ISSUE FOCUS FEED & ADDITIVE MAGAZINE March 2022 37 To achieve an optimal transition and a successful start into lactation, it is important to support the cow's energy metabolism at an early stage. Additionally, the cow should be given the opportunity to recover meanwhile from the previous lactation. In contrast to the mentioned management measures during lactation, the administration of additional energy sources is not recommended at this stage. Instead, the body's own metabolic processes should be supported in a targeted manner. One of such options is, to support the fat metabolism by feeding rumen-protected choline (Figure 1). Choline is an essential component of phosphatidylcholine, which in turn is an essential component of the very low-density lipoprotein (VLDL). VLDL is required for fat transport from the liver to the udder. As the accumulated ketone bodies are degraded to triglycerides, the support of fat transport helps to maintain the health of the liver5. Another possibility is to provide rumen-protected Niacin (Figure 1). Niacin is suspected to reduce the intensity of fat mobilization by interrupting the signaling cascade6. It needs to be taken into account that it’s not intended to stop the mobilization entirely. The aim is to reduce the adverse effects of excessive mobilization. Therefore, the susceptibility for disorders and the potential of milk performance is closely connected to the welfare of a cow, it is advisable to provide additional support to the cow’s general health status during the transition period. The organism of high performing dairy cows is exposed to a high degree of stress. This may lead to increased levels of inflammation. To support the welfare of a cow the providence of anti-inflammatory substances, such as polyphenols, can be helpful during transition time7. A commonly used natural additive which is rich in polyphenols is Grape extract. In its rumen-protected form, Grape extract is known for its effect on the attenuFigure 1: Mobilization of fatty acids and their metabolism. NEFA=non-esterified fatty acids, VLDL=very low-density lipoprotein, BHBA=beta-hydroxybutyrate.
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