Calving
Tips for Calving Season
By Megan Van Emon, Montana State University Extension, Beef Cattle Specialist
As the temperatures warm
and winter moves in to spring,
it’s time to start preparing for
calving season. Calving season is
one of the most labor intensive
and important times in the
year for cattle producers.
Being prepared when the first
calf hits the ground can reduce
the stress on the cow and
calf and improve health.
Cleaning calving areas, calf
chains, and the calf puller
can reduce the health
risks to the cow and calf.
Gathering and organizing
the supplies needed for
calving can reduce the
stress for your calving crew.
Don’t forget to include the
name and phone number
of a veterinarian with your
supplies. Ensure all items
needed are in good working
order prior to calving.
Adequate cow nutrition can
improve colostrum quality
and quantity and has a large
impact on calf health. A good
way to determine if cows are
receiving adequate nutrition is
to assess body condition during
gestation. Separating cows that
may require additional feed
to improve body condition
from adequate conditioned
cows is one way to ensure
all cows are receiving proper
nutrition. Severe temperatures
may also require additional
38 | APRIL 2018
feed for all cows due to the
increase in requirements. may be more intensive when
the bulk of calving occurs.
Prior to calving, cows and
heifers may be separated in
to different lots. Heifers may
require additional management
to ensure an easier calving
experience. Additional
groups may also be separated After calving, different groups
should be designated neo
natal calves and cows and
older calves and cows. Keeping
newborn calves, up to 21
days old, separated from the
older calves reduces the
risk of disease transfer
between the two groups.
Keeping facilities clean is
essential to minimizing
health risks in newborn
calves. Pens and calving
areas should be cleaned
regularly. Fresh bedding
in calving areas should
also be provided.
between early and late calvers
or AI and natural service.
Monitor cows and heifers
closely during calving. Times
may vary depending on the
operation and the calving crew,
but cattle should be monitored
at least every four hours. This
Calves should be monitored
closely immediately after
calving to ensure the calf
has stood and nursed.
If adequate colostrum
quality and quantity is
not consumed by the calf
within the first two hours after
birth, further assistance may be
needed. Following a dystocia
case, the cow may be milked to
obtain fresh colostrum for the
calf. Calves should consume
sufficient quality and quantity
of colostrum by six hours after
birth. Keeping a colostrum
replacement or frozen colostrum
available will help when calves
are unable to nurse. I