Effects of Hard Fats on In Vitro and In Vivo Rumen Fermentation, Milk Production, and Reproduction in Dairy Cows

Abstract

Adding 0, 5, 10, 15, and 20% of substrate as prilled or unprilled fatty acids [palmitic (47 to 48%), stearic (36 to 37%), and oleic (14%) acids] to an in vitro rumen fermenter had no effect on total VFA production. Acetate:propionate ratio was reduced by fatty acid concentrations of 15 and 20% (prilled and unprilled).In a 4 × 4 Latin square, increasing dietary prilled fatty acids (0, 3, 6, or 9% of DM) decreased DM intake, increased percentage of milk fat, and had no effect on percentage of milk protein. Milk volume and FCM increased with 3% but decreased with 6 and 9% dietary fatty acids. Rumen fluid acetate:propionate decreased with increasing dietary fatty acids.Holstein cows in three herds in Pennsylvania and Friesian cows in an Israeli herd were assigned randomly to receive, from 0 to 110 to 150 d postcalving, diets containing 0 or 2% of DM prilled fat. In Israel, dietary fat increased milk yield, FCM, and fat percentage during the first 90 d postcalving. In Pennsylvania, prilled fat had variable effects on milk composition and little effect on milk yield and FCM. Conception rate was improved in cows consuming rations containing prilled fat: first service, 59.1 versus 42.6%; all services, 59.3 versus 40.7%. The inclusion of prilled fat at 2% of DM in dairy cattle rations had slight effects on rumen fermentation, variable effects on milk yield and composition, and beneficial effects on conception rate.