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Major Advances in Nutrition: Relevance to the Sustainability of the Dairy Industry

M. J. VandeHaar^*,1 and N. St-Pierre

^* Department of Animal Science, Michigan State University, East Lansing 48824
Department of Animal Sciences, The Ohio State University, Columbus, 43210

¹ Corresponding author: mikevh{at}msu.edu

The typical cow has a maintenance requirement of about 10 Mcal of net energy for lactation (NE_L) per day. Each kilogram of milk takes an additional 0.7 Mcal of NE_L. Thus, the cow producing 45 kg of milk per day needs 4 times as much total energy as she needs for her maintenance requirement alone. The elite cow producing 90 kg/d needs 7 times as much total energy as she needs for maintenance alone. Consequently, the efficiency of using feed energy is much greater for the elite cow than it was for the cow of 100 yr ago consuming a diet of mostly forage. With increased productivity has come the need for fewer cows to produce milk on a per capita basis and increases in net income per cow. However, compared with energetic efficiency, the efficiency of using feed protein to make milk protein has not increased as dramatically, partly because cows are often fed protein in excess. This nitrogen waste is an environmental concern; N losses in manure contribute to water pollution and ammonia emissions from dairy farms. However, the complexities of protein nutrition and limitations in measuring feed N fractions make accurate specifications for feed protein fractions difficult. The economic risk of underfeeding protein is greater than the risk of overfeeding protein, so protein efficiency has not been maximized in the past, nor is it likely to be maximized in the near future. Most cows also are fed excess P, a notable contaminant of surface waters, but several recent studies have shown that feeding P above NRC recommendations has no utility for milk production or fertility. The goal of this article is to examine the impact of nutrition on productivity, efficiency, environmental sustainability, and profitability of the dairy industry.

Key Words: nutrition • efficiency • productivity • profitability

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