Effects of esterification, saturation and amount of fatty acids infused into the rumen or abomasum in lactating dairy cows

Agriculture & Biology

• abomasum 75%
• esterification 65%
• rumen 54%
• long chain fatty acids 51%
• dairy cows 51%
• fatty acids 42%
• long chain saturated fatty acids 34%
• long chain unsaturated fatty acids 23%
• cows 21%
• milk fat yield 18%
• digestibility 18%
• triacylglycerols 18%
• dry matter intake 15%
• free fatty acids 13%
• nutrients 13%
• glucagon-like peptides 13%
• glucagon-like peptide 1 11%
• alfalfa silage 10%
• medium chain fatty acids 9%
• cholecystokinin 9%
• short chain fatty acids 8%
• polysorbates 8%
• corn silage 8%
• acid treatment 7%
• saturated fatty acids 7%
• chemical structure 7%
• milk yield 6%
• Holstein 6%
• feed intake 6%
• concentrates 6%
• meat 5%
• digestion 5%
• milk 5%

Medicine & Life Sciences

• Abomasum 100%
• Rumen 90%
• Esterification 79%
• Fatty Acids 51%
• Milk 16%
• Silage 15%
• Nutrients 11%
• Triglycerides 10%
• Nonesterified Fatty Acids 9%
• Medicago sativa 6%
• Glucagon-Like Peptides 6%
• Fats 6%
• Volatile Fatty Acids 5%
• Zea mays 5%
• Polysorbates 5%
• Cholecystokinin 5%
• Glucagon-Like Peptide 1 5%