THE FEEDING OF FERMENTED COLOSTRUM TO NEONATAL CALVES. I. THE EFFECT OF INOCULATION OF COLOSTRUM ON ITS STORAGE CHARACTERISTICS AND ON CALF PERFORMANCE

Abstract

Colostrum inoculated with Streptococcus lactis (treatment A), mixture of Streptococcus thermophilus and Lactobacillus bulgaricus (treatment B), Lactobacillus acidophilus (treatment C), naturally fermented (treatment D) and kept fresh (treatment E) was used in laboratory storage trial and without treatment E in calf feeding trial. Both trials were aimed at better control of the fermentation process of colostrum and improving its acceptability and nutritive value as the main feed for calves up to weaning. The fermentation, as indicated by pH and titratable acidity changes, was most effectively controlled by an early inoculation with S. lactis, although it had no effect on mold and yeast contamination. The use of this culture produced better (P < 0.05) overall daily gains (582.0 and 434.0 g for treatments A and D, respectively), higher (P < 0.05) daily consumption of starter feed (1131 and 893 g for treatments A and D, respectively) and lowest incidence of watery diarrhea in the calf feeding trial. In the laboratory storage trial, it resulted in highest (P < 0.05) levels of residual lactose in the fermented product (3.41, 1.61, 1.63 and 3.15% for treatments A, B, C and D, respectively). Early development of high acidity (below pH 4) in colostrum treated by a mixed culture of L. bulgaricus and S. thermophilus or by L. acidophilus led to premature termination of both trial treatments due to total refusal of colostrum by calves. However, both products were free of mold and yeast contamination for the duration of 25-day storage. To assure high palatability of colostrum and minimize acid sensitive contamination, it appears that fermentation should quickly lower and then maintain the pH within 4–4.5.