There has been a lot written and discussed about increasing the digestibility of starch in dairy diets, and for good reason. Starch comprises, on the average, 25 percent or more of most dairy rations. Increasing the amount of starch digested in the rumen and available to produce microbial protein can bring big dividends to the bottom line.

Crude protein (CP) is a required nutrient for dairy cattle and typically ranges from 15 to 18 percent on a dry matter basis. Dietary CP is often the most expensive macronutrient, and there has been considerable interest in reducing the inclusion rate of high-CP ingredients to decrease costs.

The robotic milking manufacturers’ offerings continue to change, bringing with them new innovation each year. But one thing has stayed constant through all the technology changes: the need for a supplement. The type and quantity used to entice or distract the dairy animal varies depending on the robotic milking system.

The increased milk production possible with modern dairy cows helps shine the spotlight on the role of essential amino acids in herd production and performance. The production benefits for monogastrics have made amino acid nutrition a staple of pork and poultry production for decades.

“Our cows are only as productive as the forages we produce for them.” There is nothing closer to the truth than this quote by a dairyman a few months ago. Forages are the foundation for high-producing dairy rations and often determine the level of top-end milk potential.

Watch out for the Maillard gang this summer. Across the country, these guys sneak into barns and burn them down. Official police documents may list the cause as “suspicious” or “spontaneous combustion,” but the real culprit is this gang. There are four members: Amadori, Schiff, Strecker and their leader, Maillard. They’re involved in all sorts of shady deals – but they like to specialize in hay. Our hay.

Across the U.S. dairy industry and around the world, fermented and ensiled forages and grains have become popular feedstuffs in dairy herd diets. Fermentation and ensiling allows dairy farms to preserve forages that cannot be dried properly for baling and would otherwise decay before they could be fed out.