Impacts of the unsaturation degree of long-chain fatty acids on the volatile fatty acid profiles of rumen microbial fermentation in goats in vitro

GAO Jian; WANG Meng-zhi; JING Yu-jia; SUN Xue-zhao; WU Tian-yi; SHI Liang-feng

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Impacts of the unsaturation degree of long-chain fatty acids on the volatile fatty acid profiles of rumen microbial fermentation in goats in vitro

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This study investigated the impacts of the degree of unsaturation(unsaturity) of long-chain fatty acids on volatile fatty acid(VFA) profiles of rumen fermentation in vitro. Six types of long-chain fatty acids, including stearic acid(C18:0, control group), oleic acid(C18:1, n-9), linoleic acid(C18:2, n-6), α-linolenic acid(C18:3, n-3), arachidonic acid(C20:4, n-6) and eicosapentaenoic acid(C20:5, n-3), were tested. Rumen fluid from three goats fitted with ruminal fistulae was used as inoculum and the inclusion rate of long-chain fatty acid was at 3%(w/w) of substrate. Samples were taken for VFA analysis at 0, 3, 6, 9, 12, 18 and 24 h of incubation, respectively. The analysis showed that there were significant differences in the total VFA among treatments, sampling time points, and treatment×time point interactions(P0.05). In contrast, the molar proportion of propionate did not differ among treatments during the whole incubation(P>0.05). However, for butyrate molar proportions, significant differences were found not only among sampling time points but also among treatments and treatment×time point interactions(P0.05), even the treatments stearic acid and α-linolenic acid were numerically higher than the others. The inclusion of 3% long-chain unsaturated fatty acids differing in the degree of unsaturation brought out a significant quadratic regression relation between the total VFA concentration and the double bond number of fatty acid. In conclusion, the α-linolenic acid with 3 double bonds appeared better for improving rumen microbial fermentation and the total VFA concentration.

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《农业科学学报（英文版）》 |2016年第12期|2827-2833|共7页
作者
GAO Jian; WANG Meng-zhi; JING Yu-jia; SUN Xue-zhao; WU Tian-yi; SHI Liang-feng;
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College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R.China;

College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R.China;

College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R.China;

Grasslands Research Centre, AgResearch Ltd., Private Bag 11008, Palmerston North, New Zealand;

College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R.China;

College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R.China;

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Impacts of the unsaturation degree of long-chain fatty acids on the volatile fatty acid profiles of rumen microbial fermentation in goats in vitro

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