To 7 Lb. and Beyond - Maximizing Milk Components for Profitability with Guests: Dr. Mike Hutjens, Emeritus, University of Illinois, Urbana-Champaign; Dr. Tate Nelson, Edge Dairy Consulting

This episode was recorded in Reno, Nevada, during the 2025 Western Dairy Management Conference.

Dr. Hutjens’ presentation focused on herds producing seven pounds of milk fat and milk protein per cow per day, and the genetics, on-farm management and nutrition to make that happen. The panel discusses where components could top out, how added dietary fat has influenced components and the importance of high quality forage to de novo fat synthesis. (4:09)

The panel explores how well nutritionists are keeping up with rapid genetic change in milk component production and how farmers respond to recommendations for things like rumen-protected fatty acids and supplemental fat. Dr. Nelson shares some of the unique challenges and opportunities faced by the California dairy producers he works with. (11:56)

Dr. Hutjens gives some benchmark values for energy and protein efficiency. The panel debates the merit of energy-corrected milk per stall as an efficiency measure, with the consensus being it might lead to crowding, which would then probably decrease milk and component production due to decreasing cow comfort. The group also discusses selecting for feed efficiency and the heritability of feed efficiency. (16:33)

The panel dives into the topic of feed ingredients. High-oleic soybeans and high quality forages are a focus in some parts of the country. Dr. Nelson discusses non-forage fiber sources available in the California market, such as citrus, plums, apples and carrots. The group talks more about how high-sugar byproducts influence rumen fermentation, which is different from starch, as well as benefits in palatability, digestibility and intake. (21:03)

Dr. Hutjens talks about benchmarks for milk components and different strategies for increasing component production. Rumen-protected amino acids, purchased fats, roasted high-oleic soybeans and urea are discussed. The group also talks about what might happen if milk processors start asking for less milk fat, for example. Dr. Hutjens talks about how nutritionists can help balance rations to yield different results for different markets. (33:04)

Panelists share their take-home thoughts. (40:33)

Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  

If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to [e-mail]. Include your size and mailing address, and we’ll mail you a shirt.