Feed & Nutrition

Enhancing the fat content of lactation diets is a convenient means to raise dietary energy-density and intake, which in turn helps support the heightened energy demands of modern high-producing dairy cows.

The American dairy industry has the challenge to supply consumers with accessible, affordable, and nutritious milk.

While the first 85ºF day is a blessed event for beachgoers and sunbathers, it is equally unwelcome in the dairy production sector. From parlors and pens to fields and farms, heat stress is a major challenge for cattle and the people who work with them.

About 10 years ago, I was working in another country and asked a question of a nutritionist I had known for 10 years previously: “What fat supplementation are you providing?” I was surprised when she said after about five years’ experience with high palmitic fatty acid (HPFA) supplementation, they no longer used that supplement.

Reducing shrink may be the difference between a dairy staying in or going out of business, according to Dr. Mike Brouk, professor and extension dairy specialist at Kansas State University.

Fatty acids can be flat-out complicated. First off, they have too many names. Linoleic is 18:2 and is also omega-6. Three names for the same fatty acid – is that really necessary?