xxv INTISARI Penelitian ini bertujuan mendapatkan metode efektif

INTISARI
Penelitian ini bertujuan mendapatkan metode efektif dalam memproteksi
lemak, mengkaji pengaruh penggunaan lemak terproteksi terhadap parameter
fermentasi rumen, profil asam lemak digesta duodenum, profil asam lemak
plasma darah serta pengaruh penggunaan lemak terproteksi terhadap konsumsi,
kecernaan nutrien, produksi susu, komposisi susu dan profil asam lemak susu.
Penelitian dilaksanakan dalam 3 tahap, pertama dilakukan evaluasi metode
proteksi yaitu metode penyabunan dan metode kapsulasi formaldehid
selanjutnya hasil proteksi diuji secara in vitro dengan menggunakan minyak sawit
sebagai sumber lemak dan susu skim afkir sebagai bahan untuk kapsulasi,
kedua uji in vivo untuk lemak terproteksi hasil metode proteksi yang efektif
menggunakan satu sapi perah berfistula rumen dan bercanula duodenum, ketiga
uji in vivo lemak terproteksi pada 8 sapi perah laktasi menggunakan rancangan
percobaan simple cross over. Pada tahap satu diamati kecernaan bahan kering,
kecernaan bahan organik, asam lemak bebas, angka yod dan untuk metode
kapsulasi formaldehid ditambah uji kecernaan protein dan tingkat degradasi
protein. Pada tahap dua dilakukan pengamatan pada pH rumen, ammonia
rumen, VFA rumen, profil asam lemak digesta duodenum dan profil asam lemak
plasma darah. Pada tahap tiga dilakukan pengamatan pada kecernaan bahan
kering, kecernaan bahan organik, profil asam lemak plasma darah, produksi
susu, komposisi susu dan profil asam lemak susu. Hasil dari penelitian ini adalah
metode kapsulasi protein dan formaldehid secara nyata memberikan hasil yang
lebih baik dibanding metode penyabunan pada kecernaan bahan kering,
kecernaan bahan organik dan kadar asam lemak bebas secara in vitro (P<0,01).
Penambahan lemak terproteksi pada ransum ternak tidak mempengaruhi pH,
kadar ammonia, VFA rumen, profil asam lemak digesta duodenum, profil asam
lemak plasma darah, kecernaan bahan kering dan kecernaan bahan organik.
Penambahan lemak terproteksi dalam ransum tidak mempengaruhi komposisi
susu sapi (kadar lemak, kadar protein, kadar laktosa, kadar bahan kering dan
BJ), tetapi meningkatkan produksi susu dan produksi lemak susu (P<0,05). Profil
asam lemak susu dipengaruhi oleh penambahan lemak terproteksi pada asam
lemak kaprat, asam lemak laurat dan asam lemak oleat (P<0,05).
Kata kunci: Lemak terproteksi, Asam lemak tidak jenuh susu
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ABSTRACT
The aims of the study were to obtain an effective method in protecting fat,
to study the effect of the use of protected fat on rumen fermentation parameters,
fatty acid profile of duodenal digested, blood plasma fatty acid profile, and to
measure the effect of the protected fat usage on intake, nutrient digestibility, milk
production, milk composition and fatty acid profile milk. The research was
conducted in three phases. The first phase was the protection method of
evaluation consisting of saponification methods and formaldehyde capsulation
methods, then the protection result was tested in vitro by using palm oil as the
source of fat and rejected skim milk as an ingredient for capsulator. The second
phase, protected fat was tested by in vivo for the most effective protection
methods using a single rumen fistulated and canulated duodenum dairy cow. The
third phase, the in vivo test of protected fat was conducted towards 8 lactating
dairy cows using a simple cross-over trial design. In the first stage, the dry
matter digestibility, organic matter digestibility, free fatty acids, iodium numbers
were observed, and for capsulation formaldehyde method was also tested by
adding the protein digestibility and protein degradation rates. In the second
phase, rumen pH, rumen ammonia, rumen VFA, duodenal digested fatty acid
profile, and fatty acid profile of blood plasma were observed as well. In the third
phase, digestibility of dry matter, organic matter digestibility, fatty acid profile of
blood plasma, milk production, milk composition, and milk fatty acid profile was
also observed. Results from this study are: the formaldehyde capsulation method
gave significantly better results than the saponification method on dry matter
digestibility, organic matter digestibility and free fatty acid level (P<0.01).
Protected fat supplementation in livestock rations did not affect the pH, ammonia
levels, rumen VFA, duodenal digested fatty acid profile, blood plasma fatty acid
profile, dry matter digestibility and organic matter digestibility. Instead of affecting
the composition of cow's milk (fat content, protein content, lactose content, dry
matter content and BJ), the addition of protected fat in the ration, increased milk
production and milk fat production (P<0.05). Fatty acid profile of milk was
affected by the addition of protected fat on fatty acids capric, lauric fatty acid and
oleic fatty acids (P<0.05).
Keywords: Protected fat, Unsaturated fatty acid milk
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