Quality Fat is a pure hydrogenated fat and contains palm oil fatty acids. Due to the protected form of the fat, which has a melting point of 51-54 C, the fat will only be broken down in the small intestine and after absorption it is available for the production of milk fat.
Quality Fat has the following properties:
*high energy density, efficient during heat stress
*95% saturated fatty acids (C16:0 / C18:0)
*interesting price-fat ratio
*easy way to increase milk production and milk fat percentage