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Influence of C arotino oil on in vitro rumen fermentation, metabolism and apparent biohydrogenation of fatty acids
Author(s) -
Adeyemi Kazeem Dauda,
Ebrahimi Mahdi,
Samsudin Anjas Asmara,
Alimon Abd Razak,
Karim Roselina,
Karsani Saiful Anuar,
Sazili Awis Qurni
Publication year - 2015
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12279
Subject(s) - rumen , fermentation , dry matter , food science , chemistry , linoleic acid , stearic acid , polyunsaturated fatty acid , vaccenic acid , oleic acid , linolenic acid , fatty acid , biochemistry , conjugated linoleic acid , biology , zoology , organic chemistry
The study appraised the effects of C arotino oil on in vitro rumen fermentation, gas production, metabolism and apparent biohydrogenation of oleic, linoleic and linolenic acids. C arotino oil was added to a basal diet (50% concentrate and 50% oil palm frond) at the rate of 0, 2, 4, 6 and 8% dry matter of the diet. Rumen inoculum was obtained from three fistulated Boer bucks and incubated with 200 mg of each treatment for 24 h at 39°C. Gas production, fermentation kinetics, in vitro organic matter digestibility ( IVOMD ), volatile fatty acids ( VFA ), in vitro dry matter digestibility ( IVDMD ), metabolizable energy and free fatty acids were determined. C arotino oil did not affect ( P > 0.05) gas production, metabolizable energy, pH , IVOMD , IVDMD , methane, total and individual VFA s. However, C arotino oil decreased ( P < 0.05) the biohydrogenation of linoleic and linolenic acids but enhanced ( P < 0.05) the biohydrogenation of oleic acid. After 24 h incubation, the concentrations of stearic, palmitic, pentadecanoic, myristic, myristoleic and lauric acids decreased ( P < 0.05) while the concentration of linolenic, linoleic, oleic and transvaccenic acids and conjugated linoleic acid ( CLAc9t11 ) increased ( P < 0.05) with increasing levels of C arotino oil. C arotino oil seems to enhance the accumulation of beneficial unsaturated fatty acids without disrupting rumen fermentation.