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The knowledge of their digestibility by the calf is necessary to optimize their use in animal nutrition. This literature review describes the different sources of proteins, lipids and carbohydrates used in liquid milk replacers and the mechanisms involved in the digestion of dietary proteins, lipids and carbohydrates. The digestibility coefficients for proteins, lipids and carbohydrates of feedstuffs of dairy origin (skim milk powder, whey powder and lactose) are higher than 90%. Nevertheless, the digestibility coefficients of vegetable feedstuffs (soy protein concentrate, potato protein concentrate and wheat gluten) are more variable and depend on the technological treatments they undergo. 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