Feed & Nutrition

This time of year, when producers are filling silos, bunkers or bags, I often get calls wondering which gases are coming off the silage. During fermentation, many different gases are formed. For the most part, the formation of gas is completely normal.

Quality silage is a critical component for many dairy operations. The industry has long recognized how valuable high-quality forage, in general, is in the diet of dairy animals, particularly lactating cows.

Reason 1: Cows are naturally adapted to high-sugar diets. High-starch diets (greater than 28 percent) or high starch fermentability may depress ruminal fiber digestion, but high-sugar diets (6.5 to 8.5 percent) do not.

As an industry there has rightly been a tremendous focus on the pre-fresh, post-fresh and on the first 90 days of lactation. This critical time period sets the pace for the whole lactation, and as a result, we’ve made significant improvements in fresh cow management, welfare, nutrition and performance, all of which combined have pushed peak milk to new heights.

Due to greater reproductive efficiency, gendered semen and improvements in heifer rearing, heifers make up a larger proportion of our milking herds today. As a result, the milking herd could see better performance if its heifers are well grown and “ready to get to work” when they freshen.