Kemin is pleased to launch the third book in its Total Nutrition™ series at EuroTier in Hannover, Germany on Nov. 13. Written by leading industry and academic experts, the book provides an accurate understanding of amino acid nutrition for efficient dairy farming.
“Amino acid nutrition is one of the most quickly developing sciences in dairy nutrition,” said John Springate, president of the animal nutrition and health division of Kemin. “This book aims to provide current, insightful information on amino acid nutrition, including how producers can implement novel nutritional techniques for optimal dairy production.”
The book comes at a time when the dairy market is rapidly evolving. Milk consumption is on the rise, production is increasing with an emphasis on sustainability and farmers have to deal with local challenges of debt, restrictive labor laws, environmental constraints, planning restrictions and currency issues. How these challenges and opportunities are managed can impact a farmer’s success in the marketplace.
In today’s world of highly competitive dairy farming, Kemin is committed to providing a current understanding of novel tools, products and technologies to help farmers become more efficient.
Amino acid nutrition aims to improve the overall efficiency of protein utilization, increase milk production and milk solids. Considerable progress has been made in recent years to build nutritional models that predict and optimize the supply of amino acids for dairy cows. In addition, efficient amino acid nutrition supports environmental aspects by reducing nitrogen excretion. It also positively supports cow fertility parameters.
The papers in this book provide important information on amino acid nutrition including how Kemin can partner with dairy producers to help them maintain profits and reduce the environmental impact. The book will officially launch on Thursday, Nov. 13 at 14:30 at booth 16C12 at EuroTier. More information can be found by contacting Tin Marien at tin.marien[.]kemin.com or 32 14 28 62 60.
Table of Contents:
1. Dairy nutrition: looking back 100 years with an eye to the future
Dr. Jim Spain
University of Missouri-Columbia, USA
2. The concept of amino acids in dairy nutrition
Dr. Henri Rulquin
French National Institute of Agricultural Research, France
3. Basic aspects of amino acid nutrition in lactating cattle
Prof. Charles G. Schwab
Professor Emeritus University of New Hampshire, New Hampshire, USA
4. Challenges in ruminant nutrition: towards minimal nitrogen losses in cattle
Dr. ir. Jan Dijkstra, Prof. Chris K. Reynolds, Prof. Ermias
Kebreab, Dr. André Bannink, J. L. Ellis, J. France, Dr. Ad M. Van Vuuren
4th International symposium on energy and protein metabolism and nutrition, USA
5. Feeding low crude protein rations to dairy cows - what have we learned?
Prof. Larry E. Chase, R.J. Higgs and M. E. Van Amburgh
Cornell University, New York, USA
6. Effect of starch type on optimizing amino acids in diets of dairy cows
Prof. Charles G. Schwab1, Phil Cardoso2, Gary Foster3 and Ryan Higgs4
1 Professor Emeritus University of New Hampshire, New Hampshire, USA, 2Department of Animal Sciences University of Illinois Urbana, 3Central Valley Nutritional Associates, LLC Visalia, CA, 4Department of Animal Sciences Cornell University, NY
7. The puzzle of the dairy formulation systems in Europe. Are we so different?
Ir. Robert Bennett1, Dr. Angela Schröder2, Ir. Ainhoa Perojo2, Ir. Anthony Mercier2
1Adisseo SAS, France; 2Kemin Animal Nutrition and Health, EMEA
8. The secrets behind methionine: not everything is milk protein
Dr. Daniel Luchini1, Dr. Juan Loor2 and Ir. Ainhoa Perojo Gutierrez3
1Adisseo USA, Inc., USA, 2 University of Illinois, USA, 3 Kemin Animal Nutrition and Health, EMEA
9. Impact of amino acid nutrition on reproduction and N excretion
Dr. Aser Garcia Rodriguez
Neiker Technalia, Spain
10. Strategic amino acid formulation in today’s dairy cows
Dr. Angela Schröder1, Dr. Ivan Eisner1, Ir. Javier Mateos1 and Ir. Anthony Mercier1, Prof. Charles G. Schwab2
1Kemin Animal Nutrition and Health, EMEA, 2Professor Emeritus University of New Hampshire, New Hampshire, USA
Kemin Inspired Molecular Solutions™
Kemin (kemin.com) provides “inspired molecular solutions” specifically developed to provide nutrition and health benefits for humans and animals. Committed to feed and food safety, Kemin maintains top-of-the-line manufacturing facilities where approximately 500 specialty ingredients are made for the global feed and food industries as well as the health, nutrition and beauty markets. A privately held, family-owned and operated company, Kemin has nearly 2,000 employees and operates in more than 90 countries with manufacturing facilities in Belgium, Brazil, China, India, Italy, Singapore, South Africa and the United States.
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