Calving Management
In the beef industry, calving management is critical to production and profitability of the cow herd. USDA NAHMS data reports that approximately 12% of heifers and 4% of mature cows experience dystocia or a difficult delivery at calving. Calves born from a dystocia event are 3 to 25 times more likely to die at birth and have a 1½ times greater likelihood to experience a morbidity event prior to weaning. Proper care prior to and at calving not only can help reduce incidence of dystocia, but can also minimize deleterious impacts in the event that dystocia occurs.
- General Preparation for Calving
- Pre-Calving Nutrition
- Body Condition Scoring
- Weak Calf Syndrome
- Calving Facilities
- Calving Supplies
- Calving Process and Stages of Delivery
- Dystocia Prevention and Intervention
- Care for Calf
- Post-Calving Management
| Contributors | |||||
|---|---|---|---|---|---|
| Grant Dewell | Renée Dewell | Katy Lippolis | |||
Associate Professor |
Veterinary Specialist Center for Food Security/Public Health rdewell@iastate.edu 970-231-9654 |
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