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N&H TOPLINE: Fatty acid nutrition effect on milk fat

Dairy nutrition industry transitioning towards better recognizing and feeding specific fatty acids.

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.

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