GRANDA DRY FAT SOLUTION – IDEAL FAT SOURCE TO OPTIMIZE ENERGY INTAKE AND INCREASE DIET NUTRITIONAL VALUE IN BEEF CATTLE FARMS

Fatty acids’ use in the beef cattle’s diet is now a widespread practice to optimize the animals’ energy intake. In particular, the rumen-protected fatty acids’ administration allows to act directly on the intestinal level, increasing the diet’s nutritional value, without interfering with the rumen microflora’s functionality.

The ideal fat’s source for a ruminant should show high digestibility in the intestine, limited rumen’s alteration, the right fatty acids’ balance for the various metabolic functions, minimizing the negative effect on the dry matter’s ingestion.

In this sense, GRANDA DRY FAT SOLUTION by GRANDA TEAM uses a technology based on fractionated palm fat (Palmit 80 ®).

PALMIT 80 is a highly purified palmitic acid’s vegetable source, non-GMO, with approximately oleic acid’s 12% and a low stearic acid (4%) presence. It has an extremely high energy content, moreover, it is resistant to oxidation and deterioration. The high melting point (58°C) allows it to bypass the rumen and be absorbed directly in the intestine.

Among the three main rumen-protected fatty acids’ sources currently on the market, PALMIT 80 appears to be the most promising for the beef cattle market. Thanks to the higher highly digestible palmitic acid’s concentration (72%, against 51% of stearic acid) and to a 20% higher energy intake compared to calcium soaps, PALMIT 80 is successfully used during the entire animal’s production cycle, from adaptation phase (to support the newly arrived animal energetically and without risks and contraindications), up to the fattening and finishing phase to maximize growth performance and the carcass and meat’s quality. During the summer, PALMIT 80 compensates for the physiological drop in dry matter’s ingestione and therefore in energy thanks to its exceptional palatability and digestibility, guaranteeing the growth performance’s maintenance and optimal animals’ well-being.

The meat’s quality depends on various factors which can greatly influence the sensory perception (tenderness, juiciness, flavour). Among these factors, a crucial role is played by the fattening’s state in terms of both the carcass’ maturity and the intramuscular fat’s quantity and distribution. In fact, a correct  carcass’ maturity optimizes the muscle’s transformation into meat and its tenderization as well as improving the water retention capacity, while the intramuscular fat has a decisive influence on the tenderness, aroma and meat’s taste. PALMIT 80, in addition to enhancing the animals’ growth, acts directly on these factors, thereby optimizing production efficiency and carcass and meat’s quality at the same time.