Jaylor’s Ruminant Nutritionist, Janet Kleinschmidt, explains why adding fat to the diet of dairy cows become a common practice for most high production herds.
Quick Steps to Help Manage Heat Stress in your Dairy CowsJaylor
Cows do best when the air temperature is between 5.0 C and 21.0 C. When it gets hotter than that, cows’ efforts to maintain normal body temperature become costly. Learn how to kelp keep your dairy cows cool and productive.
EVALUATION OF FEED FOR ENERGY FOR RUMINANTS AND NON-RUMINANTS
Dr. Abhishek Sharma
Evaluation of feeds is concerned with the assessment of the quantities in which nutrients are supplied by feeds as well as the assessment of the quantities in which they are required by different classes of farm animals.
The major organic nutrients i.e. energy and protein are required by animals as materials for the construction of body tissues, the synthesis of milk and eggs and for work production. A unifying feature of these diverse functions is that they all involve a transfer of energy from chemical energy to heat energy (when nutrients are oxidized) or when chemical energy is converted from one form to another (when body fat is synthesized from carbohydrate). The ability of a feed to supply energy is therefore of great importance in determining its nutritive value
EVALUATION OF FEED FOR ENERGY
FORM OF ENERGY-
The original source of energy, the sun, or solar energy is stored in plants in the form of carbohydrates, lipids and protein through photosynthesis. This stored chemical energy becomes available to man and animals.
Definition of Energy-
Energy is defined as the capacity to do work. As we know, heat is measurement in some units know as calories.
According to the first law of thermodynamics all forms of energy can be quantitatively converted into heat energy. It is convenient to express heat energy in the body as heat units.
Basic Terms
Calorie (cal): A calorie is the amount of heat required to raise the temperature of one gram of water to 10C ( from 14.5°C to 15.5°C).
*1 Cal= 4.184 Joule
* 1 joule = 0.239 calories
Kilo calorie (Kcal): A kilo calorie is the heat required to raise temperature of 1 kg of water by 1°C. A kilo calorie is equal to 1000 calories.
Mega calorie (Mcal): A mega calorie is equivalent to 1000 Kcal or Therm. But Mcal is the preferred term.
British Thermal Unit (BTU): A BTU is the amount of heat required to raise 1 lb of water by 1°F. One kilo calorie approximately equals 4 BTU.
1 Kilo Calories= 4 BTU
1 Kilo Calories = 4.184 KJ
1 KJ = 0.239 KCal
Method for measuring the value of any feed is to determine the amount of digestible nutrients that is supplied to the animals following systems are used.
Gross energy (GE)
Digestible energy (DE)
Metabolizable energy (ME)
Net energy (NE)
Total digestible nutrient (TDN)
Starch equivalent (SE)
Scandinavian feed unit
Physiological fuel value (PFV)
Nutritive ratio (NR)
This slides contains information on precision feeding in dairy cattle and requirement of energy, protein, fat, minerals and vitamins of a dairy cattle during lactation. Precision feeding protects reproductive health and milk production while reducing the nutrient loss in manure.
Only 25-35% of the N in feed goes into milk, with the rest excreted in feces and urine.
Dairy diets often have 120-160% of the P and that the excess is excreted in the manure.
Cost of feed can be reduced.
Precision feeding helps to improve water quality
Improving the efficiency of use of feed N.
Reduce SARA condition.
Controlled-release urea in dairy cattle feed.
Straw treatment-Ammoniation.
Reducing Enteric Methane Losses from Ruminant Livestock.
Phase feeding in dairy cattle.
Feeding bypass fat in early lactation.
Use of chelated minerals in dairy animals.
Nutraceuticals in dairy animal precision feeding.
10. Use of area specific mineral mixture to precise dairy animal nutrition.
11. TMR in precision nutrition.
12. Manipulation of dietary CAD.
Five distinct feeding phases can be defined to attain optimum production, reproduction and health of dairy cows:
Early lactation—0 to 70 days (peak milk production) after calving (postpartum).
Peak DM intake—70 to 140 days (declining milk production) postpartum.
