ingredients, so that the farmer knows the impact of certain choices and remain in control over the choices he makes.”
DG: Sounds like diet formulation for cows is getting more complicated. How can the E-dairy model help with this? WS: “To make better choices on what to feed, we need good and reliable models. At SFR we have developed the E-dairy model that describes all the steps in rumen fermentation, in- testinal digestion and fermentation and metabolism. Differ- ent types of nutrients (glucogenic, lipogenic and aminogenic) can be calculated with this model. The model can help in making rumen fermentation more efficient and in turn pre- vent the onset of certain metabolic disorders like rumen aci- dosis. The latter is of particular interest in transition cows. Cows producing up to 30 litres per day can rely on the normal rumen fermentation, but animals that produce more than the 30 litres per day have higher demands and should also be fed with specific quality of rumen-undegradable protein, starch and fat feed ingredients to reduce the risk for ketosis. For a good model you also need good data of the feed ingredients. At SFR we have invested a lot of time and effort in deriving the feeding values of different raw materials. This means we can make reliable predictions. We also have unique data in- cluded in the model, such as the effect of storage time of maize on the fermentation and rumen degradability of starch and the effect of different particle sizes from a certain feed
ingredient. Another hot topic at this moment is the reduction of the relatively large contribution by ruminants to methane emission. Linked to the rumen fermentation the E-dairy mod- el can be used to reduce methane production by changing the dietary composition. The model is internationally used. Some clients use all the elements from the model and some clients still use their own energy and protein value system and take the calculations for rumen optimisation from the E-dairy model for example.”
DG: Does this mean that the nutritionist can control the health of the cow better ? WS: “Indeed. With the E-dairy model the nutritionist gets ad- vise on how to feed the high producing cow. And this also means that the nutritionist can steer better on milk protein, milk fat or lactose. This is not so much to please the dairy pro- cessor or to get more money for high fat or protein contents of the milk (dairy processors still see milk as a bulk product), but the milk composition can give the farmer insights in the health and status of the cow. A high milk fat content after calving indicates the presence of chronic ketosis. A low level of milk fat during the whole life of a cow can mean that the cow suffers from rumen acidosis. Nutrition can thus be a great tool to minimise or prevent metabolic diseases in cows and we have now better tools to make the perfect diet. And considering that up to 25% of the dairy cows suffer from sub- clinical rumen acidosis, the need to prevent this costly
▶DAIRY GLOBAL | Volume 6, No. 2, 2019
With the E-dairy model the nutri- tionist get an advise on how to feed the high producing cow. And this also entails that the nutritionist can steer better on milk protein, milk fat or lactose.
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