Methods of Emulsifying Linoleic Acid in Biohydrogenation Studies In Vitro May Bias the Resulting Fatty Acid Profiles

The effects of three emulsifying methods on ruminal fatty acid biohydrogenation (BH) in vitro were compared. Using a static in-vitro gas test system, four replicates of each treatment were incubated in buffered ruminal fluid. Hemicellulose (300mg dry matter) was supplemented either with or without linoleic acid (9c12c-18:2, 5% in diet dry matter) and incubated for 4 and 24h. Three methods of emulsifying 9c12c-18:2 were tested: (1) ethanol, (2) Tween® 80, and (3) sonication. The products were then compared to non-emulsified 9c12c-18:2. Out of the three emulsifying methods tested, ethanol and sonication resulted in stable 9c12c-18:2 emulsions, indicating good 9c12c-18:2 distribution, while the Tween® 80 emulsion was less stable. BH was strongly inhibited by treating 9c12c-18:2 with ethanol and sonication at different steps of the BH-pathway, resulting in changed concentrations of certain BH intermediates. The fatty acid profile generated from the major BH-pathways of 9c12c-18:2 with Tween® 80 was comparable to that without emulsification after 24h of incubation. We conclude that it is not recommended to emulsify lipids before incubating them in vitro when investigating fatty acid BH. If emulsification of 9c12c-18:2 is necessary, Tween® 80 seems to be the method that interferes least with B

Transfer of linoleic and linolenic acid from feed to milk in cows fed isoenergetic diets differing in proportion and origin of concentrates and roughages

The transfer of ingested α-linolenic acid (ALA) and linoleic acid (LA) determines the nutritional quality of milk, but the factors determining this transfer are unclear. The present experiment investigated the influence of roughage to concentrate proportions and the effect of concentrate types on milk fat composition. Respectively, six lactating dairy cows were fed one of three isoenergetic (5·4±0·05 MJ net energy for lactation/kg dry matter; DM) and isonitrogenous (215±3·5 g crude protein/kg DM) diets, consisting of ryegrass hay only (33 g fatty acids/kg DM; ALA-rich, no concentrate), maize (straw, whole maize pellets and gluten; 36 g fatty acids/kg DM; LA-rich; 560 g concentrate/kg DM), or barley (straw and grain plus soybean meal; 19 g fatty acids/kg DM; LA-rich; 540 g concentrate/kg DM). The fatty acid composition of feeds and resulting milk fat were determined by gas chromatography. The ALA concentration in milk fat was highest (P<0·001) with the hay-diet, but the proportionate transfer of ALA from diet to milk was lower (P<0·001) than with the maize- or barley-diets. The LA concentration in milk fat was highest with the maize-diet (P<0·05, compared with hay) but relative transfer rate was lower (P=0·01). The transfer rates of ALA and LA were reciprocal to the intake of individual fatty acids which thus contributed more to milk fat composition than did roughage to concentrate proportions. The amount of trans-11 18:1 in milk fat was lowest with the barley-diet (P<0·001) and depended on the sum of ALA and LA consumed. The milk fat concentration of cis-9, trans-11 18:2 (rumenic acid) was more effectively promoted by increasing dietary LA (maize) than ALA (hay). Amounts of 18:0 secreted in milk were four (maize) to seven (hay) times higher than the amounts ingested. This was suggestive of a partial inhibition of biohydrogenation in the maize-diet, possibly caused by the high dietary LA leve

Apparent recovery of C18 polyunsaturated fatty acids from feed in cow milk: A meta-analysis of the importance of dietary fatty acids and feeding regimens in diets without fat supplementation

A meta-analysis was conducted using the results of 82 experiments (78 publications, 266 treatments) to investigate the importance of dietary C18 fatty acids (FA) and feeding regime for milk C18 FA profile and apparent recovery of selected FA relative to intake of these FA or their precursors. Feeding treatments based on lipid-supplemented diets were excluded. Feeding regimes were defined as grazing (including partial and full-time grazing, at dietary concentrate proportions from 0 to 44% dry matter (DM)), forage-based indoor feeding (> 65% forage of total DM intake, DMI) and concentrate-based indoor feeding (forage DMI ≤ 65% of DMI). Linoleic acid (LA), α-linolenic acid (ALA) and total C18 FA proportions in milk fat increased linearly with the respective dietary FA content in all feeding regimes tested. This effect was highest in the forage-based indoor feeding. Slopes were lowest for the grazing regimes, especially regarding ALA and the sum of all C18 FA while the intercepts of the prediction equations of milk ALA and total C18 FA proportions were highest for grazing regimes. This indicates that in grazing cows factors other than dietary FA contents determine the C18 FA composition of the milk fat. At equal dietary LA contents, the type of feeding regime showed no significant effect on LA proportion in milk fat. Milk fat proportions of rumenic acid (RA) and vaccenic acid (VA) were positively related to the sum of dietary ALA and LA contents. Grazing regimes led to the strongest enrichment of RA and VA in milk fat. The apparent recovery of ALA, LA and total C18 FA (secreted, % of intake), an estimate for transfer efficiency, decreased with increasing dietary content. This relationship followed a nonlinear decay function. When the dietary content of these FA exceeded a certain threshold (about 0.2, 0.8 and 2.8% of DM for ALA, LA and total C18 FA, respectively) the recovery in milk remained constant at about 5, 10 and 82% of the ingested ALA, LA and total C18 FA, respectively. At dietary proportions below 0.01% ALA and 1.5% total C18 FA of DM their apparent recovery in milk fat exceeded 100%. In conclusion, a general inverse relationship between dietary C18 FA and the corresponding apparent recovery in milk fat seems to exist. Within this frame, the impact of different types of feeding regimes to alter the eventual milk C18 FA profile varies. Among them, grazing appears to provide the most variable properties

