PSII-7 Tucumã oil results in a favourable shift in fermentation characteristics, reducing methane production and altering the microbiome using the Rumen Simulation Technique (RUSITEC)
| Autor: | Gerhard Breves, L Ribeiro Pereira, Devin B. Holman, Stephanie A. Terry, Alexandre V. Chaves, André Guimarães Maciel e Silva, Aline Fernanda Oliveira Ramos |
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| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Journal of Animal Science. 96:77-78 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.1093/jas/sky404.171 |
| Popis: | The objective of this study was to determine the effect of oil extracted from the fruit pulp of Tucumã on fermentation characteristics, CH(4)production and the microbial community using the rumen stimulation technique (RUSITEC). The experiment was conducted as a completely randomized design over a 15-d period with 3 treatments duplicated in 2 runs with 2 replicates per run. Treatments consisted of a control diet (forage:concentrate; 70:30), and tucumã oil included at 0.5 and 1% (v/v). Addition of tucumã oil linearly decreased (P < 0.01) DM disappearance. Total gas production (mL/d) and CO(2) production (mL/d, mL/gDM) followed a quadratic response to increasing addition of tucumã oil in which tucumã oil included at 0.5% (v/v) increased both variables. Acetate and butyrate were linearly decreased (P < 0.0001) and propionate and valerate were linearly increased (P < 0.0001) with increasing addition of tucumã oil to the diet. The ratio of acetate to propionate and ammonia-N production was linearly decreased (P < 0.02) with increasing concentration of tucumã oil. Methane production (mL/d, mg/g DM, mg/g DMD) was linearly decreased (P < 0.05) with increasing addition of tucumã oil to the diet. Tucumã oil reduced the microbial richness and diversity when included at 1% (v/v) in both solid- (SAM) and liquid-associated microbes (LAM). The microbial community structure of the LAM and SAM samples was also affected by the inclusion of Tucumã oil (P < 0.01). The abundance of the genera Fibrobacter and Rikenellaceae RC9 gut group was reduced and Pyramidobacter, Megasphaerra, Anaerovibrio and Selenomonas were enriched by the addition of tucumã oil. In conclusion, tucumã oil resulted in the favourable shift in fermentation products away from acetate toward propionate, decreasing the production of CH(4) when tucumã oil was included at 1% (v/v). The ruminal microbiota was also altered by the presence of tucumã oil. |
| Databáze: | OpenAIRE |
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