Using co-products in dairy diets

Changing feed markets can make co-products relevant to dairy ration planning. The discussion considers how digestibility, rumen-degradable protein, metabolizable amino acids, moisture, storage life, and batch variation shape their use in dairy diets. Routine laboratory analysis and ration reformulation help nutritionists evaluate whether a regional ingredient fits the herd’s requirements. Protected amino acids may be considered within that formulation, but their value depends on the complete diet and measured responses. The goal is a repeatable decision process for variable feed resources.