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Journal of Dairy Science Vol. 74 No. 7 2220-2232
© 1991 by American Dairy Science Association ®
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Effects of Calcium Salts of Fatty Acids and Proportion of Forage in Diet on Ruminal Fermentation and Nutrient Flow to Duodenum of Cows

T. H. Klusmeyer 1, G. L. Lynch 1, J. H. Clark 1, and D. R. Nelson 2

1 Department of Animal Sciences
2 Department of Veterinary Clinical Medicine, University of Illinois, Urbana 61801

Four Holstein cows fitted with ruminal and duodenal cannulas were used in a 4 x 4 Latin square to investigate the effects of calcium salts of long-chain fatty acids (fat) and proportion of forage in diet on ruminal fermentation, flow of nutrients to the small intestine, and animal performance. Treatments, arranged in a 2 x 2 (fat x forage) factorial, were 1) low (50%) forage, no fat; 2) low forage, fat; 3) high (67%) forage, no fat; and 4) high forage, fat. Feeding fat decreased OM intake and OM truly digested in the rumen. Feeding high forage diets decreased intakes of OM and starch and increased intakes of ADF and NDF. Ruminal pH and ratio of acetate to propionate were increased with high forage diets compared with low forage diets. Feeding fat and different amounts of forage to cows did not alter the flows of NAN and microbial N to the duodenum or efficiency of microbial growth. Production of milk and 4% FCM and percentage of fat in milk were increased by feeding fat. Feeding high forage diets decreased milk production, increased percentage of fat in milk, increased the yield of fat, and caused no change in 4% FCM production. The percentage of protein in milk was decreased by feeding high forage diets and fat, but yield of milk protein was decreased only by feeding high forage diets to cows.

Key Words: rumen fermentation • forage • calcium salts of fatty acids

Submitted on March 14, 1990
Accepted on January 4, 1991




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