Ruminant nutritionists are becoming increasingly aware of the essential role of a healthy GI tract. Leaky gut and inflammation have been brought into the forefront of our interest to boost health and performance of our herds. Dr Baumgard is a leading expert in the field.

Cattle Lameness is preventable, yet the average rates of lameness remain relatively unchanged. This episode will discuss the Major Challenges facing producers in minimizing cattle lameness with one of the globally leading experts, Karl Burgi.

Digital Dermatitis, Strawberry Footrot, Fraise (as is said in Quebec) Hairy Heal Wart, Mortadello’s Disease, it remains a preventable challenge on many dairies. Today’s episode will discuss practical steps to minimize the incidence and severity of DD from the point of view of a leading expert, Karl Burgi.

We perhaps thought that with our high forage diets SARA was a thing of the past. The ability of individual cows to cope with variable rumen pH differs, yet the early lactation cow is often a risk. Dr Greg Penner will dig deeper into this subject.

What are the impacts of liquid addition, forage processing and particle length on cows’ sorting behavior? How much sorting is too much sorting? How short is too short when it comes to processed dry forages?

How AMS (Automatic Milking System) can predict cow health? Dr Devries work has looked at utilizing AMS metrics to predict disease in particular in early lactation cows. How has that worked?

Chronic lameness on the dairy is an issue that can be resolved. Identifying and caring for these cows will have a very positive impact on your dairy.

How do the dairy cow nutrition and milk production work? How can the cow transform unsaturated fatty acids into saturated fatty acids? What does palmitic acid feeding do to the cow on her production efficiency and on the milk itself? Get answers and learn more about fatty acids, digestion and dairy nutrition with Dr. Adam Lock.

How much is too much feed in a robot? Does it have to be carbohydrates, in a pellet and how much does palatability really matter? Speaking of AMS feed intake, how well can it be measured? And what impact does that have on the cow?

How AMS (Automatic Milking System) can predict cow health? Dr Devries work has looked at utilizing AMS metrics to predict disease in particular in early lactation cows. How has that worked?