Dr. Richard Kirkland, Global Technical Manager at Volac Wilmar, shares what led to the scientific development of rumen-protected fats for dairy farm applications, and why they are so beneficial.
“Fat has long been viewed as a critical nutrient in dairy rations. But emerging research is showing it has the potential to make a much more significant impact.”
Watch this episode to discover:
• The role of rumen-protected fats and the difference between ‘fats’ and ‘fatty acids’.
• The benefits of rumen-protected fats VS liquid oils in the rumen.
• The key fatty acids - palmitic (C16:0) and oleic (C18:1) - and their impact on dairy cow productivity.
• What research data from Michigan State University Association reveals about the positive impact of particular fatty acids.
• The multiple benefits of feeding rumen-protected fats to dairy cows e.g. higher energy density without risk of acidosis.
This is the first of a 5-part series covering the topic, ‘Why Feed Fats?’. The series explores the positive impact of feed fats on everything from herd productivity to reducing heat stress and lowering methane emissions. Check back soon for the next instalment!
0:00 Introduction
01:14 What were the nutritional challenges that led to the development of rumen-protected fats?
02:00 Why are rumen-protected fats better than liquid oils?
02:30 How are fatty acids different to just ‘fat’?
03:05 What are the main differences between palmitic (C16:0) and oleic (C18:1) fatty acids and their impact on dairy cows?
03:51 What does scientific research tell us about the positive impact of feeding particular fatty acids?
04:30 What are the key nutritional benefits of feeding dairy cows rumen-protected fats?
05:45 Episode 2 teaser