Fermentability and digestibility responses of prill fat supplementation in dairy ration
Lolita Udin Riestanti, Yuli Retnani, Despal
IPB University
Abstract
Prill fat is a non-hydrogenated vegetable oil and contains more than 85% palmitic acid with high melting point. Due to this reason it does not melt at rumen temperature and bypass rumen degradation. This research was to measure the characteristic of fat high in palmitic fatty acid by its utilization in ruminant. This research held in the Laboratory of Dairy Science, Faculty of Animal Science, IPB University. This research used Randomized Block Design with 4 treatment and 4 replication: P1 (control without treatment), P2 (control + 2% of high palmitic acid fat 78%), P3 (control + 2% of high palmitic acid fat 86%), P4 (control + 2% of high palmitic acid fat 96%). The variables observed included rumen fermentation characteristics (volatile fatty acid/VFA and NH3 concentration), dry matter and organic matter digestibility. Data obtained were analyzed using Analysis of Variance (ANOVA) and the significant different among treatments were further tested using Duncan. The result showed prill fat supplementation was significantly affected the total VFA concentration (P<0.01) and dry matter digestibility (P<0.05). Supplementation of prill fat had no effect on NH3 concentration and organic matter digestibility. Duncan test show that prill fat supplementation of 96% palmitic acid at 2% level increased VFA concentration and dry matter digestibility in ruminant. It was concluded that prill fat supplementation of 96% palmitic acid can be used to augment the VFA production and ruminal digestibility at the level of 2%.
Keywords: palmitic acid, prill fat, ruminal digestibility, VFA production
Topic: Animal Nutrition, Animal Production, and Veterinary Science