The New Important Nutrients
When you think of a dairy ration you are used to thinking in terms of fiber, protein and energy to support milk production. In general essential vitamins and minerals are included in a pack also.
When supplementing fat it is generally thought of as an added energy source for high producing cows and in cases where lower forage quality limits the energy or intake by the cow. Recent research has helped change that definition slightly.
Much the same way that we understand that a cow needs different amino acids to maximize her productivity we are beginning to understand that the cow needs different unsaturated fatty acids to meet her nutritional needs to maintain health and productivity.
Much research has shown that along with the amount of omega 6 and omega 3 fatty acids that a cow needs to consume the actual ratio of the omega 6 and omega 3 fatty acids. The absorbable fatty acid ratio for a lactating cow is about is about 5:1 omega 6:omega 3.
Since much of the omega 6 and omega 3 fatty acids are altered in the rumen in a process called bio-hydrogenation the actual ratio in the diet is much less important than what is delivered to the small intestine, again like the concept of rumen available and bypass protein. The omega 6 and omega 3 fatty acids that are delivered to the small intestine and absorbed by the cow make up the ratio. This ratio helps maintain the inflammatory process in the cow that helps her fight off any disease challenges, stimulates milk flow and at the same time helps her prepare for maintaining her pregnancy.
Lactating dairy cows have a requirement for essential omega 6 and omega 3 fatty acids that may not be met by their current diets. Until recently producers and dairy nutritionists thought that the fatty acids supplied by the diet met whatever requirement the cow may have, however as production levels have increased the fatty acids that are formulated into the diet have also changed. Cows fed dry and ensiled diets actually consume much higher levels of omega 6 fatty acids than omega 3 fatty acids. Much as human nutritionists have shown that a diet higher in omega 3 fatty acids (particularly the fish oil omega 3 fatty acids, EPA and DHA) recent research has shown benefits when cows are supplemented with these omega 3 fatty acids.
Maximizing the omega 6:omega 3 ratio in the pre-fresh period before the cow calves helps her system prepare for expelling the calf and membranes, fighting off any disease challenge, tightens the uterus back up and helps stimulate her first estrus cycle after calving.
Researchers have developed a two stage feeding program. The first stage involves feeding calcium salts of high omega 6 fatty acids during the 21 day pre-fresh and early post-fresh period. This helps maximize the cow’s productive and immune system during this critical time. The second stage involves feeding calcium salts of omega 3 fatty acids found in fish oil during early lactation, through peak production and until the cow is about 60 days pregnant. This program maximizes productivity and results in more pregnant cows.
The benefits measured when the omega 3 levels in the diet are fed include increased early lactation milk production and dry matter intake and increased early embryo survival creating more pregnant cows.
As ultrasound use has increased and pregnancy checking is done earlier after insemination producers now recognize that many cows have a successful conception only to lose the pregnancy between 30 and 60 days after insemination. The workers at the University of Florida were able to increased total pregnant cows by 15 pregnancies for every 100 cows initially confirmed pregnant.
That’s the omega 3 edge!
For more information, visit Virtus Nutrition online at www.virtusnutrition.com.
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