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Calves are born with 75-80% of their body consisting of water; as they mature water content drops to 50-60%. Animals with higher body fat have lower body water content. Water is not only essential to sustain life; it plays numerous vital roles in the body.

Along with amino acids and peptides, ammonia is part of the soluble protein (or ‘A’ fraction) of routine protein analysis. It is generated by the deamination (removal of nitrogen-containing amino groups) of proteins, which reduces the overall quality of the protein.

Hypocalcemia, or “milk fever” as it is commonly called, is the result of low blood calcium (Ca). Severe milk fever impairs muscle and nerve function to such a degree that the cow is unable to rise.

When everything is going well, it is easy to become complacent. Cow basics may appear efficient, for instance. However, it is best not to wait for something to go wrong before looking at farm management practices, as an error could be very costly.

There has been a great deal of concern lately about mycotoxins in the 2016 grain and forage crops. Many producers are surprised because, in many cases, yields were good and there is no visible mold in the corn or corn silage.

You have likely heard a thing or two about the fat-soluble vitamins A, D, and E. Did you know, however, that the water-soluble B-vitamins play essential roles in the cow, as well?

Any nutritionist will tell you that optimizing dry matter intake (DMI) is one of the most important factors in achieving target milk production.

Supplying newborn calves with adequate quantity and quality of colostrum can greatly impact future health, growth and milk production of heifer calves.

Today’s nutritional technology and knowledge make it easy to overlook the basics of dairy cow nutrition. This, in turn, makes it possible to complicate a ration with the inclusion of too many commodities. Don’t forget the basics. Dairy cows require nutrients and not feed ingredients.