TThe production of milk in Italy does not cover the entire domestic market demand: the milk production shares are indeed determined and enforced by the European Union, to which Italy belongs. Over 70% of all Italian milk is processed and made into world-famous cheeses, for domestic consumption and export. Our goal is to provide a number of products capable of ensuring top milk quality.
Respecting hygienic and sanitary conditions in the calving room is a first, crucial step for protecting the health of future heifers. In addition to the traditional medium-to-long weaning plans (60 to 90 days), Veronesi suggests a very early weaning programme in which milk is given for only 28 days. This weaning technique cuts both labour costs and the consumption of powered milk. At the same time, it promotes an early development of the rumen, which in turn translates into better ingestion capacity.
The first 7 months of gestation are typified by modest food requirements. At the same time, the new hormone balance causes a better assimilation of nutrients, reason for which excessive fattening up should be avoided. This crucial step strongly influences those to come and may be considered the beginning of the lactation step. The cows need not put on or loose weight, as they should already be in shape from the previous lactation. Great attention should be devoted instead to the correct administration of minerals and vitamins and to the correct quantity and quality of proteins and carbohydrates. These objectives are generally reached by supplying 1.5 to 2 kilograms of specific dry cow feed and grass fodder.
The cows must be treated differently during the last two weeks of gestation for good calving: the digestive system needs to adapt to lactation step feed. Modern farms are equipped with calving pens providing the necessary hygiene and tranquillity. The cows may stay in the calving pens for the time needed for monitoring and inspections.
The most difficult time for cows is unquestionably calving and the days which immediately follow. Significant drops in ingestion are generally observed, more or less manifest ketose as a consequence, decreased immune defence and post-partum complications. These problems may occur at the same time and for this reason it is not advisable to introduce these cows into large lactating herds. On the contrary, it is certainly more advantageous to form a small herd where the cows can stay after calving for approximately 60 days. The small herd allows better monitoring, promotes the recovery of the shyer or weaker individuals and facilitates a more appropriate feeding treatment. Specific products are indeed needed during this step: by-pass proteins, essential amino acids, glycol, propionate, yeast, vitamin complexes, etc., with the purpose of covering the high nutritional needs in this step typified by an imbalance between production and ingestion.
After a good start-up, this stage is not particularly problematic. The aim is to optimise rations from the nutritional and economic point of view in order to valorise the farm’s products. Our feeding programmes offer solutions for all types of farms: with or without silage maize, with or without mixer wagons.
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|A.I.A. Agricola Italiana Alimentare S.p.A. - Unipersonale - Piazzale Apollinare Veronesi, 1 - 37036 S. Martino Buon Albergo (VR) Italia
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