{"id":15443,"date":"2021-11-10T10:00:36","date_gmt":"2021-11-10T16:00:36","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=15443"},"modified":"2023-06-22T07:42:17","modified_gmt":"2023-06-22T12:42:17","slug":"extruded-ingredients-cornell-university","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/extruded-ingredients-cornell-university\/","title":{"rendered":"Insta-Pro High-Shear Dry Extruded Ingredients In Cornell University Dairy Nutrition Database"},"content":{"rendered":"

Formulating diets for dairy cows is challenging for a few reasons.\u00a0 Mainly, everything the cow consumes enters the rumen<\/a>, which is a massive microbial fermentation vat that alters and degrades everything it encounters.\u00a0 This highly-complex digestive process is best viewed through the lens of survival \u2013 the microbes enable cattle and other ruminants to eat materials that are difficult to digest, like grass (humans and non-ruminants can utilize essentially no nutrients from these ingredients), and extract energy and nutrients from it to feed cow and microbe alike.\u00a0 While great for helping the dairy cow survive and even thrive, in modern animal production systems, this is a challenge as dairy nutritionists seek to fine tune feeding programs to maximize performance (milk yield, milk fat, and milk protein mainly) while minimizing input costs (mainly ingredients in a complete diet).<\/p>\n

It doesn\u2019t make any sense to feed cows an expensive diet if the rumen will simply degrade or alter key ingredients to the point that they are not effective at boosting performance.\u00a0 So, you must have information on, and experience with, using a variety of ingredients that will construct an effective dairy formulation.<\/p>\n

Cornell University in the USA maintains a database of ingredients<\/a> that can be used to formulate dairy diets.\u00a0 The database feeds into several commercial software packages that dairy nutritionists use to construct diets.\u00a0 Each ingredient is characterized by up to 150 data points that help to define and predict how each will function in a complete diet that will contain many other ingredients.<\/p>\n

Two ingredients, produced with Insta-Pro high-shear dry extrusion technology (and in the case of soy, are also produced using a mechanical oil press to reduce residual oil levels), are now included in this database:<\/p>\n