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Paul Dyk, MSc, PAS

Paul Dyk, MSc, PAS is owner of Forward Dairy Consulting, LLC. He provides independent nutrition and management consulting to his dairy clients with a focus on listening to and meeting his client’s goals. Paul received his Bachelor of Arts degree from Dordt College (now Dordt University) with a double major in Animal Science and Biology. He obtained his Master of Science in Dairy Nutrition from Michigan State University with Dr. Mike VandeHaar. His Master’s work included a landmark field study looking at the relationship of precalving nutrition and management to metabolic health issues. Paul has a diverse work background that has developed skills in dairy nutrition and management, teaching, and practical farm solutions. He worked for 5 years in the UW Extension service and 1.5 years in the Michigan State Extension service with a focus on developing materials for employee training, pioneering an employee newsletter, and organizing events around animal welfare and manure management. Paul and his wife owned and managed a dairy for 4 years that included both Holsteins and Jerseys. Paul was involved in the dry feed business for 6 years with two different companies focused on ration formulation and on-farm dairy consulting. For the last 8 years, Paul was involved in the liquid feed business as technical support for nutritionists in the Midwest. In this last role, Paul developed a TMR quality control program that has been applied across the US with a focus on objective lab analyses of TMRs, bunk management scoring, and the use of visual technology to identify opportunities in feeding systems. Paul’s focus has been to connect research to field application to measured economic results through production and animal health. Paul is a member of the American Dairy Science Association and the American Registry of Professional Animals Scientists. Paul and his wife, Neva, live near Fond du Lac, WI with their four daughters.


Articles by Paul Dyk

Why Are My Feed Costs So High?Click to open Why Are My Feed Costs So High?

Simple question I hear from producers -not so simple answer. Let’s work through this question: How are you measuring feed costs? Did you contract feed last year? Are you consulting with risk management professionals? Are you maximizing government programs as well as market tools? Are you getting the most you can out of your forages?

Your Next World Class FeederClick to open Your Next World Class Feeder

Your lead feeder is leaving you with a two-week notice. You’ve done your best, but he is moving to a new and great opportunity; you are happy for him. Now what? Can anyone fill that role? Where do you start?

FeedFIT – Trimming Feed Costs through WeighbacksClick to open FeedFIT – Trimming Feed Costs through Weighbacks

Is it weighbacks or refusals that you have left in the feedbunk? Do your feeders understand the difference? Refusals is feed that is left that is mostly inedible for high producing cows. It doesn’t look like the original high cow TMR. It might contain longer particles like straw, pieces of cob or it is heating. Weighbacks is feed that is left that is like the TMR from the day before. Cows are eating this like the original TMR. Maybe it’s not perfectly the same, but it is within 10% of the original ration specs. What do we do with weighbacks?