Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of Goats
This study aimed to investigate the effects of ruminal infusion of garlic oil (GO) on fermentation dynamics, fatty acid (FA) profile, and abundance of bacteria involved in biohydrogenation in the rumen. Six wethers fitted with ruminal fistula were assigned to two groups for cross-over design with a...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2012-07-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/25-126.pdf |
| _version_ | 1811216722394349568 |
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| author | Zhi Zhu Shengyong Mao Weiyun Zhu |
| author_facet | Zhi Zhu Shengyong Mao Weiyun Zhu |
| author_sort | Zhi Zhu |
| collection | DOAJ |
| description | This study aimed to investigate the effects of ruminal infusion of garlic oil (GO) on fermentation dynamics, fatty acid (FA) profile, and abundance of bacteria involved in biohydrogenation in the rumen. Six wethers fitted with ruminal fistula were assigned to two groups for cross-over design with a 14-d interval. Each 30-d experimental period consisted of a 27-d adaptation and a 3-d sample collection. Goats were fed a basal diet without (control) or with GO ruminal infusion (0.8 g/d). Ruminal contents collected before (0 h) and at 2, 4, 6, 8, and 10 h after morning feeding were used for fermentation analysis, and 0 h samples were further used for FA determination and DNA extraction. Garlic oil had no influence on dry matter intakes of concentrate and hay. During ruminal fermentation, GO had no effects on total VFA concentration and individual VFA molar proportions, whereas GO increased the concentrations of ammonia nitrogen and microbial crude protein (p<0.05). Compared with control, GO group took a longer time for total VFA concentration and propionate molar proportion to reach their respective maxima after morning feeding. The ratio of acetate to propionate in control reduced sharply after morning feeding, whereas it remained relatively stable in GO group. Fatty acid analysis showed that GO reduced saturated FA proportion (p<0.05), while increasing the proportions of C18, t11–18:1 (TVA), c9,t11-conjugated linoleic acid (c9,t11-CLA), t10,c12-CLA, and polyunsaturated FA (p<0.05). The values of TVA/(c9,t11-CLA+TVA) and C18:0/(TVA+ C18:0) were reduced by GO (p<0.05). Real-time PCR showed that GO tended to reduce Butyrivibrio proteoclasticus abundance (p = 0.058), whereas GO had no effect on total abundance of the Butyrivibrio group bacteria. A low correlation was found between B. proteoclasticus abundance and C18:0/(TVA+C18:0) (p = 0.910). The changes of fermentation over time suggested a role of GO in delaying the fermentation process and maintaining a relatively modest change of ruminal environment. The inhibitory effects of GO on the final step of biohydrogenation may be related to its antibacterial activity against B. proteoclasticus and other unknown bacteria involved. |
| first_indexed | 2024-04-12T06:43:29Z |
| format | Article |
| id | doaj.art-297f49fce19b4c3d907e83934fbd70bf |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-04-12T06:43:29Z |
| publishDate | 2012-07-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-297f49fce19b4c3d907e83934fbd70bf2022-12-22T03:43:39ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172012-07-0125796297010.5713/ajas.2011.1144222769Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of GoatsZhi ZhuShengyong MaoWeiyun ZhuThis study aimed to investigate the effects of ruminal infusion of garlic oil (GO) on fermentation dynamics, fatty acid (FA) profile, and abundance of bacteria involved in biohydrogenation in the rumen. Six wethers fitted with ruminal fistula were assigned to two groups for cross-over design with a 14-d interval. Each 30-d experimental period consisted of a 27-d adaptation and a 3-d sample collection. Goats were fed a basal diet without (control) or with GO ruminal infusion (0.8 g/d). Ruminal contents collected before (0 h) and at 2, 4, 6, 8, and 10 h after morning feeding were used for fermentation analysis, and 0 h samples were further used for FA determination and DNA extraction. Garlic oil had no influence on dry matter intakes of concentrate and hay. During ruminal fermentation, GO had no effects on total VFA concentration and individual VFA molar proportions, whereas GO increased the concentrations of ammonia nitrogen and microbial crude protein (p<0.05). Compared with control, GO group took a longer time for total VFA concentration and propionate molar proportion to reach their respective maxima after morning feeding. The ratio of acetate to propionate in control reduced sharply after morning feeding, whereas it remained relatively stable in GO group. Fatty acid analysis showed that GO reduced saturated FA proportion (p<0.05), while increasing the proportions of C18, t11–18:1 (TVA), c9,t11-conjugated linoleic acid (c9,t11-CLA), t10,c12-CLA, and polyunsaturated FA (p<0.05). The values of TVA/(c9,t11-CLA+TVA) and C18:0/(TVA+ C18:0) were reduced by GO (p<0.05). Real-time PCR showed that GO tended to reduce Butyrivibrio proteoclasticus abundance (p = 0.058), whereas GO had no effect on total abundance of the Butyrivibrio group bacteria. A low correlation was found between B. proteoclasticus abundance and C18:0/(TVA+C18:0) (p = 0.910). The changes of fermentation over time suggested a role of GO in delaying the fermentation process and maintaining a relatively modest change of ruminal environment. The inhibitory effects of GO on the final step of biohydrogenation may be related to its antibacterial activity against B. proteoclasticus and other unknown bacteria involved.http://www.ajas.info/upload/pdf/25-126.pdfGarlic OilConjugated Linoleic AcidBiohydrogenationGoat |
| spellingShingle | Zhi Zhu Shengyong Mao Weiyun Zhu Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of Goats Asian-Australasian Journal of Animal Sciences Garlic Oil Conjugated Linoleic Acid Biohydrogenation Goat |
| title | Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of Goats |
| title_full | Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of Goats |
| title_fullStr | Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of Goats |
| title_full_unstemmed | Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of Goats |
| title_short | Effects of Ruminal Infusion of Garlic Oil on Fermentation Dynamics, Fatty Acid Profile and Abundance of Bacteria Involved in Biohydrogenation in Rumen of Goats |
| title_sort | effects of ruminal infusion of garlic oil on fermentation dynamics fatty acid profile and abundance of bacteria involved in biohydrogenation in rumen of goats |
| topic | Garlic Oil Conjugated Linoleic Acid Biohydrogenation Goat |
| url | http://www.ajas.info/upload/pdf/25-126.pdf |
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