| Abstrakt: |
Simple Summary: This study explored the effects of different caffeine doses on nutrient digestion and fermentation in a simulated rumen environment. The main goal was to improve our understanding of how caffeine might influence these important metabolic processes in the rumen when a lactating cow diet is used. Here, we report that a dose of caffeine (50 ppm) improved the digestibility of dry/organic matter and starch while reducing the protozoa numbers and ammonia concentration, which are related to ruminal protein metabolism. However, higher caffeine doses (above 50 ppm) began to negatively impact these parameters. Our observations suggest that caffeine, a naturally occurring compound in several plants such as coffee, cacao, and tea, could potentially be used to enhance digestion and fermentation in ruminants. This research is valuable to our understanding of anaerobic fermentation in the rumen as it demonstrates the use of this plant secondary metabolite to enhance nutrient utilization and milk production and other benefits to management and the environment. Caffeine is a plant secondary metabolite, commonly known for its bioactivity properties. This molecule increases microbial activity during anaerobic digestion. The aim of this study was to determine the effects of caffeine doses on the rumen fermentation profile and nutrient digestibility when continuous culture fermenters were fed a lactating cow's diet. We hypothesize that adding caffeine doses into continuous culture fermenters with a rumen fluid inoculum will not affect anaerobic fermentation or nutrient utilization. Fermenters were fed twice a day (at 0800 and 2000 h) with an experimental diet of high-producing dairy cows (53.55 g/DM day; Forage:Concentrate ratio, F:C of 40:60). Four levels of caffeine (0 ppm, 50 ppm, 100 ppm, and 150 ppm) were added to the diets as a treatment. The experiment was arranged in a randomized complete block design. Two blocks of four fermenters were run in two replicated periods of ten days. Statistical analyses were conducted in SAS version 9.4 for Windows (SAS Institute Inc., Cary, NC, USA) using the GLIMMIX procedure. The addition of caffeine at a 50 ppm dose on continuous culture fermentation decreased the protozoal counts (Diplodinium spp.) (p = 0.03) and ammonia concentrations (p < 0.05). A treatment of 50 ppm of caffeine increased the DM, OM, and starch digestibility (p < 0.05). When caffeine doses increased further than 50 ppm, the OM, DM, and starch digestibility decreased linearly (p = 0.01). The total volatile fatty acids and fatty acid proportions were unaffected. However, the acetate-to-propionate ratio (A:P) tended to decrease linearly among treatments (p = 0.07). The means of pH measurements and maximum pH had a significantly linear decrease effect (p < 0.01). Caffeine may represent a potential rumen fermentation modifier for use in lactating cow diets. [ABSTRACT FROM AUTHOR] |
