Dairy cows are often fed a diet high in fat, so the sources and nutritional value of this feed should be understood. The most common sources of fat in dairy cow diets are soybeans, cottonseeds, and linseed. These oils are extracted and used to make meals for cattle. The oil residue in these meals contributes to the fat content of the diet. Other high-fat feeds include fish meal and hominy. Meat and bone meal also contains ten to twelve percent fat.
Common sources of fat
There are several sources of fat in cattle feed, each with its own characteristics. Most commercial sources of fat are inert and rumen-inert, though some are designed to deliver specific FA to cows. Most commercial fats come in the form of calcium salts, which are derived from palm oil or other plant sources and are packaged in granular form. Many of these fats are also processed into small beads to make them more digestible and more easily handled.
Fat is often supplemented into cattle feed to increase energy density. This is particularly important for high-producing dairy cows, as fat is higher in calories per weight than carbohydrates. However, excessive fat in cattle diets can be unpalatable for cattle and may destroy rumen microbes.
Common sources of fat in cattle feed include animal fats and vegetable oils. The nutritional value of these fats varies depending on the source. Fats from animals can be high or low in fatty acids, so it is important to choose carefully when selecting animal feed fats. Most feed fats contain at least 90 percent of fatty acids, and they can be found in a variety of foods.
Milkfat contains different types of fatty acids. Of these, 50 percent comes from short-chain fatty acids with up to 16 carbon chains. This type of fatty acid is sourced from the udder, where it is manufactured, while the rest is supplied by the rumen’s fermentation.
Saturated fats
There are two major types of fatty acids: unsaturated and saturated. Unsaturated fats are the ones found in cereals, oilseeds, and fish, while saturated fats are those found in animal products. They are classified as linoleic acid, oleic acid, and palmitic acid, and are found primarily in animal fats and oils.
Saturation is the process by which a fat becomes saturated, and the result is a fatty acid that is highly digestible by the body. However, highly saturated triglycerides are not digestible by livestock because microbial cells can’t access the fatty acids, and a pancreatic lipase enzyme is incapable of splitting fatty acids from triglyceride molecules. In contrast, moderately saturated fatty acids are readily digestible by the ruminant digestive system.
Cows eat a variety of plant-based feeds, which contain varying amounts of vegetable oils. These dietary fats are naturally rich in unsaturated fats, and dairy cows’ milk should contain a higher proportion of unsaturated fats than saturated fats. As part of the digestion process, the rumen bacteria convert these unsaturated fats into saturated fats.
The dietary fat content in a cow’s diet should not exceed seven percent of its total DM, although it can be higher. However, the amount of fat is usually adequate under typical Midwestern conditions.
Nutritional value of supplemental fats
Supplemental fats in cattle feed have several benefits, primarily in improving dietary condition and improving reproduction. However, their nutritional value is dependent on a variety of factors, including the degree of saturation, rancidity, and quality of the fat. Additionally, the net energy value of supplemental fat decreases with increasing supplementation. As a result, supplemental fats should not account for more than 2% of the total energy content of a receiving diet.
Supplemental fats have been used for many years in beef cattle production. They are a concentrated source of energy, containing two to three times as much energy as cereal grains. This makes supplemental fats an important nutrient source and a powerful way to increase the energy density of a cattle diet.
In the United States, corn is the most common cereal grain used in cattle feed. Using soybeans and tallow for supplemental fat can be cost-effective and is usually equivalent to or less than the cost of corn per unit of energy. Therefore, it is a good idea to use corn as a primary energy source, if it is both economically and nutritionally advantageous.
Supplemental fats in cattle feed provide a variety of nutrients, including vitamins and minerals. These compounds contain several elements, including carbon, hydrogen, and oxygen. They are metabolized by the cattle and are absorbed in the rumen. Protein content in cattle feed is often reflected in the body condition score, as this reflects the nutrition of the animal.
