Researchers study chop length of low-quality forage

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Penn State research suggests that when low-quality forage is added to the diet to achieve extra chewing or rumination, chopping it fine enough to minimize sorting will help cows to consume the amount of forage desired and still provide physically effective fiber.

Results of the research into the effects of chop length when feeding low-quality hay or straw to late-lactation or dry cows were recently published in the journal Animal.

Jud Heinrichs, professor of dairy science at Penn State University, discusses the research results in the February 2013 Penn State Dairy Digest.

Source: Penn State Extension Dairy Team



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