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.

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. 

Guest Post: Dr Buzz Burhans

When we conceived the Ruminations blog it was intended to be a place where we could further information about ruminant nutrition is addition to articles specifically about our platform AMTS.Cattle.Pro. To that effort we have featured guest posts from The Miner...
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