Effects of rumen-protected fat on rumen fermentation products, meat characteristics, cattle performance, and milk quality: A meta-analysis

Abstract

This research aimed to investigate the influence of rumen-protected fat (RPF) on fermentation products, meat quality, cattle performance, and milk quality by conducting a meta-analysis. Database development was started with data selection using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) method. Through the Scopus platform, a total of 30 journal articles were obtained that investigated RPF in cattle. The data was then collected in one database, and the data procedure was tabulated. The study data were divided into unprotected fat (control group) and protected fat (experiment group). The data were then analyzed using a random effects model in OpenMEE software. The use of RPF significantly enhanced (p<0.05) several cattle performances, such as neutral detergent fiber digestibility, neutral detergent fiber intake, and carcass weight. The use of RPF also significantly decreased (p<0.05) rumen fermentation products such as isobutyrate level but significantly increased (p<0.05) isovalerate level, ammonia, acetate-propionate ratio, and acetate level. In meat characteristic parameters, RPF significantly increased (p<0.05) meat lightness, yellowness, and dressing percentage. However, RPF significantly decreased (p<0.05) the yellowness meat value. In addition, RPF has the effect of significantly reducing (p<0.05) milk protein, but significantly increasing (p<0.05) milk yield. Through this study, it was concluded that RPF can improve several parameters of growth performance, rumen fermentation products, meat characteristics, and milk quality.