managing variability in feed ingredients & feed delivery

Managing Variability in Feed Ingredients and Feed Delivery


Feed costs on dairies make up a considerable portion of the total costs of milk production. In many cases feed

costs can be up to or greater than 60 % of the total cost of production.

With this in mind, it is extremely important to get the most from your feeding system. Those things in the

feeding system that can deliver the most to the bottom line are managing your feed, maintaining equipment

and having people that do their job well with an understanding of the impact on animals.


In addition to the impact of feed costs, diet consistency can also play a large role in whether a farm is

profitable. It is imperative that lactating cows receive consistent

diets day-after-day to provide consistent rumen function needed for high production levels.

Ultimately, improved economic and nutritional efficiency is achieved when one achieves maximal

utilization of nutrients delivered to the farm.


In this presentation we are going to look at:• Reducing losses of nutrients during harvest of

forages, storage, feeding mixing and delivery. This collectively is often referred to as “shrink”.

• Maintaining quality of the feed b/w storage and consumption by the cow.

• Accurately defining the nutrient composition of ingredients used in the ration.

• Accurately estimating the digestibility of the nutrients consumed by dairy cattle.


• Communicating in a timely fashion with nutritionists on a regular to permit formulation of rations which promote high nutrient and economic efficiency.

• Monitoring the mixing and delivery of rations to assure compliance with recommendations of the nutritionist.

• Monitoring animal performance and transmitting information to the nutritionist and management personnel.

Shrink

Shrink is an incredibly underestimated area of loss on farms. I have seen shrink as high as 30 % on farms that don’t harvest and store hay bales in a proper manner. Some of the biggest areas of shrink include: 1. Un-paved feed storage area/mud. 2. Lack of feeder expectations, training and feedback. 3. Wet feeds and silage not well covered due to not enough tires, holes in plastic, and plastic billowing in the wind.

Shrink

Shrink

4. Wind blowing feed away. 5. Poor silage face management.6. Inadequate packing of silage leading to reduced silage densities and excessive fermentation loss.7. Excessive refusals.8. Loading too many ingredients into the mixer.9. Inaccurate loading of ingredients into the mixer. 10. Scale accuracy on the mixer.

Maintain quality of the feed b/w storage and consumption by the cow.

Nutrient loss can account for a large loss of profitability on the farm. Little thought is given to the consequence

of nutrient instability of feed ingredients. This is especially critical when feeds have elevated moisture

levels.

Silages and wet by-products are ingredients that typically heat causing loss of energy and protein, but

heating is also found in drier feeds from time to time.

Maintain quality of the feed b/w storage and consumption by the cow.

Opportunities for losses of energy and protein due to heating can be reduced by following a few simple guidelines for managing silages:1. Pack silages adequately to allow for proper fermentation. 2. Cover as soon as possible after packing to reduce oxygen exposure. 3. During feed out, remove only enough plastic for two days feeding. 4. Keep silage faces smooth and vertical. 5. Remove just enough silage for the feeding period.6. Avoid leaving loose silage at the silage face or in the mixing area for more than 8 hours. 7. Consider using an inoculant containing at ensiling.

Accurately define the nutrient composition of ingredients used in the ration.

All feeds, but particularly the forages, should be analyzed on a regular basis:

Dry matters on all wet forages and by-products should be done frequently, on larger farms that may be daily. My clients prefer the Koster Oven method because it is safer than the micro wave oven method but either will do.

Penn State Shaker Box particle analysis should be done on a weekly basis or whenever a change occurs in a TMR. I like to see all milking and dry groups done.

13

PENN STATE SHAKER BOX


Remember to communicate dry matter and Shaker Box as well as feed refusal values results to your nutritionist.

I encourage my clients to submit forages for analysis once a month or when a bunk change occurs. Some people think this is excessive but we are very fortunate in North America and access to fast, reliable, relatively inexpensive labs which makes testing frequently justifiable.

Some years it may be prudent to be checking mould and mycotoxin loads in ingredients.

Accurately estimate the digestibility of the nutrients consumed by dairy cattle.

Many variables can affect feed intake and digestibility.

These include: Animal factors including breed type, age, body

weight, sex, stage of lactation, stage of pregnancy, and general health. As milk production goes up, DM intake increases. During pregnancy, dairy cows steadily decrease DM intake. At the start of the dry period, intake falls sharply and remains low until a week to a few days before parturition.

