Cow colostrum for calf

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A calf who drinks cow colostrum after birth receives indispensable nutrients. The high content of protein, sugar, fat in it launches all forces for the further full development of the young. This fluid, produced by the body of the cow during the first few days after birth, provides immunity, which protects the newborn from disease. The first drink in a kid's life contains enzymes, hormones, vitamins and antibodies, which makes colostrum the most valuable nutritional product.

High calorie product

Colostrum in cows (the second name is cow colostrum) in the last days of pregnancy or in the first 3-5 days after birth is the most valuable product. It contains several times more nutrients than regular milk. Externally, this yellowish liquid looks thick and sticky. But the main thing is its content.

The first thing that experts usually note is the high calorie content of the product, which falls with each following day. After all, colostrum gradually turns into milk and loses its special properties.

So, if on the first day the caloric content of 100 ml of colostrum from a well-groomed cow is 160 kcal, then on the second day this figure will decrease by 30%. On the third day, the number of calories will be only half of what was at the beginning.

The process is influenced by protein, the content of which is rapidly falling every day. On the 4-5 day after calving, its quantity decreases by two or three times, gradually transforming cow's colostrum into ordinary milk. The content of lactose, fat and sugar increases.

The gradual transition of colostrum into mature milk with an indication of the percentage of the main components is presented in the table:

Difference from milk

In addition to the fact that colostrum in cows is a high-calorie product, its composition differs from ordinary milk and the amount of vitamins and salts it contains. For example, vitamin A may be more than twice, and in some individuals, and ten times. The same goes for carotene.

Ascorbic acid (vitamin C) is more than three times, and salts - and a half. All components of colostrum can be divided into groups:

  • growth components;
  • immunoglobulins;
  • vitamins;
  • trace elements;
  • natural antibiotics (lysozyme).

The first group includes polypeptides. They allow cells to multiply, activating the process. They also perform important functions for the healing of damaged tissues, allowing them to recover in a shorter time.

Transfer your own calf immunity

The special role of colostrum in cows lies in the presence of the immunoglobulin component. In other words, this nutrient fluid contains antibodies that help fight infection. It is surprising that they help not only the cow itself, but also its offspring.

When calves drink cow colostrum, at the same time with all the nutrients they get these same antibodies. They are formed in the body of a cow in the event that the cow has already had some infectious disease and has received appropriate immunity against infection.

Acquired immunity cow shares with her cub, giving him the strength to resist the disease. Most often these are immunoglobulins of various classes: IgA (protects mucous membranes), IgM (accelerates the process of killing harmful viruses), IgD (promote the formation of cells involved in the neutralization of pathogenic microorganisms).

For a couple of days gets a lifetime charge

Among the vitamins that are available in the colostrum of a cow in the first place is the above-mentioned vitamin A. It turns out that even in the blood plasma it contains much less. His brother, vitamin B, is necessary for the work of the organs responsible for blood formation. It is also useful for the normal functioning of the nervous system for specific biochemical reactions in the liver.

Vitamin E, also contained in colostrum, for the calf will be a powerful antioxidant, which reduces the risk of many serious diseases in the future.

This product, the period of development of which is very limited, getting into the body of a baby in the first days of life, not only heals the digestive system, but also makes the stomach work in the right rhythm.

There is another unusual component in the colostrum of a cow. She is responsible for the transparency of the product and organizes the normal entry and absorption into the intestines of large molecules.

And finally, the elements from the periodic table: zinc, phosphorus, selenium, copper, iron. All of them are present in this wonderful product, which is absorbed by the calf in the first hours after birth and then only a few days. But during this time he gets everything he needs for further full development.

Ruddy Colostrum Dessert

Given the useful properties of the product described, people learned how to make different desserts from it. We will tell you how to make colostrum to make a delicious pudding. We will bake it in an ordinary oven at a temperature of 180-200 degrees. We will need the following ingredients:

  • colostrum (2 l);
  • 200 g of sugar;
  • 0.5 teaspoon vanilla;
  • 3 eggs.

Eggs and sugar are finely ground until the latter is completely dissolved, then slightly beat. The resulting mixture is added to the colostrum, pre-poured into the pot of a suitable size (3 liters). Stir, pour into a deep baking dish and set in the oven for 45-50 minutes. The oven must be preheated to the above temperature. Readiness is checked by a regular match. If when oozing pudding it oozes milk, then the dessert is ready.

Consider the little tricks. If you want the pudding to be sweeter, add sugar to your taste. And for saturation, you can add 20 g of butter.

Be sure to tell your friends in social networks about the beneficial properties of cow colostrum.

Describe in the comments your observations on calves that ate this product after birth.

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