The Nutritionist 2022 October Tylutki
listen to the recording of the final AMTS The Nutritionist webinar in our 2022 series focusing on emissions. AMTS CEO Dr Tom Tylutki has thoughts after the jump.
Starch Values in Cooked Ingredients
Research has suggested the WSC method of starch analysis is best suited for capturing all the sugars pertinent to ruminants. Digging deeper on results specifically in cooked ingredients (like bakery by-products, puffed grains) shows this not to be the case. Tom provides insight on why you SHOULD be using ESC values for these products.
White Paper Discussion on aNDFom timepoints
AMTS license holders can read a whitepaper from Dr Tom Tylutki about updates to the CNCPS model (and AMTS) as a result of current understanding of forage NDF degradation rates.
CNCPS based AMTS Feedbanks updated
This post shows the feeds included in the updated library and shows how to ensure they are included in your formulation.
Adjusting Inputs for Heat Stress
July and August can bring lots of heat and humidity in North America. Don’t forget the importance of changing some of the barn/lot settings in your AMTS.Cattle.Professional program at this time of year. Heat to a cow is not friendly.