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Feed & Nutrition

Learn about all aspects of the dairy cow ration, from harvest to storage and balancing additives to forage supplementation.

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It’s human nature to love puzzles. We naturally want to feel ingenious by piecing each misshapen token together to create something bigger and better.

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The dairy industry is known for using a lot of metrics. There are reproductive metrics, financial metrics, production metrics and nutrition metrics. In the best cases, metrics help us make decisions and justify the decisions we make.

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In Part 1 of this series, we began a discussion of prebiotic and probiotic products used in feeding cattle. The types and species are numerous and in many cases, not well understood. Let’s pick up here on the discussion of different products and applications.

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Fat is an integral part of the fresh cow’s ration. Moreover, it is actually the fatty acids, building blocks which constitute the macronutrient, that are important in the ration.

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Every four or five years, our company surveys the herds we consult that are averaging over 100 pounds of milk to see what can be learned from this elite group of producers and how this information can be applied to other farms.

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One reasonable approach to enhance profitability in dairy farms is the strategic production of milk components without negatively affecting cow performance, health or reproduction. Although milkfat has been the main driver in the milk check during the last three years, milk protein production should not be overlooked.

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