Over a portion of the summer in the Midwest, milk components (both milk protein and fat content) declined, and butterfat value rose to a premium level, accounting for nearly 60% of the Class III milk price. This seasonal milk fat decline, coupled with the fact that fat accounts for a majority of producers’ milk payments and marginal milk prices, has put fatty acid nutrition and fat tests in the crosshairs of nearly all dairy producers and their nutritionists.
Dairy cattle nutrit
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