Shifting Milkfat Percentages Reveal Increased Efficiencies

Dairy producers are averaging higher milkfat production, with the overall percentages increasing from 3.75% ten years ago to 4.25% in 2022. University of Minnesota assistant professor Isaac Salfer believes four main factors are fueling the jump in milkfat production, broken down to:

1. Improved ration formulation
2. Improved forage quality and fiber digestibility
3. Improved feed and bunk management
4. Improved genetic selection for milkfat

Salfer predicts milkfat levels will continue to increase and producers should consider feed management strategies to reach new milkfat levels.

Read more on average milkfat production and improved feed management strategies here.