Managing Milk Fever in Dairy Cattle

Milk fever, or hypocalcemia, is a common metabolic disorder in dairy cows that occurs at the onset of lactation. It results from an inadequate supply of calcium to meet the increased demands of lactation, resulting in decreased blood calcium levels. Clinical signs include muscle weakness, difficulty standing, and decreased feed intake. Severe cases can lead to recumbency and, if not treated promptly, fatal complications.

The economic impact on dairy producers is significant and includes reduced milk production, treatment costs and possible culling of affected cows. High-yielding dairy cows are particularly susceptible to milk fever due to increased calcium requirements in early lactation.

Prevention is the key. Effective nutritional management includes formulating pre-calving diets with an appropriate calcium-nutrient balance. Transitional diets should gradually increase calcium intake to meet lactation requirements. Stressors during the transition period must be minimized, including maintaining a comfortable environment, avoiding abrupt dietary changes, and preventing overcrowding.

A common practice to support cows after calving is to administer calcium supplements orally or intravenously to those prone to deficiency. Proper timing and dosage are critical for effective supplementation. Ensuring the proper balance of calcium, magnesium and phosphorus in supplements is critical to preventing and managing milk fever in dairy cows.