Field experience deepens training in silage and rumen health

FRANKFORT, Ky. — Kentucky State University is expanding hands-on learning that equips students with practical, job-ready skills for the dairy and livestock sectors. A centerpiece of that effort is the Animal Nutrition course, which blends classroom instruction with experiential learning tied to real production decisions.

Animal nutrition is essential to farm success. Nearly 70% of farm expenses are related to nutrition, making feed quality, preservation, and digestive health central to performance and profitability.

Throughout the semester, students completed hands-on activities designed to deepen their understanding of livestock nutrition and management. The approach is especially valuable for students without prior livestock experience. In lab settings, students explored the structure and function of the cow’s stomach by dissecting a rumen and examining its compartments. The work helped connect anatomy to applied nutrition concepts they will use in the field.

Students also learned feed production and preservation skills that help producers manage shortages. These techniques are vital during winter and prolonged dry seasons, when feed availability can tighten quickly.

Because dairy remains a major pillar of the U.S. agricultural economy, the course emphasized silage production as a core competency for future animal scientists and producers. While large-scale dairy production and silage work have been limited at Kentucky State, students practiced small-scale silage production and conservation techniques aligned with industry expectations.

To broaden exposure and scale, Dr. Valens Niyigena, instructor for Animal Nutrition, organized a collaborative field visit with the dairy program at Eastern Kentucky University. The visit gave students a larger-scale view of how classroom concepts translate into modern dairy operations. During the visit, students observed commercial-level silage production and explored advanced dairy technologies. They also learned about robotic milking systems that support milk harvesting, record keeping, and early disease detection.

Building on earlier rumen dissections, students observed rumen function in live, cannulated animals. They collected samples and examined microbial populations under a microscope to better understand digestion and animal health.

“The cannulated steer was very useful to show how rumen digestion works and viewing rumen microbial population was very educational to me,” said Jacob Wells, a student in the course. “In the future, I plan to educate producers and I would love to show them a cannulated cow in order to enhance their understanding in animal nutrition.”

Kentucky State leaders noted that partnerships like this help strengthen student learning and the region’s dairy and livestock sectors. The University plans to expand experiential opportunities in dairy and animal nutrition through continued institutional collaborations.

Students interested in gaining hands-on experience in animal nutrition or dairy science can enroll in AFE 307 (Animal Nutrition) in Fall 2026. Students, community members, and those interested in Extension-related dairy activities may also contact Dr. Niyigena or the Kentucky State Animal Science team to learn about ways to get involved.