What is milk fever?

Milk fever, also known as hypocalcemia or parturient paresis, is a common metabolic disorder that occurs in dairy cows shortly after giving birth. It is characterized by a low level of calcium in the blood, which can lead to weakness, muscle tremors, an inability to stand, and in severe cases, death.

Milk fever typically occurs within the first 72 hours after calving, as the cow's demand for calcium increases rapidly due to the onset of lactation. Cows that are older, have a higher milk yield, or are fed diets high in potassium or magnesium are at an increased risk of developing milk fever.

Treatment for milk fever involves administering calcium intravenously to quickly raise the blood calcium levels. In some cases, oral calcium solutions or calcium gels may also be used. Prevention strategies include feeding a balanced diet with proper calcium levels before calving, avoiding high-potassium forages, and monitoring cows closely after calving for early signs of milk fever.

Regular monitoring of blood calcium levels in dairy cows before and after calving can help prevent milk fever and reduce the risk of complications. If left untreated, milk fever can result in decreased milk production, decreased fertility, and increased susceptibility to other health issues.