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KMID : 1025520040460040613
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Journal of Animal Science and Technology
2004 Volume.46 No. 4 p.613 ~ p.624
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Effects of Supplementation of Fat Sources, Ca and Mg on In Vitro Fermentation and the Performance of Finishing Hanwoo Bulls
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Lee H.-G.
Lee D. H.
Choi Nak-Jin
Lee Sang-Rak
Choi Yun-Jaie
Maeng Won-Jai
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Abstract
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This study was aimed at investigating the effect of fat supplementation with divalent ions such as MgO and CaCl2 on 1) in vitro ruminal fermentation characteristics and insoluble fatty acid formation, and on 2) animal performance in finishing Hanwoo bulls. In in vitro trial, five different types of diets based on supplementation sources of fat and divalent ions, i.e. T=basal diet+4% tallow, T-Ca=T+0.5% CaCl2, T-Mg=TA+0.5% MgO, T-MgCa= T+0.5% CaCl2+0.5% MgO, T-CaS=4% Ca salt tallow, were tested. Higher pH values were observed at 6 hr incubation(P<0.01) while higher amount of VFA were produced in diets 4 and 5 at 12 hr incubation(P<0.05). Nutrients(DM, OM, Crude protein and NDF) degradation tended to increase in divalent ions or Ca-salts treated tallow treatments compared with tallow treatment after 12 h. The amount of insoluble fatty acid increased by adding MgO or CaCl2 to tallow or Ca soap tallow during incubation(P<0.05). In in vivo trial, thirty finishing Hanwoo(average BW 460kg) were divided into three groups based on fat sources and divalent ions, i.e. Control(EE 2.40), T-MgCa=control+tallow+CaCl2+MgO, T-CaS=control+Ca soap tallow (EE 5.30%). After feeding each diet for 80 days, average daily weight gain showed 0.89, 1.02, 1.17kg in diets 1, 2 and 3, respectively. The highest feed efficiency was observed(0.12) in diet 2 group, followed by diet 3 (0.10) and 1 groups(0.08; P<0.05). In conclusion, the present results could be summarized that the performance of Hanwoo bulls was improved by tallow with divalent ions without any negative effect on rumen fermentation.
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KEYWORD
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Tallow, CaCl2, MgO, Ca-salt tallow, In vitro fermentation, Hanwoo
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