In today’s world, dairy leaders are facing difficult challenges. Industry consolidation along with changes in consumer perception of dairy products makes the dairy industry very competitive. Understanding and responding to the main trends is paramount to the dairy operation’s success.
The DKC’s multidisciplinary team researches and brings insights and strategies that help dairy leaders to drive better business decisions. The DKC’s insights provide valuable knowledge in critical business areas such as nutrition and feeding, reproduction, housing, replacement, and management practices.
Silage was defined as the product formed when grass or other material of sufficiently high moisture content, liable to spoilage by aerobic microorganism, is stored aerobiologically. Belgian researchers assessed the potential of four additives to improve fermentability and nutrient composition during the ensiling process of silages.
Synthetic flavors are additives used in the animal feed industry to enhance the smell and taste of feeds. The sense of taste in dairy cattle is well developed. They can recognize the five basic tastes of sweet, bitter, salty, sour, and umami. Therefore, identifying flavor preferences of dairy calves may help to stimulate and improve the consumption of calf starter.
Selenium is an essential trace mineral that is an indispensable component of the antioxidant system. Selenium is an essential element of antioxidant enzymes such as glutathione peroxidase, and its deficiency may result in an imbalance of redox homeostasis and ultimately oxidative stress.
The raising demand for butterfat in the US along with higher milk fat price has increased the usage of fat supplements enriched (80 – 98%) with palmitic acid in the dairy industry. Recent studies have shown that feeding palmitic acid to lactating cows increases milk fat production.
Using exogenous fibrinolytic enzymes has been proposed as a method to increase fiber digestibility mainly in low-quality feeds. Specifically, xylanase is an enzyme that helps break down β-1,4-linked backbone of arabinoxylans from cell walls, and it has been reported that its supplementation increases milk yield in lactating dairy cows.