Mid and late lactation—140 to 305 days (declining milk production) postpartum.
Dry period—60 days before the next lactation.
Transition or close-up period—14 days before to parturition.
Feed top quality forage.
Make sure the diet contains adequate amounts of CP, DIP and UIP.
Increase grain intake at a constant rate after calving.
Consider adding fat (0.4-0.6 kg/cow/day) to diets.
Allow constant access to feed.
Minimize stress conditions.
Limit urea to 80-160g/day.
Buffers, such as Na bicarbonate alone or in combination with Mg oxide (rumen pH)
In Transition period
Increase grain feeding, so cows are consuming 4.5-6 kg grain/day at calving (1% of B.wt)
Increase protein in the ration to between 14 - 15 % of the ration DM
Limit fat in the ration to 0.1kg. High fat feeding will depress DM intake.
Maintain 2.5-4kg of long hay in the ration to stimulate rumination.
Feed a low-Ca ration (< 0.20%, reduce Ca intake to 14 to 18 g/d)
Also, feed a diet with a negative dietary electrolyte balance (-10 to -15meq/100 g DM) may alleviate milk fever problems
Niacin (to control ketosis) and/or anionic salts (to help prevent milk fever) should be included in the ration during this period.
Quick Steps to Help Manage Heat Stress in your Dairy CowsJaylor
Cows do best when the air temperature is between 5.0 C and 21.0 C. When it gets hotter than that, cows’ efforts to maintain normal body temperature become costly. Learn how to kelp keep your dairy cows cool and productive.
EVALUATION OF FEED FOR ENERGY FOR RUMINANTS AND NON-RUMINANTS
Dr. Abhishek Sharma
Evaluation of feeds is concerned with the assessment of the quantities in which nutrients are supplied by feeds as well as the assessment of the quantities in which they are required by different classes of farm animals.
The major organic nutrients i.e. energy and protein are required by animals as materials for the construction of body tissues, the synthesis of milk and eggs and for work production. A unifying feature of these diverse functions is that they all involve a transfer of energy from chemical energy to heat energy (when nutrients are oxidized) or when chemical energy is converted from one form to another (when body fat is synthesized from carbohydrate). The ability of a feed to supply energy is therefore of great importance in determining its nutritive value
EVALUATION OF FEED FOR ENERGY
FORM OF ENERGY-
The original source of energy, the sun, or solar energy is stored in plants in the form of carbohydrates, lipids and protein through photosynthesis. This stored chemical energy becomes available to man and animals.
Definition of Energy-
Energy is defined as the capacity to do work. As we know, heat is measurement in some units know as calories.
According to the first law of thermodynamics all forms of energy can be quantitatively converted into heat energy. It is convenient to express heat energy in the body as heat units.
Basic Terms
Calorie (cal): A calorie is the amount of heat required to raise the temperature of one gram of water to 10C ( from 14.5°C to 15.5°C).
*1 Cal= 4.184 Joule
* 1 joule = 0.239 calories
Kilo calorie (Kcal): A kilo calorie is the heat required to raise temperature of 1 kg of water by 1°C. A kilo calorie is equal to 1000 calories.
Mega calorie (Mcal): A mega calorie is equivalent to 1000 Kcal or Therm. But Mcal is the preferred term.
British Thermal Unit (BTU): A BTU is the amount of heat required to raise 1 lb of water by 1°F. One kilo calorie approximately equals 4 BTU.
1 Kilo Calories= 4 BTU
1 Kilo Calories = 4.184 KJ
1 KJ = 0.239 KCal
Method for measuring the value of any feed is to determine the amount of digestible nutrients that is supplied to the animals following systems are used.
Gross energy (GE)
Digestible energy (DE)
Metabolizable energy (ME)
Net energy (NE)
Total digestible nutrient (TDN)
Starch equivalent (SE)
Scandinavian feed unit
Physiological fuel value (PFV)
Nutritive ratio (NR)
This slides contains information on precision feeding in dairy cattle and requirement of energy, protein, fat, minerals and vitamins of a dairy cattle during lactation. Precision feeding protects reproductive health and milk production while reducing the nutrient loss in manure.
