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Managing the Diet to Control Ruminal Fatty Acid-Microbial Interactions That Reduce Milk Fat Synthesis

dc.contributor.authorJenkins, T.
dc.date.accessioned2020-10-15T13:04:55Z
dc.date.available2020-10-15T13:04:55Z
dc.date.issued2020-10
dc.descriptionPresented at 2020 Virtual Cornell Nutrition Conferenceen_US
dc.description.abstractIn the early 1900’s, fat supplements were recognized for enhancing milk fat. A hundred years later, the opposite view prevailed causing major shifts in the types of fats fed to dairy cows to avoid a decline in milk fat. The evolution of this change had more to do with how cows were fed than it did with changes in fat sources. This presentation will review where we are today in recognizing how nature of the basal diet fed to dairy cows is a primary determinant of how a given amount and source of an individual fatty acid will affect milk fat.en_US
dc.description.sponsorshipDepartment of Animal Scienceen_US
dc.identifier.urihttps://hdl.handle.net/1813/72882
dc.language.isoen_USen_US
dc.subjectRumenen_US
dc.subjectRUFALen_US
dc.subjectBiohydrogenationen_US
dc.subjectMilk Faten_US
dc.titleManaging the Diet to Control Ruminal Fatty Acid-Microbial Interactions That Reduce Milk Fat Synthesisen_US
dc.typeconference papers and proceedingsen_US

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