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2005•Journal of Shihezi UniversityRequires access

Effects of Different Levels of Long-chain Fatty Acids Calcium on Rumen Fermentation

Sun Guo-jun

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Abstract

Four steer with permanent rumen and cannulas were chosen and arranged in a 4×4 latin square trial.2%,4% and 6% of long-chain fatty acids calcium was supplemented to the base diet.The experiment was conducted to study the effects of different levels of protected fat on rumen fermentation.The results showed as follows:The rumen fermentation characteristics such as acetate,propionate and butyrate content,and acetarte/propionate ration,were not affected by supplementing long-chain fatty acids calcium.

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What this paper is about

Four steer with permanent rumen and cannulas were chosen and arranged in a 4×4 latin square trial.2%,4% and 6% of long-chain fatty acids calcium was supplemented to the base diet.The experiment was conducted to study the effects of different levels of protected fat on rumen fermentation.The results showed as follows:The rumen fermentation characteristics such as acetate,propionate and butyrate content,and acetarte/propionate ration,were not affected by supplementing long-chain fatty acids calcium.

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Available abstract

Four steer with permanent rumen and cannulas were chosen and arranged in a 4×4 latin square trial.2%,4% and 6% of long-chain fatty acids calcium was supplemented to the base diet.The experiment was conducted to study the effects of different levels of protected fat on rumen fermentation.The results showed as follows:The rumen fermentation characteristics such as acetate,propionate and butyrate content,and acetarte/propionate ration,were not affected by supplementing long-chain fatty acids calcium.

Key concepts: Propionate, Rumen, Fermentation, Latin square, Butyrate, Calcium, Short-chain fatty acid, Chemistry

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