BACKGROUND Bovine respiratory disease (BRD) remains among the leading causes of death of cattle internationally. The objective of this study was to identify risk factors associated with exposure to BRD pathogens during the peri-weaning period (day (d)-14 to d 14 relative to weaning at 0) in dairy bull calves using serological responses to these pathogens as surrogate markers of exposure. Clinic...

Genetic parameters were estimated for birth weight and weaning weight from records collected on 1,894 Santa Gertrudis calves (939 bulls, 955 heifers) during the 8-yr period, 1978 through 1985. Variance and covariance components were estimated separately by sex and combined across sexes utilizing mixed-model, least-squares procedures (Henderson's Method 3). The mathematical model assumed for est...

A novel approach to potentially improve pig growth and welfare is to supplement environments with biologically meaningful odors that are deficient. The post-weaning environment lacks maternal odors that may contribute to the often-observed post-weaning lag in growth and health challenges. A recently reported rabbit maternal pheromone (2-methyl-2-butenal (2M2B)) may act as an interomone in the p...

During the introduction of solid food (usually indicated as the weaning period), infant and caregiver have to adjust their feeding interactions to a completely changed feeding context. In this paper, we argue that these adjustments can be seen as a complex process in which many factors are involved. As a result of these complex interactions, eating behavior can be highly variable between infant...

This study evaluated the effect of feeding low protein (LP) diets for 7 or 14 d after weaning or a high protein (HP) diet for 14 d after weaning on postweaning diarrhea (PWD), indices of protein fermentation, and production in pigs infected or not infected per os with an enterotoxigenic strain of Escherichia coli. A total of 72 female pigs weaned at aged 21 d with initial BW of 5.9 +/- 0.12 kg ...

Nutrition of weanling pigs remains a key topic of interest in pig production because a good start in the post-weaning period is critical in the subsequent growth, development and survival of pigs through to market. The overriding aim of nutritional programmes is to transition pigs from relatively high-cost diets eaten in smaller quantities to less expensive diets that weaner pigs consume in gre...

Pigs from one farrowing group in which gilts were bred to farrow pigs that would be either 14 or 21 d of age at weaning, were divided into older and younger age groups (108 pigs per group) and penned 12 pigs per pen in a wean-to-finish facility. At the end of the nursery phase, half the pigs in each age group were removed, rerandomized, and commingled for the finishing phase. The other half rem...