Dairy cow nutrition and drinks

Author: Han Xiangmin
Publisher:
Publish Date: 2003-03-01
Features: Dairy farming is an important part of modern animal husbandry and also a new emerging industry in the field. Milk is a nutrient-rich food, containing high-quality protein, fat, as well as a large amount of vitamins, trace elements, and essential amino acids required by the human body. It plays a significant role in improving people's living standards and health levels, as well as enhancing physical fitness. China was once one of the earliest countries in the world to raise cattle and consume milk. However, due to historical reasons and the long-standing dietary habits of its people, China's dairy industry is currently in a relatively underdeveloped state, with a small number of dairy cows, inadequate feeding and management, and low per capita consumption levels. Therefore, accelerating the development of China's dairy industry is necessary to improve people's dietary structure and nutritional status, enhance the economic benefits of the dairy industry, and promote national economic development. In recent years, due to market demand, policy support, and profit incentives, a nationwide dairy farming boom is forming, and the dairy industry will become a key industry for farmers' income growth and rural economic development. However, according to the author's research, while this dairy farming boom is forming, many practical issues also exist, especially among dairy farming specialists in rural areas who lack basic knowledge of dairy farming and have limited understanding of the rational use of dairy nutrition and feed. As a result, they fail to raise dairy cows according to their digestive physiological characteristics, leading to the underutilization of dairy cows' production potential and even nutritional metabolic disorders. How to maintain the sustainable, stable, and healthy development of China's dairy industry in the 21st century and provide the public with sufficient high-quality dairy products is a realistic issue that concerns us all and urgently needs to be addressed. In light of this, we have organized relevant experts to write and publish the book "Dairy Nutrition and Feed." This book is grounded in the present while looking to the future, highlighting the nutritional needs, digestive physiological characteristics, and production and formulation techniques of dairy cows' feed. It considers the basic knowledge requirements of small and medium-sized dairy farms (households) in rural areas while also maintaining a forward-looking perspective by introducing some new theories and achievements. It reflects the results and experience of the compilers' many years of teaching, research, extension, and production practice, as well as some outstanding research achievements both domestically and internationally. This book can be read by grassroots veterinarians and dairy producers, and it can also serve as a reference for students and researchers in veterinary and animal science programs at agricultural universities.