calf meals have been somewhat variable.Some have produced very satisfactory growths in calves from the time the calves were weaned from whole milk at from six to ten weeks of age.Others have resulted in growths below normal while the calves were young but by ~hc time the calves were six months of age they were usually of normal size or above.Previous work at Corne]l University (13) on this problem led to the recommendation of a formula for a dry calf starter, and a method of raising calves by the use of this formula.The purpose of the experimental studies here reported was to test the ability of the recommended method to grow satisfactory calves consistently and to study changes which might further improve it.The latter phase of the work was concerned principaly with the use of yeast in the formula and the effects of pelleting the calf starters.1 This work was made possible through the finaficial assistance of Anheuser-Busch, Inc., St. Louis, Missouri.