When undergoing different production processes, fats become inert in the rumen, going through it without interfering with the fermentation of fibre.
These fats are then free in the abomasum, and are then digested and absorbed with high efficiency in the intestine, effectively correcting the energy deficit that occurs at the beginning of lactation.

Using appropriate combinations, we are able to adjust the fatty acid profile of fat provided according to the objectives of each type of production. The combination of fractionated fat, hydrogenated fats or calcium soaps is a good alternative to eliminate the use of animal fats for animal feed. In this way, we also avoid problems related to the high content of linoleic acid in some vegetables.