Fermentability and Digestibility Responses of Prill Fat Supplementation in Dairy Ration

Abstract

Prill fat is a non-hydrogenated vegetable oil and contains more than 85% palmitic acid with high melting point. Due to this reason it does not melt at rumen temperature and bypass rumen degradation. This research was to measure the characteristic of fat high in palmitic fatty acid by its utilization in ruminant. This research held in the Laboratory of Dairy Science, IPB University. This research used Randomized Block Design with 4 treatment and 4 replication: P1 (control without treatment), P2 (control + 2% of high palmitic acid fat 78%), P3 (control + 2% of high palmitic acid fat 86%), P4 (control + 2% of high palmitic acid fat 96%). The variables observed included rumen fermentation characteristics (pH, volatile fatty acid/VFA, and ammonia (NH3) concentration), dry matter and organic matter digestibility. Data obtained were analyzed using Analysis of Variance (ANOVA) and the significant different among treatments were further tested using Duncan. The result showed prill fat supplementation was significantly affected the total VFA concentration (P<0.01) and dry matter digestibility (P<0.05). Supplementation of prill fat had no effect on pH, NH3 concentration, and organic matter digestibility. It was concluded that prill fat supplementation of 96% palmitic fatty acid can be used to augment the VFA production and ruminal digestibility at the level of 2%.