Expertise in animal nutrition
Minimize Spring Component Loss
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.
Undeniably Devoted to Dairy
When it comes to caring for the comfort and welfare of dairy animals, Dr. Jeff Brose is undeniably devoted.
What mycotoxins are most common?
Mycotoxins have an estimated 5 billion USD impact on the US and Canadian animal industries annually. While mycotoxin contamination can be difficult to completely assess due to sampling and testing complexity, it is critical to understand the extent of mycotoxin challenges in feed ingredient sources.
