Journal of Animal Production, Print ISSN: 2008-6776., Online ISSN: 2382-994X

Effects of using non-edible cooked eggs as a partial protein and fat substitute for milk or milk replacer on the performance of suckling calves

Document Type : Research Paper

Authors

Amir hossein Rezakhani 1
Aliraza Hassani Bafrani 2
Aliraza Aghashahi 3
hossein manafi rasi 4

1 Imam Khomeini Training Center of Agriculture Jihad, Agricultural Research, Education and Extension Organization, Karaj, Iran. E-mail: ah.rezakhani@areeo.ac.ir

2 Institute of Agricultural Education and Extension, Agricultural Research, Education, and Extension Organization, Tehran, Iran. E-mail: ar.hasani@areeo.ac.ir

3 Animal Science Research Institute of Iran, Agricultural Research, Education, and Extension Organization, Karaj, Iran. E-mail: a.aghashahi@areeo.ac.ir

4 Corresponding Author, Institute of Agricultural Education and Extension, Agricultural Research, Education, and Extension Organization, Tehran, Iran. E-mail: h.manafi@areeo.ac.ir

10.22059/jap.2026.413391.623901
Abstract
Objective: Calves can be fed whole milk, pasteurized discard milk, or commercial milk replacers (MR), although whole milk is considered the gold standard for nutrition, the high cost can be economically prohibitive. The quality of the protein and fat in MR is a major challenge. Non-edible eggs (eggs that are unfit for human consumption) are produced at approximately 10% of global egg production and area potential high-quality nutrient source for growing livestock. The objective of this study was to evaluate the partial replacement of milk protein and fat in whole milk and MR-based diets with boiled non-edible eggs.
Methods: Forty newborn Holstein calves were assigned to one of five experimental groups: (1) Whole milk (WM); (2) WM+ 10% boiled eggs; (3) Commercial MR; (4) Commercial MR+ 10% boiled eggs; and (5) an on-farm MR with 20% boiled eggs. Inedible eggs were obtained from commercial poultry farms. After removal of the shell, the egg contents were homogenized, put in polyethylene bags, boiled for 10 minutes to achieve complete coagulation, mixed with an equal weight of hot water, bottled, and refrigerated until use. Body weight and skeletal growth (heart girth, wither height, body length, and hip height) were measured biweekly. Fecal consistency was scored daily, and blood samples for hematological and biochemical profiling were collected during mid-suckling and at weaning. Calf starter and water were offered ad libitum from day 5, and daily intake was measured.
Results: In all treatments, calves fed whole milk (with or without egg supplementation) had greater total weight gain, final body weight, and average daily gain than those in the MR groups, particularly the on-farm MR group (P<0.05). There were no differences in skeletal growth parameters among treatments. Metabolic stability was reflected in plasma metabolite values (glucose, total protein and beta hydroxybutyrate) being within physiological range, but plasma cholesterol levels were affected by dietary intake (P<0.05). Performance was not affected by supplementing milk-based diets with eggs had no adverse effect on performance, suggesting that a 10% replacement is feasible if economically advantageous, but, the 20% inclusion of egg in the on-farm MR resulted in reduced feed intake, prolonged diarrhea duration, and impaired feed efficiency, which may reflect gastrointestinal disturbances at higher levels of inclusion.
Conclusion: Non-feed grade eggs can be a source of additional nutrients for cooked egg products. Up to 10% replacement of the liquid diet does not impair the performance or health of suckling calves, but, higher levels (20%), especially with lower-quality milk replacers, can disrupt intake, intestinal health, and growth. Therefore, precise dietary formulation is essential before implementing egg-supplemented feeding systems for calves

Keywords

Milk replacer
Non-edible cooked eggs
Pre-weaning period
Suckling calves
وزارت جهاد کشاورزی، دفتر آمار و فناوری اطلاعات (1402). آمارنامه کشاورزی جلد دوم.
 

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Journal of Animal Production, Print ISSN: 2008-6776., Online ISSN: 2382-994X
Volume 28, Issue 3
Summer 2026
Pages 377-390

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