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Home » Authors » Robert Van Saun
Robert Van Saun

Robert Van Saun

Extension Veterinarian and Professor of Veterinary Science / Penn State Extension
Email Robert Van Saun
Articles

ARTICLES

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Colostrum management to improve beef calf health

Proper colostrum management in beef calves is crucial for disease prevention and survival. High-quality colostrum provides essential antibodies and nutrients. Tools such as Brix refractometers help assess quality and guide interventions to ensure optimal passive immunity.
February 11, 2026
Robert Van Saun

A tremendous amount of research has been published and continues to be performed related to colostrum management of dairy cattle. Much less research has addressed colostrum management in beef cattle and their calves.


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Is inflammation control the solution to transition cow health?

Managing inflammation isn’t the sole solution for transition cow health, but it unifies how environmental, nutritional and management factors influence the cow’s success or failure during transition.
November 10, 2025
Robert Van Saun

Managing inflammation isn’t the sole solution for transition cow health, but it unifies how environmental, nutritional and management factors influence the cow’s success or failure during transition.



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What do the new Nutrient Requirements of Dairy Cattle tell us?

Understanding rumen microbial function and nutrition has come a long way, and research continues to refine our ability to model and predict rumen fermentation outflow to support the cow’s needs.
May 29, 2024
Robert Van Saun

Feed costs account for more than 45% of production costs and approach nearly 60% with high feed costs. Obviously, dairy income is directly proportional to milk volume, composition and quality produced on the farm.



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The big picture: Mastitis, milk quality and product quality

September 27, 2017
Robert Van Saun
Mastitis is most often associated with disease of the udder recognized as either subclinical or clinical disease resulting in reduced milk production and potentially a sick cow.
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Pins, needles, residues and calf welfare

April 30, 2013
Robert Van Saun
Veal calves comprise approximately 0.25 percent of total red meat production in the U.S., yet they account for nearly 25 percent of the positive tissue residue tests. Similarly, market dairy cows represent 7.7 percent of total beef production but account for more than 66 percent of total tissue residues.
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