In this episode of The Dairy Podcast Show, Dr. Jeff Firkins from The Ohio State University explains how fatty acids interact with rumen bacteria and influence fiber digestion in dairy cattle. He discusses the evolution of microbiome research, methane mitigation strategies, and the role of saturated versus unsaturated fats. Learn how a moderate fat strategy can help improve energy efficiency and cow performance. Listen now on all major platforms!

"Many microbes can pull in fatty acids from the environment, and providing palmitic acid saves the equivalent of producing eight acetates, significantly reducing energy costs for bacterial membrane synthesis."

Meet the guest: Dr. Jeff Firkins earned his B.S., M.S., Ph.D., and postdoctoral in Ruminant Nutrition from the University of Illinois. As a Distinguished Professor at The Ohio State University, he researches dairy microbiology and nutrition, especially microbial protein synthesis and fiber degradation.

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What you'll learn:

• (00:00) Highlight
• (01:15) Introduction
• (04:39) Microbiome diversity
• (09:10) Fatty acids in the rumen
• (15:00) Fiber digestion insights
• (18:15) Palmitic vs. oleic
• (26:50) Methane reduction via fat
• (31:12) Final questions

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