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About the Authors
Jimmy H. Clark (chair) is professor of nutrition in the
Department of Animal Sciences at the University of Illi-
nois. The focus of his studies is both applied and basic
research related to ruminant nutrition and metabolism.
He has been awarded numerous honors for his work in
research, teaching, and extension. Clark served two consec-
utive terms (1981-1987) with the National Research Coun-
cil's Committee on Animal Nutrition and participated in
the publication of the 1989 revised edition of Nutrient
Requirements of Dairy Cattle. He received his undergradu-
ate degree in agriculture from Murray State University in
Kentucky and his Ph.D. degree in Animal Nutrition from
the University of Tennessee.
David K. Beede is professor and C.E. Meadows Endowed
Chair for Dairy Nutrition and Management at Michigan
State University in the Department of Animal Science. He
received his undergraduate degree in animal science from
Colorado State University, his master's degree in ruminant
nutrition from the University of Nebraska, and his Ph.D.
degree from the University of Kentucky in ruminant nutri-
tional physiology and biochemistry. Beede's expertise in
nutritional management of dairy herds has led him around
the world consulting on six continents.
Richard A. Erdman is professor of ruminant nutrition
and chair of the Department of Animal and Avian Sciences
at the University of Maryland. His research includes work
in energy and applied animal nutrition. Erdman pioneered
research on the effect oftrans fatty acids on milk fat produc-
tion. At the University of Wisconsin, he received his under-
graduate degree in animal science and agronomy. Erdman
continued his education at the University of Kentucky,
where he received both his master's and Ph.D. degrees in
anlma science.
Jesse P. Goff is Veterinary Medical Officer with the Min-
eral Metabolism and Mastitis Unit at the National Animal
Disease Center at the U.S. Department of Agriculture. His
expertise is in diseases of mineral metabolism in domestic
animals with special emphasis on milk fever in dairy cows.
Goff received his undergraduate degree in microbiology
from Cornell University. At Iowa State University he fur-
thered his studies and received his master's degree in veter-
inary physiology, his doctorate degree in veterinary medi-
cine, and his Ph.D. degree in veterinary physiology and
nutritional physiology.
Ric R. Grummer is professor at the University of Wiscon-
sin in the Department of Dairy Science. His research inter-
ests are in lipid metabolism in dairy cattle, specifically the
utilization of supplemental fat in dairy rations, etiology
and nutritional prevention of fatty liver and ketosis, and
nutrition of the transition cow. Grummer's educational
background includes his undergraduate degree received
from the University of Wisconsin, his master's degree and
his Ph.D. degree received from the University of Illinois,
all from the Department of Dairy Science.
James G. Linn is professor and extension animal scientist
in dairy nutrition at the St. Paul campus of the University of
Minnesota's Department of Animal Science and Extension
Service. His undergraduate education began at the Univer-
sity of Minnesota where he received his degree in animal
science. Linn continued at the University of Minnesota
and received his master's and his Ph.D. degrees in Nutri-
tion, with an emphasis in ruminant nutrition for the latter
degree. Linn's expertise is a direct result of his 16 years
of involvement with the University of Minnesota's Exten-
sion Programs.
Alice N. Pell is professor at Cornell University in the
Department of Animal Sciences. She received her under-
graduate degree and a summa cum laude on her thesis in
architectural science from Radcliffe College at Harvard
361
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362 Nutrient Requirements of Dairy Cattle
University. Her master's degree in education is from Har-
vard Graduate School of Education; her master's and Ph.D.
degrees in animal science from the University of Vermont.
Pell's research areas and teaching fields include rumen
microbiology and applied nutrition. She has served in
numerous advisory capacities including her service on the
National Research Council's Committee on Animal
Nutrition.
Charles G. Schwab is professor in the Department of
Animal and Nutritional Sciences at the University of New
Hampshire. His interest in dairy science is deeply rooted
as he was born and raised on a 200-acre dairy and livestock
farm in Wisconsin. Schwab received his undergraduate
degree in animal sciences, his master's degree in dairy
science nutrition, and his Ph.D. degree in dairy science
and nutritional sciences, all from the University of Wiscon-
sin. His research interests include an emphasis in amino
acid and protein utilization in dairy cattle nutrition.
Trevor Tomkins is President and Chief Operating Officer
of Milk Specialties Company. After securing his undergrad-
uate degree in agriculture and animal production, he con-
tinued at the University of Reading in England to receive
his Ph.D. degree, also in animal production. His primary
area of expertise in nutrition and animal health products
for the world-wide livestock industry is supplemented by
global experience in the animal feed industry and a back-
ground in business.
Gabriella A. Varga is professor of animal science in the
Department on Dairy and Animal Sciences at the Pennsyl-
vania State University. She received her undergraduate
degree in biology from Duquesne University, her master's
degree in animal science from the University of Rhode
Island, and her Ph.D. degree in animal science from the
University of Maryland. Varga's research has made major
contributions to the area of carbohydrate nutrition.
William P. Weiss is professor of dairy science at The Ohio
Agricultural Research and Development Center at The
Ohio State University. His general research interests
include utilization of forages by dairy cattle, feed evalua-
tion, and vitamin E and selenium nutrition. At Purdue
University, Weiss studied animal sciences and received
both his undergraduate and master's degrees. He received
his Ph.D. degree from The Ohio State University in
~ . .
ualry science.
Representative terms from entire chapter:
undergraduate degree
