Beat the Drop: Nutritional strategies to keep milk solids high when the cows get out

In the context of early lactation, it’s not the actual milk butterfat and protein percentages that are important; the rate of decrease is more important, writes InTouch Feeding Specialist MJ Doran.

One of the most important factors determining energy balance is dry matter intake.

As of now, spring-calving dairy farmers will have most of their cows calved down. The switch in focus will now turn to ensuring that herds hit peak milk solids yield. This parameter is a key performance indicator on many dairy farms and is a function of milk yield and milk solids concentration.

In early lactation, milk yield and lactose concentration are on a natural upward trajectory. However, appropriate nutrition will dictate whether a cow reaches her full genetic potential for peak milk production. From calving up to now, milk fat and protein concentrations will have remained quite high. However, from now until the end of May, most spring milk producers' milk solids concentrations will decrease, representing potential challenges.