In ruminants concentrates, oils inclusion is lower that in monogastrics' ones, where low durability and pasty textures can be found due to high inclusion of fats.
In a 8% oil inclusion (monogastrics), the partial substitution of oil for calcium salts of PFAD has shown to be benefitial. However, in ruminants concrentrates (i.e. 1,5% fat) there would be any possitive effect? Could you please provide with data in this sense (either with calcium soaps of fatty acids or hydrogenated fats)?