Liquid egg as an alternative protein source in calf milk replacers

Area of Science:

• Animal Science
• Dairy Nutrition
• Animal Feed Technology

Background:

• Milk replacers are crucial for calf nutrition, but milk protein can be costly.
• Alternative protein sources are sought to reduce milk replacer expenses.
• Liquid egg has been investigated as a viable alternative protein in calf diets.

Purpose of the Study:

• To evaluate liquid egg as an alternative protein in calf milk replacers.
• To determine the optimal concentration of liquid egg for calf performance.
• To assess the economic viability and nutritional impact of egg protein in milk replacers.

Main Methods:

• Three studies involving Holstein bull calves (n=192 total) were conducted.
• Calves were fed milk replacers with varying percentages of liquid egg (0%, 5%, 10%, 15%) replacing milk protein.
• Milk replacers were formulated to 20% protein and 20% fat, fed at 454 g/d.
• Performance metrics including weight gain, feed intake, and health scores were recorded.

Main Results:

• Calves fed 5% liquid egg showed greater weight gains in one trial, but similar gains in another.
• Increasing liquid egg content to 10% did not negatively impact performance.
• A significant decrease in weight gain was observed only with 15% liquid egg inclusion.

Conclusions:

• Liquid egg is an effective alternative protein source in calf milk replacers.
• Optimal inclusion levels for liquid egg are up to 10% of the diet.
• Using liquid egg can potentially reduce milk replacer costs without compromising calf performance.