Liquid Egg as an Alternative Protein Source in Calf Milk Replacers

Abstract

The use of alternative proteins in milk replacer has been evaluated for their ability to decrease the cost of milk replacers without negatively impacting performance of the calf. Three studies were conducted to evaluate the performance of calves fed milk replacer utilizing liquid egg as an alternative protein and to determine the optimal concentration of liquid egg to include in milk replacers. Calves in trials 1 and 2 were assigned to a control diet of all milk protein replacer (MILK) or a diet formulated to contain 5% of the diet (13.5% of the protein) from liquid egg (5% EGG). Calves in trial 3 were assigned to one of four diets: the control (MILK) and 5% EGG diets fed in trials 1 and 2, or diets formulated to contain either 10 or 15% of the diet (27 or 40.5% of the protein) from liquid egg (10% EGG, 15% EGG). For all experiments, milk replacers were formulated to contain 20% protein, 20% fat and were fed at 454 g/d reconstituted to 12% DM. Production of the diets containing egg protein utilized breaker eggs that were pasteurized during manufacturing. Holstein bull calves (n = 44 for experiment 1, n = 38 for experiment 2, and n = 120 for experiment 3), were purchased from an area sale barn. Calves were housed in individual hutches with water available free choice starting on d 0. A commercially available calf starter was offered free choice beginning on d 7 for experiments 1 and 2 and on d 1 for experiment 3. Feed intake, scour scores, and antibiotic treatments were recorded daily. For experiment 1, calves fed 5% EGG had greater weight gains than calves fed MILK. No differences in average daily feed intake were observed. For experiment 2, weight gains tended to be lower with 5% EGG, whereas feed intakes and gain to feed ratios were similar between calves fed MILK or 5% EGG. For experiment 3, as the amount of egg in the diet increased, weight gain decreased in a linear fashion during the milk replacer feeding period, but the decrease in gain was significant only with the 15% EGG diet. These results indicate that egg is an effective alternative protein source to milk protein in calf milk replacers when fed at levels up to 10% of the diet in a conventional feeding program of 0.45 kg per head per day.

Egg yolk IgY: Protection against rotavirus induced diarrhea and modulatory effect on the systemic and mucosal antibody responses in newborn calves

“…For this reason, egg yolk and whole eggs have been studied extensively as an alternative protein source for animal feeding, with promising results. Most of the authors conclude that when egg is included at levels up to 10 % of the diet (around 30 % of the total protein), growth performance of the calves is improved or similar to that observed when they receive only Ab free milk diets (Touchette et al, 2003). In our work, we supplemented the milk diet of newborn calves with 6.25 % of crude egg yolk (Gp 1 and Gp 2).…”

“…Passive protection of newborn calves against Group A BRV using specific egg yolk immunoglobulins as a milk supplement within the immediate postnatal period may be a suitable clinical option to control BRV diarrhea. It has been demonstrated previously that treatment of BRV diarrhea using avian egg yolk enriched in BRV specific IgY Abs during the first 2 weeks of life enhanced body weight gain and markedly reduced BRV infection (virus titer in stools as well as the number of calves shedding virus) (Heckert et al, 1999;Kuroki et al, 1997;Touchette et al, 2003). This indicates that egg yolk Abs can be a potential tool against BRV infection when administered daily immediately after birth, when BRV incidence is higher.…”

Effects of Egg Yolk Proteins on the Longitudinal Bone Growth of Adolescent Male Rats

“…2) Egg proteins were suggested to be an alternative protein source in calf milk replacer because of their low cost and safety as well. 3) Cho et al reported that proteins from hen egg yolk do not contain allergenic proteins or cholesterol. 4) Based on this, this study was planned to examine the functional effects of delipidated egg yolk proteins (YP) on longitudinal bone growth during the growth period.…”

Egg Yolk Soluble Protein Stimulates the Proliferation and Differentiation of Osteoblastic MC3T3-E1 Cells

“…10) Egg proteins have been suggested to be an alternative protein source in calf milk replacer in view of their low cost and safety. 11) In this study, it was found that YSP stimulated the proliferation, differentiation, and mineralization of osteoblasts. In addition, it increased collagen content.…”