Thursday | March 12th 2020
9:00 - 18:00 hours
followed by evening network dinner
Friday | March 13th 2020
08:00 - 13:00 hours
up to 15:00 hours exhibition and networking
Prof. Dr. Richard Ducatelle,
Uni. Gent, Belgien
All calves suffer from food allergy. How can we avoid it?
What kind of role do the microbes in the intestinal tract of calves play? Should we kill the microbes or rather stimulate them? How does the immunity in the intestinal tract of calves develop? Should we stimulate or suppress immunity in the intestinal tract?
Prof. Dr. sc. agr. Anke Schuldt und Dr. Regina Dinse,
University of Applied Schience Neubrandenburg, Germany
Well-being, health and fertility – how does the drinking allowance influence calf rearing?
Calf rearing without the mother must be designed in such a way that the calves can largely practice their natural behavior and behavioral abnormalities are significantly reduced. Indicators of the well-being of calves are a strong play and social behavior as well as the extensive prevention of mutual cross sucking and blind visits at the drinking station of automatic feeders. What influence does the drinking right have on these parameters and what recommendations can be made?
Dr. Peter Sanftleben,
Institute for animal production at the LFA MV, Germany
Deutschland Focussing on Calves diarrhea – Do we have the right tools at hand?
Calf diarrhea are a major problem in rearing. Result: high costs, poor growth, non-vital calves and too high mortalities in many farms. A monitoring in Mecklenburg-Vorpommern in more than 60 farms with at least 50 cows did combine feces sampling to determine the pathogen spectrum with an analysis of management practices from the colostrum phase to hygiene management. Clustering is intended to provide key starting points for better management
Dr. Jodi Wallace,
Ormstown Veterinary Hospital, Canada
Zero Zero Calf Care – zero treatments, zero loss
Zero treatments and zero mortality. I would have never believed it was achievable, but “zero-zero” calf care is. But you don’t get there overnight.
It takes a team of dedicated caregivers and professionals who care and consistently do the basics right. Understanding the “why” of each of the daily calf tasks will help to get closer to zero-zero calf care.
From necessary evel to competitive advantage – How to understand, develop and keep employees.
How would it be... ...to have a great team where every family member and every employee knew at any time what to do and when it is to do? And if you could enter the barn without having to assume that again something went wrong that you have to align. Instead you would improve your business every day constantly together with your team and make it more profitable and future-proof. In this workshop I want to develop usable tools with you enabling you to achieve these goals. Tools which help you to understand your employees better and develop and hold them without huge effort. Together we will work out ways helping you to minimise the fluctuation of staff and work with your employees more efficiently.
Dr. Harma Berends,
Precision Nutrition – Bringing science into farms
Gut Hohen Luckow, Germany
Influence of the dry cow management on the quality of colostrum and calf health
Dr. Evi Croes, Nukamel
Energy and protein: how to find the right balance for optimal calf growth?
The nutrients provided through milk replacers can vary a lot in quantity and quality. But how do you know that the nutrients provided fit the requirements of your calves? Is protein or energy the limiting factor in early calf growth? And how is this influenced by feeding level, age of the calf and climate? Feeding calves is like walking a tight-rope. Based on models, experience in the field and trial work we try to find solutions and advice farms how to maintain the balance and make the most out of their youngstock!
Dr. Peter Zieger und Dr. Christian Koch Myth
"Acidosis in calf" – Is it real?
The healthy gastrointestinal tract as a prerequisite for a long life. Which role does the feeding regime play? After the workshop you will be able to recognize and classify acidosis in calves more easily. Stress factors are shown, as well as lesions in abomasum and rumen, as well as their reason of occurrence. Our common goal: an optimal drinking strategy for the healthy development of the digestive tract of the calf.
Jürgen Plesse, Förster Technik und Holger Kruse, Holm & Laue
How to get the milk come from cow to calf?
The feeding of whole milk poses major hurdles for many farms. The milk must be transported to the calf barn after milking. The cooling chain must be strictly kept until feeding. Germ-containing whole milk should not be fed without prior treatment (pasteurization). In addition, the gentle heating of the milk and the subsequent cleaning of the equipment is a major challenge. For the first time, the companies Förster Technik and Holm & Laue will present various methods for the handling of whole milk in a joint presentation and will give you "vital tips and rules" for your calves when handling whole milk in the calf shed.
Marijke Everts, VanDrie Group, Niederlande
The future of veal in Europe
Veal has been part of the culinary traditions and well-being of Europeans for years and years. Veal has always been special, during particular events, the slaughtering and consumption of a calf has been remarked. This majestic position of veal is being enforced by a well-organized veal sector. By processing of residual products of the dairy and food industry like bull calves and whey, the veal sector creates a high-end product.
Just like in the rest of the world, the population in Europe is growing. With it, the need for high-end protein is expanding. Meanwhile in western countries the production and consumption of meat is closely monitored by critics. Alternative sources of protein are gaining popularity.
During the presentation “The Future of Veal in Europe” Director Corporate Affairs, Marijke Everts of the VanDrie Group, takes us along with her vision on the production and consumption of veal in Europe. As world market leader in veal, calf milk and calfskin it is impossible to imagine a veal sector without the Family-owned VanDrie Group. Questions alike ‘’Does the veal sector have a license to produce in the future?’’, ‘’Will there remain a market for veal?’’ and ‘’What should I do with my bull calves in the future’’ are central during this presentation.
MSD Award for Animal Health
The winners of the MSD Award for Animal Health 2019 live on stage at the ECC
Jan Köhler and the 'Luchbergmilch' from Glashütte-Luchau in the Eastern Ore Mountains won the first "Animal Health Award". The manager and board of the Agrargenossenschaft e.G. Cunnersdorf made a decisive contribution to the modernization of the historically grown farm. His success proves him right. Improved animal health and better daily gains proved the success of his measures. Jan Köhler: "Calf health is important to us! Not only is it more fun to work with healthy animals, only healthy calves also grow healthy dairy cows.”
The second place goes to Schleswig-Holstein. Konstanze Rohwer and her husband Marcus offer their calves, a "5-star plus service" on their farm in Westerrönfeld, Schleswig-Holstein. Calves with difficult birth circumstances grow up in their own premature nursery. The couple sees the award not only as recognition of years of work but looks forward to the future exchange with the other farmers.
Christine Löb from Reupelsdorf is honoured with the third place. The farmer from the Hugo Löb farm in Bavaria sees her work as a calling and therefore cannot stop thinking about improvements: “Do it right or do not do it at all.” Half-measures are out of the question for the former Bavarian milk queen. "I want to have healthy animals. I don't want to put out fires. It is therefore important to plan ahead."