One factor that plays a role in the success of the transition period is the cow’s body composition, more specifically the fat and muscle of the cow. Both fat and muscle tissues are mobilized during the transition period to compensate for the negative nutrient balances and provide precursors for milk and milk components.

With the fall-calving season just around the corner, it is time to start thinking about increased cow nutrition needs at calving and during lactation.

Having some open cows is normal in a 60- to 90-day breeding season. However, if the number of open cows is excessive (greater than 6% to 10%), evaluation of management, nutrition and herd health needs to take place.

Weaning is part of cow-calf production, and it can occur at different times for numerous reasons. There is varying terminology associated with weaning depending on age of the calf, the weaning location (ranch of origin or trailer) and dictionary versus industry definitions.

The dry period, usually lasting 60 days before calving, serves essential roles in preparing cows for lactation, promoting mammary cell renewal and facilitating treatment for subclinical mastitis. However, shortening or eliminating this period has become a strategy to manage milk production, redistributing energy balance and mitigating the risk of metabolic disorders like subclinical ketosis.