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What you'll learn

Identify the most common feedstuffs based on physical appearance and chemical analysis and understand their role in a typical dairy ration.

Describe the basics of forage growth, harvest, insulation, and storage connecting these principles to dairy nutrition.

Compare common cereal grains and oilseed meals used in dairy rations and understand key factors driving the economic value of feedstuffs.

Describe common feed processing techniques and the nutritional value of resulting byproducts incorporated in dairy rations.

Skills you'll gain

Nutrition Education

Nutrition and Diet

Food and Beverage

There are 4 modules in this course

This course is part of the College of ACES suite of online programs, including the graduate certificate, "Dairy Nutrition for Udder Success" that can be stacked toward an advanced degree in the College of ACES. To learn more about online programs from the College of ACES and explore ways to apply your Coursera work toward a degree program at the University of Illinois, visit ACES Online at acesonline.illinois.edu.

Module 2 | What are Commonly Used Forages?

Module 3 | What are Commonly Used Grains and Concentrates?

Module 4 & Conclusion | What do we know about feed processing techniques?