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Last Updated: Jan 24, 2012 - 8:21:20 AM |
Posted in:
Forage and Crop Management
Pro-Store Offers Benefits -
Feb 22, 2009 - 8:39:10 PM
The use of fermentation aids or innoculants has gained popularity in recent years because of many factors. These include improved products, more complete research data, changing economics on the dairy farm, better education of the producer, and a general change in attitude about such additives. Pro-Store is a product that ANC has been marketing for eight years, and we've seen great benefits from its use.
Posted in:
Forage and Crop Management
Inoculants: Too much Acetic Acid May Cost You Money -
Feb 22, 2009 - 8:36:11 PM
A large portion of today's dairy cow ration consists of fermented forages. In most cases this is haylage and corn silage. Most of the haylage and corn silage are treated with bacterial silage inoculants to help preserve valuable nutrients. The focus of the first generation of inoculants was solely to improve and speed up the fermentation. Recently the focus with some inoculant brands has shifted to improve aerobic stability (bunk life) on feedout. The primary bacterial strain in these inoculants produces high levels of acetic acid. It is the higher level of acetic acid that helps extend bunk life of the forage.
Posted in:
Forage and Crop Management
FINE GROUND CORN -
Feb 22, 2009 - 8:33:19 PM
In the past year we ran into several cases where the cows did not seem to be performing as well as expected. After running new samples and evaluating the ration, it looked like the cows should be doing better than their actual production.
Posted in:
Forage and Crop Management
Corn Silage: Harvesting and Storage -
Feb 22, 2009 - 6:29:44 PM
The importance of quality forages in your dairy ration is far greater than you might think. The best formulated rations have difficultly overcoming the effect of poor quality feeds. In fact, it will be impossible to achieve optimal production with poor quality forage. Factors lowering quality include high NDF and lignin, undigestible kernels, molds and undesirable yeasts, butyric acid, and levels of other organic acids that are too low to properly reduce pH.
