FEED & NUTRITION

Forage and fibre in the diets of dairy cows is critical for their optimal health and milk production. How the fibre in forages ferments, digests and is metabolized is an ongoing subject of discussion and research.

Every November, the Ruminant Feed Industry Days provide learning opportunities for feed industry professionals.

When a crop is harvested to be ensiled, it’s a race against time to minimize losses and preserve a majority of dry matter and nutrients in the form of digestible fibre, protein and energy. In order to have a successful preservation, there needs to be an absence of oxygen in the forage mass, along with sufficient production of organic (lactic) acids by lactic acid bacteria population.

Over the years, I’ve had the opportunity to work with and provide technical support to numerous dairies in the U.S. and internationally. One of the most common questions asked pertains to feeding fats, fat sources and the hoped-for effects on milk volume, components and reproduction.

Mycotoxins are a regular concern for producers, as they influence feed quality and animal safety. They are produced by certain species of moulds and can have toxic properties that impact ruminant health and performance.

How we observe cow behaviour at the feedbunk can also really make a difference in what we see. We can walk the feed alleys and look at the many reports generated by advancing technology, such as activity, rumination and feed tracking systems.