Short-cut ferments faster and more fully, with a rapid and stable pH drop.
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With gains in intake, conversion and waste, the short-cut investment pays back quickly.
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Higher density and smaller volume mean lower storage and logistics costs.
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More intake and higher digestibility translate directly into higher milk yield and components.
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How to judge short-cut quality by chop length, pH and NDF digestibility.
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Short-cut changes chewing rhythm, directing more energy to production rather than chewing.
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