Abstract
Dietary characteristics of close-up (CU) are critical for a good transition period. The recipe fed should be as close as possible to the formulation provided by the nutritionist. The fed ration often differs from the formulated ration as a result of feeder errors during CU recipe preparation, uncertainties in dry matter (DM) content, and nutrient composition of the ingredients. The objective of this study is to improve feed efficiency and decrease variation while preparing the CU recipe on dairy farms.
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