February 13, 2014 |

H.J. Baker Sponsors Agriculture Webinar on “The Value of Amino Acids in Your Dairy Herd Ration”

Developed for nutritionists, veterinarians, consultants and dairy producers

H.J. Baker is sponsoring an agriculture webinar on how limiting and balancing amino acids can improve dairy farm profitability. The webinar, entitled “The Value of Amino Acids in Your Dairy Ration,” will take place on Feb. 19 at 2 p.m. Nutritionists, veterinarians, consultants and dairy producers are invited to participate and register at www.hjbaker.com. Dr. William Chalupa, BS, MS, PhD, Professor Emeritus of Nutrition at the University of Pennsylvania and John Azzone, PAS with H.J. Baker’s Dairy Sales will lead the discussion.

“The Value of Amino Acids In Your Dairy Herd Ration” will discuss the importance of limiting amino acids and how properly balancing for amino acids can improve milk quantity and quality, improving dairy farm profitability. The webinar will review an extensive body of research and development dedicated to helping dairy farmers achieve their optimum milk production and quality objectives.

Attendees will learn:

  • Why balancing for amino acids benefits the cow, the environment and profitability;
  • What limiting amino acids do and why Lysine and Methionine are so important;
  • How to approach balancing for amino acids in high-producing dairy herds; and
  • The importance of using rumen protected products.

Research has proven that overfeeding crude protein is not cost effective because high-producing dairy cows need the amino acids in protein, not crude protein. Balancing for amino acids in high-producing dairy herds can produce many benefits including:

1. Improving profitability

2. Increasing feed efficiency

3. Improving milk production and component quality

4. Impacting productivity by affecting metabolism and immune function

5. Reducing the percentage of dietary protein

6. Lowering the amount of Nitrogen lost in urine

The webinar will assess the extensive body of research on balancing for amino acids, particularly Lysine.  In a component market, where protein prices are high, obtaining optimal levels of Lysine and Methionine can be very cost effective.  Dr. Chalupa and Azzone will discuss practical levels, optimal levels and goal setting as part of an overall place to increase profits.

Dr. Chalupa has worked in academia and the pharmaceutical industry for 45 years. His academic appointments at Clemson University and the University of Pennsylvania were in teaching and research. At Smith Kline Corporation, he was Manager of Rumen Metabolic Research. Dr. Chalupa retired from the University of Pennsylvania in 2005, following 30 years of service. Dr. Chalupa's early research efforts were primarily directed towards nitrogen utilization and chemical control of rumen fermentation. His latest research was directed towards digestive and metabolic factors affecting the transfer of dietary protein and energy to milk and development of nutritional models. He was the leader of the research team that developed the CPM Dairy nutrition model. Dr. Chalupa has consulted on the application of new technologies with dairy farmers and the feed industry in the United States, Canada, Mexico, Australia, China, The United Kingdom, Italy, Sicily, The Republic of South Africa and Japan.

Azzone has a B.S. in animal science from Rutgers University and has been directly involved in the dairy industry in the eastern U.S. and Canada since 1980. PAS (Professional Animal Scientist) certified since 1998, Azzone joined H.J. Baker in 2012 to assist in the expansion of the animal protein and MetaboLys business in the northeast.

The webinar will be held live on Feb. 19 at 2 p.m. CST and will last approximately 60 minutes.  The live event will include a question and answer session.  Participants are asked to register at www.hjbaker.com

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