Abstract:
Milk fever is a metabolic condition that occurs in dairy cattle before or immediately after parturition as a result of low
calcium (Ca++) levels in the blood (hypocalcaemia). Based on its pathological changes, milk fever (hypocalcaemia) can
be clinical or subclinical, being particularly prevalent in high-producing cows during the calving period.
The most common factors leading to milk fever include milk production, breed, parity, age, body condition score
(BCS), and the composition of the cow's diet. The economic effects of milk fever are represented by decreases in milk
production and fertility, finally resulting in culling of high-producing dairy cattle within herds. In order to establish the
diagnosis of milk fever in dairy cattle, clinical and paraclinical examinations are used.
Milk fever prevention is economically essential for dairy farmers since it helps them avoid production and culling
losses, and also increased veterinary expenses related with this condition. Numerous approaches have been introduced
in order to mitigate hypocalcaemia, which include anionic salt feeding, low-calcium diets, vitamin D supplements,
magnesium supplements, and peripartum body condition management. As a final conclusion, preventing milk fever is
crucial for overcoming disease's economic impact on the dairy industry.
