Feeding Tips from Agriculture Canada: Feeding For Milk Fat 

This article will explain how the butterfat milk component can be managed.

Influence of Nutrition on Butterfat

Milk fat is very responsive to changes in diet. The major effect of feeds on milk butterfat test is associated with the level of fibre and the physical form of the feed. Coarse or 'effective' fibre has a scratching effect on the wall of the rumen. This causes the cow to bring feed up from the rumen and chew her cud. This chewing action causes a large amount of saliva flow into the rumen. Saliva is a natural buffer and creates conditions in the rumen necessary for the production of butterfat.

If the diet contains too little fibre the cow will chew her cud for less time. This results in less saliva flow to the rumen. Less saliva means less buffering and conditions will be more acidic in the rumen. Lower percentage of butterfat will result.

Since we are now looking for ways to lower fat test, it is tempting to look at feeding diets with low levels of effective fibre. Finely ground grains, finely chopped forages and little or no hay will depress butterfat percentage. However, diets containing less than a critical level of effective fibre also result in twisted stomachs, 'off feed' cows in early lactation, lameness in later lactation cows, and less milk production.

Drastic diet changes are not a good idea. By far the best practical strategy is to keep balancing rations for adequate fibre. Feeding balanced rations formulated for high levels of milk production will automatically result in relatively low percent butterfat, while contributing to cow health and long-term productivity.

Article Written by: Karen Dupchak, Animal Nutritionist, Animal Industry Branch, Manitoba Agriculture, (204) 945-7668

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