Effect of feeding bypass fat and bypass protein on rumen fermentation characteristics of local goats

Twenty four local goats were used to study rumen fermentation characteristics as affected by feeding concentrate mixture supplemented with bypass fat and bypass protein. Local goats were divided into four equal groups. Group T0 was fed with concentrate mixture + green and dry roughage, Group T1 was fed with concentrate mixture + green + dry roughage supplemented with bypass protein @ 2.5 per cent of dry matter intake, Group T2 was fed with concentrate mixture + green + dry roughage supplemented with bypass fat @ 2.5 per cent of dry matter intake, Group T3 was fed with concentrate mixture + green + dry roughage supplemented with bypass protein and bypass fat in combination each @ 2.5 per cent of dry matter intake. It was found that NH3-N, TVFA (P<0.01) and TCA-precipitated N (P<0.05) were significantly affected by the levels of supplemented feeds, pH and total rumen nitrogen attributes remain unaffected. It was concluded that fulfilling the protein and energy needs and efficiency of its utilization through rumen bypass nutrients could be a competitive approach.