Advances in Sustainable Dairy Cattle Nutrition, edited by Alexander Hristov
A recently published book, “Advances in Sustainable Dairy Cattle Nutrition,” edited by Alexander Hristov, professor emeritus of dairy nutrition at Penn State, focuses on how the dairy sector could reduce milk’s carbon footprint and its contribution to change climatic. (archive photo)
UNIVERSITY PARK, Pa. — A newly published book, “Advances in Sustainable Dairy Cattle Nutrition,” edited by Alexander Hristov, Penn State distinguished professor of dairy nutrition, focuses on how the dairy industry could reduce the carbon footprint of milk and its contribution to climate change.
As global demand for milk and other dairy products continues to grow – driven by increased consumer demand – the sector’s total greenhouse gas emissions have increased, noted Hristov, former president and current co-chair of the Food and Nutrition Network within Livestock Research. Global Agricultural Greenhouse Gas Research Alliance Group.
Until recently, the contribution to climate change of methane from cow burps — often mischaracterized as cow flatulence — was the subject of derision in the United States, noted Hristov, who serves on the editorial boards of the Journal of Dairy Science and the Journal of. Agricultural science.
“This is now taken very seriously in the United States, as it is around the world, with billions of dollars invested in research and implementation of on-farm mitigation practices, as the average dairy cow burps approximately 350 pounds of methane each year.” he said. “It is therefore crucial that the livestock sector responds to these developments and considers areas for improvement that could reduce the sector’s contribution to climate change.
“Advances in Sustainable Dairy Cattle Nutrition” provides a comprehensive review of the wealth of research into recent advances in understanding and improving lactating dairy cow nutrition to reduce the sector’s carbon footprint. This collection explores the role of nutritional requirements in optimizing intestinal function and overall animal health, and their influence on milk production and quality.
Chapters also examine the use of dietary supplements, such as plant extracts and directly administered microbials, to optimize ruminal fermentation and improve milk production. The book explores the concept that a better understanding of dairy cattle nutrition could improve the sustainability of the dairy sector and reduce its contribution to greenhouse gas emissions into the atmosphere.
The volume has drawn admiration from experts in the field.
“Professor Hristov has compiled an exceptional list of dairy scientists and educators to summarize the key dairy nutrition and feeding knowledge needed to develop new, effective strategies to support a resilient and eco-friendly dairy food production system. climate,” said John McNamara, professor emeritus of animal sciences at Washington State University and a member of the American Dairy Science Association and the American Society of Animal Sciences.
The book is just another example of the key role Hristov plays in the global effort to reduce greenhouse gas emissions, according to Adele Turzillo, professor and head of the department of animal sciences at Penn State.
“We are fortunate to have Alex at Penn State and strongly support his ongoing research into testing ruminant feed additives that will mitigate greenhouse gas emissions,” she said. “He is currently leading a major study, evaluating synthetic and organic food additives, and the results of his current research will likely have global implications.”
Jeff Mulhollem, Penn State University
