Comparative efficiency of various fats rich in medium-chain fatty acids to suppress ruminal methanogenesis as measured with RUSITEC

2000 ◽  
Vol 80 (3) ◽  
pp. 473-484 ◽  
Author(s):  
F. Dohme ◽  
A. Machmüller ◽  
A. Wasserfallen ◽  
M. Kreuzer
Keyword(s):  
Fatty Acids ◽  
Oil Palm ◽  
Rumen Fluid ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Kernel Oil ◽  
Canola Oils ◽  
Chain Fatty Acids

A RUSITEC apparatus equipped with eight fermenters was used to investigate the effects of seven different fats with high proportions of medium-chain fatty acids (C8:0–C16:0) supplied at a level of 53 g kg−1 DM. In detail, coconut oil, palm kernel oil, palm oil, tallow, milk fat and two types of canola oils, both genetically enriched with lauric acid, were compared with a diet supplemented with prilled fat. The prilled fat was selected from three different rumen-protected fats in a preliminary experiment as the least effective one regarding methane release. Palm kernel oil, coconut oil and one of the canola oils significantly (P < 0.05) decreased methane release, methanogens and ciliates whereas the other fats had only minor effects. With the use of the three effective fats, NDF degradation was also suppressed (P < 0.05), but the rumen fluid concentration of volatile fatty acids remained unchanged. However, at constant acetate proportion, butyrate proportion increased (P < 0.05) at the expense of propionate. Apart from a high proportion of lauric and myristic fatty acids in the fatty acid composition, complete melting at rumen fluid temperature seems to support the ability of some fats to reduce methanogenesis and to suppress methanogens and ciliates. Key words: Methane, fats, medium-chain fatty acids, laurate canola, fermentation, ruminants

scholarly journals Assessing the effects of medium-chain fatty acids and fat sources on PEDV infectivity

2019 ◽  
Vol 4 (2) ◽  
pp. 1051-1059 ◽  
Author(s):  
Roger A Cochrane ◽  
Steve S Dritz ◽  
Jason C Woodworth ◽  
Charles R Stark ◽  
Marut Saensukjaroenphon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Treatment ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Palm Kernel Oil ◽  
Diarrhea Virus ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Kernel Oil ◽  
Chain Fatty Acids

Abstract: The overall objective of this study was to compare the efficacy of medium-chain fatty acids (MCFA) to other common fat sources to minimize the risk of porcine epidemic diarrhea virus (PEDV) cross-contamination in a pig bioassay. Treatments were feed with mitigants inoculated with PEDV after application and were: 1) positive control with no chemical treatment; 2) 0.325% commercially available formaldehyde-based product; 3) 1% blend of 1:1:1 caproic (C6), caprylic (C8), and capric acids (C10) and applied with an aerosolizing nozzle; 4) treatment 3 applied directly into the mixer without an aerosolizing nozzle; 5) 0.66% caproic acid; 6) 0.66% caprylic acid; 7) 0.66% capric acid; 8) 0.66% lauric acid; 9) 1% blend of 1:1 capric and lauric acids; 10) 0.3% commercially available dry C12 product; 11) 1% canola oil; 12) 1% choice white grease; 13) 2% coconut oil; 14) 1% coconut oil; 15) 2% palm kernel oil; 16) 1% palm kernel oil; 17) 1% soy oil and four analysis days (0, 1, 3, and 7 post inoculation) as well as 1 treatment of PEDV-negative feed without chemical treatment. There was a treatment × day interaction (P &lt; 0.002) for detectable PEDV RNA. The magnitude of the increase in Ct value from d 0 to 7 was dependent upon the individual treatments. Feed treated with individual MCFA, 1% MCFA blend, or commercial-based formaldehyde had fewer (P &lt; 0.05) detectable viral particles than all other treatments. Commercial-based formaldehyde, 1% MCFA, 0.66% caproic, 0.66% caprylic, and 0.66% capric acids had no evidence of infectivity 10-d old pig bioassay, while there was no evidence the C12 commercial product or longer chain fat sources inhibited PEDV infectivity. Interestingly, pigs given the coconut oil source with the highest composition of caprylic and capric only showed signs of infectivity on the last day of bioassay. These data suggest some MCFA have potential for reducing post feed manufacture PEDV contamination.

scholarly journals Effect of dietary Acrocomia aculeata kernel oil rich in medium chain fatty acids on type 2 diabetic rats

