USE OF ANIONIC SALTS FOR PREVENTION OF MILK FEVER IN DAIRY-CATTLE

Traditional methods of preventing milk fever in dairy cattle through d ietary manipulation have relied on restricting calcium intake during t he prepartum period. Recent research has shown that an additional mech anism, acid-base balance, also plays an important role in the pathogen esis and prevention of milk fever. Acidogenic diets enhance responsive ness to parathyroid hormone and increase calcium resorption from bone, thereby preventing milk fever. Adding anionic salts is the most pract ical means of formulating prepartum diets; however, anionic salts are generally unpalatable and may be toxic if force-fed. Prudent use of su ch salts may be indicated in herds with a high incidence of milk fever , herds with excel]ent control over the feed intake of prepartum cows, and/or herds with feeding systems that allow anionic salts to be fed without causing depression in dry-matter intake.