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Enhancing Sustainability by Reducing Feed Loss and Improving Feed Quality

Producing feed is a resource-intensive process. Optimizing feed management and minimizing feed loss can reduce the environmental footprint of dairy farms. Feed loss or shrink includes a loss of feed quantity (dry matter) and a loss of feed quality (nutritional quality, palatability, impacts on animal health and productivity). There are opportunities during harvest, storage, and feedout to reduce feed loss, preserve feed quality, and improve the sustainability of dairy farms.

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Summary Presentation

SPEAKER: Joe Lawrence, Cornell PRO-DAIRY

Impact of Feed Management on Sustainability

Feed production is part of the circular economy of dairy farms: forages are grown on the farm then fed to cows, the manure fertilizes the fields, and crop rotation with perennials can be beneficial to the land.​ Feed is resource-intensive to grow, harvest, and purchase. Therefore minimizing feed loss, shrink, waste, and spoilage while improving feed quality can positively impact a farmer's environmental footprint. See examples below:

  • Improving the quality, digestibility, and nutritional values of forages may improve feed efficiency and reduce reliance on purchased feed concentrates, which often have a higher greenhouse gas (GHG) footprint.¹ In addition, forages with higher fiber digestibility offer greater energy density and can increase dry matter intake and milk, reducing GHG emissions per unit of milk (emission intensity).

  • High-quality silage management has been shown to significantly reduce total farm shrink, often by a substantial margin. By decreasing feed waste, farms can reduce the need for additional feed purchases and production, which lowers the associated environmental footprint, including the GHGs generated from feed production, transportation, and processing. This indirect reduction in resource use contributes to lowering a farm’s overall GHG emissions and improves sustainability.

¹ Lawrence, J. (2023). Forage opportunities to combat rising costs. Progressive Dairy.

Improving Feed Quality

High-quality forage plays a important role in meeting the nutritional needs of dairy cows, by delivering the right balance of fiber and digestibility. Achieving this balance is essential for ensuring proper digestion, promoting rumen health, and maximizing milk production. Forage quality is assessed through two primary components:

  • Lab analysis: This aspect of forage quality focuses on the measurable nutritional components of the feed. Laboratory testing evaluates key nutrients such as protein, starch, fiber (neutral detergent fiber [NDF] and acid detergent fiber [ADF]), and energy content.

  • Feed value: Beyond the basic nutritional content, feed value encompasses the overall usability and stability of the forage as feed. This includes factors such as how well the forage maintains its quality after being removed from storage (bunk stability), its resistance to spoilage, and the presence of contaminants like toxins, molds, or pathogens. Even if forage has a high nutritional profile, its feed value can be diminished by poor storage conditions, contamination, or instability, all of which can negatively affect animal health and productivity.


Forage quality drives ration composition, can dictate the need to purchase additional feeds or supplements, and is economically important for farms. High-quality forage is also critically important for cows to stay healthy and produce milk efficiently.

Dairy farms can improve sustainability by preserving both forage quantity (minimizing shrink) and forage quality (preserving nutritional components and feed value).​

Strategies for Improving Feed Management

To reduce feed loss and improve overall efficiency, attention must be given to three key stages: forage harvest, forage storage, and feed systems and feedout. At the harvest stage, optimizing timing and techniques ensures maximum nutrient retention and minimizes field losses. Once harvested, proper storage methods, such as silage bunkers or wrapped bales, help protect forage from spoilage, reducing losses due to poor fermentation, oxygen exposure, or weather conditions. Finally, well-managed feed systems and feedout practices ensure accurate rationing and minimize feed wastage during distribution, maintaining the nutritional integrity of the feed until it is consumed by the animals. By focusing on these areas, farms can significantly enhance feed efficiency and reduce waste throughout the production process.

FORAGE HARVEST

  • Plant maturity: The stage of plant maturity at harvest has a significant impact on forage quality. Harvesting at the optimal maturity ensures the forage retains the highest nutrient levels, which directly supports livestock health and productivity. Early or late harvesting can result in nutrient losses, reducing feed value.

  • Plant moisture: Moisture content at harvest plays a key role in successful fermentation. Forage with the appropriate moisture levels ferments more efficiently, minimizing the risk of spoilage and nutrient loss. For instance, too much moisture can lead to effluent runoff, while too little moisture can inhibit fermentation.

  • Processing of forage (length of cut, kernel processing): The way forage is processed during harvest influences its storability and digestibility. Proper cutting length helps with efficient packing and fermentation in silos. Kernel processing, especially for corn, ensures that grains are broken down adequately, improving digestibility and nutrient availability for animals.

FORAGE STORAGE

  • Density: The compaction of forages during storage creates an anaerobic environment that is essential for proper fermentation. A well-packed bunker prevents oxygen from reaching the forage, thus reducing spoilage. Research indicates that improving packing density is a common opportunity for many farms, particularly those using horizontal silos.

  • Fermentation (inoculants): Inoculants are beneficial for enhancing the speed and consistency of fermentation. They introduce specific bacteria to improve the preservation of forage, helping maintain its nutritional value and reducing spoilage over time. Uniform distribution of inoculants is key for consistent results.

  • Excluding oxygen & water (bunk density, oxygen-limiting covers): Oxygen and water are major factors that contribute to forage spoilage. By compacting forages well and covering them with airtight, waterproof covers, farms can protect their forage from these external threats, maintaining quality over the storage period.

  • Storage size (matching bunk size to herd size): It's important to tailor the size of the storage system to the needs of the herd. Properly matched bunk size minimizes feed waste and improves accessibility, while oversized bunks can lead to safety issues and spoilage due to under-utilization.

FEED SYSTEMS AND FEEDOUT

  • Planning: Thoughtful design of feed storage areas can protect feed from environmental factors like wind and moisture, which degrade quality. Utilizing storage solutions such as bins, bays, or sheds ensures feed remains in good condition until use.

  • Inventory management: Monitoring feed inventory and shrink allows farms to understand and manage losses effectively. Implementing tools such as feed inventory software helps track the amount of feed entering and leaving the system, improving operational efficiency.

  • Accuracy: Regular calibration of equipment and consistent testing of feed for nutrient content ensures that animals receive balanced and optimal nutrition. Adjusting rations based on accurate data is essential for maintaining animal health and reducing waste.

  • Optimization: Working with nutrition experts to formulate rations that meet the herd’s needs ensures that dry matter intake is maximized, and nutrient requirements are met. Optimizing the use of home-grown feeds reduces the reliance on purchased feed, supporting both sustainability and cost efficiency.

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Reducing Feed Loss and Waste

Shrink refers to the loss of feed, both the direct loss of feed quantity and the indirect loss of feed quality. This can happen during harvest, storage, handling, or feedout.

  • Biological shrink: Biological shrink refers to the loss that happens during fermentation. A small percentage of biological shrink is inevitable as fermentation microbes consume a portion of the feed for energy. Biological shrink is approximately 6-8%.

  • Other causes:  Other causes of shrink include spoilage due to poor fermentation, rain, wind, and inaccuracy during feeding.

 

The impact of shrink on the acreage needed to support a herd can be calculated using the PRO-DAIRY Forage Acreage Needs Calculator.​

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