@article {10.3844/ajavsp.2021.172.184,
article_type = {journal},
title = {Supplementation of Prill Fat Derived from Palm Oil on Nutrient Digestibility and Dairy Cow Performance},
author = {Riestanti, Lolita Udin and Despal, and Retnani, Yuli},
volume = {16},
number = {2},
year = {2021},
month = {Jul},
pages = {172-184},
doi = {10.3844/ajavsp.2021.172.184},
url = {https://thescipub.com/abstract/ajavsp.2021.172.184},
abstract = {Prill fat is a hydrogenated vegetable oil which contains more than 85% palmitic acid with a high melting point. Due to this reason, it does not melt at rumen temperature and bypass rumen degradation. This study was aimed to determine the optimum level of prill fat (86% palmitic acid) supplementation in dairy ration on fermentation characteristics, feed digestibility, milk production, milk components and milk fatty acid profiles. In vitro analysis used Randomized Block Design with 4 treatments and 4 replications and the in vivo analysis using T-Test. The in vitro result showed prill fat supplementation was significantly affected the total Volatile Fatty Acids (VFA) concentration (p},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}