Virtus Nutrition, LLC’s Post

Inulin isn’t just for human health—it’s making waves in dairy cow diets too. Recent studies are showing how this plant-based soluble fiber can shake things up in the barn. In one study, cows fed 200g of inulin daily saw: - Bumps in milk production, protein, lactose, and saturated fats. - Healthier rumen conditions, with lower pH and ammonia levels. - A rise in beneficial acids like acetate, propionate, butyrate, and lactic acid. Another study tested different inulin doses and found: - Higher milk yields and increased fat content as doses went up. - Better rumen fermentation with more acetate, propionate, and butyrate. - Lower pH and ammonia levels, plus a boost in lactic acid and volatile fatty acids. Long story short: inulin could be the move for dairy farmers looking to increase milk production and of course profits.

AME estimation of diets of poultry One of the main assumptions of the AME system is that the energy content of the ingredients are additive. However, dietary energy depends to a high extent on the interaction between the feed and the bird and the assumption might not be always correct. For example, level and type of fiber, fat content of the diet, presence of anti-nutritional factors (ANF), contaminants, and toxins, and the use of enzymes (phytases, carbohydrases, and proteases), emulsifiers, organic acids, and other additives modify the energy contribution of the ingredients to the diet. #Energy #AME #Poultry Credit for Mateos, et al., 2019

We source our dairy from a local, family-owned dairy farm in Lumby, @hpcattle  The cows are fed a healthy, grass-fed diet which adds to the quality of the milk, and our cheese! With grass fed cows producing our milk we ensure some amazing benefits.  The enzyme profile is huge as a grass fed diet in cows has them producing super rich milk. One of these very important properties is CLA, a fatty acid that decreases your risk of cancer. Grass-fed, unpasteurized milk also is high in Vit-K2, this is an essential vitamin that helps your body use certain other enzymes that are in the milk and has a staggering number of ways it improves your body's functions and conditions.  Our cheese is ALIVE and made for your best self.

Following up on our recent post on improving fat digestion and performance in beef cattle, here are the guidelines to be considered when supplementing fats. 1. Excess dietary fat (>6-8% of dry matter) harms rumen function, fibre digestion, intake, and milk production. Typical TMR without added fat has 3-4% fat. 2. Saturated fat (e.g., animal fats, palm kernel expeller) less impacts fibre digestion but varies in digestibility. 3. Gradually introduce fat into diets. 4. Rendered fats, from waste fats, vary in quality and need regular analysis. 5. Good quality fats should have ≤1% moisture. To know more details, read more on our website: https://lnkd.in/g54trB6b

Fatty acids are true game-changers when it comes to feeding dairy cows, especially at different stages of lactation: 1 Choosing the Right Fats: Not all fats are the same. Palmitic acid helps crank up milk fat, while oleic acid supports milk yield and body weight, especially after peak lactation. Start with 25-30% oleic, then drop to 10% post-peak. Tailor it to your farm’s needs and milk contracts. 2 Benefits for Fresh Cows: Feeding a 60:30 palmitic-to-oleic blend right after calving? You’ll get 4.5 kg more milk a day, with no extra weight loss. Even after stopping the supplement, cows kept producing more milk for seven weeks. 3 Improving Forage Efficiency: Adding palmitic acid (0.75-2% of the diet) improves fiber digestion by 2-4%, squeezing more milk out of lower-quality forage. Smart fatty acid feeding isn’t just about milk—it’s about efficiency, herd health, and keeping the farm sustainable.

Choosing the right fat for pig diets is about more than just energy—it's about digestibility, fatty acid composition, and oxidation stability. Unsaturated fats can lead to soft carcass fat and are prone to oxidation, while vegetable oils offer higher energy. Vitalsorb™ Pure, an emulsifying agent, enhances fat digestion and absorption, especially for saturated fats. For optimal results, consult with professionals to tailor fat supplementation to your farm's needs. Learn more about making the best choices for your pigs at GN Good Nutrition. https://lnkd.in/ggR96uEi

🔬Did you know that one way to boost NAD levels is by incorporating more vitamin B3 (niacins) into your diet? Niacin equivalents are naturally present in various dietary sources, including plants, animals, and fungi (just like humans, these organisms depend on NAD for their vital functions). Foods such as meat, eggs, fish, dairy products, select vegetables, and whole grains are excellent sources of vitamin B3. 💡However, it's essential to note that the form and bioavailability of niacin equivalents can vary significantly, affecting their impact on NAD levels. Curious to learn more about niacin equivalents and how they play a crucial role in enhancing NAD? We got you: https://buff.ly/3QvSmOH

When a broiler diet consists of more than 40% fines, broiler producers typically lose 3-6 points of FCR (Feed Conversion Rate). Achieving a balance between milling efficiency and nutritional value requires better meal conditioning and moisture management. By improving moisture retention and penetration, feed ingredients undergo better gelatinization, which enhances nutritional value and pellet quality. Learn more below. https://hubs.ly/Q02pgRRX0

Heat stress poses an increasing threat to pig production and can lead to substantial economic losses. Nutritional strategies are part of the solution to managing heat stress. Formulating diets which support lower metabolic heat production is crucial for tackling the problem. Protein and fibre contribute to a higher Thermic Effect of Feeding (TEF) due to the energy needed to digest, absorb and metabolise the nutrients. Supplementing the live yeast Levucell SB is a proven strategy to lower metabolic heat production from such feed ingredients. For more information on managing heat stress through nutritional strategies, speak to the Lallemand team. #AnimalNutrition #HeatStressInPigs

When a broiler diet consists of more than 40% fines, broiler producers typically lose 3-6 points of FCR (Feed Conversion Rate). Achieving a balance between milling efficiency and nutritional value requires better meal conditioning and moisture management. By improving moisture retention and penetration, feed ingredients undergo better gelatinization, which enhances nutritional value and pellet quality. Learn more below. https://hubs.ly/Q02Kgtnc0