Characteristics of Fermentation Kinetics and Digestibility of PUFA Saponification and Aldehyde Protected as Cattle Feed Supplement In Vivo

Abstract

This study was conducted to evaluate the effect of different saponification and aldehyde protection for polyunsaturated fatty acid derived from soybean groats and lemuru fish oil in the beef cattle diet on the characteristics of in vivo fermentation kinetics. Three fistulated cows were used for in vivo treatment. Lemuru fish oil was protected by saponification with 2.0% Ca salt and 2.0% soybean groats protected by aldehyde solution. Experimental design was 3 × 3 latin squares, R1 (control feed), R2 (R1 + 10% PUFA saponification protected), and R3 (R1 + 10% PUFA aldehyde protected). Measurement of ration fermentability was conducted in a specified time to determine the ruminal kinetics 0 h, 3 h, 6 h, 9 h, 12 h, and 24 h after feeding. Research parameters include rumen fermentation (pH, VFA, and microbial protein) and digestibility (dry matter, organic matter, and crude protein). The results of the study indicate that differences in treatment have no significant effect (p > 0.05) on dry matter, organic matter, and crude protein. The use of PUFA of lemuru fish oil protected by saponification and soya groats protected by aldehyde as supplements added to cattle feed rations in vivo provides good fermentation characteristics in creating rumen ecology in accordance with the rumen microbe needs. It can be concluded that saponification and aldehyde are effective for PUFA protection and can be used up to the level of 10% in the composition of beef cattle rations.