In vivo Rumen Fermentation as Affected by Type of Dietary Lipids

Four crossbred male calves fitted with rumen cannula, randomly distributed into a 4 x 4 Lain Square switch over design, were fed on rations having different types of dietary fat such as free fatty acids (Gr-2), phospholipids (Gr-3), triglyceride (Gr-4) and compared with a normal farm ration (Gr-1), Ruminal pH, NH₃-N, TVFA, protozoal and bacterial counts, microbial protein and molar proportions of propionic acid were significantly (P<0.01) increased in Gr-3 vis-a-vis other groups. It is concluded that addition of lipid in rumen liquor is essential and among the type of lipids, phospholipid addition is beneficial in terms of rumen fermentation.