|  |
Understanding Dry Matter Consumption by Dairy Cows1
Barney Harris, Jr.2Many factors influence the dry matter (DM) intake of high producers. Those commonly observed are body weight, health of cows, level of milk production, climate, frequency of feeding, ration balance and palatability of the ration.
The dry matter intake for high producers varies according to type of ration and can range from 2.5 to 5 lb of dry matter per 100 pounds body weight.
Forages vary considerably in protein and energy. Where stored forages are used in abundance, a forage test should be conducted periodically.
Table 1 contains information on DM intake for cows on various rations. Table 2 contains information on DM intake for cows of various sizes producing different levels of milk.
Tables
Table 1. Dry matter intake on various rations in Florida.
Treatment
DM
intake
(% body wt)
Milk
(lb)
Milk
fat
(%)
Daily
wt. gain
(lb)
Ensiled complete ration
3.1
41.1
4.8
0.99
Ration blended at feeding
3.2
41.6
4.8
0.79
Silage and concentrate fed separately
3.1
42.5
5.0
1.30
Complete (bagasse) feed
3.9
47.8
4.1
1.10
Complete (CS hulls) feed
4.1
50.2
3.8
0.75
Table 2. Estimated DM intake at various levels of production and body weight (4% FCM).
FCM
Body weight of cows (lb)
(lb/day)
900
1100
1300
1400
20
2.6
2.3
2.1
2.1
40
3.4
3.1
2.8
2.7
60
4.1
3.7
3.4
3.2
70
4.6
4.0
3.6
3.5
80
5.1
4.3
3.8
3.7
90
5.5
4.7
4.1
3.9
100
--
5.0
4.4
4.2
*NRC 1988; FCM = fat correct milk
Footnotes
1. This document is DS 43, one of a series of the Animal Science Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date September 1992. Reviewed June 2003. Visit the EDIS Web Site at http://edis.ifas.ufl.edu.2. Professor, Dairy Science Department, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.
Copyright Information
This document is copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.