Seasonal changes in milk components are inevitable. While environment and heat stress play a role, lower milk fat during the spring and summer months is part of the cow’s internal biological rhythm, meaning the cow is programmed to lower components during this time period. This seasonal variation is driven by changes in de novo fatty acids, those made by the cow influenced by ruminal fermentation. Therefore, it is vital to improve de novo fatty acid synthesis in order to offset that spring slump in milk fat.
[North America]/[United States (USA)]