Only 25-35% of the N in feed goes into milk, with the rest excreted in feces and urine.
Dairy diets often have 120-160% of the P and that the excess is excreted in the manure.
Cost of feed can be reduced.
Precision feeding helps to improve water quality
Improving the efficiency of use of feed N.
Reduce SARA condition.
Controlled-release urea in dairy cattle feed.
Straw treatment-Ammoniation.
Reducing Enteric Methane Losses from Ruminant Livestock.
Phase feeding in dairy cattle.
Feeding bypass fat in early lactation.
Use of chelated minerals in dairy animals.
Nutraceuticals in dairy animal precision feeding.
10. Use of area specific mineral mixture to precise dairy animal nutrition.
11. TMR in precision nutrition.
12. Manipulation of dietary CAD.
Five distinct feeding phases can be defined to attain optimum production, reproduction and health of dairy cows:
Early lactation—0 to 70 days (peak milk production) after calving (postpartum).
Peak DM intake—70 to 140 days (declining milk production) postpartum.
Mid and late lactation—140 to 305 days (declining milk production) postpartum.
Dry period—60 days before the next lactation.
Transition or close-up period—14 days before to parturition.
Feed top quality forage.
Make sure the diet contains adequate amounts of CP, DIP and UIP.
Increase grain intake at a constant rate after calving.
Consider adding fat (0.4-0.6 kg/cow/day) to diets.
Allow constant access to feed.
Minimize stress conditions.
Limit urea to 80-160g/day.
Buffers, such as Na bicarbonate alone or in combination with Mg oxide (rumen pH)
In Transition period
Increase grain feeding, so cows are consuming 4.5-6 kg grain/day at calving (1% of B.wt)
Increase protein in the ration to between 14 - 15 % of the ration DM
Limit fat in the ration to 0.1kg. High fat feeding will depress DM intake.
Maintain 2.5-4kg of long hay in the ration to stimulate rumination.
Feed a low-Ca ration (< 0.20%, reduce Ca intake to 14 to 18 g/d)
Also, feed a diet with a negative dietary electrolyte balance (-10 to -15meq/100 g DM) may alleviate milk fever problems
Niacin (to control ketosis) and/or anionic salts (to help prevent milk fever) should be included in the ration during this period.
In the tropical climate like India, the high ambient temperature along with high humidity is the major stressor (abiotic), thus resulting in the HEAT STRESS a major concern of poultry production.
55°F – 75°F Thermoneutral zone
65°F – 75°F Ideal temperature zone
75°F – 85°F A slight reduction in feed consumption
85°F – 90°F Feed consumption falls further, cooling should be started before this temp is reached.
90°F - 95°F Feed consumption continues to drop, danger of heat prostration among layers, cooling .
95°F-100°F Heat prostration, water consumption is high.
>100°F Emergency measures must be taken, survival is concern at these temperatures.
CONCEPTS AND STRATEGIES TO AMELIORATE THE HEAT STRESS
1. Environmental strategies
Intermittent Photoschedule(light).
2. Housing management
Sites election, design and construction, ventilation, internal and roof cooling, Density of birds.
3. Nutritional strategies
Increasing energy density
Dietary Protein level and Amino acid composition
Vitamins – A,C,E.
Minerals.
Non nutrient feed additives.
Water and electrolyte balance.
4. Feeding strategies
Early feeding
Intermittent feeding
Sex separate feeding
Fasting or feed with drawl.
5. Genetic strategies
Selection for heat tolerance.
Selection for disease resistance.
Use of major genes – Naked neck(Na), Frizzle(F), Dwarf(dw), Silky (h), Slow feathering (K).
ENVIRONMENT STRATEGIES:
A). Intermittent Photo schedule
An intermittent light regime can improve the feed efficiency and thus the broiler production efficiency, by decreasing the fat deposition associated with increased incidence of leg abnormalities, metabolic and cardiovascular diseases, ascites.
The favourable effect is related to the lower heat production during both light and dark period, although fluctuations in heat production are following closely the light-dark alternation.
