Vitamin A
It can maintain the healthy and normal physiological function of mucosal epithelial tissues of various organ systems, and maintain the normal vision and reproductive function of cattle. Its lack will cause a series of weakened mucosal epithelial tissue resistance and pregnancy diseases, such as miscarriage, stillbirth and so on.
Vitamin A should be added if the following conditions occur: straw is mainly used for forage; hay is harvested after frost; corn silage (even corn after straw), corn in concentrate, etc. account for a very low proportion; colostrum and regular milk Insufficient feeding, early weaning calves, self-made artificial milk.
Vitamin D
Its main function is to adjust calcium and phosphorus uptake, metabolism and bone growth. In the absence, it causes yak scrofula and cow-cartilage. It is generally believed that the requirements for calves and growing cattle are 660 IU per 100 kg of body weight. Dairy cows are 30 IU per kilogram of body weight. Prenatal lactating cows (especially high-yielding cattle) should start the injection of vitamin A, D, and E mixed preparations from the first half of the day before birth, which can have a significant effect on the prevention of postpartum diseases.
Vitamin E
Its main role is biological antioxidants and radical scavenging. It can increase the immune response of cells and body fluids. Yak is characterized by muscular dystrophy when it is deficient. Adult cattle can get enough from natural feed. The content of vitamin E stored in long-term stored feeds will decrease with longer storage time. The amount of vitamin E required for calves is 25-40 international units per kilogram of dry matter, and 15 international units for dairy cows.
The water-soluble vitamin B family includes thiamine, riboflavin, pyridoxine, biotin, niacin, vitamin B12, and choline, all of which play a role in physiological metabolism. However, the rumen microorganisms of cattle can be synthesized. The supply of vitamin B family is mostly from cow's milk before the cow's rumen develops normally. Therefore, it should be noticed when warming the cow's milk, generally within 40 °C.
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