TY - JOUR
T1 - Comparison of Three Methods for Incorporation of Liquid Fat into Diets for Lactating Dairy Cows
AU - Drackley, J. K.
AU - Grum, D. E.
AU - McCoy, G. C.
AU - Klusmeyer, T. H.
N1 - Funding Information:
Received OClober 13, 1993. Accepted December 21, 1993. I Supported by the Illinois Agricultural Experiment Station (Project Number 35-0352). 2Address correspondence and reprint requests to James K. Dt:ac~ley, Depaz:trnent of Animal Sciences, University of illinOIS, 260 Ammal Sciences Laboratory, 1207 West Gregory Drive, Urbana, IL 61801. (Telephone: 217/ 244-3169.) 3Present address: Moorman Manufacturing Co., 1000 North 30th Street, Quincy, IL 62305.
PY - 1994
Y1 - 1994
N2 - Two experiments were conducted to determine whether method of incorporation of tallow (iodine value = 57.7) into a TMR for lactating dairy cows affected DMI, milk production or composition, ruminal characteristics, or nutrient digestibilities. In Experiment 1, 8 Holstein and 8 Jersey cows were fed diets containing 1) control, no fat; 2) fat (5% of DM) added first to the concentrate; 3) fat added first to the haylage; and 4) fat added as the last ingredient in the TMR. The DMI was lower when fat was added last to the TMR; DMI was decreased for Jerseys, but not Holsteins, when fat was added first to the concentrate. Milk production was increased, and milk fat percentage decreased, by fat supplementation, but neither differed among application methods. Milk protein percentage was decreased by fat supplementation but was decreased less when fat was added last to the TMR. Production of milk CP, true protein, and casein protein was greater when fat was first mixed with haylage or added last to the TMR. In Experiment 2, four Holstein cows with ruminal cannulas were fed the same diets. Ruminal fermentation characteristics and apparent total tract digestibilities of DM, OM, CP, NDF, ADF, and ash were not different among diets. Digestibility of total fatty acids was decreased when fat was added first to haylage or last to the TMR. Incorporation method had relatively minor effects on variables.
AB - Two experiments were conducted to determine whether method of incorporation of tallow (iodine value = 57.7) into a TMR for lactating dairy cows affected DMI, milk production or composition, ruminal characteristics, or nutrient digestibilities. In Experiment 1, 8 Holstein and 8 Jersey cows were fed diets containing 1) control, no fat; 2) fat (5% of DM) added first to the concentrate; 3) fat added first to the haylage; and 4) fat added as the last ingredient in the TMR. The DMI was lower when fat was added last to the TMR; DMI was decreased for Jerseys, but not Holsteins, when fat was added first to the concentrate. Milk production was increased, and milk fat percentage decreased, by fat supplementation, but neither differed among application methods. Milk protein percentage was decreased by fat supplementation but was decreased less when fat was added last to the TMR. Production of milk CP, true protein, and casein protein was greater when fat was first mixed with haylage or added last to the TMR. In Experiment 2, four Holstein cows with ruminal cannulas were fed the same diets. Ruminal fermentation characteristics and apparent total tract digestibilities of DM, OM, CP, NDF, ADF, and ash were not different among diets. Digestibility of total fatty acids was decreased when fat was added first to haylage or last to the TMR. Incorporation method had relatively minor effects on variables.
KW - FC
KW - FH
KW - FT
KW - dietary fat
KW - fat added as last ingredient in TMR
KW - fat added first to concentrate
KW - fat added first to haylage
KW - milk composition
KW - ruminal fermentation
KW - total mixed ration
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U2 - 10.3168/jds.S0022-0302(94)77077-6
DO - 10.3168/jds.S0022-0302(94)77077-6
M3 - Article
C2 - 8046078
AN - SCOPUS:0028435613
SN - 0022-0302
VL - 77
SP - 1386
EP - 1398
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 5
ER -