This photo schedule contains more than one scotophase and one darkphase which recur at 24 hr intervals.
This regime increases the feed consumption during cooler part of the day.
Symmetric - when scotophase and dark phase are of equal length.
Asymmetric - when they are not in equal length.
3weeks age of broiler raised under 2L:4D intermittent light regime were significantly lighter than broilers raised in continuous light schedule but at 7 weeks it is reverse.(Proudfoot, 1975).
The initial reduction in body weight gain of birds under intermittent schedule is followed by compensatory growth, but the compensatory growth depends on genotype and sex.
Boschouwers and Nicaise (1992) observed that physical activity in broilers were lowest under 100Hz fluoroscent light and highest under incandescent.
HOUSING MANAGEMENT
Orientation : east west to reduce direct solar radiation
Shade of trees and green crops around the houses will prevent direct heating, .vegetation should be mowed frequently so that it doesnot obstruct air flow
Houses should be oriented perpendicular to wind direction for max
This is a general presentation on small ruminant nutrition. It uses graphs to illustrate the nutrient requirements of different types of sheep and goats.
Feeding Dry Dairy Cows Lower Energy DietsDAIReXNET
Dr. Heather Dann presented this information for DAIReXNET. Learn about the importance of transition cow management, and how feeding lower-energy transition diets could benefit a herd. From monitoring intake to coordinating various diets, Dr. Dann offers insights into setting cows up for success in their next lactation. Available on YouTube at https://www.youtube.com/watch?v=ImX7bVlfdSo
Dr. Milo Wiltbank presented this for a DAIReXNET webinar on Wednesday, March 2, 2016. The full presentation recording can be found at http://bit.ly/1wb83YV.
In the tropical climate like India, the high ambient temperature along with high humidity is the major stressor (abiotic), thus resulting in the HEAT STRESS a major concern of poultry production.
55°F – 75°F Thermoneutral zone
65°F – 75°F Ideal temperature zone
75°F – 85°F A slight reduction in feed consumption
85°F – 90°F Feed consumption falls further, cooling should be started before this temp is reached.
90°F - 95°F Feed consumption continues to drop, danger of heat prostration among layers, cooling .
95°F-100°F Heat prostration, water consumption is high.
>100°F Emergency measures must be taken, survival is concern at these temperatures.
CONCEPTS AND STRATEGIES TO AMELIORATE THE HEAT STRESS
1. Environmental strategies
Intermittent Photoschedule(light).
2. Housing management
Sites election, design and construction, ventilation, internal and roof cooling, Density of birds.
3. Nutritional strategies
Increasing energy density
Dietary Protein level and Amino acid composition
Vitamins – A,C,E.
Minerals.
Non nutrient feed additives.
Water and electrolyte balance.
4. Feeding strategies
Early feeding
Intermittent feeding
Sex separate feeding
Fasting or feed with drawl.
5. Genetic strategies
Selection for heat tolerance.
Selection for disease resistance.
Use of major genes – Naked neck(Na), Frizzle(F), Dwarf(dw), Silky (h), Slow feathering (K).
ENVIRONMENT STRATEGIES:
A). Intermittent Photo schedule
An intermittent light regime can improve the feed efficiency and thus the broiler production efficiency, by decreasing the fat deposition associated with increased incidence of leg abnormalities, metabolic and cardiovascular diseases, ascites.
The favourable effect is related to the lower heat production during both light and dark period, although fluctuations in heat production are following closely the light-dark alternation.
This photo schedule contains more than one scotophase and one darkphase which recur at 24 hr intervals.
This regime increases the feed consumption during cooler part of the day.
Symmetric - when scotophase and dark phase are of equal length.
Asymmetric - when they are not in equal length.
3weeks age of broiler raised under 2L:4D intermittent light regime were significantly lighter than broilers raised in continuous light schedule but at 7 weeks it is reverse.(Proudfoot, 1975).
The initial reduction in body weight gain of birds under intermittent schedule is followed by compensatory growth, but the compensatory growth depends on genotype and sex.
