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  1. Re: American Agri-Women elect national officers at annual convention

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The Milk House



Consider alternative ingredients to balance amino acids PDF Print E-mail
Dairy basics - Feed and Nutrition
Written by Kevin Herrick   
Thursday, 17 April 2014 08:46

Everyone is scrambling to provide healthy, balanced rations for dairy cattle while dealing with changing feed prices and fluctuating ingredient supply.

One component of dairy rations that constitutes a large expense, yet is critically important for maintaining production in high-producing dairy cows, is protein and amino acid nutrition.

 
Milk fat content, production a function of feed management PDF Print E-mail
Dairy basics - Feed and Nutrition
Written by Alan S. Vaage   
Thursday, 17 April 2014 08:27

dairy jersey cows eating feedMilk components are the principle source of revenue on dairy farms and vary with milk volume and fat and protein content.

While it is often said that on a given farm production will be a function of genetic potential and the meeting of nutrition requirements, in the case of milk fat content, this may not be true.

 
Digestibility: The key to unlocking forage quality, profitability PDF Print E-mail
Dairy basics - Feed and Nutrition
Written by Kevin Jones   
Wednesday, 16 April 2014 10:13

Since a dairy cow’s diet consists of from 40 to 60 percent forage, the quality of that forage has an enormous impact on the performance and profitability of the dairy. What exactly determines the quality of forage?

Forage quality is determined by the nutrient content and the digestibility of those nutrients. Protein, NDF, fat, sugar and starch are the nutrients to be most concerned with.

 
‘Who moved the goalpost?’ – Teams should never have to ask PDF Print E-mail
Dairy basics - Management
Written by Patrick Patton   
Wednesday, 16 April 2014 09:32

The extra point in football has been called pointless. The National Football League has discussed getting rid of it because the kick is easy, almost always made and just takes up valuable game time to move the kicking unit on and off the field.

What if the NFL decided to add a wrinkle to the extra point kick? Let’s say the opposing team could line up, and when the whistle blew to start the play, they could move the goalpost one way or another to fool the kicking unit.

 
Cow/machine interface: Expert shares tips for spotting trends PDF Print E-mail
Dairy basics - Cow Comfort
Written by Paul Peetz   
Wednesday, 16 April 2014 09:01

I’ve often said “I am not good with numbers, but I can spot a trend.” I have spent hours poring over data from milking machines.

Unit-on time, peak milk flow, average milk flow, milk in the first two minutes, first 30 seconds and first 15 seconds are all data points that can be analyzed and at times need to be. But the truth is: At times the data can be truly overwhelming. What does it all mean?

 
Less is more, knowledge is key when treating mastitis PDF Print E-mail
Dairy basics - Herd Health
Written by Linda Tikofsky   
Tuesday, 15 April 2014 15:10

Producing high-quality milk is a front-and-center goal of most dairy operations. Controlling mastitis and treating it effectively are key to achieving that goal.

As the general public turns up its scrutiny on food production, it’s as important as ever to make sure we as an industry are using antibiotics responsibly.

 
Mastitis – Is this really an everyday hassle? PDF Print E-mail
Dairy basics - Herd Health
Written by Robert Drysdale   
Tuesday, 15 April 2014 14:44

Implementing a whole-farm approach to mastitis can impact farm profitability. A partnership between farmer and veterinarian managing udder health, based around protocols and education, can see a milk-quality program develop to minimize losses through mastitis. That can be worth several dollars per cow per year.
 
Where your teat dip is made matters PDF Print E-mail
Dairy basics - Herd Health
Written by Jessica Belsito   
Tuesday, 15 April 2014 13:31

We have been talking a lot about teat dip lately. Recently, I have covered the basic chemistry behind it, the types of germicides, and the other ingredients and what they do. What we haven’t spoken about is who is making the dip and how it is being made.

Why are we paying so much attention to this aspect? Because it is just as important as what is in the dip. Manufacturing facilities and standard operating procedures can make all the difference when we are making teat dip.

 


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