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- W2384658058 abstract "Milk fat content is the milk ingredient which is affected greatly by the ration compositions, and in most cases is reduction. Researches conducted in recent decade indicated that the decline of milk fat content was induced by the variation of ruminal fermentation parameters, especially the pH value of rumen contents. As a result, the bio-hydrogenation of poly-unsaturated fatty acid (PUFA) in diets was performed incompletely by the rumen microorganisms; furthermore, the intermediate products of CLA and TFA were accumulated in rumen. The de nove fatty acid synthesis was inhibited by CLA and TFA, which caused the content of short chain fatty acid in milk fat to decreased, whereas the proportions of CLA and TFA increased relatively subsequently the reduction of milk fat content. In order to maintain normal milk fat content, it is very essential to provide adequate amount of effective fiber to maintain normal rumen fermentation condition, simultaneously the content of PUFA in the diet were limited by effective fiber in diet." @default.
- W2384658058 created "2016-06-24" @default.
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- W2384658058 date "2004-01-01" @default.
- W2384658058 modified "2023-09-23" @default.
- W2384658058 title "Biological Mechanism of Milk Fat Content Reduced by Ration Factors" @default.
- W2384658058 hasPublicationYear "2004" @default.
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