| Summary: | The aims of the study were to obtain an effective method in protecting fat,
to study the effect of the use of protected fat on rumen fermentation parameters,
fatty acid profile of duodenal digested, blood plasma fatty acid profile, and to
measure the effect of the protected fat usage on intake, nutrient digestibility, milk
production, milk composition and fatty acid profile milk. The research was
conducted in three phases. The first phase was the protection method of
evaluation consisting of saponification methods and formaldehyde capsulation
methods, then the protection result was tested in vitro by using palm oil as the
source of fat and rejected skim milk as an ingredient for capsulator. The second
phase, protected fat was tested by in vivo for the most effective protection
methods using a single rumen fistulated and canulated duodenum dairy cow. The
third phase, the in vivo test of protected fat was conducted towards 8 lactating
dairy cows using a simple cross-over trial design. In the first stage, the dry
matter digestibility, organic matter digestibility, free fatty acids, iodium numbers
were observed, and for capsulation formaldehyde method was also tested by
adding the protein digestibility and protein degradation rates. In the second
phase, rumen pH, rumen ammonia, rumen VFA, duodenal digested fatty acid
profile, and fatty acid profile of blood plasma were observed as well. In the third
phase, digestibility of dry matter, organic matter digestibility, fatty acid profile of
blood plasma, milk production, milk composition, and milk fatty acid profile was
also observed. Results from this study are: the formaldehyde capsulation method
gave significantly better results than the saponification method on dry matter
digestibility, organic matter digestibility and free fatty acid level (P<0.01).
Protected fat supplementation in livestock rations did not affect the pH, ammonia
levels, rumen VFA, duodenal digested fatty acid profile, blood plasma fatty acid
profile, dry matter digestibility and organic matter digestibility. Instead of affecting
the composition of cow's milk (fat content, protein content, lactose content, dry
matter content and BJ), the addition of protected fat in the ration, increased milk
production and milk fat production (P<0.05). Fatty acid profile of milk was
affected by the addition of protected fat on fatty acids capric, lauric fatty acid and
oleic fatty acids (P<0.05).
Keywords: Protected fat, Unsaturated fatty acid milk
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