We must remember that our milk payment system is focused on kilograms of butterfat (BF) and protein. This is a function of milk yield and solids percentage. Our task is to maximise all of these and get the cow back on calf while keeping an eye on total cost.
There is much discussion among dairy farmers about low butterfat levels in milk. A decline in butterfat percentages can be common during spring months, when cows are grazing lush grass that is low in fibre and high in oil and sugars — but for some herds, this issue can continue into the summer.
When Dr. Pearse Lyons decided to apply his extensive knowledge of fermentation to the challenge of improving rumen fermentation, he did what all great scientists do and began by identifying the core causes that prevent the rumen from functioning more efficiently. His solution to this problem was to develop Yea-Sacc®, a rumen-specific yeast culture.
For further information on how to:
Call 059 910 1320
Monday to Friday, 8 a.m. to 5 p.m.
Meet the team