A University of Illinois expert says he’s starting to see dairy farmers reduce their emphasis on fat production.

Mike Hutjens tells Brownfield, “We see fat prices dropping significantly at this point.”

Hutjens says he expects to see a growing transition to roasted high oleic soybeans in rations for the fat and protein benefits.

Hutjens says using cover crops like triticale, wheat, or rye is also becoming more common as an economical forage source and to allow for double cropping.

Listen to the full interview here.