Unlocking fiber energy through optimized rumen fermentation

Forage is the cornerstone of dairy cow nutrition. Indeed, forages can represent 50 to 70% of dry matter intake (DMI) and constitute the primary source of dietary fiber, which is essential for rumen function, animal health, and overall performance. Beyond its well known role in stimulating chewing activity and maintaining rumen pH, fiber is also a major contributor to the cow’s energy supply, provided that it is efficiently fermented in the rumen.

In the context of increasing feed costs and growing variability in forage quality due to climate change, maximizing the utilization of forage fiber has become a strategic priority for dairy producers and nutritionists. However,fiber digestibility remains highly variable, influenced by forage species, maturity, lignification, particle size, and conservation conditions. As a result, a significant proportion of the energy potentially available in fiber can remain underutilized.

To access the full article, please complete the form below.