Effect of dietary palm stearin supplementation on rumen degradabilityand fermentation characteristics in ruminants

RUKKIYA  SIDDIQUI; V B  CHATURVEDI; ANJU  KALA; PRANAV  VYAVAHARE

doi:10.56093/ijans.v96i2.173752

Authors

RUKKIYA SIDDIQUI ICAR-Indian Veterinary Research Institute, Izatnagar Bareilly 243 122 Uttar Pradesh, India
V B CHATURVEDI ICAR-Indian Veterinary Research Institute, Izatnagar Bareilly 243 122 Uttar Pradesh, India
ANJU KALA ICAR-Indian Veterinary Research Institute, Izatnagar Bareilly 243 122 Uttar Pradesh, India
PRANAV VYAVAHARE ICAR-Indian Veterinary Research Institute, Izatnagar Bareilly 243 122 Uttar Pradesh, India

https://doi.org/10.56093/ijans.v96i2.173752

Keywords:

Buffaloes, Fermentation, Fistulated animals, In sacco studies, Palm stearin

Abstract

The present study was conducted to evaluate the ruminal degradability of palm stearin and its effects on rumen fermentation in fistulated Murrah buffaloes. Three animals were allotted to a 3×3 Latin Square Design and fed concentrate diets containing 0% (T₀), 8% palm stearin (T₁), and 8% palm stearin with 1% sodium bicarbonate (T₂). Palm stearin degradability was assessed using the nylon bag technique, while rumen fermentation parameters were measured at the end of each feeding period. Results showed that palm stearin exhibited high rumen bypass characteristics with more than 75% of the fat remaining undegraded even after 48 h of incubation. Supplementation of palm stearin did not affect rumen pH, ammonia nitrogen, lactic acid or volatile fatty acid concentrations indicating stable rumen fermentation across treatments. Inclusion of sodium bicarbonate had no adverse effect on EE degradability or fermentation patterns. Hence, the study demonstrated that palm stearin can be used as a natural bypass fat source to enhance dietary energy without disturbing rumen function in buffaloes.

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