Dr. Jeffrey Firkins: Fatty Acids & Fiber - Part 2 | Ep. 72

What this episode covers

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Jeffrey Firkins from The Ohio State University continues his conversation, sharing innovative strategies for dairy cattle nutrition. He explores topics like the interaction between fatty acids and fiber, as well as the use of byproducts such as citrus pulp, offering practical insights for enhancing milk production and sustainability. Catch the episode now on your favorite platform! "Feeding too much fat can interrupt rumen function, lowering methane but potentially reducing milk fat production." Meet the guest: Dr. Jeffrey Firkins, Professor at The Ohio State University, began his career at OSU in 1987 after completing his Ph.D. and postdoc at the University of Illinois. Promoted to Professor in 2000, he has mentored nearly 100 graduate students, served on international conference committees, and contributed to NASEM’s Nutrient Requirements of Dairy Cattle. Dr. Firkins is a recognized leader in dairy cattle nutrition, with over 160 journal articles and 200 invited presentations in more than 20 countries. What will you learn: (00:00) Highlight (00:31) Introduction (01:01) Fatty acids and fiber (02:16) Palmitic acid benefits (05:20) Byproducts in dairy diets (06:46) Citrus pulp insights (10:20) Optimizing cattle nutrition (12:01) Closing thoughts The Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies: * Adisseo (https://www.adisseo.com/en/) - Virtus Nutrition (https://virtusnutrition.com/essentialstrata/) - Volac (https://www.volac.com/) - Evonik (https://animal-nutrition.evonik.com/en) - Kemin (https://www.kemin.com/dairy) 𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺. Website: https://www.wisenetix.com/dairynutritionblackbelt Instagram: https://www.instagram.com/dairycampus/ LinkedIn: https://www.linkedin.com/showcase/dairycampus/