Min Aung

Fat found in milk originates from three sources; de novo fatty acids synthesised in the milk gland of the cow (short-chain C4 to C14) comprise about 20-30% of total milk fatty acids, preformed fatty acids (long chain C18:0, C18:1 and C18:3) represent 35-40%, and the mixed group of fatty acids (C16) make up about 35%. Research has shown that the percentage of milk de novo fatty acids is positively ...

1. IntroductionLameness is one of the most significant diseases currently impacting on dairy cow health, welfare and productivity (Huxley, 2013). Since a first occurrence of lameness increases the future risk of lameness (Hirst et al., 2002; Green et al., 2014; Randall et al., 2015), lameness in dairy heifers has the potential to have a severe impact on their overall lifetime performance with ...

In the current context of the international dairy market, increasing milk production regarding quantity is no longer relevant due to low prices. Now more than ever, producing more milk fat and protein is a proven way to enhance herd profitability.  The best way to boost milk fat and protein is to promote rumen fermentation with a particular focus on fiber digestion.It is important to notice t ...

INTRODUCTIONRumen microbes ferment dietary carbohydrates and protein to obtain ATP, which in turn is the major source of energy required for microbial growth. The two major reactions of rumen fermentation are volatile fatty acids (VFA) and microbial cells; the former are a primary source of metabolizable energy and the latter the primary source of metabolizable amino acids for maintenance and milk ...

Dealing effectively with heat stress in dairy herds is an essential management issue throughout the nation, but Southeastern dairy producers are forced to deal with extreme heat and humidity for prolonged periods. Heat stress decreases feed intake and milk production, decreases milk components including fat, lowers breeding success, and compromises the immune system, which increases the risk for m ...