University of Illinois Urbana-Champaign
Fundamentals of Dairy Nutrition: Forages and Feed

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University of Illinois Urbana-Champaign

Fundamentals of Dairy Nutrition: Forages and Feed

Phil Cardoso, DVM, MS, PhD
Josh McCann, PhD

Instructors: Phil Cardoso, DVM, MS, PhD

Gain insight into a topic and learn the fundamentals.
11 hours to complete
3 weeks at 3 hours a week
Flexible schedule
Learn at your own pace
Gain insight into a topic and learn the fundamentals.
11 hours to complete
3 weeks at 3 hours a week
Flexible schedule
Learn at your own pace

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. 

Details to know

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Recently updated!

October 2024

Assessments

6 assignments

Taught in English

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There are 4 modules in this course

In the course orientation, you will become familiar with the course, your classmates, and our learning environment. The orientation will also help you obtain the technical skills required for the course. Then dive into the second part of this module to gain a comprehensive understanding of the most prevalent feedstuffs, their physical characteristics, and chemical composition. This knowledge will empower you to optimize dairy rations effectively.

What's included

19 videos4 readings2 assignments1 discussion prompt

In this module, you will explore the basics of forage growth, harvest, insulation, and storage connecting these principles to dairy nutrition.

What's included

10 videos1 reading1 assignment

In this module, you will evaluate common cereal grains and oilseed meals used in dairy rations and dive into the key factors driving the economic value of feedstuffs.

What's included

9 videos1 reading1 assignment

In this module, you will consider common feed processing techniques and the nutritional value of resulting byproducts incorporated in dairy rations. At the conclusion of this module, you will be ready to complete the final assessment for the course and earn your Coursera certificate!

What's included

8 videos5 readings2 assignments

Instructors

Phil Cardoso, DVM, MS, PhD
University of Illinois Urbana-Champaign
2 Courses165 learners

Offered by

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