Boschouwers and Nicaise (1992) observed that physical activity in broilers were lowest under 100Hz fluoroscent light and highest under incandescent.
HOUSING MANAGEMENT
Orientation : east west to reduce direct solar radiation
Shade of trees and green crops around the houses will prevent direct heating, .vegetation should be mowed frequently so that it doesnot obstruct air flow
Houses should be oriented perpendicular to wind direction for max
This is a general presentation on small ruminant nutrition. It uses graphs to illustrate the nutrient requirements of different types of sheep and goats.
Feeding Dry Dairy Cows Lower Energy DietsDAIReXNET
Dr. Heather Dann presented this information for DAIReXNET. Learn about the importance of transition cow management, and how feeding lower-energy transition diets could benefit a herd. From monitoring intake to coordinating various diets, Dr. Dann offers insights into setting cows up for success in their next lactation. Available on YouTube at https://www.youtube.com/watch?v=ImX7bVlfdSo
Dr. Milo Wiltbank presented this for a DAIReXNET webinar on Wednesday, March 2, 2016. The full presentation recording can be found at http://bit.ly/1wb83YV.
High yielders feeding.pptx kjbluib kjbuoi kbijnn/lMohanChoudhary49
Feedingstuffs are products of vegetable or animal origin in their natural state, fresh or preserved, and products derived from the industrial processing thereof, and organic or inorganic substances, used singly or in mixtures, whether or not containing additives, for oral animal feeding. Good animal feeding plays a vital role in animal health & welfare and in the production of safe and quality products of animal origin. The increasing demand for proteins of animal origin has led to intensification of livestock production, mainly based on the use of industrial compound feed. This has led to an increasing use of selected feed grains and fodder seeds, pesticides and fertilizers, new and unconventional materials in the production of feed such as biofuel by-products and several others agro-industrial by-products. In the past years, several contamination episodes have raised attention on the importance of ensuring feed safety and on the need to prevent and control the presence of old and nGood animal feeding plays a vital role in animal health & welfare and in the production of safe and quality products of animal origin. The increasing demand for proteins of animal origin has led to intensification of livestock production, mainly based on the use of industrial compound feed. This has led to an increasing use of selected feed grains and fodder seeds, pesticides and fertilizers, new and unconventional materials in the production of feed such as biofuel by-products and several others agro-industrial by-products. In the past years, several contamination episodes have raised attention on the importance of ensuring feed safety and on the need to prevent and control the presence of old and nGood animal feeding plays a vital role in animal health & welfare and in the production of safe and quality products of animal origin. The increasing demand for proteins of animal origin has led to intensification of livestock production, mainly based on the use of industrial compound feed. This has led to an increasing use of selected feed grains and fodder seeds, pesticides and fertilizers, new and unconventional materials in the production of feed such as biofuel by-products and several others agro-industrial by-products. In the past years, several contamination episodes have raised attention on the importance of ensuring feed safety and on the need to prevent and control the Good animal feeding plays a vital role in animal health & welfare and in the production of safe and quality products of animal origin. The increasing demand for proteins of animal origin has led to intensification of livestock production, mainly based on the use of industrial compound feed. This has led to an increasing use of selected feed grains and fodder seeds, pesticides and fertilizers, new and unconventional materials in the production of feed such as biofuel by-products and several others agro-industrial by-products. In the past years, several contamination episodes have raised attention o
nutrient requirement of dogs
vegetable diet of dogs
non veg diet for dogs
care and management of dogs
dogs Calculation of Energy requirements in Dogs
Dog protein requirement depends on stage of life and activity of dogs.
Puppies need more protein than adult dogs.
Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories.
Severe protein deficiency in dogs results in poor food intake, growth retardation or weight loss, muscle wasting, emaciation & death.
Less severe deficiency, causes a rough & dull hair coat, compromised immune system & poor milk production in reproducing bitches.
During periods of stress, the protein requirement may be increased.
If diets containing more protein than required, extra protein metabolized & used for energy.
COMMON FEEDSTUFF USED FOR DOGS
Meat and meat by-products
Raw lean meat: Contain water 70-67%, protein 20-22% & fat 2-9%, it is also a good source of minerals.
