Micro-encapsulated Vegetable Oils Supplementation in Dairy Cattle Ration: In Vitro Fermentation and Digestibility Study

Abstract

Supplementing oils in dairy ration containing polyunsaturated fatty acid (PUFA) increased fatty acid profiles in ration and such an energy source for dairy cow. The high level of supplementing might increase the conjugated linoleic acid (CLA) contained in dairy milk but reduce rumen fermentation and digestion characteristics. This study aimed to identify the effect of supplementing vegetable oil micro-encapsulation on rumen fermentability and digestibility. The experiment used a 6x5 factorial randomized block design with three replications. Rumen liquor was obtained from fistulated dairy cow Frisien Holstein. The first factor was the vegetable-based oil (corn, palm, sunflower, soybean, sesame, and canola), and the second factor was the percentage level of micro-encapsulated vegetable oils supplementation (0, 4, 5, 6, and 7). The results showed that supplementing micro-encapsulation vegetable oil significantly decreased (P<0.05) the pH score, protozoal and bacteria population, NH3 concentration, and ration digestibility. The variation of oil used significantly influenced pH score, total VFA concentration, and digestibility, except for OMD. Interaction effects between two factors were found in total protozoa population and NH3 concentration. Micro-encapsulation vegetable oil should be considered with fatty acid content and availability of oil, but the supplement levels should be given under 4% to reach the optimal results and not interfere with rumen microbial.