The quality and quantity of those forages was directly impacted by Mother Nature, and in many areas of the country, Mother Nature didn’t cooperate. If your dairy is in Wisconsin, for example, it’s likely you had good moisture in the spring but had to work through extended dry periods throughout the summer. Drought covered much of the country last year so, while forage quality may be good for most, you may be a bit short on quantity.
Over the past few years the one thing that seems to remain constant is forage variability from one growing season to the next. The 2023 forage crop was no different, but we should be accustomed to managing through this variability. Experience should tell you that you need to cover the basics of good forage management. If so, you used good harvest and storage techniques and grabbed a forage analysis at harvest, and you’ll get another analysis before you feed it. Your feeders are following good protocols such as proper face management and good mixing and delivering technique. Following these basic protocols is the first step to mitigating variation in your feeding program.
But there is more to managing forage variation that can be done as you feed it. Follow three basic guidelines to reduce variability:
1. Pathogen control: Even when the best feed handling and hygiene techniques are used pathogens can find their way into the cow’s digestive tract. Pathogens such as Salmonella, E. coli and various strains of Clostridia are present in the environment and can be harmful when found in the gut. Bacillus technology can inhibit pathogen populations in the gastrointestinal tract and improve hindgut integrity.
A research study1 involving 77 dairies and 230,000 cows across 18 states found that Bacillus feeding reduced the risk of clostridia and C. perfringens challenges. Bacillus feeding resulted in an 89% increase in the number of fecal samples classified as low risk for clostridia challenges, and a 13% decrease in the number of samples classified as high risk. When looking at risk of C. perfringens challenges, a 20% increase in the number of low-risk fecal samples and a 26% decrease in the number of high-risk samples was observed with Bacillus feeding.
2. Mycotoxin management: Like pathogens, mycotoxins are ever-present in feed ingredients. Testing is important not to understand if mycotoxins are present, but rather what types of mycotoxins are present and at what levels. Also, as mycotoxins can be found in higher levels in drought-stressed corn and with dry weather impacting much of the corn growing regions of the U.S. it’s a good bet that mycotoxins are present in your forages and feed ingredients at some level.
Refined Functional Carbohydrates (RFCs) are highly bioavailable and help support digestion in the rumen while simultaneously protecting the hindgut from pathogens and mycotoxins. In a research study2, RFCs were found to effectively bind mycotoxins, resulting in a significant reduction in epithelial cell damage due to the mycotoxins Aflatoxin, T-2, DON, Zearalenone and Fumonisin B1.
Research also documents the effect of RFCs on pathogen binding, specifically Salmonella and E. coli. One study3 found that S. Newport, S. enteritidis, S. Dublin and S. cholerasius were all effectively bound in the presence of RFCs. Similarly, E. coli F18 was also effectively bound by RFCs.
3. Focus on digestibility: With pathogens and mycotoxins under control, it’s important to not forget about digestibility. If you took forage samples at harvest, remember that fiber digestibility will look relatively similar at harvest as it does at feeding. However, starch digestibility could be significantly different because the longer forages are in storage, the more starch digestibility will improve. It’s important to adjust your rations accordingly. Work with your nutritionist to identify optimal testing periods and protocols to stay on top of starch variability.
The impact of forage variability can be reduced by adjusting ration parameters to fit the changing nutrient and fiber composition and varying starch digestibility. Those actions can be done before the feed gets to the cow. It’s also possible to work inside the cow and make sure variability can be managed. There are basic steps that can be done, like making sure adequate levels of rumen buffers are in the ration. It’s also important to make sure enough metabolizable protein goes past the rumen so that essential amino acids can be supplied to the cow.
As long as Mother Nature impacts the growing season, forage variability will be a challenge when it comes to feeding the dairy herd. Work with your nutritionist to take steps to reduce forage variability and protect cows from the pathogens and mycotoxins that can wreck cow health and performance.
1 Data on File
2 Baines D, Erb S, Lowe R, Turkington K, Sabau E, Kuldau G, Juba J, Masson L, Mazza A, Roberts A. A prebiotic, CELMANAX, decreases Escherichia coli O157:H7 colonization of bovine cells and feed-associated cytotoxicity in vitro. BMC Research Notes, 2011, 4:110
3 Jalukar et. al. 2009, Midwest ASAS Abstract # T228
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