Advances in sustainable dairy cattle nutrition

Contributions by Professor Alexander N. Hristov, Emeritus Prof Larry Chase, Dr M. B. Hall, Prof Jeffrey L. Firkins, Dr Hélène Lapierre, Prof James K. Drackley, Dr Sergio Calsamiglia, Dr María Rodríguez-Prado, Dr Gonzalo Fernández-Turren, Dr Lorena Castillejos, Emeritus Prof Michael Kreuzer, Dr Chaouki Benchaar, Prof Zhongtang Yu, Dr Amlan Patra, Dr Ming Yan, Dr Diwakar Vyas, Dr Kathy G. Arriola, Dr Felipe X. Amaro, Dr Halima Sultana, Dr Mohammad Malekkhahi, Dr Samia Farooq, Dr Adeoye Oyebade, Prof Adegbola T. Adesogan, Prof Juan J. Loor, Dr Claudia Arndt, Dr Audino Melgar, Dr Derek Wasson, Prof Maurice L. Eastridge, Dr Zachary E. Carlson, Prof Gregory Lardy Edited by Professor Alexander N. Hristov

Publication date:

14 March 2023

Length of book:

436 pages

Publisher

Burleigh Dodds Science Publishing

Dimensions:

229x152mm
6x9"

ISBN-13: 9781801462051

“As Editor, Alexander Hristov has gathered together some scientifically excellent contributions from a very select group of eminent animal nutrition experts to create an up to date, readable and comprehensive account of dairy cow nutrition. So, where there have been ‘Advances’ I am confident they will have been covered. Talking to colleagues, enthusiasm was expressed for the quality of the research covered, and I have little doubt that this book will find a place on many bookshelves.” (Professor C. Knight Institute of Veterinary Clinical and Animal Sciences, University of Copenhagen, Denmark)

Global demand for milk and other dairy products continues to grow. As a result of this increased consumer demand, the sector’s greenhouse gas (GHG) emissions have risen dramatically. It is therefore crucial that the livestock sector reacts to these developments and considers areas for improvement that could reduce the sector’s contribution to climate change.

Advances in sustainable dairy cattle nutrition provides a comprehensive review of the wealth of research on recent advances in understanding and improving dairy cattle nutrition to reduce the carbon footprint of the dairy sector. This collection explores the role of nutritional requirements in optimising gut function and overall animal health, as well as its influence on milk yield and quality. Chapters also review the use of dietary supplements, such as plant extracts and direct-fed microbials (DFM) to optimise dairy cattle nutrition.

Part 1 Nutritional requirements

1. Advances in understanding carbohydrate requirements and utilization in dairy cattle: L. E. Chase, Cornell University, USA; and M. B. Hall, U.S. Dairy Forage Research Center - USDA-ARS, USA;
2. Advances in understanding protein requirements and utilization in dairy cattle: Jeffrey L. Firkins, The Ohio State University, USA; and Hélène Lapierre, Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, Canada;
3. Advances in understanding lipid requirements and utilization in dairy cattle: James K. Drackley, University of Illinois at Urbana-Champaign, USA;

Part 2 The use of dietary supplements to optimise dairy cattle nutrition: plant extracts

4. The use of plant extracts as dietary supplements in dairy cow nutrition: plant essential oils: Sergio Calsamiglia and María Rodríguez-Prado, Animal Nutrition and Welfare Service, Universitat Autònoma de Barcelona, Spain; Gonzalo Fernández-Turren, Instituto de Producción Animal, Facultad de Veterinaria, Universidad de la República, Uruguay; and Lorena Castillejos, Animal Nutrition and Welfare Service, Universitat Autònoma de Barcelona, Spain;
5. The use of tannins as dietary supplements in dairy cattle nutrition: Michael Kreuzer, ETH Zurich, Switzerland;
6. The use of plant extracts as dietary supplements in dairy cow nutrition: saponins: Chaouki Benchaar, Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, Canada;

Part 3 The use of direct-fed microbials (DFM) and other supplements to optimise nutrition

7. The use of bacterial probiotics and direct-fed microbials as dietary supplements in dairy cow nutrition: Zhongtang Yu, The Ohio State University, USA; Amlan Patra, West Bengal University of Animal and Fishery Sciences, India and American Institute for Goat Research, Langston University, USA; and Ming Yan, The Ohio State University, USA;
8. The use of exogenous enzymes as dietary supplements in dairy cow nutrition: Diwakar Vyas, Kathy G. Arriola, Felipe X. Amaro, Halima Sultana,Mohammad Malekkhahi, Samia Farooq, Adeoye Oyebade and Adegbola T. Adesogan, Institute of Food and Agricultural Sciences, University of Florida-Gainesville, USA;
9. Amino acids in dairy nutrition: enhancing milk protein synthesis and beyond: Juan J. Loor, University of Illinois, USA;
10. The use of supplements to mitigate enteric methane emission in dairy cattle: Alexander N. Hristov, The Pennsylvania State University, USA; Claudia Arndt, International Livestock Research Institute, Kenya; Audino Melgar, Instituto de Innovation Agropecuaria de Panama, City of Knowledge, Panama and The Pennsylvania State University, USA; and Derek Wasson, The Pennsylvania State University, USA;

Part 4 Assessing alternative feed sources from agricultural co-products

11. Assessing alternative fiber sources from by-products: Maurice L. Eastridge, The Ohio State University, USA;
12. Assessing alternative protein sources from by-products: Zachary E. Carlson and Gregory Lardy, North Dakota State University, USA;

"Professor Hristov has compiled an outstanding list of dairy scientists and educators to summarize the key knowledge in dairy nutrition and feeding required to develop effective new strategies to support a resilient and climate-friendly dairy food production system for the foreseeable future. The knowledge base and success of nutritional principles in bringing the dairy industry to where it is today is impressive indeed, but many challenges remain, primarily the need to understand and address the impact of more unpredictable variations in climate on feed and food supply, as well as animal housing and welfare. This collection will be of use to academic and industry scientists, as well as industry managers and other professionals directly and indirectly involved with the dairy sector, as they strive to 'put food on the table' for a growing and more demanding population." (John P. McNamara, Emeritus Professor of Animal Sciences, Washington State University, USA and Fellow of the American Dairy Science Association and American Society of Animal Sciences)

“The proposed book provides detailed, updated information on the most important aspects of sustainable dairy nutrition. Edited by a distinguished name in the field and featuring contributions from world-leading experts, this book will be a comprehensive compilation of current knowledge on a topic that is highly relevant. It will be an important reference source for dairy scientists, advisors, and students.” (Professor Pekka Huhtanen, Swedish University of Agricultural Sciences, Sweden and Senior Advisor of Natural Resource Institute Finland (LUKE), Finland)