Effect of different levels of saturated solution of calcium chloride in the preparation of calcium salt of fatty acid and its effect on rumen protozoa, pH and ammonia nitrogen

Abstract

Calcium salt of fatty acid was prepared by adding 3 different levels of saturated solution of calcium chloride (CaCl2) to soybean oil. It was found that fat content was not significantly affected by calcium chloride. However, calcium chloride had significant effect on other parameters like dry matter, fat, ash and sodium. The highest calcium and fat was obtained when 3.5 parts CaCl2 were added (p<0.01). It was also observed that "sun drying" and "drying at room temperature" had no significant effect on any parameter except dry matter content. Calcium salt of fatty acid had significant anti-protozoal effect (p<0.01) in sheep. Treated group showed reduced protozoal number without affecting the rumen pH and rumen ammonia nitrogen. It was also found that the number of rumen protozoa in rumen liquor was less at 12:00 p.m. than that at 3:30 p.m. when sheep were fed 3% calcium salt.

Effects of calcium soap of rice bran oil fatty acids supplementation alone and with DL‐α‐tocopherol acetate in lamb diets on performance, digestibility, ruminal parameters and meat quality

“…It is also expected that protozoa number may not have affected due to Ca‐FA rather the consumption of diet as a whole, as the source of fat is protected from ruminal degradation. A similar reduction in protozoa population was also observed in earlier studies (Bhatt et al., ; Meraj et al., ).…”