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Finding dairy profitability through the feed budget

A University of Illinois expert says he’s starting to see dairy farmers reduce their emphasis on fat production.

Mike Hutjens tells Brownfield, “We see fat prices dropping significantly at this point.”

“I know a couple of the studs are now putting more emphasis on protein, trying to identify those bulls that produce more protein,” he shares. “To me, I think that’s where the world is looking.”

Hutjens says he expects to see a growing transition to roasted high oleic soybeans in rations for the fat and protein benefits.

“With our profitability squeeze, some of these fat products no longer are very economical, where the roasted soybeans would be,” he explains. “And so anything we can do to drive energy into the cow, and that’s dry matter intake, is a big plus from that aspect. Excellent energy source for cows as well.”

Hutjens says using cover crops like triticale, wheat, or rye is also becoming more common as an economical forage source and to allow for double cropping.

Brownfield interviewed Hutjens during this week’s Great Lakes Regional Dairy Conference in Mount Pleasant, Michigan.