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Chuck Schwab, Professor Emeritus University of New Hampshire, USA. speaks about the factors affecting the amino acid (AA) requirements of dairy cows: Protein digestion, metabolizable AA sources, absorbed AA functions, benefits of balancing for the most limiting AA, and more. Presentation at the 2020 Vision and Beyond Ruminant Nutrition Conference, organized by Adisseo
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Introduction Many factors influence the composition of milk, the major components of which are water, fat, protein, lactose and minerals.Nutrition or dietary influences readily alter fat concentration and milk protein concentration. Fat concentration is the most sensitive to dietary changes and can vary over a range of nearly 3.0 percentage units. Dietary manipulation results in milk protein conce ...
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Implications Fluctuations in the milk fat market are driving demands from farmers for ways to control milk fat production and composition in dairy cows. The current models used to estimate dairy cow requirements and formulate diets cannot predict changes in milk fat. These models are based on energy and protein intake and do not consider the pattern of individual nutrients derived from digestion. ...
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November 23, 2010
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Location:Girona, Catalonia, Spain
Profile: Professional
Professional Title: Animal Nutritionist