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This lack of difference is most likely due journal to the 18:3 n-3 supplied by the journal forage in the ration. Total fatty acid intake decreased linearly as fish oil was increased in the diet. This decrease occurred because the diets journal were balanced for crude fat and not fatty acids. Fatty acids are approximately 90% of tallow and 80 to 85% of fish oil (the remainder being glycerol and other nonfatty acid compounds); less fatty acid was added to the diet when fish oil was included. Production of milk, 4% FCM, milk protein, and milk fat was not affected by treatment (Table 2). Although no difference in milk fat percentage was found among treatments, a trend for fish oil to suppress milk fat percentage was observed. No difference in ruminal VFA profile was found among treatments. These data suggest that treatment had little effect on ruminal fermentation.
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