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Journal of Dairy Science Vol. 78 No. 10 2247-2258
© 1995 by American Dairy Science Association ®
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Site of Digestion and Milk Production by Cows Fed Fats Differing in Saturation, Esterification, and Chain Length

J. Pantoja 1, J. L. Firkins 1, and M. L. Eastridge 1

1 Department of Dairy Science, The Ohio State University, Columbus 43210

Four cannulated cows in a 4 x 4 Latin square design were used to study the effects of supplemental dietary fatty acids from roasted soybeans combined with tallow or partially hydrogenated fats, varying in esterification and fatty acid chain length, on nutrient digestion and lactation performance. Diets were formulated to contain (DM basis) 48% forage in addition to 1.5% fatty acids from roasted soybeans and 2.5% fatty acids from tallow, partially hydrogenated tallow triglycerides, partially hydrogenated tallow fatty acids, or a blend of 30% tallow and 70% hydrogenated fatty acids that were rich in palmitic acid. Apparent total tract digestibilities of OM, N, and NDF were similar among diets. Supplemental fat as fatty acids, compared with triglycerides, increased digestibilities of total fatty acids and C18:1 in the small intestine, perhaps indicating that lipolysis was rate-limiting. Fatty acids also increased milk fat percentage and efficiency of 4% FCM production. Although intake of C16 fatty acids was higher for cows fed the fat rich in palmitic acid than for those fed the tallow fatty acids, total duodenal flows of C16 fatty acids were similar, and digestibility in the small intestine was unaffected. Dry matter intake, 4% FCM production, and milk protein percentage were similar among treatments.

Key Words: fat saturation • fat esterification • fatty acid digestibility • lactation performance

Submitted on October 19, 1994
Accepted on May 12, 1995




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