Artigo Acesso aberto Revisado por pares

Effects of Feeding Diets Containing Calcium Salts of Long-Chain Fatty Acids to Lactating Dairy Cows

1992; Elsevier BV; Volume: 75; Issue: 11 Linguagem: Inglês

10.3168/jds.s0022-0302(92)78063-1

ISSN

1529-9066

Autores

D.J. Schauff, J.H. Clark,

Tópico(s)

Genetic and phenotypic traits in livestock

Resumo

Four cows were utilized in a 4 x 4 Latin square design to investigate the effects of feeding Ca salts of long-chain fatty acids.Treatments were control diet with 1) no added fat, 2) 3% Ca salts of long-chain fatty acids, 3) 6% Ca salts of long-chain fatty acids, and 4) 9% Ca salts of long-chain fatty acids.Cows were fed chopped alfalfa hay, alfalfa haylage, corn silage, and concentrate (15:22:13:50) on a DM basis.Dry matter intake, energy intake, and ruminal fermentation were not altered greatly until Ca salts of long-chain fatty acids constituted 9% of OM!.Oigestibilities of OM, OM, ADF, NDF, and hemicellulose were not affected by treatment.Digestibilities of cellulose, soluble residue, total CIS fatty acids, and total fatty acids followed quadratic patterns.Absorption of N was increased linearly when fat was fed, but digestibility of Ca was decreased linearly.Milk production, CP, and SNF were not altered greatly by inclusion of 3 or 6% Ca salts of long-chain fatty acids in the diet, but inclusion of 9% Ca salts of long-chain fatty acids decreased their production.Calcium salts of long-chain fatty acids increased milk fat percentage and production of fat and FCM when fed as 3 or 6% of the dietary OM but decreased yields of milk fat and FCM when fed as 9%.Calcium salts of fatty acids can be fed to provide up to 6% of the dietary OM without deleterious ef-

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