Type: Book

Advances in sustainable dairy cattle nutrition

Editor

Dr Alexander Hristov is Distinguished Professor of Dairy Nutrition in the Department of Animal Science at Pennsylvania State University, USA. With over 160 publications, he is internationally renowned for his research on sustainable dairy nutrition to improve feed efficiency and reduce environmental emissions. Professor Hristov is past Chair and current co-Chair of the Network on Feed and Nutrition (FNN) within the Livestock Research Group of the Global Research Alliance on Agricultural Greenhouse Gases. He is on the editorial boards of the Journal of Dairy Science and the Journal of Agricultural Science. Professor Hristov is also a member of the Feed Composition Committee of the US National Animal Nutrition Program.

Dimensions:

229x152mm
6x9"

Publication date:

Q4 2022

Length of book:

360 pages

ISBN-13: 9781801462051

Hardback - £150.00
£150.00
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Description

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.

Key features

  • Reviews advances in our understanding of key nutritional requirements (carbohydrate, protein, lipids) and their utilisation in dairy cattle production 
  • Considers how a greater understanding of dairy cattle nutrition could improve the sustainability of the dairy sector and reduce its contribution of GHG emissions to the atmosphere 
  • Assesses the development of alternative feed sources from agricultural co-products, including sources of fibre from fruit pulp, protein from distillers grains and starch from cereals

Table of contents

Part 1 Nutritional requirements
1.Advances in understanding carbohydrate requirements and utilisation in dairy cattle: Larry Chase, Cornell University, USA;
2.Advances in understanding protein requirements and utilisation in dairy cattle: Jeff Firkins, Ohio State University, USA;
3.Advances in understanding lipid requirements and utilisation in dairy cattle: James Drackley, University of Illinois, 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, Universidad Autonoma de Barcelona, Spain;
5.The use of plant extracts as dietary supplements in dairy cow nutrition: condensed tannins: Michael Kreuzer, ETH Zurich, Switzerland;
6.The use of plant extracts as dietary supplements in dairy cow nutrition: saponins: Chaouki Benchaar, 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 direct-fed microbials (DFM)/probiotics as dietary supplements in dairy cow nutrition: lactic acid bacteria and other bacterial DFM: Zhongtang Yu, Ohio State University, USA;
8.The use of exogenous enzymes as dietary supplements in dairy cow nutrition: Adegbola Adesogan, University of Florida, USA;
9.The use of amino acids as dietary supplements in dairy cow nutrition: Juan Loor, University of Illinois, USA;
10.The use of supplements to mitigate enteric methane emission in dairy cattle: Alex Hristov, Penn State University, USA;

Part 4 Assessing alternative feed sources from agricultural co-products
11.Assessing alternative fibre sources from by-products: Maurice Eastridge, Ohio State University, USA;
12.Assessing alternative protein sources from by-products: Greg Lardy, North Dakota State University, USA;