Addition of several tannin extracts to modulate fermentation of barley meal under intensive ruminant feeding conditions simulated in vitro by incubating at pH 6.0–6.2

Amanzougarene, Z.; Yuste, S.; Fondevila, M.

doi:10.1071/an17741

Cited by 3 publications

(1 citation statement)

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“…Regarding gas production after 24 h of fermentation, the results in the literature are quite variable. Some have reported reduced gas production [ 29 , 43 ], some were unchanged [ 27 ], while Wei et al [ 24 ] reported increased gas production. In the present study, the addition of 0.2% and 0.3% PICB did not significantly increase gas production when compared with the control group, even though the experimental values were marginally higher.…”

Section: Discussionmentioning

confidence: 99%

Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Wang

et al. 2021

Animals

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Nutritional strategies can be employed to mitigate greenhouse emissions from ruminants. This article investigates the effects of polyphenols extracted from the involucres of Castanea mollissima Blume (PICB) on in vitro rumen fermentation. Three healthy Angus bulls (350 ± 50 kg), with permanent rumen fistula, were used as the donors of rumen fluids. A basic diet was supplemented with five doses of PICB (0%–0.5% dry matter (DM)), replicated thrice for each dose. Volatile fatty acids (VFAs), ammonia nitrogen concentration (NH3-N), and methane (CH4) yield were measured after 24 h of in vitro fermentation, and gas production was monitored for 96 h. The trial was carried out over three runs. The results showed that the addition of PICB significantly reduced NH3-N (p < 0.05) compared to control. The 0.1%–0.4% PICB significantly decreased acetic acid content (p < 0.05). Addition of 0.2% and 0.3% PICB significantly increased the propionic acid content (p < 0.05) and reduced the acetic acid/propionic acid ratio, CH4 content, and yield (p < 0.05). A highly significant quadratic response was shown, with increasing PICB levels for all the parameters abovementioned (p < 0.01). The increases in PICB concentration resulted in a highly significant linear and quadratic response by 96-h dynamic fermentation parameters (p < 0.01). Our results indicate that 0.2% PICB had the best effect on in-vitro rumen fermentation efficiency and reduced greenhouse gas production.

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Section: Discussionmentioning

confidence: 99%

Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Wang

et al. 2021

Animals

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Rumen protozoal dynamics during the transition from milk/grass to high-concentrate based diet in beef calves as affected by the addition of tannins or medium-chain fatty acids

Yuste

Amanzougarene

Fuente

et al. 2019

Animal Feed Science and Technology

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Growth and bacterial dynamics of beef calves during transition from milk/pasture to a high-concentrate diet added with tannins or medium-chain fatty acids

et al. 2021

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Context Rumen fermentation modulation with feed additives during the transition period to high-concentrate diets might help to avoid bacterial dysbiosis. Aims Assessing the effects of the addition of tannins and medium-chain fatty acids (MCFA) to the adaptation diet of beef calves to a high-concentrate ration on the rate of intake, animal performance and rumen bacterial composition. Methods Eighteen 7-month-old beef calves were abruptly weaned and transitioned over a 28-day period from a milk/grass regime to one of the following diets: a non-supplemented high-concentrate diet plus wheat straw, both given ad libitum (C); C plus 20 g/kg of a 65:35 chestnut and quebracho tannin extract; and C plus 6 g/kg of a commercial mixture of MCFA. Concentrate and straw rate of intake were recorded. Rumen fluid was collected on Days 0, 1, 7, 14, 21 and 28 at 0, 3, 6 and 9 h after feeding to characterise rumen fermentation. Samples from 0 h were analysed to assess the bacterial population using Ion Torrent sequencing. Key results The rate of intake of concentrates and straw, as well as daily gains and final weights, were similar (P > 0.05) among diets. The addition of tannins or MCFA did not modify (P = 0.98) the rumen bacterial population, which was affected by sampling day (P < 0.001). The additives inclusion did not affect relative abundances of the main bacterial taxa (P < 0.05), most of them differing across days (P < 0.001). Diversity indexes (Shannon and richness) declined over sampling days (P < 0.05), although some genera emerged after concentrate inclusion. Conclusions At the doses used in the present experiment, tannins and MCFA did not exert any effect on intake, animal performance and bacterial population. Abrupt transition to high-concentrate diets modified the rumen environment and bacterial community, indicating bacterial adaptation to new environmental conditions. Implications Abrupt transition of 7-month-old calves from milk/pasture to a high-concentrate diet did not impair rumen microbiota or performance; therefore, the use of feed additives seems unnecessary.

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Addition of several tannin extracts to modulate fermentation of barley meal under intensive ruminant feeding conditions simulated in vitro by incubating at pH 6.0–6.2

Cited by 3 publications

References 42 publications

Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Rumen protozoal dynamics during the transition from milk/grass to high-concentrate based diet in beef calves as affected by the addition of tannins or medium-chain fatty acids

Growth and bacterial dynamics of beef calves during transition from milk/pasture to a high-concentrate diet added with tannins or medium-chain fatty acids

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