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August 2015
With so much dairy nutrition research over the years, there have been many advances that have allowed for a more efficient dairy cow. To understand the needs of today’s dairy cow, it helps to understand where we were and how we got here.
Dairy cow diets have changed significantly from the 1950s to now, with the average annual milk production per cow increasing by 400 percent. In the 1950s, most herds were component-fed, with seasonal grazing and dry hay in cold months, compared to today’s TMR (total mixed rations) standard.
1945: The first edition of the Nutrient Requirements of Dairy Cattle was introduced by the National Research Council. This established scientific footing for the nutrient content of feedstuffs and forages, as well as nutrient allowances for dairy cattle.
1969: The book “Optimum Feeding of Dairy Animals” introduced the concept of total mixed rations, changing how most cows are fed still today.
Late 1970s through the 1980s: Linear programming for dairy cow ration formulation was adopted. This allowed the calculation of least-cost grain formulations and break-even ingredient prices.
1990s: The Cornell Net Carbohydrate and Protein System (CNCPS) is developed. It has been used as the backbone of many current ration balancing and formulation programs, allowing nutritionists to gauge cow response to any potential formulation change.
2000s: amino acid requirements are much better understood and are taken into consideration when forumating rations.
With these advances, we now have a better understanding of rumen fermentation dynamics, the dairy cow’s dietary needs, and the role of animo acids and fat, which can bypass the harsh environment of the rumen. Through the years, protein has always been a key formulation requirement, and with several options available today, it’s important to know which source is the best fit for your herd. For many herds, canola is a great choice for a protein source due to its high level of bypass protein and amino acid profile. Learn more about canola meal’s role as a protein source here.