Methods of Emulsifying Linoleic Acid in Biohydrogenation Studies In Vitro May Bias the Resulting Fatty Acid Profiles

ISSN:0024-4201ISSN:1558-930

Betaine Modulates Rumen Archaeal Community and Functioning during Heat and Osmotic Stress Conditions In Vitro

Rumen archaea play an important role in scavenging ruminal hydrogen (H2) and thus facilitate rumen fermentation. They require optimum temperature and osmolality for their growth and metabolism; however, a number of external factors may put archaea under heat and osmotic stress. Betaine is an osmolyte, molecular chaperone, and antioxidant; therefore, it bears potential to combat against these stressors. In this in vitro study, three betaine levels, namely, 0 (control), 51 (low), and 286 (high) ppm, were used. Each of these was subjected to two temperatures (39.5 and 42°C) and two osmolality conditions (295 and 420 mOsmol kg-1) with n=6 per treatment. Sequencing analyses of the solid phase (which use solid materials containing primarily fibrous materials of low-density feed particles) and the liquid phase (rumen fermenter liquid) using 16S rRNA revealed that more than 99.8% of the ruminal archaea in fermenters belong to the phylum Euryarchaeota. At the genus level, Methanobrevibacter was the most prevalent in both phases, and Methanosaeta was only detected in the liquid phase. The genera Methanobrevibacter and Methanobacterium both showed a positive correlation with methane (CH4) formation in the liquid and solid phases, respectively (P<0.05). Heat stress increased the relative abundance of genus Methanimicrococcus at the expense of candidate archaeal genus Vadin CA11 (P<0.05). In the solid phase, osmotic stress significantly reduced the Shannon and Simpson indices of diversity, and relative abundance was higher for Methanobrevibacter at the expense of Methanimicrococcus. In the liquid phase, osmotic stress increased not only the abundance-based coverage estimator (ACE) and singles parameters of diversity but also the relative abundances of Methanosphaera and Methanobacterium. The overall decrease in all gas parameters and estimated metabolic hydrogen ([2H]) utilization was observed during osmotic stress conditions (P<0.05). Betaine enhanced the diversity of solid phase archaea as indicated by the increase in ACE and singles during heat stress, and only a high dose improved all diversity parameters in the liquid phase during osmotic stress (P<0.05). Thus, betaine alleviates the effects of heat stress and osmotic stress on the archaea community

The effect of gender of finishing pigs slaughtered at 110 kilograms on performance, and carcass and meat quality. ScienceAsia

ABSTRACT: Twenty-four crossbred pigs (Large White x Landrace x Segher) were divided into three equal groups of boars, barrows and gilts. Prior to slaughter, they were raised from 30 kg to 110 kg. under controlled conditions. Gender had no significant effect concerning total weight gain, average daily gains, feed conversion ratio, and production costs. Backfat thickness of boars was lower (p&lt;0.05) than that found in barrows and gilts (2.27 vs. 2.96 and 2.73 cm, respectively). In other carcass quality traits, such as dressing percentage, carcass length, loin eye area and lean percentage, there were no significant differences among groups. Lean meat percentage was lower (p&lt;0.05) in barrows, than in boars and gilts. Applying Thai cutting style, there was a higher (p&lt;0.05) lean meat percentage in boars than in barrows while fat percentage was lower (p&lt;0.05) in boars compared to the barrows (8.2 vs. 11.0 %, respectively). Meat pH was found to not be significantly different across groups. However, boars tended to have a comparatively faster rate of pH decline. Therefore, their carcasses were more susceptible to PSE. Color (L*, a*, b*), drip loss and thawing loss differed among the three groups. Boiling loss of boar and gilt meat was larger (p&lt;0.001) than that of barrow meat (22.1 and 23.1 vs. 16.2%, respectively). However, intramuscular fat content was higher (p&lt;0.05) in the barrows than in boars and gilts, while the latter groups did not differ much. Although not obvious from flavor scores, boar meat showed the overall lowest sensory acceptance. This was mainly caused by reduced (p&lt;0.05) tenderness scoring, which was partially confirmed by shear force measurements, the lower juiciness impression, and less obviously by the highest (p&lt;0.001) plasma testosterone level (278 vs 0.09 and 0.02 pg/ml in boars vs. barrows and gilts), probably associated with high levels of androstenone, and backfat skatole concentrations. Backfat contents of unsaturated fatty acids, among them the dietetically undesired arachidonic acid, tended to be slightly higher in boars than in barrows and gilts, and this was associated with a clearly (p&lt;0.05) softer fat and a higher inclination for oxidation as determined in the backfat. Overall, this suggests that boar meat has a slight advantage in carcass quality but is clearly inferior in quality compared to meat from barrows and gilts even in the absence of noticeable boar taint

Transfer of linoleic and linolenic acid from feed to milk in cows fed isoenergetic diets differing in proportion and origin of concentrates and roughages

ISSN:0022-0299ISSN:1469-762