Skip to main content

Effect of dietary fermented fish waste on the digestion of feed and supply of unsaturated fatty acids including conjugated linoleic acid in cattles

Buy Article:

$63.00 plus tax (Refund Policy)


This study was conducted to evaluate the effect of fermented fish waste (FW) on the digestion of fiber and the flow of unsaturated fatty acids (UFA) to the duodenum and plasma in cattle. Four Holstein cows were used in a 4×4 Latin square design and cows were provided with one of four treatments consisting 0, 5.5, 11, and 16.5% of FW. The digestion of dry matter decreased as the FW increased; however, the lipid concentration increased linearly (P<0.05) as the FW increased. According to the duodenal composition, the lipid concentration and UFA such as conjugated linoleic acid (CLA), arachidonic acid, and docosahexaenoic acid (DHA) increased linearly (P<0.05) as the amount of FW increased in the diet. Additionally, the concentration of CLA, eicosapentaenoic acid and DHA increased linearly (P<0.05) in the plasma as the FW increased. Thus, these findings indicate that FW can be useful as UFA supplementation of feedstuff.

Keywords: Fat supplements; conjugated linoleic acid; fish waste; unsaturated fatty acids

Document Type: Research Article


Affiliations: 1: College of Animal Life Sciences, Kangwon National University, Kangwon, Korea 2: Department of Agricultural and Life Sciences, Obihiro University of Agriculture and Veterinary Medicine, Hokkaido, Japan

Publication date: 2009-03-01

More about this publication?
  • Access Key
  • Free ContentFree content
  • Partial Free ContentPartial Free content
  • New ContentNew content
  • Open Access ContentOpen access content
  • Partial Open Access ContentPartial Open access content
  • Subscribed ContentSubscribed content
  • Partial Subscribed ContentPartial Subscribed content
  • Free Trial ContentFree trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more