Decreasing fat content signals decreasing structure content in the ration. It is ostensibly caused by an excess of easily soluble carbohydrates.
Rumination activity and saliva production are restricted. As a result, insufficient buffering of the volatile fatty acids and a drop in the pH value in the rumen. There is a risk of latent acidotic exposure. Due to reduced acetate fermentation and increased propionate fermentation, the milk fat content decreases.
The excess energy increases the protein content.

Causes

Feed ration is structurally poor and/or contains inferior coarse feed
Non-rumen-friendly use of concentrated feed (too high proportion of easily soluble carbohydrates)
- Caution: Risk of acidosis and milk fat deficiency syndrome

Milk fat drops are to be distinguished by:

Heat stress, high humidity, mastitis and insufficient energy supply (poor feed quality)
Performance
Recovery after excessive body mass loss due to ketosis
severe emaciation.

Signal values: Decrease in F% >= 0.4% compared to previous month

red

>= 10 % in the lactation section

Measures

Goal: Increasing forage intake with the best feed quality

Check feed intake

Unlimited access to the feeding area
Securing the water supply
Check the amount of residual feed (at least 5%)
is the feed ration (calculated) also eaten?

Check feed quality

Energy content preferably above 6.5 NEL/kg DM in roughage
Roughage digestibility above 70%.
Secure 400 g of crude fibre for every 100 kg of body mass.
- Pay attention to the proportion of structurally effective crude fiber.
- 8 – 10% of the particles should be larger than 4 cm.
Feed without impurities and deteriorations (dirty, moldy, frozen)

Check feed ration

Ration calculation and ration control
Securing the structure
Assignment to feeding groups