Offal meat: Include liver, kidney and spleen, meat but nutrient content is variable, low in calcium, adverse Ca:P ratio (1:15 to 1:30) however, liver is a good source of Vitamin A, D & B Complex with good quality protein.
Fish: fish has 5-18% fat & has good quality protein, high iodine content & better Ca:P ratio.
Green leafy vegetables: Like Cabbage, cauliflower have high water and
fibre content, are good source of B vitamin, however cooking destroys it.
Roots and tubers: Includes potatoes, carrots, turnip, tapioca, rich in starch and can be cooked and fed.
Leguminous vegetables: Rich in protein, good source of B complex vitamin but anti nutritional factors like Trypsin inhibitors, Heamagglutinin are present in some of them but are destroyed by heat treatment.
Dry foods (biscuits, mixtures & meal or flakes) are available for different physiological status.
May be complete food or complementary food, formulated as mixers intended for feeding as part of the diet with protein rich foods such as fish meats, fish.
They are generally rich in carbohydrates.
Crude fat content is 5-10% on dry basis.
Mixtures are generally cereal based with very little protein concentrates may or may not be supplemented with minerals / vitamins.
Have long shelf- life provided properly stored.
The concentration of nutrients is high and feed intake is less.
Digestibility is acceptable but less than semi-moist or canned foods.
The main disadvantage of the dry food is that they are much less palatable than moist foods.
Cats may accept extruded biscuit forms but not meals or flakes.
Feeding of companion animals with commercial foods are not popular for economic reasons in developing countries.
Pets are fed with home made foods or left overs of food consumed in a family.
So, essential to ensure that the dietary nutrient requirements are met through such feeding practice.
Judicious inclusion of supplemental nutrients, deficit in the home made or
left over food can over come nutritional deficiency disorders & support healthier.
The ketogenic diet or "keto" diet is a fairly specific way of eating which consists of consuming a majority of your daily calories from lipids (or fats).
In reality, 75 to 90% (on average 80%) of your daily energy intake will be covered by fats (knowing that the classic recommendations are 30 to 40% lipids for the general population) and the remaining 20% will be covered by protein and carbohydrates: 12-15% of total calories from protein and only 2-8% of total energy from carbohydrates.
1. The goal of the ketogenic diet is to induce ketogenesis
Jan Kleinschmidt talks about the importance of nutrition from birth to weaning. She covers topics like preparing the dam, colostrum management, milk replacers, calf starter, feeding hay, and weaning.
Grouping and nutritional strategies for dairy heifersJaylor
Jan Kleinschmidt explains how, in order for heifer rearing programs to be successful, these animals must be given the same time and consideration as the milking herd.
Feeding soybeans to dairy cows has attracted the attention of dairy producers for decades. Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, explores the best way to utilize soybeans in a dairy ration.
Not only has gentics and nutrition played a major role in maximizing milk production, but farm management, labor, and facilities all play a role as well. Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, discusses how in PART 2 of this presentation.
Not only has gentics and nutrition played a major role in maximizing milk production, but farm management, labor, and facilities all play a role as well. Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, discusses how.
Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, looks at cow health and nutrition in terms of nutritional imbalances, deficiencies, or erratic management of feeding programs. See our latest SlideShare presentation now.
Feeding the dairy herd in an environment of high feed costsJaylor
Jaylor nutritionist, Janet Kleinschmidt, discusses feeding your dairy herd in an environment of high feed costs and low/poor quality forage inventories.
Jaylor: 5 Most Common Questions About Corn SilageJaylor
Jan explores your top five questions about corn silage and TMR feeding. Find out the best time to cut your corn for best milk production and optimal herd health.
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Many factors (variety, maturity, growing conditions, handling practices, etc.) affect forage quality prior to the time it is fed. As a result, predicting forage quality values from standard books often grossly overestimates or underestimates feeding value.
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2. FEEDING FAT TO DAIRY CATTLE
Adding fat to the diet of dairy cows has
become a common practice for most high
production herds.
Why?
