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Effect of supplemental fat and NDF on fibre digestibility, ruminal pH and chewing activity in lactating dairy cows

Published online by Cambridge University Press:  23 November 2017

M. Bashtani ,
A.A. Naserian ,
R. Valizadeh ,
H. Farhangfar  and
P. Rowlinson
M. Bashtani
Affiliation:
Birjand University, Birjand, Islamic Republic of Iran
A.A. Naserian
Affiliation:
Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran
R. Valizadeh
Affiliation:
Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran
H. Farhangfar*
Affiliation:
Birjand University, Birjand, Islamic Republic of Iran
P. Rowlinson
Affiliation:
University of Newcastle upon Tyne, Newcastle upon Tyne, United Kingdom
*
Email:hfarhangfar2003@yahoo.co.uk
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Extract

The minimum amount of dietary NDF needed by a cow is largely based on ruminal and animal health (NRC, 2001). On average, NDF is less digestible than non-fibre carbohydrates (NFC, NRC, 2001). Therefore, NDF concentration is negatively correlated with energy concentration. The NDF is related to ruminal pH, fat percentage, and chewing activity (NRC, 2001). Fat is commonly added to diets of high yielding dairy cows to increase energy density. However, the addition of fat can interfere with rumen fermentation which can result in decreased fibre digestion. Fibre characteristics of the diet may influence the extent to which fats interfere with rumen fermentation. Therefore, the type of fibre influenced the degree of negative effects caused by ruminally active fats (Tackett et al, 1996). The main aim of the present research was to evaluate the effect of supplemental fat and NDF on fibre digestibility, rumen pH and chewing activity in lactating dairy cows.

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Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 175
Copyright
Copyright © The British Society of Animal Science 2008

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References

National Research Council. 2001. Nutrient Requirements of Dairy Cattle. 7th Ed. National Academy Press, Washington, DC.Google Scholar
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Tackett, V. L., Bertrand, J. A., Jenkins, T. C., Pardue, F. E. and Grimes, L. W.. 1996. Journal of Dairy Sciences 79:270 – 275.CrossRefGoogle Scholar