Rice bran fermentation technology and soya bean oil supplementation of transfer protection fatty acid Omega-3 of unsaturated and saturated fatty acids content of milk dairy cow

Abstract

The experiment was conducted to investigate the effect of rice bran fermentation technology and soya bean oil supplementation of transfer protection fatty acid omega-3 of content fatty acids unsaturated, saturated and arachidoneic acid of dairy milk. In total, 12 female Peranakan Frisian Holstein (PFH) dairy cows of 5-6 years old with body weight of 300-375 kg were used in this experiment. The assay diets included of basal diet (control) based on king grass, onggok, rice bran, soy bean meal and coconut meal alone, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design (CRDB). There were 5 treatments in each treatment and two replications. Treatments consisted  of P0= control ration, P1=P0 +20% fermentation rice bran for substitution of use rice bran of concentrate, P2=P1 +soya bean oil, P3=P1 + Tuna fish oil soap protection 5 ml or equal with 4% in the ration, and P4=P1+ lemuru fish oil soap protection 5 ml or equal with 4% in the ration. The variables measured were composition of dairy milk cows. The results showed that the effect of supplementation of tuna fish oil and lemuru fish oil soap protectied in the rations contain 20% rice bran fermentation has significantly effect (P<0.01) on acid cows milk concentration. The conclusion of this research showed that the supplementation of 5 ml that was equal to 4% tuna and lemuru fish oil in cows rations can decrease milk LDL from 38.38 to 31.24 mg/dl, fat from 3.823% to 3.640%, increased unsaturated fatty acid from 41.12% to 72.56%,EPA from 0.66% to 1.90%, DHA from 0.04% to 1.32% and decrease saturated fatty acid from 58.88% to 27.44%.