This experiment quantified the effect of decorticated and toasted oat (Avena sativa L.) on fatty acid (FA) supply, ruminal biohydrogenation (BH) of FA, and intestinal digestibility of FA in 4 ruminal and intestinal cannulated Danish Holstein cows. Experimental diets containing untreated oat, decorticated oat, toasted oat, and decorticated and toasted oat were fed ad libitum to the cows in a 2 × 2 factorial arrangement in a Latin square design throughout 4 periods. Unless otherwise mentioned, the results of this study indicate the main effect of decortication and toasting. Decortication increased the intake of FA by 40.3 g/d and increased feed-ileum digested FA, whereas toasting decreased the intake of FA by 69.3 g/d. Toasting increased both feed-ileum and total-tract digestibility of FA by 59.8 and 67.4 g/kg of FA intake, respectively. The proportion of C18:2n-6 in FA intake increased, and the C18:3n-3 proportion in FA intake decreased due to decortication. Toasting resulted in a dramatic reduction of the C18:2n-6 proportion in FA intake, and it increased the proportions of C18:0 and C18:3n-3 in FA intake. Toasting reduced ruminal BH of C18:1n-9 and C18:2n-6 by 134 and 11.7 g/kg of FA intake, respectively, and toasting increased the proportion of unsaturated FA to saturated FA in the duodenal FA flow. Decortication decreased the ruminal BH of C18:3n-3 by 38.0 g/kg of FA intake. Decortication increased small intestinal digestibility of C12:0, C15:0, C20:0, and C22:0. Toasting increased the small intestinal digestibility of C15:0, C18:0, trans-C18:1, C20:0, and C24:0. Toasting reduced the small intestinal digestibility of C18:1n-9, C18:2n-6, and C20:1n-9. This study showed that decortication successfully increased the intake of FA and flow of FA at the duodenum and feed-ileum digested FA. However, toasting oat at 121°C caused a remarkable decline in FA concentration in oat, and thereby FA intake; therefore, toasting cannot be recommended.

该实验中定量脱皮和烤燕麦（的效果燕麦大号。），4头瘤胃和肠道插管的丹麦荷斯坦奶牛的脂肪酸（FA）供应，FA的瘤胃生物氢化（BH）和肠的消化率。在整个4个周期中，以2×2因子分解结构将含有未经处理的燕麦，脱皮的燕麦，烤燕麦以及脱皮的和烤燕麦的实验性饲料以2×2因数排列的方式随意喂给母牛。除非另有说明，否则本研究的结果表明去壳和烘烤的主要效果。脱皮使FA的摄入量增加了40.3 g / d，回肠消化的FA增加了，而烘烤使FA的摄入量减少了69.3 g / d。烘烤可使FA的回肠和总消化消化率分别提高59.8和67.4 g / kg FA。C18：2n-6在FA摄入中的比例增加，而C18：由于去壳作用，FA摄入量中3n-3的比例下降。烘烤导致FA摄入中C18：2n-6的比例显着降低，并且增加了FA摄入中C18：0和C18：3n-3的比例。烘烤可分别降低C18：1n-9和C18：2n-6的瘤胃BH 134和11.7 g / kg FA摄入量，烘烤可增加十二指肠FA流动中不饱和FA与饱和FA的比例。脱皮可使C18：3n-3的瘤胃BH降低38.0 g / kg FA摄入量。脱皮增加了C12：0，C15：0，C20：0和C22：0的小肠消化率。烘烤可提高C15：0，C18：0的小肠消化率，烘烤可分别降低C18：1n-9和C18：2n-6的瘤胃BH 134和11.7 g / kg FA摄入量，烘烤可提高十二指肠FA流动中不饱和FA与饱和FA的比例。脱皮可使C18：3n-3的瘤胃BH降低38.0 g / kg FA摄入量。脱皮增加了C12：0，C15：0，C20：0和C22：0的小肠消化率。烘烤可提高C15：0，C18：0的小肠消化率，烘烤可分别降低C18：1n-9和C18：2n-6的瘤胃BH 134和11.7 g / kg FA摄入量，烘烤可增加十二指肠FA流动中不饱和FA与饱和FA的比例。脱皮可使C18：3n-3的瘤胃BH降低38.0 g / kg FA摄入量。脱皮增加了C12：0，C15：0，C20：0和C22：0的小肠消化率。烘烤可提高C15：0，C18：0的小肠消化率，反-C18：1，C20：0和C24：0。烘烤降低了C18：1n-9，C18：2n-6和C20：1n-9的小肠消化率。这项研究表明，脱壳成功地增加了十二指肠和回肠消化的FA的FA摄入量和FA流量。但是，在121℃烘烤燕麦会导致燕麦中FA浓度显着下降，从而导致FA的摄入。因此，不建议烘烤。