Extent of digestion of hydrogenated fats by ruminants
Elliott, Jeffrey Page
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https://hdl.handle.net/2142/20583
Description
Title
Extent of digestion of hydrogenated fats by ruminants
Author(s)
Elliott, Jeffrey Page
Issue Date
1995
Doctoral Committee Chair(s)
Drackley, James K.
Department of Study
Animal Sciences
Discipline
Animal Sciences
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Animal Culture and Nutrition
Language
eng
Abstract
Four Latin square design experiments were utilized to determine if hydrogenation of animal and waste fats might be a suitable alternative for providing fatty acids (FA) to lactating dairy cows compared with fat supplements that are more extensively processed and therefore more expensive. The effects of degree of hydrogenation, chemical form (triglyceride versus free FA), and particle size on digestibility of FA were evaluated. Total tract digestibilities of FA were: Experiment 1: 68, 68, 50, and 64% for control, prilled FA, prilled hydrogenated tallow (HT), and flaked FA; Experiment 2: 77, 64, 63, and 62% for control, 2, 4, and 6% partially HT; Experiment 3: 81, 78, 70, 67, and 69% for control, calcium-salts of long-chain FA, prilled FA, and prilled and flaked hydrogenated palm FA distillate; and Experiment 4: 65, 65, 56, 34, 48, and 59% for control, tallow, partially HT, HT, HT and hydrogenated FA blend, and hydrogenated FA. The saturated fat sources were inert in the rumen of dairy cows and beef steers, as judged by the lack of effects on characteristics of ruminal fluid and nutrient digestibilities in the total tract. Digestibility of FA in partially HT was similar to that reported previously for tallow and was greater than reported for more completely hydrogenated triglycerides. Digestibilities and other measurements generally were similar between flaked and prilled fat sources, despite the larger particle size of flaked FA. Because degree of saturation was roughly comparable among the hydrogenated fat sources and digestibilities of both C$\sb{16}$ and C$\sb{18}$ FA were decreased when animals were fed hydrogenated triglycerides, chemical structure probably accounted for the greatest amount of variation in digestibility of FA.
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