2020 ◽  
Vol 75 ◽  
pp. 104295
Author(s):  
Ângela Alves Nunes ◽  
Danieli Fernanda Buccini ◽  
Jeandre Augusto dos Santos Jaques ◽  
Luciane Candeloro Portugal ◽  
Rita Cássia Avellaneda Guimarães ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Diabetic Rats ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Kernel Oil ◽  
Acrocomia Aculeata ◽  
Type 2 Diabetic ◽  
Chain Fatty Acids

scholarly journals Physiological and Reproductive Responses of Domyati Ducks to Different Dietary Levels of Coconut Oil as a Source of Medium-Chain Fatty Acids during Laying Period

2020 ◽  
Vol 10 (3) ◽  
pp. 485-492
Author(s):  
K. H. El-Kholy ◽  
A. I. A. Ghonim ◽  
M. A. Ahmed ◽  
Hoda A. Gad ◽  
Mervat N. Ghazal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coconut Oil ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

scholarly journals Candida auris is rendered non-viable by medium-chain fatty acids

2021 ◽  
Author(s):  
Kalynne R Green ◽  
Kearney T. W. Gunsalus ◽  
Magdia De Jesus
Keyword(s):  
Fatty Acids ◽  
Coconut Oil ◽  
Decanoic Acid ◽  
Antifungal Drugs ◽  
Candida Auris ◽  
Biofilm Growth ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
New Strategy ◽  
Chain Fatty Acids

The medium-chain fatty acids, octanoic and decanoic acid, found in coconut oil, were fungistatic and decanoic acid was fungicidal against a panel of Candida auris strains, during both planktonic and biofilm growth. The strains were from all four major geographic clades, and some were resistant to several classes of antifungal drugs. These compounds are safe, natural products and could provide a new strategy for skin decolonization and environmental decontamination.

scholarly journals Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

2021 ◽  
Vol 10 (7) ◽  
pp. e43710716667
Author(s):  
Raquel Reis Lima ◽  
Elisângela Ramieres Gomes ◽  
Rodrigo Stephani ◽  
Ítalo Tuler Perrone ◽  
Antônio Fernandes de Carvalho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
The Body ◽  
Absorption Mechanism ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Technological Advantage ◽  
Chain Fatty Acids

The nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction method interfere with the concentration of fatty acids present in the oils. It is a review of narrative literature, which used as a theoretical framework recent scientific articles in the English language. Oils derived from coconut, palm kernel, and babassu, for example, have a solid or semi-solid characteristic at room temperature. This happens due to the presence of saturated fatty acids with medium-length carbon chains, that is from 6 to 12 carbons. Although medium-chain fatty acids are saturated, they present characteristics that are different from other long-chain saturated fatty acids. They are quickly digested by the body, which favors the absorption and the using of these nutrients, leading an impact on diseases’ control, such as obesity, diabetes and hypertension. In addition, due to their chemical structure, medium chain fatty acids can be used in the food industry as a substitute for animal fat, combining their nutritional benefits with technological advantage, being used in food preparations to impact texture, flavor, stabilize emulsions, and improve the rheological characteristics of the product.

Antimicrobial Effects of Virgin Coconut Oil and Its Medium-Chain Fatty Acids onClostridium difficile

2013 ◽  
Vol 16 (12) ◽  
pp. 1079-1085 ◽  
Author(s):  
Michael Shilling ◽  
Laurie Matt ◽  
Evelyn Rubin ◽  
Mark Paul Visitacion ◽  
Nairmeen A. Haller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Antimicrobial Effects ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

scholarly journals A Half-Truth is Not the Whole Truth: The AHA Position on Saturated Fat

KIMIKA ◽  
2017 ◽  
Vol 28 (2) ◽  
pp. 48-54
Author(s):  
Fabian M. Dayrit
Keyword(s):  
Fatty Acids ◽  
American Heart ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Metabolic Properties ◽  
The 1960S ◽  
Chain Fatty Acids

This second in this series of papers will present the biases in the American Heart Association’s 2017 Presidential Advisory with respect to saturated fat. Although important differences in the metabolic properties of specific SFA have been known since the 1960s, the AHA still considers all SFA as one group having the same properties. There is abundant research available that supports the designation of C6 to C12 fatty acids as medium-chain fatty acids (MCFA). This is particularly relevant to coconut oil, which is made up of about 65% MCFA. Ignoring the evidence, AHA simply labels coconut oil as SFA. The AHA promotes half-truths, not the whole truth.

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