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Body temperature is just one piece of the puzzle when identifying illness in calves. Just like other warm-blooded mammals, a calf’s core temperature does not depend on the environment. Most of the time this body temperature will stay relatively consistent. Calves maintain their body temperature by converting the food they eat into body heat.

Hello, my name is Mariah Gull. This week I get to introduce myself, and give you a little insight on how I found my niche in calf and heifer management and came to write the blog here on the Calf Distinction website...

With the temperatures warming up in this part of the world, many dairy producers are focused on implementing heat abatement practices. Usually, most time and energy are put into cooling cows early in lactation, because this group of animals has an immediate effect on farm income. However, it is important to not forget that other groups of cattle also experience heat stress, and long-term benefits will come from cooling all groups of cattle...

Greater than 60% of all calves that die before weaning, in both the beef and dairy industries, die from complications as a result of diarrhea. It’s not usually the pathogen causing the diarrhea itself that kills the animal. Sometimes the animal may die from secondary bacterial infections, or even starve to death if scouring for a prolonged period of time, but most commonly calves will die from dehydration and/or metabolic acidosis caused by the condition...

Over 50% of pre-weaned calf deaths are attributed to dehydration caused by scours. Young calves have 5-10% more body fluid than adult animals. The average 100 lb. (45.5 kg) calf requires 4.5 liters of water per day! Scouring calves may require an additional 20-30% of daily water intake to maintain body functions...