COLUMNS
Beef
Preparation Aids Calving Season Performance

by J. Benton Glaze Jr.

Information presented in the USDA National Animal Health Monitoring System (NAHMS) survey shows that 62 percent of beef calves are born during the months of February (22.9 percent), March (22.3 percent) and April (17.8 percent). With calving season just around the corner for many beef producers, several preparations need to be considered to ensure that the calving season is a success. Generally, these preparations include animal care, facilities, equipment/supplies and training of personnel.

Calving facilities may be needed in some areas. Calving sheds, small pastures, barns and other calving facilities should be clean, dry and located so that the effects of the climate are minimized. Calving areas should be cleaned and disinfected after each delivery, but at the very least, producers should have the ability to change the bedding between births. Any chute, or headgate, located in a calving facility should have straight side head catches (versus those that form a “V” at the ground) to prevent strangulation in the event a cow goes down. All calving facilities should be in good repair and functional prior to the calving season.

As the calving season starts, several pieces of equipment and supplies should be on hand and readily accessible. Some of the pieces of equipment and supplies that producers have found to be useful, and necessary, may include: adequate water (preferably warm) to cleanse the cow and facilities/equipment prior to calving; disinfectants to sanitize the calving area and equipment; calf pulling equipment (pullers/extractors, obstetrical chains and handles, fetal head snare, etc.); lubricants for use in exams and in lubricating obstetrical equipment; iodine to disinfect the calf’s umbilical cord shortly after birth; medications and drug delivery equipment (antibiotics, vitamins, vaccines, syringes, needles, etc.) to treat and prevent infection and disease (based on a veterinarian’s recommendations); de-horning and castration equipment to dehorn animals not born polled, and castrate those male calves not to be saved for breeding purposes; ear tags and tattoo equipment for calf identification; and colostrum and calf feeding tube/bottle for calves that fail to nurse in the first few hours after birth (frozen colostrum can be stored in advance for use during the calving season.).

In addition to readying the facilities and assembling the supplies and equipment deemed necessary, producers should have a general understanding of the stages of labor in the beef cow. Normal calving usually occurs in three stages. The first stage of calving is the preparatory stage, which begins with uterine contractions and dilation of the cervix. This stage may last from two to 24 hours, with one to four hours being average (may be longer for heifers). Animals in this stage of calving may show signs of uneasiness (kicking at belly, wringing of tail, arching of back, etc.) in response to the pain of contractions. Intervals between contractions vary from 15 minutes at the beginning, to one to three minutes at the end of this stage. This stage of calving may go unnoticed in many older cows, aside from them lying in abnormal positions and being more alert. Heifers on the other hand, may be extremely restless and uneasy.

The second stage of calving is more serious and intense than the first stage and results in the delivery of the calf. The delivery stage begins when the calf’s head and feet move into the birth canal, at which time the cow’s water usually breaks. Uterine contractions may last from one to three minutes, occurring in two to four-minute intervals. As the calf enters the cervix, abdominal straining occurs, along with marked behavioral changes. Once alert, cows may now become unaware of their surroundings. After the delivery stage has begun, birth is expected in two to four hours for cows, and in three to six hours for heifers.

The third and final stage of calving is the cleaning stage. During this stage, shrinking of the uterine body is initiated and the fetal membranes (placenta) are shed and expelled. This usually occurs within an hour of delivery, but may take as long as eight hours depending upon the level of fatigue of the cow. If the membranes are retained longer than 12 hours, special precautions may need to be taken to make sure the cow is on the road to recovery.

One of the most important, and often overlooked, calving season preparations is the training of personnel. Results of the NAHMS survey showed that 16.7 percent of heifers and 2.7 percent of cows required some assistance during calving. Occasionally, producers are away from the farm and unable to manage calving. Anyone that may be placed in the situation of assisting with calving should be trained in, or familiar with, the stages of labor and the guidelines for intervention. When intervention is necessary, personnel should understand the amount of force/traction that is needed to pull a calf. Additionally, personnel (managers and producers alike) should know what veterinarian to call when the situation has exceeded their abilities.

The author was previously with UVM Extension in White River Jct., Vt. He is now with the Department of Animal and Veterinary Science at the University of Idaho.