Assessing and managing body condition score for the prevention of metabolic disease in dairy cows
Résumé
Genetic selection for increased milk production has resulted in cows that lose more BCS in early lactation and that, consequently, are more susceptible to health disorders after calving. Excessive BCS at calving results in greater BCS loss after calving, increasing the risk of milk fever, ketosis, and fatty liver. Recent experiments during the transition period highlight benefits from controlling (ie, high-dietary roughage) energy intake precalving, with restricted cows being less prone to ketosis, fatty liver, and milk fever. The collective data indicate that a calving BCS of 3.0 for mature cows and 3.25 for heifers with a moderate energy restriction precalving will minimize the risk of BCS-related health disorders around calving.