What We Need to Know to Improve the Utilization of Fat in Diets
نویسنده
چکیده
High fat ingredients are commonplace in diets fed to dairy cattle and include commercial fat supplements designed for convenient transport and mixing, oilseeds such as cottonseed or soybeans, or byproducts such as distillers grains, tallow, or food processing wastes. additional fat remain focused today, as in the past, on minimizing problems with intake, rumen function, and digestibility. All of these limitations are a function of several important fat attributes, including its fatty acid content, the relative proportions of saturated and unsaturated fatty acids, the concentration of free fatty acids, accessibility of the fat to microbial exposure, and the extent of chemical alteration such as calcium salts. When fed properly, animal are well documented and extend beyond just the expected improvements in lactation performance based solely on the fat energy value. These even the immune system and disease resistance. However, many exciting future benefits of feeding additional fat to dairy cattle may be on the horizon. These might include managing the rumen production of biohydrogenation trans intermediates to take advantage of metabolic fatty acids to enhance their function as precursors for signaling molecules, and perhaps even feeding fatty acids prepartum for fetal imprinting
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