Energy demands exceed energy intake for the
first 80 to 100 days in milk (DIM).
4. FEEDING FAT TO DAIRY CATTLE
Severe weight loss can lead to:
Ketosis
Fatty liver disease
Reduced reproductive performance
Decreased milk yield
5. FEEDING FAT TO DAIRY CATTLE
In times of energy deficiencies, grains can
provide an economical source of energy.
But fibre minimums and excessive levels of
fermentable carbohydrates limit the amount
that can be fed.
Fats on the other hand can provide over 2
times the amount of energy that carbohydrate's
can.
6. SOURCES OF FAT
• Fat sources in a dairy cows diet can be
broken down into 3 main categories:
1. Naturally occurring fat (grains & forages).
2. Commodity fats (oils seeds and animal and
vegetable fat).
3. Specialty or ruminally inert fats.
8. SOURCES OF FAT
All dairy rations will naturally contain 2.5-
3%.
Commodity fats can affect rumen
fermentation by coating bacteria and feed
particles lowering fermentation.
Specialty fats such as Megalac & Booster
Fat, are ruminally inert and frequently are
referred to as by-pass fat. They tend to be
very expensive.
10. RESPONSES TO FEEDING FAT
Typically one or more of the following
responses will be seen when fat is added to
a dairy ration:
1. Milk yield may increase on average by 3 to 8% (1 to
2.5 kg).
2. Fat test can be maintained or increased by 0.2 to
0.3 percentage points.
3. Reproductive performance can be enhanced
because cows return to positive energy balance
sooner.
11. RESPONSES TO FEEDING FAT
4. Cows often lose >120 kg of body weight in early
lactation.
It can be very difficult to gain lost body condition
before the next lactation; this will affect future milk
production and reproduction. Fats can reduce this
affect.
5. Ketosis is a serious metabolic problem in early
lactation. Cows that lose more than one BCS will be
at risk of ketosis, fatty liver disease and death.
Energy status can be improved with fat
supplementation without risking excessive starch
levels and low fibre levels in the ration (acidosis).
12. BASAL FAT LEVEL 2.5-3.0%
COMMODITY FATS 2.0-3.0%
SPECIALITY FATS 2.0-3.0%
TOTAL 7.0-8.0%
HOW MUCH FAT CAN BE FED?
13. WHAT TYPE OF ADDED FAT SHOULD BE
FED?
The choice or combination of fats used will depend on several
factors:
1. Supplemental nutrient needs.
For example, if added protein is needed, whole soy beans
would be a good choice.
If fibre is lacking, fuzzy cotton seed would be ideal.
2. Facility constraint and handling.
For example, fuzzy cotton seed will not flow or auger in most
automated feed systems
3. Palatability of the fat product.
Most fat supplements are very palatable and readily
consumed by cows.
4. Cost of the fat supplement will have a strong influence over
its usage.
15. Nutritional Considerations When Feeding
Fat
1. Adequate fibre form and level are needed to maintain rumen
digestion, particularly with unsaturated fats.
2. Ca should be increased to about 1% of the ration dry matter
to compensate for the formation of Ca soaps.
Mg should be increased to about 0.35% of ration DM, for the
same reason
3. Fat cannot be used by the rumen microbes. All fat “by-
passes” the rumen resulting in no additional microbial
synthesis. Therefore higher by-pass protein levels must be
fed in fat containing rations.
4. Added fats should be gradually increased in the ration to
allow for palatability changes and microbial adjustments.
16. Nutritional Considerations When Feeding
Fat
5. Supplemental fat should be limited in early lactation (3 to 5
weeks post partum). High levels of fat can depress total ration
dry matter intake.
6. Milk protein % is often lower when supplemental fat is fed.
This could be due to the effect on rumen microbes (less
microbial protein); reduced uptake of amino acids by the
mammary system; less blood flow to the udder or dilution of
protein by increased milk yield.
7. Liquid fats should be added to the concentrate prior to adding
to the TMR, rather than adding it to silage or the final base
TMR. Lower DMI and digestibility have ben reported when fat
is added to the forage.