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Helping dairy producers “unlock the potential” of their herds is a key focus of ADM Alliance Nutrition’s Alliance Animal Health group. Optimizing milk production and milk components economically are critical to achieving and sustaining profitability.

Making Milk Profitably
Numerous factors influence the level of milk production and milk components, namely protein and fat. Protein nutrition has a profound affect on milk production. Overfeeding protein in an effort to meet cow needs and overcome feedstuff limitations has been and continues to be practiced. Feeding more protein than is needed in order to meet the cow’s specific protein and amino acid needs is inefficient, expensive, and environmentally detrimental. The process of breaking down protein and recycling nitrogen requires energy that could otherwise be used for production and/or body maintenance. Another detriment is the excretion of more nitrogen in manure.

Optimum protein nutrition for dairy cows involves formulating rations based on needs of the rumen microbes and the cow. Protein requirements of rumen microbes can be met by using rumen degradable protein (RDP) sources, while the cow’s requirements are supplied by RDP and rumen undegradable protein (RUP). The RUP source(s) must provide amino acids in the correct amounts and proportions to complement microbial protein (created by rumen microbes). Balancing rations based on specific protein and amino acid requirements helps reduce metabolic inefficiencies and nitrogen excretion associated with overfeeding protein.

While the impact and importance of protein sources on milk production continues to evolve, two amino acids, lysine and methionine, have been long recognized as the first two limiting amino acids for milk protein synthesis in high-producing dairy cows. Significant improvements in milk production can be obtained by improving the concentration and ratio of lysine and methionine in lactation rations, particularly during early lactation. Since most dairy rations in the U.S. are predominately corn-soy based, methionine becomes the first limiting amino acid in dairy diets.

While microbial protein typically provides higher levels of lysine, methionine supply is less than ideal. This leads to the dependence on feed ingredients to supply additional methionine. The selection of ration ingredients should be based on an ingredient’s ability to complement microbial protein and supply needed amounts of bypass lysine, methionine, and other amino acids critical to optimum milk production.

The Methionine Connection
Microbial protein and “natural” feed ingredients can be used to provide optimum levels of lysine in typical dairy diets. Unfortunately, it is difficult to satisfy methionine needs using “natural” feed ingredients while retaining ration economy. The importance of methionine in milk protein synthesis is well recognized. Research trials also show increasing methionine supply to early lactating cows may facilitate utilization of mobilized body fat.

Rumen-Available Methionine
The use of a rumen available methionine analog, such as hydroxy methyl butanoic acid (HMB), in dairy rations may stimulate rumen dry matter and fiber digestion and improve rumen function, leading to improved milk fat percentage. The most consistent response observed when feeding HMB is an improvement in milk fat percentage. Research trials have shown HMB affects rumen fermentation by increasing ruminal acetate and butyrate at the expense of propionate, allowing for production of more milk fat. Also, enhanced microbial fat synthesis that occurs when feeding HMB may increase total lipids available for production of milk fat.

While rumen microbes can synthesize amino acids from non-amino acid nitrogen sources, such as urea and ammonia, microbial protein synthesis is enhanced when at least some amino acids are available in the rumen for immediate incorporation into microbial protein. Research shows that when HMB is included in rations, the efficiency of microbial protein synthesis increases. This in turn may reduce the need for bypass protein, resulting in a lower ration cost.

Rumen-Bypass Methionine
The percentage of bypass protein in a feedstuff impacts the amounts of amino acids supplied to the cow. Since lysine and methionine are the key amino acids that impact milk protein yield, identifying and using feedstuffs that supply these amino acids to the small intestine, where absorption occurs, is vital. As stated previously, feedstuffs and microbial protein usually supply lysine needs, while methionine may be undersupplied, limiting milk protein synthesis.

The use of a concentrated high rumen-bypass methionine source can help overcome ration methionine deficiency. Research shows significant improvements in milk protein can be achieved if the requirements for metabolizable lysine and methionine are met, along with maintaining a 3:1 ratio (NRC model) of lysine to methionine.

In addition to supporting synthesis of higher levels of milk protein, feeding an amino acid balanced diet that provides the correct amounts of lysine and methionine at the correct ratio can reduce the metabolizable protein requirement compared to feeding a conventional diet. The economical solution to meeting protein and amino acid needs are to first select natural feedstuffs to meet specific protein and lysine requirements, then add a highly bio-available methionine source to balance the ration.

Two Methionine Sources Create Better Milk Yields
Combining rumen-available and rumen-bypass methionine sources is the logical solution to enhancing milk fat and milk protein yields—a winning combination for dairy producers. Balancing rations for specific protein and amino acid requirements can also increase milk yield and reduce environmental nitrogen concerns. Another plus is reduction in ration cost resulting from use of synthetic methionine sources rather than feeding an excess of expensive protein sources.

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ADM Alliance Nutrition and Alliance Animal Health are committed to helping dairy producers attain and sustain long-term profitability in an increasing environmentally sensitive culture.