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Dr. Mike Van Amburgh: What is Limiting Milk Components? | Ep. 147
In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Mike Van Amburgh, Professor at Cornell University, explores what truly limits milk components in modern dairy cows. He discusses the roles of amino acids and fatty acids in milk fat synthesis, the biological factors contributing to increasing milk fat levels, and the nutritional considerations affecting milk protein production. Listen now on all major platforms.
"The way requirements are evaluated needs to move beyond net nitrogen and consider the metabolic machinery needed to make milk fat and protein."
Meet the guest: Dr…
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