16

0 1 2 3 4 5 6 7 8 9 10 11 12

1 2 3 4 5

Periods

Month

Freshening

Body StoresUsed for

Milk Production

Body StoresRegained for

Next Lactation

Dry PeriodRumenRehab

Nutrient and Milk Yield Relationships in the Lactation and Gestation Cycle

Dry Matter Intake

Milk Production

Body Weight


Weather. Seasonal, long-term weatherpatterns as well as day-to-day weather changes can influence feed intake.

By anticipating and reacting to changes in temperature, humidity, wind velocity, barometric pressure, and precipitation, predicting dry matter

intake intake, feed wastage and bunk cleaning can be minimized.


Cows consume the majority of their feed

during the comfortable period of the day. In hotweather, cows eat primarily during the late

evening, night, and early morning. Therefore, 60%of the ration should be fed at the afternoon feeding

to reduce feed spoilage. In cold weather, most eating occurs from mid-morning to late afternoon, so the largest amount of feed offered

should be at the morning feeding.


Ration ingredients and characteristics. High quality

feed must be presented to cows in a consistent and uniform manner.

TMRs should contain about 50% moisture. Rations that are too wet or too dry can limit DM intake.

Keeping fresh feed in the feed bunk is also a good management practice. Old feed remaining in the feed bunk can shorten bunk life of new feed and

reduce DM intake.


Water supply. Many producers overlook the

importance of water availability as it relates to bunk management, including the amount of water, space

provided, and the location of water sources.

Problems that limit water intake also can limit feed intake, and this, in turn, can reduce milk production and overall cow performance. Poor water quality or lack of water can cause cattle to go off feed quickly.


As temperature and humidity go up, more wateris required. During months of hot weather, water

supply becomes an important issue.

Cows drinkmost of their daily water requirements around

milking time. They should have access to water inholding pens during milking or right after.


Feed bunk design. Good feed bunk design is

also essential to optimizing DM intake.

Dairy cows should have the equivalent of the width of one cow of bunk space each to allow all of them to eat at the same time. Some designs such as 3-row and 6-

row barns limit the space per cow.The feed bunk should be 4 to 6

Inches (10 to15 cm) higher than the alley, so the cow can have a natural grazing position when eating.


Cows consuming feed at ground level waste less feed, and this position also helps the cow to produce more

saliva and improves thebuffering capacity in the rumen.

In addition, the condition of the feedingsurface can affect DM intake. Feed bunks must

have smooth surfaces such as tiles or an epoxy coating.


Feeding management and systems. Cows are animals

of habit, they like routine. If a change is needed, cows must have time to adjust: Monitor DM intake to see if the change improved

consumption or did not affect it at all. Deliver enough ration so that 0 to 5% is left over each day

or feeding period. Make sure that the feed left over is similar to the TMR or the feed that is being fed.

Feed as many times as possible It is important to keep feed available any time the cattle are willing to eat, which could be 20 to 22 hours a day.

Monitor the mixing and delivery of rations to assure compliance with recommendations of the nutritionist.

One of the most important aspects of managing variability in feed ingredients and feed delivery concerns the condition and function of feeding equipment. Mixers, scales, loaders, and other

equipment often overlooked as critical points for consistent diet production.

Mixer conditionScale accuracyImproper ingredient loading. I get a LOT of questions

from producers about this!


The following order is usually recommended:

1. Large squares or rounds of hay/straw (if not pre-processed.2. Dry fine ingredients/feed additives 3. Cotton seed and/or on-farm premixes 4. Haylage 5. Corn silage 6. Wet byproducts 7. Liquids


It is important to keep low inclusion products toward the front of the mix order to allow for

complete distribution in the diet.Care should also be taken to make sure dry fine

ingredients are either mixed thoroughly throughout the mix, and/or added before wetter feeds. This helps prevent clumping of ingredients that may

prevent complete dispersal

Monitoring animal performance and transmitting information to the nutritionist and management personnel.

And finally I can’t emphasis enough the

importance in excellent communication b/w all members of the herds “Team” including: The producer and all employees including

agronomists.The nutritionistThe herd veterinarianThe hoof trimmerThe ingredient supply companyOthers

Monitoring animal performance and transmitting information to the nutritionist and management personnel.

With my clients I monitor on a regular basis:

Monitoring milk components and SCCMUN’s and bacterial counts Manure scoring and screeningUrine pH in dry cows receiving anionic saltsBlood NEFAUrine ketone bodiesMilk urea nitrogenRumen pH (rumenocentesis)

managing variability in feed ingredients & feed delivery

Technology

monitoring animal performance

milk production

maintain quality

feed bunk

water supply

management personnel

nutrient composition

assure compliance