Balancing Rations to Optimize Milk Components. Goal of dairying: U.S. Dairy Forage Research Center USDA Agricultural Research Service 12/7/2016

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1 United States Department of Agriculture Balancing Rations to Optimize Milk Components Geoffrey Zanton U.S. Dairy Forage Research Center USDA Agricultural Research Service Goal of dairying: Produce a highly nutritious and safe food for humans from largely human inedible feedstocks in a responsible manner for the environment and animal welfare and make a profit. 1

2 Milk components The composition of milk is very complex There are hundreds of individual molecular components in milk Milk is produced by mammalian mothers for the nutrition of their young and the composition across species varies reflecting the requirements of the neonate O Mahony and Fox, 2014 Milk protein concentration is correlated to neonatal growth Brody, 1945; Blaxter,

3 Milk for human consumption Only a few species provides the milk for dairy products that are consumed by humans Cattle: ~84% of milk production Buffalo: ~13% Goats: ~2% Sheep: ~2% Primary uses for milk in dairy products Liquid milk: 40% Cheese: 35% Butter: 30% Powders: 15% Concentrated milks: 2% Fermented milk products: 2% Others: ice cream, infant formula, creams, etc. O Mahony and Fox, 2014 US herd average milk production Pounds/cow/year 3

4 The best individual cows may provide a peek at the future 2010 Ever-Green-View My 1326-ET Milk, pounds/365 d 72,170 pounds/d Bur-Wall Buckey Gigi EX-94 3E Milk, pounds/365 d 74,650 pounds/d Can the average cow of the future produce like today s best cows? Current individual cow record Linear growth Exponential growth Plateauing growth Is this achievable? What will be the production of the best cows in the future? 4

5 What about components? 2010 Ever-Green-View My 1326-ET Milk pounds/d 198 Milk fat, % Milk protein, % Bur-Wall Buckey Gigi EX-94 3E Milk pounds/d 205 Milk fat, % Milk protein, % Major milk component value Data from 5

6 Milk price relationship with milk components %Fat : %Protein Base scenario of 3.50% milk fat and 3.1% milk protein Data from Milk production required for equivalent revenue depends on milk components %Fat : %Protein Base scenario of 90 pounds of milk with 3.50% milk fat and 3.1% milk protein Data from 6

7 What is your target? Increase milk protein content? As much milk as possible? Least costs diet? Maximum income over feed costs? Increase milk fat? Concept of diminishing returns: where are we? Nutrient outputs What will it take to raise the bar? What is the most economically appropriate change? Nutrient inputs 7

8 Factors that affect dairy cow milk composition Breed Stage of lactation Environment Nutrition Major components of milk vary by breed % of milk Holstein Jersey Guernsey Ayrshire Brown Swiss Water Total solids Lactose Fat True Protein Jenness,

9 Milk composition changes throughout lactation Individual components are synthesized with differing variability compared to whole milk Data from Zanton,

10 Partial summary of milk component synthesis Blood Triglycerides BHBA Acetate Glucose NEAA EAA Glycerol Fatty acids BHBA Acetate TCA intermediates Glucose NEAA EAA De novo Galactose fatty acid synthesis Fatty acids Effects mediated by bioactive fatty acids Lactose Effects mediated by glucose, AA, acetate, insulin Protein Protein synthesis Triglycerides Milk fat Milk lactose Milk Protein Milk Adapted from Davis and Bauman, 1974; Lock and Shingfield, 2003; Ruis et al., 2010; and Osorio et al., 2016 Biohydrogenation theory of milk fat depression Normal rumen fermentation linoleic acid (cis 9, cis 12 C 18:2 ) Altered rumen fermentation conjugated linoleic acid (cis 9, trans 11 C 18:2 ) conjugated linoleic acid (trans 10, cis 12 C 18:2 ) trans 11 C 18:1 trans 10 C 18:1 stearic acid (C 18:0 ) stearic acid (C 18:0 ) Rumen escape Adapted from Bauman and Griinari,

11 trans 10, cis 12 conjugated linoleic acid (CLA) strongly depresses milk fat yield in dairy cows Bauman and Griinari, 2003 Factors contributing to milk fat concentration and synthesis Risk factors Low effective NDF High fermentable starch High rumen available unsaturated fat Ionophores Feeding behavior Results of accumulated risk factors Altered rumen fermentation Reduced rumen ph Accumulation of biohydrogenation intermediates Duodenal flow of t10, c12 CLA and inhibition of de novo fatty acid synthesis Low milk fat 11

12 Metabolizable protein is the digestible microbial, rumen undegradable, and endogenous protein Metabolizable protein (MP) is the true protein that is digested post ruminally MP = g microbial protein * % microbial protein digestibility + g RUP * % RUP digestibility + g endogenous protein * % endogenous protein digestibility Often (but not always) there are tradeoffs: Microbial Protein, g RUP, g RUP, %CP RUP digestibility Milk yield increased with MP concentration; a greater response occurred at higher energy density MP and NEL predictions are from INRA feeding model Systali. Graphed using the equations from Daniel et al.,

13 Milk fat increased with MP concentration and decreased with increasing energy density MP and NEL predictions are from INRA feeding model Systali. Graphed using the equations from Daniel et al., 2016 Milk protein increased with MP concentration; a greater response occurred at higher energy density MP and NEL predictions are from INRA feeding model Systali. Graphed using the equations from Daniel et al.,

14 Milk lactose increased with MP concentration; a greater response occurred at higher energy density MP and NEL predictions are from INRA feeding model Systali. Graphed using the equations from Daniel et al., 2016 Changes in $/cow/d with MP concentration and energy density MP and NEL predictions are from INRA feeding model Systali. Graphed using the equations from Daniel et al., 2016 and 5 yr historical milk component prices. 14

15 Feeding management factors associated with milk components Sova et al., 2013 Increasing feeding frequency (2 vs 1) increased pen DMI and milk yield with reduced milk protein % Increased bunk space increased pen milk fat % Woolpert et al., 2016 High de novo synthesis farms had lower freestall stocking density (cows/stall) than low de novo synthesis farms. Tiestall feeding frequency was higher for high de novo synthesis farms than low de novo synthesis farms. Forage particle size affects milk components Lower particle size increased DMI, milk yield, and milk protein yield but not concentration Lower particle size reduced milk fat concentration but not yield Nasrollahi et al.,

16 Take home messages Nutrition decisions to manage milk components should be made with the goals of the dairy farm in mind Milk components are synthesized independently from the nutrient precursor, however the synthesis is subject to nutritional regulation Maintaining a health rumen environment will provide a strong foundation for refining diets to improve milk components United States Department of Agriculture Q U E S T I O N S? Leading the world in integrated dairy forage systems research. U.S. Dairy Forage Research Center 16

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