One of the biggest challenges on a dairy operation is estimating how much feed you have on hand and how long it will last. However, a few simple steps can make your estimating and planning processes easier.

In my former life as a practicing veterinarian and nutritionist, I remember when the questions from producers used to be simple: “Why should I use inoculants?” or “If I use them, will I actually have better silage?” Nowadays, there is plenty of third-party research backing up the efficacy claims of inoculants. Now the questions from producers have shifted from “Should I use inoculants?” to “Which inoculant is the best for my crops?” Other questions like, “What’s in an inoculant?” and “Does bacteria type matter?” dig even deeper.

Feed efficiency has gained a lot of attention recently due to the grain market’s volatility. When corn was more than $7 per bushel and soybeans over $12 per bushel, this forced producers and nutritionists to examine ways to improve profit margins.

Grain and forage rumen starch digestibility has historically been a hot topic; however, more recently, interest and emphasis have escalated in the dairy and beef industries. This comes as no surprise as grain prices have increased as high as $8 per bushel in recent years and prices have violently fluctuated. The desire to maximize performance per bushel is on the rise, and the rumen is the focus.

The aim of a properly managed and nutritionally sound dry cow and early lactation program is to prepare the cow for a profitable lactation. Maximizing dry matter intakes, minimizing negative energy and protein balance, maintaining calcium homeostasis and minimizing immune dysfunction are critical points to a smooth transition into lactation.

Methionine, a required nutrient for cows, has been principally used in dairy rations with the goal of improving milk production or composition. When cows are fed diets enriched with methionine, they respond with an increase in milk volume, an increase in the percentage of protein in the milk, or by a combination of both. Further, it is not uncommon to see an increase in milk fat percentage.

A recent article states: “The message of His Holiness Pope Francis for the 48th World Communications Day announced that the Internet is a gift from God”. The Pope’s announcement caused quite a stir. People seemed to rejoice and were gleefully suggesting that now we can do anything we want.