Rumen health equals animal health

Prof. Q. Zebeli (Vetmeduni Vienna) then connected fiber directly to animal health outcomes. Drawing on the Austrian dairy context—where high-producing cows are often fed high-concentrate diets—he highlighted the challenge of maintaining rumen pH. Through the leaky gut model, he showed how rumen disorders can cascade into issues such as lameness and liver inflammation.

His conclusion was clear: structural, physically effective fiber is essential to protect rumen health and sustain performance. He closed with concrete recommendations that nutritionists can apply immediately in high-yield systems.

The microbial workforce behind fiber digestion

Rumen microbiota “has little secrets” for Dr. Frédérique Chaucheyras-Durand (Lallemand Animal Nutrition/INRAE). She took participants inside the rumen ecosystem, describing how bacteria, fungi, protozoa, and archae work together to digest fibers that other animals cannot, converting them into energy and milk.

Leveraging OMICS technologies, she shared the latest understanding of how these microbial communities affect not only the rumen but also extra-ruminal sites such as the mammary gland and even the unborn calf in utero. She also touched on climate change at the microbiota level.

Dr. Chaucheyras-Durand then focused on strategies to optimize fiber degradation, including the use of the rumen-specific live yeast LEVUCELL SC (Saccharomyces cerevisiae CNCM I-1077). Having originally selected this strain 30 years ago, she detailed its mode of action and its benefits for rumen pH stability and fiber digestibility.

From barn to data: implementation on farm

Bruno Martin, Technical Support Manager Ruminants at Lallemand Animal Nutrition, brought the science back to barn level. Using “cow stories” and real-time data from next-generation rumen sensors, he showed how barn design, herd management, feeding practices, and environmental conditions all influence rumen health.

His session gave technicians and producers practical tips on how to monitor and improve rumen function in day-to-day operations, turning sensor data into actionable decisions.

A macro view on future milk supply

To close the day, Muzaffar Yunusov (IFCN) provided a global economic perspective. He reported that dairy farm profitability has improved worldwide over the past three years and presented IFCN’s “pro dairy scenario”: a projected 15% increase in milk production and consumption over the next decade, equal to +154 million tons SCM, driven by population growth and rising consumption in selected markets.

Farm consolidation and efficiency gains are expected to boost output, but not enough to fully meet demand: IFCN forecasts a 20-million-ton global milk deficit by 2035. Regional shifts are anticipated, with production in Western Europe declining while Eastern Europe and the Balkans expand.

The challenge, he noted, is to meet this growing demand while staying sustainable and profitable for farmers and all stakeholders. Accurate measurements, appropriate reward systems, and consistent communication from farmers to consumers will be critical. As IFCN summarised: “Growth will no longer come automatically—success will depend on managing uncertainties, improving efficiency, and focusing on competitive advantages.”

Yeast, fermentation, and the future of dairy

Participants concluded the program with a tour of Lallemand’s yeast factory and practical workshops on yeast characteristics and applications for ruminants, as part of the Lallemand Yeast Academy. A cheese and wine tasting underscored the power of fermentation in both food and feed.

Overall, the Vienna meeting showed how scientific innovation, environmental considerations, and field experience converge on one strategic lever: optimizing fiber digestion via microbial solutions to address both the present and future challenges of dairy production.

You can visit Lallemand Animal Nutrition official website for further info.