Milk fever is a deficiency of calcium in the blood of a cow. It usually occurs within 48 hours after calving, but an also become visible during or shortly after calving. Research shows that more than 10% of dairy cows get milk fever shortly before or shortly after calving. Dairy cows from the second lactation on are likely to suffer from it. Highly productive dairy cows are more vulnerable to milk fever than low-productive dairy cows.
Visible and non-visible:
Visible milk fever is also referred to as clinical milk disease, which occurs in about 10% of dairy cows. Research shows that 77% of the cows get a sub-clinical form of milk fever. That is why more and more dairy farmers are switching to the preventive administration of calcium around calving. For more information regarding milk fever, click HERE.