Invited Review: Role for isoacids in dairy nutrition*

Purpose

This literature review explains current understanding of the mechanisms by which branched-chain volatile fatty acids (BCVFA), historically termed isoacids, can improve fiber digestibility, microbial protein production, and either milk production or production efficiency.

Sources

Peer-reviewed literature and ADSA abstracts were the primary course of information reviewed.

Synthesis

Although traditionally included in isoacid supplements with the 3 BCVFA, the straight-chain valerate does not warrant being included. Because of the high concentration of its precursor leucine in corn protein, isovalerate is less likely to be needed than 2-methylbutyrate and isobutyrate. If conditions are not amenable for BCVFA assimilation into microbes, particularly if ruminal ammonia is deficient, more supplemental BCVFA are available for postruminal metabolism. Isovalerate is likely metabolized primarily in the rumen epithelium, whereas isobutyrate and 2-methylbutyrate are likely metabolized in the liver or peripheral tissues. If BCVFA improve fiber degradability, typically by 3 to 5 percentage units, a more balanced consortium of ruminal microbes should improve efficiency of microbial protein production so long as ruminal nitrogenous precursors are adequate.

Conclusions and Applications

Increased acetate production from improved fiber digestibility is thought to increase milk fat production, particularly in multiparous cows. In primiparous cows, the acetate from improved fiber degradability might be diverted to body weight gain. Milk production efficiency responses of 5% to 10% have been recorded with optimum doses of BCVFA and adequate rumen-degraded protein supply.