لخّصلي

When the pH in rumen is more than 5.5, Ca-LCFA becomes inert.Ca-LCFA functions as an additional calcium source (Naik et al., 2007a; 2007b), has the highest intestinal digestibility, and is relatively less degradable in the rumen (Elmeddah et al., 1991;Dairy Technical Service Staff, 2002).

There are two types of bypass fat as mentioned by Kumar (2017): a-natural bypass fat as whole oil seeds which have hard outer seed coat, which shields the internal fatty acids from lipolysis and biohydrogenation in the rumen, these seeds have natural bypass fat qualities when given without any processing other than drying (Ekeren et al., 1992); b- chemically synthesized bypass fat, the second type is primarily composed of crystalline or prilled fatty acids, which can be created by liquifying and spraying saturated fatty acids under pressure into a cooled atmosphere (Chalupa et al., 1986), protein encapsulated fatty acids prepared in plastic bags or silos, oil seeds that can be crushed, treated with formaldehyde (1.2 g per 100g protein), and stored for about a week (Sutton et al., 1983); fatty acyl amides, such as Butylsoyamide (Jenkins, 1998), oleamide (Jenkins, 1999), and soybean FA amide (Lundy et al., 2004); in addition to, calcium salts of long chain fatty acids (Ca-LCFA), which are insoluble soaps formed when calcium salts (Ca++) react with the carboxyl group of long-chain fatty acids (LCFA). When the pH in rumen is more than 5.5, Ca-LCFA becomes inert.Ca-LCFA functions as an additional calcium source (Naik et al., 2007a; 2007b), has the highest intestinal digestibility, and is relatively less degradable in the rumen (Elmeddah et al., 1991;Dairy Technical Service Staff, 2002).