Changes in Fatty Acid Levels during In Vitro Ruminal Fluid Incubation with Different Proportions of Maize Distillers Dried Grains (DDGS)

This study aimed to analyse changes in the profile of long-chain fatty acids ruminal fluid cows during vitro fermentation, using different proportions maize DDGS (distillers dried grains with solubles) as a substrate. The serum bottles were filled 1 g concentrate feed (C), which consisted cereal middlings, postextraction rapeseed meal, and soybean meal. Substrates I, II, III contained same ingredients substrate C, but also included at increasing proportions, while IV only DDGS. Ruminal buffer was then added incubated for 4, 8, 24 h. After incubation, acid analysed gas chromatograph. use resulted decrease SFA, an increase proportion UFA, including oleic (C18:1n9c) linoleic (C18:2n6c). fermentation 15% 20% TMR proved be most beneficial. These findings suggest that byproduct bioethanol production could potentially improve fluid, resulting higher-quality animal products.