January 10, 2013
Dr. Adam Lock of Michigan State University joins us for this installment of The Fatty Acid forum, discussing feed lipid composition and its impact on cow performance. Dr. Lock covers the considerable variation of the fatty acid content and composition of fermented feeds, grains, pasture, and byproducts; why variation in fatty acid content may be important to diet formulation, intake of fatty acids, and risk of milk fat depression; and possible effects of free vs. esterified fatty acids in feeds and the impact(s) on rumen function and animal production.
Want to save this webinar for offline viewing?
Tags: Dr. Adam Lock
© 2019 Virtus Nutrition, LLC