Refusals are feed you paid for that didn’t get eaten. Some is normal and healthy. Too much is money in the muck heap. Here’s how to reduce feed refusals with better mixing and better bunk habits.
First, measure them
Weigh refusals daily, or at least a few times a week. Work them out as a percent of what you fed. Your nutritionist will have a target that suits your herd and system. Without numbers, you’re guessing.
Check what’s being left
Look at the refusals. Compare them to fresh feed.
- Long stems left: animals are sorting. Particle length may be too long or the mix too dry.
- Looks just like fresh feed: you’re probably just overfeeding.
- Heated or mouldy: freshness or moisture problem.
Mixer settings that help
- Process forage properly. Sharp knives and enough mix time to get the right particle length.
- Don’t overmix. Too fine causes other problems.
- Load in the right order. Long forage first, liquids last.
- Load to weight. An accurate scale system keeps every load the same.
Moisture
A ration that’s too dry is easy to sort. Some farms add water to reach the target moisture. Ask your nutritionist.
Bunk habits
- Push up feed often. Animals eat more when feed is within reach.
- Feed at consistent times. Cows like routine.
- Clean bunks before fresh feed goes down.
- Enough bunk space so timid animals can eat.
- Shade and cool feed in hot weather to slow heating.
Adjust amounts
If refusals are consistently high and look like fresh feed, cut the amount fed gradually. If they’re near zero, animals may not be getting enough. Find the balance.
Use the refusals
Some farms feed refusals to heifers or dry stock, if the nutritionist agrees and the feed is fresh. Never feed spoiled refusals.
What refusals tell you
Refusals are the feed left in the bunk before the next feeding. A small, steady amount means cows had enough. None means they may have gone short. A lot means you’re wasting feed. Look at what’s left too. If it’s long stems, cows are sorting.
Mixer settings that help
- Sharp knives for the right particle length.
- Correct mix time, not too long or short.
- Load order that blends well.
- Proper moisture.
Bunk habits that help
- Feed at the same times every day.
- Push up feed often.
- Clean the bunk daily.
- Keep water close and clean.
- Make sure there’s enough bunk space.
Weighing refusals
Weigh what’s left, at least for a few days. Then adjust the amount fed. Guessing usually leads to overfeeding.
Hot weather
In heat, feed can heat in the bunk. Cows eat less in the hottest part of the day. Feed more in the cooler times, keep feed fresh and consider splitting feedings.
Who should be involved
Feeders, the herd manager and the nutritionist. Refusals are where the ration meets the cow. Talk about them often.
Quick questions
How much refusal is normal? Your nutritionist will give you a target. A small, steady amount is the goal.
Should refusals be refed? To lower-need animals, sometimes, if fresh and clean. Never mouldy or heated feed.
Why do refusals jump suddenly? Ration change, silage face change, heat, or a loading error. Check those first.
From the show floor
When someone says cows are sorting, I ask to see the bunk three hours after feeding. That tells the whole story. Long stems left behind means the mixer or moisture needs work. Clean bunk with hungry cows means feed more.
Where to start this week
For three days, weigh what’s left in each bunk before the next feeding. Write it down next to what you fed. Look at what’s left, too: long stems, fines, or the whole ration. Three days of honest numbers will tell you more than months of guessing, and they give your nutritionist something real to work with.
Quick questions
Can mixing too long cause refusals? Yes. Overmixed rations can lose structure and change intake.
Do new feeds cause refusals? Often at first. Introduce new ingredients gradually.
Should every group have the same target? No. Fresh cows and high groups may need different leftovers than others.
What role does water play? A big one. Cows that can’t drink well won’t eat well.
Our role
A well-built vertical mixer with good knives and accurate weighing gives you control over the ration. The bunk habits are on you.
Bottom line? Look at what’s left over every day. It tells you exactly what to fix.
