Milk Pricing Dynamics and Strategies for Enhancing Milk Fat Production; Guests: Dr. Adam Lock, Michigan State University; Dr. Mike Van Amburgh, Cornell University; Dr. Normand St. Pierre, The Ohio State University
Description
This episode features speakers from the 2025 ADSA Applied Nutrition Symposium, “Milk Pricing Dynamics and Strategies for Enhancing Milk Fat Production.”
Dr. Lock gave the highlights of his presentation on dietary opportunities for promoting milk fat. (2:18 )
Dr. St. Pierre’s presentation focused on the change we've had in the way milk and its components are priced. (5:25 )
Dr. Van Amburgh’s symposium talk covered amino acid supplementation to high producing cows eliciting more of a milk fat response than a milk protein response. (9:31 )
Dr. Van Amburgh and Dr. Lock talk about where butyrate fits into milk fat synthesis. Dr. Van Amburgh shares some of his experiences with grass-based dairy diets in Ireland and how those might influence milk fat production. The group discusses de novo and preformed fat synthesis and how diets may or may not influence those two mechanisms. (12:16 )
The guests talk about an abstract from Dr. Van Amburgh’s lab at the ADSA meetings about supplemental lysine levels. This leads into a discussion of lactose production and fluid milk volume, as well as feedback from cheese processors and the impact of supplemental chromium on milk production parameters. (22:31 )
Dr. St. Pierre talks about cheese processor concerns with increased milk fat concentrations, milk pricing structures, and milk perishability. (28:27 )
The panel discusses metabolizable protein, essential, non-essential, and branched-chain amino acids, and how the view of fatty acids and amino acids has changed from simple substrates to make milk components to compounds with biogenic activities. (36:20 )
Dr. St. Pierre talks about the inaugural Industry Day at the 2025 ADSA meetings and goals for similar future events. (43:01 )
Panelists share their take-home thoughts. (48:13 )
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