Saliva is free liquid gold

Saliva is rich in lactoferrin and lactoperoxidase, enzyme systems with antioxidant and antimicrobial properties that boost the immunity of the calf.

Lactoferrin is an important part of the immune response and inflammation. It increases immune defence by inducing a broad spectrum of antimicrobial effects against microbial infections.

Lactoperoxidase (LP) oxidises groups of enzymes and proteins which are essential to microbial metabolism. This alters the metabolism of bacteria and causes lesions or changes in the bacterial cell which reduces the bacteria’s ability to multiply.

Improved digestibility

The digestive processes start with saliva which contains pre-gastric lipase. This enzyme is required for the digestion of fats and the breakdown of milk fat to energy starts when contact is made with the pre-gastric lipase rich saliva.

Saliva plays a crucial role in altering the pH in the abomasum and creates an optimal environment for curding. Saliva is alkaline (pH8.2) while milk is almost neutral (pH6.7). Before feeding, conditions in the abomasum are acidic with a pH of around 5.6.

As the calf suckles, the milk and saliva mix to form an alkaline mixture. When this alkaline mixture meets the acid in the abomasum it coagulates into a creamy curd. The lactose in the curd is broken down to glucose and galactose which are absorbed into the bloodstream.

Without sufficient saliva production, the optimum pH for coagulation is not met, which inhibits proper curd formation in the abomasum.

This can lead to raw milk and lactose, entering the intestines were it provides an excellent nutrient source for bacteria, such as E.coli, to feed on and multiply. This is the leading cause of nutritional scours in pre-weaned calves.

Cross-sucking impacts

Heifers cross-sucking on the immature udders of their pen-mates can lead to the premature removal of the keratin plugs which protect the teat canal from infection.

Calves that are repeatedly ‘bunted’ suffer damage to the developing mammary glands that can result in blind quarters.

As one of their natural survival mechanisms, calves are instinctively ‘wired’ to suckle for a period of time to prevent starvation. This is called the suckling instinct.

The gut and brain work in synergy, and after some time spent suckling, neurological feedback tells the calf she’s had enough and to stop suckling.

When a calf drinks her milk too quickly from a fast flowing teat, this communication fails. The milk is finished but the brain is telling her to keep suckling. She then tries to suckle on other calves or her surroundings, until the suckling urge switch’s off.

By controlling milk speed, the suckling instinct is satisfied so calves are quiet and content after feeding.

Milk Bar teats activate the suckling action required for proper saliva production to increase immune protection and improve the digestibility of fats and lactose.

The controlled flow satisfies the suckling instinct to protect calves from cross suckling damage.

For more information about the Milk Bar calf feeding system, go to: https://milkbar.co.nz/