Milk buffers are chemicals that neutralize excess acid in the animal's digestive tract. They supplement the cow's natural buffer stored in saliva and enhance its ability to counteract the damaging effects of excess acid production.
Technically alkalizing and buffering is different. Buffers keep the pH or acidity within the range when an acid or base is introduced. You can get more information about the best buffers for dairy cows via www.feedworks.com.au/product/ruminants/acid-buf-3/
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Examples of commonly used buffers are sodium sesquicarbonate and sodium bicarbonate. The alkalizer increases the pH value in proportion to the content added.
Magnesium hydroxide and magnesium oxide are good examples of alkalizes. Both buffers and alkalization are essential for excess acidity and are called commonly used buffers.
The focus on increasing the efficiency and production of dairy cows has led to increased use of highly focused or higher energy rations.
This ration contains starch which is easier to ferment, which contributes to stomach acid production and acidosis. In addition, diets with a lower fiber content result in shorter chewing times and reduced saliva production using their natural buffers.
Too much acid can decrease feed intake, decrease ration digestibility, decrease milk production, and decrease fats. There are many scenarios where feeding buffer additives can provide a cost-effective response.
Alkalizers and buffers are necessary for many situations for cows that are fed high energy rations. While sodium bicarbonate is useful for this purpose, adding magnesium oxide improves the environment around the stomach and helps restore normal fat levels.