Effect of dietary fat quality on C18:1 fatty acids and conjugated linoleic acid production: An in vitro rumen fermentation study

Purpose: To investigate the effect of dietary supplementation of two omega fatty acids on in vitro rumen fermentation, microbial populations, total gas and methane (CH4) production．Methods: Both linoleic and linolenic acids were supplemented at 0 (control), 1, 3, 5 and 7 % of dry matter (DM) in a ration with a high roughage to concentrate ratio (70: 30). Total gas and CH4 were measured at 3, 6, 9, 12 and 24 h of fermentation while pH, volatile fatty acids (VFA), and ammonia nitrogen (NH3-N) concentrations were measured at 24 h using buffalo rumen fluid in an in vitro batch culture system. Microbial populations were determined using 16S-rDNA gene primers by RT-PCR.Results: The results revealed that linoleic acid at 3, 5 and 7 % decreased the concentration of NH3-N (p< 0.05) but linolenic acid at 5 and 7 % increased NH3-N (p < 0.05). A linear decrease (p <0.001) in acetate and butyrate, coupled with linear increase (p <0.001) in propionate was observed in response to treatment. Furthermore, supplementation of 3, 5 and 7 % of both fatty acids linearly (p < 0.001) decreased total gas and CH4 production when compared to the control. The addition of linoleic acid linearly (p < 0.001) decreased the number of protozoa without affecting methanogens, while linolenic acid linearly and quadratically (p < 0.001) reduced the population of both protozoa and methanogens (p < 0.05).Conclusion: Linolenic acid is more effective at a 3 % level in reducing methane production (up to 63 %) in high roughage diets.

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Effect of supplementing conjugated linoleic acid producing Bifidobacterial strains on in vitro rumen fermentation attributes

Indian Journal of Animal Nutrition ◽

10.5958/2231-6744.2020.00022.5 ◽

2020 ◽

Vol 37 (2) ◽

pp. 132

Author(s):

Neeru Jaglan ◽

Sachin Kumar ◽

Prasanta Kumar Choudhury ◽

Bhawna Tyagi ◽

P.S. Banakar ◽

...

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Rumen Fermentation ◽

In Vitro Rumen Fermentation

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Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Animals ◽

10.3390/ani11010108 ◽

2021 ◽

Vol 11 (1) ◽

pp. 108

Author(s):

Yichong Wang ◽

Sijiong Yu ◽

Yang Li ◽

Shuang Zhang ◽

Xiaolong Qi ◽

...

Keyword(s):

Fatty Acids ◽

Acetic Acid ◽

Propionic Acid ◽

Acid Content ◽

Volatile Fatty Acids ◽

Rumen Fermentation ◽

Gas Production ◽

Quadratic Response ◽

In Vitro Rumen Fermentation

Nutritional strategies can be employed to mitigate greenhouse emissions from ruminants. This article investigates the effects of polyphenols extracted from the involucres of Castanea mollissima Blume (PICB) on in vitro rumen fermentation. Three healthy Angus bulls (350 ± 50 kg), with permanent rumen fistula, were used as the donors of rumen fluids. A basic diet was supplemented with five doses of PICB (0%–0.5% dry matter (DM)), replicated thrice for each dose. Volatile fatty acids (VFAs), ammonia nitrogen concentration (NH3-N), and methane (CH4) yield were measured after 24 h of in vitro fermentation, and gas production was monitored for 96 h. The trial was carried out over three runs. The results showed that the addition of PICB significantly reduced NH3-N (p < 0.05) compared to control. The 0.1%–0.4% PICB significantly decreased acetic acid content (p < 0.05). Addition of 0.2% and 0.3% PICB significantly increased the propionic acid content (p < 0.05) and reduced the acetic acid/propionic acid ratio, CH4 content, and yield (p < 0.05). A highly significant quadratic response was shown, with increasing PICB levels for all the parameters abovementioned (p < 0.01). The increases in PICB concentration resulted in a highly significant linear and quadratic response by 96-h dynamic fermentation parameters (p < 0.01). Our results indicate that 0.2% PICB had the best effect on in-vitro rumen fermentation efficiency and reduced greenhouse gas production.

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Effects of Dietary Fat Sources on Occurrences of Conjugated Linoleic Acid and trans Fatty Acids in Rumen Contents

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.2003.222 ◽

2003 ◽

Vol 16 (2) ◽

pp. 222-226 ◽

Cited By ~ 7

Author(s):

K. Tanaka ◽

B. K. An ◽

C. W. Kang ◽

Y. Izumi ◽

Y. Kobayashi

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Dietary Fat ◽

Trans Fatty Acids

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Conjugated linoleic acid production by cells and enzyme extract of Lactobacillus delbrueckii ssp. bulgaricus with additions of different fatty acids

Food Chemistry ◽

10.1016/j.foodchem.2004.11.032 ◽

2006 ◽

Vol 94 (3) ◽

pp. 437-441 ◽

Cited By ~ 33

Author(s):

T.Y. Lin

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Acid Production ◽

Lactobacillus Delbrueckii ◽

Enzyme Extract

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Effect of conjugated linoleic acid and different type of dietary fat on serum lipid profile, liver enzymes activity and oxidative stress markers in wistar rats

Roczniki Państwowego Zakładu Higieny ◽

10.32394/rpzh.2019.0049 ◽

2018 ◽

pp. 27-33

Author(s):

Magdalena Franczyk-Żarów ◽

Edyta Kuś ◽

Renata B. Kostogrys

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Lipid Profile ◽

Conjugated Linoleic Acid ◽

Significant Influence ◽

Dietary Fat ◽

Serum Lipid ◽

Wistar Rats ◽

Liver Enzymes ◽

The Body

Background. Nutritional recommendations emphasize the need to limit consumption of saturated fatty acids and to increase the intake of polyunsaturated fatty acids in the prevention of non-communicable chronic diseases, particularly cardiovascular diseases. Among the fatty acids with health-related effects on the body, conjugated fatty acids are mentioned (i.e. CLA). Objective. The current study was designed to determine the effects of conjugated linoleic acid (CLA) on serum lipid profile, glucose, liver enzymes activity (AST and ALT), malonic dialdehyde (MDA) as well as lipid hydroperoxide (LPO) concentrations in rats fed diet differing in type of dietary fat. Material and methods. Male Wistar rats were divided into six groups and fed the following diets: control AIN-93G diet contained soybean oil (O) and diets with modification of fat source: butter (B) and margarine (M). The experimental diets were supplemented with 1% of conjugated linoleic acid (O+CLA, B+CLA, M+CLA). After 21 days the blood was collected and lipid profile, glucose, liver enzymes, MDA as well as LPO were analyzed. Results. The dietary treatments had no significant effect on the body weight and liver weight of the animals. The concentrations of total cholesterol (TC) and LDL+VLDL cholesterol were unchanged. Both experimental factors (fat source and CLA) had a significant influence on the TAG and HDL levels. Margarine (M) significantly increased the TAG concentration, whereas CLA had a significant impact on the TAG reduction (M+CLA). Glucose level was significantly decreased in all groups fed diets supplemented with CLA. Serum ALT significantly increased in all CLA groups. Fat source had statistically significant influence on the MDA concentration. The LPO level was significantly elevated in all CLA groups. There was statistically significant interaction of experimental factors (fat source and CLA supplementation) on LPO level. Conclusions. Margarine had an adverse effect on the rat’s lipid profile. However, in the group fed with margarine, the addition of CLA decreased the concentration of TAG. Regardless of the type of the dietary fat, CLA supplementation increased the level of LPO in the blood serum of animals.

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