DAIRY COW 12-MONTH FEEDING

 

DAIRY COW 12-MONTH FEEDING

There are main stages in the lactation cycle of the dairy cow:

1- Early lactation (14-100 days)-dairy feeds should be balanced during this stage high protein and energy feeds are needed. During this period milk yield increases more rapidly than dry matter intake (peak production). The energy demand is therefore higher than the amount of energy consumed. Thus, the cow mobilizes body reserves and loses weight (negative energy

balance). Maintaining good rumination is essential in early lactation. Thus, it is important to

feed at least 40% of the ration dry matter as forage.

 

2- Mid-lactation (100 to 200 days)- Mid-lactation period is the period from day 100 to day 200 after calving. By the

beginning of this phase, cows will have achieved peak production (8-10 weeks after

calving). Peak dry matter intake has also occurred with no more weight losses. Cows should reach maximum dry matter intake no later than 10 weeks after calving.

At this point, cows should be eating at least 4% of their body weight. The cow should be

fed a ration that will maintain peak production as long as possible. For every 2 kg of

expected milk production, large-breed cows should eat at least one kg of dry matter. Thus, the key strategy during mid-lactation is to

maximize dry matter intake. During this period the cow should be fed high-quality forage

(Minimum 40 to 45% of the ration dry matter). During this period the cow should be bred to initiate a new pregnancy (60-70 days after calving).

 

3- Late lactation (200-305 days)- This phase may begin 200 days after calving and end when the cow dries off. During this period, milk yield continues to decline and so does feed intake. However, the intake easily matches the milk yield. The cow also gains weight during this period to replenish the adipose tissue lost during early lactation. Sources of protein and energy are not very critical during this period. Cheap rations can be formulated with non-protein nitrogen and a source of readily fermentable carbohydrates such as molasses.