How Much Emphasis Should Be Put on Digestibility When Evaluating Fat Sources? – Dr. Tom Jenkins

March 28, 2014

In this last segment from Dr. Tom Jenkins’ series on Fat Digestibility, he illustrates the relative importance of the digestibility of your fat sources versus other factors impacting nutritional value to the cow and economic impact to the dairy producer.


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Dr. Tom Jenkins

Professor, Department of Animal & Veterinary Sciences
Clemson University

See all sessions with Dr. Jenkins

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