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Effect of the ingestion of wood shavings on magnesium and calcium utilization by milk-fed calves

Published online by Cambridge University Press:  27 March 2009

R. H. Smith
R. H. Smith
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. The amounts of wood shavings eaten by a group of unmuzzled calves allowed unlimited access to the shavings but fed otherwise only on milk were estimated by a lignin ratio technique. The amounts increased to a mean value of about 250 g. dry weight/day at 13–14 weeks of age.

2. Although a marked decrease in net magnesium absorption from the diet occurred with age in a group of efficiently muzzled milk-fed calves the mean decrease was not as great as that in the group of unmuzzled calves when the latter were eating considerable amounts of wood shavings. Data are presented which show that the difference is accountable by the excretion in the faeces of some of the magnesium in the increased flow of endogenous fluid from the rumen (probably mainly saliva) in the unmuzzled calves. The results suggest that many milk-fed calves (assuming about 11–12 mg./100 ml. magnesium in the milk) will resist hypomagnesaemia for at least 5 months but only if they are effectively prevented from chewing foreign matter. This may partly account for previously observed variations in. the ages at which calves develop hypomagnesaemia.

3. Net calcium absorption from the diet decreased with age in both the muzzled and unmuzzled groups of calves but again to a greater extent in the unmuzzled group. The difference was much greater than could be accounted for by increased loss of endogenous calcium due to greater saliva production in the unmuzzled calves. It appeared that the shavings contained a factor (not phytate) which interfered with calcium utilization. It is suggested that the factor might act by inhibiting the action of vitamin D.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 56 , Issue 3 , June 1961 , pp. 343 - 350
Copyright
Copyright © Cambridge University Press 1961

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