Fiber Digestion: A Key Element for Efficiency and Sustainability in Milk Production

On November 27, nearly 80 nutritionists and dairy professionals from 22 European countries gathered in Vienna, Austria—home to one of Lallemand’s yeast production facilities—to explore the fascinating world of yeast and share insights on dairy cow nutrition. The event combined cutting-edge science with practical on-farm applications, offering a 360° view of the role of fibers in ruminant health and performance.

Laurent Dussert, Category Manager for Ruminant Feed Additives, kicked off the meeting by highlighting the pivotal role of microbiomes in dairy production and their huge potential for innovation—from forage to the milk tank—driving improvements in feed efficiency and contributing to climate change mitigation.

Fiber: the key of dairy performance

Dr. Elena Bonfante (Innova srl) presented the latest trends in fiber measurement and analysis, highlighting both quantitative and qualitative aspects that influence fiber digestibility (NDFd)—a key driver of milk performance. She stressed the importance of fiber physical characteristics, such as particle size, which affect feeding behavior, dry matter intake (DMI), rumen function, and overall health. Based on recent research and continuously updated diet modeling tools, Dr. Bonfante shared practical recommendations for precise fiber evaluation, enabling nutritionists to feed cows more efficiently and more profitably.

Rumen Health = Animal Health

Prof. Q. Zebeli (Vetmeduni Vienna) explored the physiological effects of fiber in the rumen, illustrating challenges faced by high-producing cows in Austria’s dairy system, where high-concentrate diets are a challenge for rumen pH. He explained how rumen disorders can lead to many health issues, such as lamness or liver inflammation, through the leaky gut model, reinforcing that structural fiber—physically effective fiber—is essential for health and performance. His talk concluded with actionable recommendations for nutritionists.

The microbial workforce behind fiber digestion

Rumen microbiota has little secrets for Dr Frédérique Chaucheyras-Durand (Lallemand Animal Nutrition/INRAE). The researcher took participants inside the rumen microbiota, explaining how micro-organisms (bacteria, fungi, protozoa, archae that form the rumen microbiota) collaborate to digest fibers that no other animals are capable to digest, and convert them into energy and milk. Thanks to the OMICS technologies, she showcased the latest understanding of rumen microbial ecosystems and their impact on animal health beyond the rumen, such as the mammary gland or even the unborn calf in utero. She also addressed climate change implications at the microbiota level.  She then highlighted strategies to optimize fiber degradation, including the use of the rumen-specific live yeast LEVUCELL SC (Saccharomyces cerevisiae CNCM I-1077). Dr. Chaucheyras, who originally selected this unique yeast strain 30 years ago, detailed its mode of action and benefits for rumen pH stability and fiber digestibility.

From barn to data: practical insights

Bruno Martin, Technical Support Manager Ruminants at Lallemand Animal Nutrition, brought theory to life with real-world observations. Through “cow stories” and real-time data collected from next-generation rumen sensors, he demonstrated how factors like barn design, herds management, feeding practices, and environmental conditions influence rumen health. His session provided technicians and producers practical tips to monitor and improve rumen function on-farm.

The future of milk production

The day concluded with a macroeconomic perspective from Muzaffar Yunusov (IFCN). He reported that dairy farm profitability has improved globally over the past three years and projected a 15% increase in milk production and consumption over the next decade (+154 million tons SCM) (IFCN’s “pro dairy scenario”), driven by growing world population and growing consumption in certain markets. Farms consolidation and efforts on increasing efficiency are expected to boost the production. However, the increase will not cover the expected gap in milk demand, as IFCN forecasts a 20 M ton deficit globally in 2035. Regional shifts are expected, with Western Europe’s production declining while Eastern Europe and Balkans grow. Challenge for the future is to answer the demand while being sustainable and profitable for farmers and all stakeholders of the sector. Accurate measurements, the right rewards and consolidated communication form farmers to consumers are essential for each player of the supply chain.

“Growth will no longer come automatically—success will depend on managing uncertainties, improving efficiency, and focusing on competitive advantages.” – IFCN

The fascinating world of yeast

Participants wrapped up the day with a tour of Lallemand’s yeast factory and practical workshops on yeast characteristics and applications for ruminants, as part of the Lallemand Yeast Academy. The event closed on a convivial note with a cheese and wine tasting, for all to experiment the power of fermentation!

In conclusion, scientific innovations, environmental considerations, and practical field observations provide valuable insights into optimizing digestive performance through microbial solutions to better answer the present and future challenges of dairy production.