Purchase price and sale price are the obvious components for generating a profit from rearing dairy bred calves.

However, healthy calves are also essential if you are to stand any chance of operating a viable dairy calf to beef system. Establishing a strict purchasing policy and sticking to it religiously every time you purchase calves will ensure they arrive to the farm in the best possible state of health.

Failing to implement a strict purchasing policy and, instead, buying calves ad-hoc will result in:

Higher incidence of mortality.

An increased veterinary bill.

Higher rearing costs.

Lower liveweight gain.

Calf purchasing guidelines:

Only purchase calves that are over 50kg liveweight.

Do not accept calves that appear empty or dull.

Try to establish a network of farm suppliers.

Establish a good working relationship with farmer suppliers and communicate clearly the type of calf you require.

Keep a record of which farms calves were sourced from. It is important that you handle each calf before purchase and examine it thoroughly for signs of scour, pneumonia, swollen naval, hurts or any other abnormalities.

Ensure that all calves purchased:

Are healthy and alert.

Have a clean, dry, shiny coat.

Have no stiff joints and moving freely.

Have no discharge from the nose and mouth.

Are in a clean, dry and well bedded environment.

Show no sign of dehydration.

Have a clean and sealed naval.

It is advisable to check a random sample of calves for body temperature. Often, a group of calves appear visually fine but have sub-clinical illness.

Using a rectal thermometer is the most accurate method of determining body temperature.

If a temperature above 39.5o C is recorded, the calf should not be purchased as this is an indication of a fever.

Choosing the right calf

When sourcing calves, farmers should be aware of the market requirements they have to meet and the suitability of the calf to their system.

The main markets for dairy-bred animals require a carcase over 270kg and grading O= or better. To achieve this you will require a calf that:

Has a good frame.

Good straight top loin.

Is not excessively narrow at the shoulder or hindquarter.

Has a good bone structure.

Has not got a large belly.

Calf transport

When transporting calves, keep stress levels and exposure to disease to a minimum. You should:

Ensure the trailer is washed down and disinfected between loads.

Bed the trailer in straw or shavings.

Use a dividing gate to minimise group size.

Use a covered trailer with side vents.

Do not overcrowd the trailer.

Get the calves home and unloaded as soon as possible.

Management on arrival

When calves arrive on the farm it is important to get them settled into their new environment as quickly as possible.

A high level of management and close supervision during the first seven days is critical. Regardless of the feeding method implemented on farm, there are several factors that are within the calf rearer’s control to ensure calf health and growth rates are maintained.

What to look for when buying calves

Healthy

Alert

Clear eyes

Dry naval

No swelling of joints

No signs of scour

Shiny coat

Correct weight for its age

Sick

Dull

Listless

Lying on its own

Discharge from the nose

Dull and sunken eyes

Stiff with swollen joints

Showing signs of scour

Underweight

Dull hide and tight skin

Laboured breathing

Swollen or dirty naval

Key points for newly purchased calves

Unload immediately on arrival.

House in a separate air space to older stock.

Group according to age and size.

Pen in groups of no more than eight.

Do not mix with older home-reared calves.

Separate slow and timid drinkers.

Pens should:

Be cleaned out and disinfected between groups.

Be rested for seven to ten days between each group.

Be bedded down in a deep bed of straw.

Be bedded daily during the rearing stage.

Be free from draughts.

Not be over stocked – 1.1m2/calf up to eight weeks of age.

Have adequate feeding space – 350mm per calf.

Have fresh water – for every kg of concentrate consumed, a calf will drink five-litres of water.

This article was originally published in the paper on 19 January 2013.