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Bull too big?
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<blockquote data-quote="Ann Bledsoe" data-source="post: 19466" data-attributes="member: 60"><p>Jerseys are known for their tenderness and marbling -- even when old. Problem is they don't have very much of that good meat!</p><p></p><p>Jerseys are generally "easy calvers" due to that large pelvis, a mature cow can deliver a pretty big calf with no assistance, the only time I've ever known of a pure Jersey to need help was due to the calf having a leg hung, and I've seen some pretty darn big calves come out of them (not my own cows, but the Jersey dairy up the road). </p><p>I did buy a Holstein/Jersey cross heifer that a real hard time. She was the size of most Jerseys at calving and was 20 months old, but it turned out that she been bred by a fence-jumping Holstein instead of the Jersey she was penned with, her 3/4 Holstein heifer calf weighed 110 lbs at birth.</p><p></p><p>Milk fever is much more prevalent in dairy cattle than in beef cattle.</p><p>The reading I've done on it and the discussions that I've had with my vet, lead me to believe that milk fever is mainly caused by improper metabolization of calcium. Too much calcium in the cow's diet leading up to calving seems to bring it on. Reducing the cow's calcium intake before calving induces her to properly leach calcium from her bones to meet her calcium needs at freshening, and will reduce the incidence of the problem.</p><p></p><p>My Jerseys are much more prone to ketosis than milk fever. My oldest cow used to go into ketosis after every calving until I gave her a cup of molasses daily in her feed for that last week or so before she calved, and continued the molasses for a couple of weeks after freshening. </p><p>Just that added bit of molasses before and after freshening eliminated the problem. </p><p></p><p>Ann B</p></blockquote><p></p>
[QUOTE="Ann Bledsoe, post: 19466, member: 60"] Jerseys are known for their tenderness and marbling -- even when old. Problem is they don't have very much of that good meat! Jerseys are generally "easy calvers" due to that large pelvis, a mature cow can deliver a pretty big calf with no assistance, the only time I've ever known of a pure Jersey to need help was due to the calf having a leg hung, and I've seen some pretty darn big calves come out of them (not my own cows, but the Jersey dairy up the road). I did buy a Holstein/Jersey cross heifer that a real hard time. She was the size of most Jerseys at calving and was 20 months old, but it turned out that she been bred by a fence-jumping Holstein instead of the Jersey she was penned with, her 3/4 Holstein heifer calf weighed 110 lbs at birth. Milk fever is much more prevalent in dairy cattle than in beef cattle. The reading I've done on it and the discussions that I've had with my vet, lead me to believe that milk fever is mainly caused by improper metabolization of calcium. Too much calcium in the cow's diet leading up to calving seems to bring it on. Reducing the cow's calcium intake before calving induces her to properly leach calcium from her bones to meet her calcium needs at freshening, and will reduce the incidence of the problem. My Jerseys are much more prone to ketosis than milk fever. My oldest cow used to go into ketosis after every calving until I gave her a cup of molasses daily in her feed for that last week or so before she calved, and continued the molasses for a couple of weeks after freshening. Just that added bit of molasses before and after freshening eliminated the problem. Ann B [/QUOTE]
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