More research is needed to determine the true difference in both rate and extent in the whole animal when comparing particle size and heat treatments. Heating grains enhances the starch digestion by gelatinizing the starch in a manner that increases fermentability in the rumen. In addition to cereal grains, other heat-treated starch ingredients include bakery products, hominy, and chocolate products. Fat sources Evaluate how much fat is provided by vegetable, animal, and bypass sources. Some byproduct feeds like distillers, bakery product, hominy, and chocolate can contribute a substantial amount of fat to the diet.
Oils are more toxic than hard fats such as tallow.
Blends of vegetable and animal fat may be intermediate in their effect on milkfat. Fats, oils, or high-fat ingredients that have been subjected to very high temperatures during processing may be more toxic to rumen microorganisms than those processed at more usual temperatures. Evaluate feeding management practices. Sometimes it helps to go back to basics of dairy cattle nutrition and simplify the rations. This may mean removing or reducing the use of feed additives, added fats, and concentrate ingredients that are being fed at very low levels.