The Milk Producer - June 2009 - (Page 35)

RESEARCH By Ashley Morin No-hassle delivery Water can be managed as a just-in-time delivery system for important minerals D ealing with nutrient deficiency in transition cows can be gruelling. The animals have a naturally suppressed appetite at this time, which can reduce their feed intake by up to 30 per cent before calving. Researchers aren’t exactly sure why this happens. However, University of Guelph professor Vern Osborne, department of animal and poultry science, noticed the cows’ water intake remains the same. Now he’s taking advantage of this observation through on-farm water management. During the past seven years, Osborne has been studying water as a vehicle for transferring nutrients to cows at physiologically demanding times, such as during transition. His research could save farmers time and money because cows consume four times more water than feed, he says. “We’re working toward developing supplements that can be administered through water and changed throughout the day to amend an animal’s metabolic activity,” he says. “So, if a cow needs extra energy in the morning, we can create that cocktail for her and deliver it through water.” The technique is a “just-in-time” nutrient delivery that can be used on an as-needed basis, Osborne says. It could replace the traditional drenching method, where farmers orally administer large doses of liquid nutrients to cows through a syringe or bottle. Instead, farmers could pump nutrients into the cow’s water supply, which it would consume on its own. “We can really help that transition Delivering nutrients to your cows via water could save you time and money. cow when it comes to her reduced energy during the first week of lactation,” says Osborne. “This is a nutrient management tool that’s not invasive to animals and is extremely adaptable at the farm level.” The next step in his research involves investigating the potential of adding a flavouring agent to the water to encourage intake. He’s learned young calves love orange flavours, but older cows do not. Gaining a better understanding of a cow’s taste preferences is a key part of this project, he says. Ashley Morin is a student writer with the University of Guelph’s office of research. Other researchers involved in this study are professors John Cant and Brian McBride, animal and poultry science. This research was funded by Dairy Farmers of Ontario and the Ontario Ministry of Agriculture, Food and Rural Affairs. MilkPRODUCER | June 2009 | 35

Table of Contents for the Digital Edition of The Milk Producer - June 2009

The Milk Producer - June 2009
Contents
Editor's Notes
DFO Chair's Message
Dairy Update
National Policy
Industry Roundup
DFC Promotion
Processor Spotlight
Empowering an Industry
Research
Applied Science
Rumi Nations
Markets
New 'N' Noted
Back Forty

The Milk Producer - June 2009