Nutritionist E-Network

Protein: How low can we go?

We continue to hear about feeding diets with lowered protein content. We know these diets reduce nitrogen input, improve nitrogen utilization, and reduce nitrogen losses from manure. They also reduce feed cost. These interventions, however, have to be balanced with the risk of losses in milk production. FULL STORY »

Effect of feeding a negative DCAD diet prepartum

Historically, negative dietary cation-anion difference (DCAD) diets have been fed for 2 to 3 weeks prepartum to reduce the incidence of clinical milk fever. Limited information is available on the effect of feeding a negative DCAD for extended time, this trial looks at feeding such a diet for 3, 4, or 6 weeks prepartum. FULL STORY »

Effects of dairy slurry on alfalfa silage fermentation

Dairy producers frequently ask questions about the risks associated with applying dairy slurry to growing alfalfa. The objectives of this study were to determine the effects of applying dairy slurry on nutritive value and fermentation characteristics of alfalfa balage. FULL STORY »

Dairy nutrition: People

Introducing staffing additions and changes among companies serving the dairy nutrition industry. FULL STORY »

Late gestation heat stress impacts calves, too

Calves born to cows exposed to heat stress and fed their dams’ colostrum have compromised passive immunity. It is unknown if this compromised immune response is caused by effects of heat stress to the calf in utero or factors of heat stress effecting colostrum. FULL STORY »

Update on corn Shredlage® for dairy cows

Interest in Shredlage® continues to grow. Researchers at the University of Wisconsin-Madison recently completed a second controlled feeding experiment at the UW-Madison’s Arlington dairy research farm. This Q & A provides an update on corn Shredlage based on the experiment results. FULL STORY »

Four Questions To Ask Your Mentor

Perhaps you approached someone you admire, and bravely asked that person to become your mentor. And they said “yes!” But a year into the relationship, those monthly mentoring conversations don’t seem to invigorate you like they used to, and aren’t quite as energizing for them, either. FULL STORY »

October Industry Connection – New Products

New dairy nutrition-related products recently introduced to the market. FULL STORY »

October Industry Connection – Company News

News from nutrition-related companies serving the dairy industry. FULL STORY »

Fatty acids: Lipid classes and analysis

As one of the six basic nutrient classes, lipids stand out as the most misunderstood for two reasons. First, there is a misconception that fatty acids are just an energy source that can easily be met by carbohydrates. Secondly, that all fat sources are equal and have no unique individual contributions. FULL STORY »

2014 crop harvests get bigger

USDA’s October World Ag Supply & Demand Estimates (WASDE) report increased the U.S. corn yield for the third month in a row. The yield was increased from 171.7 bushels per ace (BPA) to 174.2 BPA. Planted and harvested acreage was revised lower, with planted acreage reduced from 91.6 million acres to 90.9 million acres. FULL STORY »

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