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| Dr Tanzeela Baloch |
The fat in the feed is a practical way to maintain energy levels in high milk-producing cows. However, the economic success of the use of fat in the diet depends not only on the proper selection of fat sources but also on knowing how much fat to feed and when to feed. I know a lot But unfortunately, due to the increasing number of fat products available in the food market, it has become difficult to choose the source of fat. In fact, the vast majority of the research and information available on fat feeding is now almost entirely driven by the commercial sector. What is the economic value of Roman bypass fat? Do fatty acids really play such a role in digestion, reproduction or synthesis of milk fat? Do cows prefer one bypass fat source over another bypass? In this regard, it is important to know that
Fat cookies are given in food and when to feed
Understand the key differences between the types of bypass fats
Why are fatty acids important?
Why is fat-fed?
High-yielding cows have high milk production and are classified as "energy challenging". Most cows actually lose a considerable amount of weight during the early lactation period because the amount of energy is less than the amount required to meet the nutritional requirements of milk production. As a result, the cow stimulates the body's food supply, especially body fat, to meet its energy needs. An added benefit of fat feeding is that the harmful effects of grain feeding (including acidosis and laminates) can be avoided. Will be the safest way. However, when high-quality fodder is not available, bypass fat is important in the diet.
What is Roman Bypass Fat?
Rheumatoid arthritis fat is basically dry fat which is easily handled and added to the diet of all animals. Because dry fats have higher melting points naturally, they are mostly insoluble at room temperature. The bottom line is that dried fats aren't as "safe" as they are completely insoluble in Rimon, so they have little effect on rumen fermentation. Today, there are only three ways to produce dry fat for animal feed. The method used to make the least preferred product for cows, partial hydrogenation of tallow, is rarely used for dairy rations? One acceptable way to produce bypass fat is to hydrolyze fatty acids from palm oil or tallow, partially hydrogenating them. Feed guidelines for bypass fat feeding are usually in the range of 200 to 600 grams per cow per day. Performance targets and ration costs will generally be the dominant factors in determining how much bypass fat to feed.
What are the important things in buying Bypass Fat?
Determining energy based on digestion
The amount of bypass fat energy is determined almost entirely by the digestion of its intestines. According to the 2001 Dairy NRC, intestinal digestion of pure fat sources can vary considerably. Extensive research has shown that a reduction in fat digestion is most closely associated with high stearic acid content. Vegetable fats, including palm fatty acid salts, have much lower levels of stearic acid than animal fats or tallow-derived fats. Rheumatoid arthritis is the most common intestinal digestive tract. Due to their calcium content, the calcium salts in fatty acids are slightly lower in total fat than other rimon bypass fats. However, due to their high digestibility, calcium salts also contain the highest amount of pure energy per unit of fat. Since it is still primarily energy purchasing, it is important to understand how different types of bypass fats differ in their energy content. Also, it is important to compare energy levels when comparing fat sources.
Fatty acids should be considered
Although the main reason for feeding fat is its energy density, it is becoming increasingly clear that the essential fatty acids provided by fat can play an important role in the nutrition of high yielding cows. Unfortunately, fatty acid metabolism in dairy cows is quite complex. It may be a few years before it is known exactly which and how many fatty acids can be used to alter milk synthesis, reproduction or other health or metabolic parameters in cows. Acid feeding. However, there are some general explanations regarding fatty acids:
* The natural fatty acid profile value of vegetable fats is higher than that of animal fats, mainly due to the content of essential fatty acids, linoleic and linolenic acid.
* Bypassing fats with high levels of stearic acid can lead to a slight decrease in digestibility.
Playability
Different classes of bypass fat may differ slightly in their normality. The calcium salts in palm oil fatty acids have a very pungent odour and a slightly bitter taste, and there is evidence that cows can detect these fats when they are initially included in rations. Animals that have not been exposed to these fats before may need a period of adaptation. In addition, when calcium salts are fed, great care should be taken to include these products in the ration so that the amount of feed is not affected. In general, variability should not be considered a criterion for determining which safe fat source to buy unless that fat source is used at a low level in the transition ration or perhaps on the ration. Don't get dressed up.
Body shape
Most bypass fat classes are relatively easily handled and mixed into dairy feeds. Calcium salts from palm oil fatty acids are preferred during hot weather, as soy-based calcium salts and preheated fat flow may be reduced during hot weather. Particle size may be the standard for purchasing a specific class or brand of safe fat depending on the application. Excessive dust can be reduced. For example, the calcium salts in palm fatty acids are slightly dusty but more flowing than prepaid fatty acid products.
Choosing the best value in bypass fat is not an easy task due to the increasing number of available fat sources. In addition, we now understand that complex factors, such as the synthesis of fatty acids, can create potentially even greater value for some bypass fats. These include the level of supplier trust, storage facilities and mixing requirements and the method of feeding rations. To ensure the greatest economic value from bypassing fat, dietary factors should be considered in this order:
Writing Dr. Tanzeela Baloch
Product Marketing Manager, AK Dairies & Feeds
Contact No. 03097639779
1. Digestion - Vegetable sources are more than animal sources.
2. Fatty Acids - High levels of essential fatty acids and pneumatic acid are potential areas of attention.
3. Palliability - Care should be taken to ensure that the subtle slight difference does not affect the performance of the bypass fat on the form.
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