46


increase milk production, but not increase the lactose concentration of the milk produced. The goal is to provide the cells of the udder with adequate amounts of amino acids, glucose and acetate so the cells can fully express their protein producing ability and maximise milk protein production. Protein production is usually limited by the amino acid that is in shortest supply or by energy from glucose or acetate.


The first step to be taken in increasing milk protein is to take care of the rumen microbes:


Provide highly digestible forages Maximising dry matter intake Avoid sub-clinical acidosis Provide adequate amounts of soluble and degradable protein Balance rumen available carbohydrates and proteins Keen rumen available fat to <5%


Methionine and lysine are two of the amino acids that are important for the ruminant. Corn and corn by-products are low in lysine and soya is low in methionine. The important consideration is to ensure a balanced diet is fed to optimise the amino acids fed as much as possible. Energy is needed for maintaining milk protein production.


Added energy increases microbial protein synthesis that increases amino acid supply at the udder. It is likely to have a greater effect later in lactation. When milk protein falls below 3% the number of days a cow remains open increases. Low milk protein may be an indication that a cow is in negative energy balance. A balanced diet which optimises rumen microbial health is one of the most important outcomes from the above discussion. We need to really optimise the digestibility of our forages to ensure they provide the bulk of the cow’s dry matter intake.


Have a good look at the forages available on farm, grass silage, maize silage, whole-crop, straw. Harvest the forages to maximise energy, protein and digestibility. Manage the forages after harvesting to minimise waste and optimise palatability. Calculate requirements to ensure enough good forage will be available to feed. Grazed grass also needs the same considerations with balance and managing quality to avoid the risk of sub- acute ruminal acidosis.


Overall, remember that rumen health is the priority. Always do the maths as often increasing milk yield will increase milk protein and butterfat yield overall.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116