Effect of diets containing linoleic acid- or oleic acid-rich oils on ruminal fermentation and nutrient digestibility, and performance and fatty acid composition of adipose and muscle tissues of finishing cattle1

Hristov, A.N.; Kennington, L. R.; McGuire, Mark A.; Hunt, C. W.

doi:10.2527/2005.8361312x

Cited by 77 publications

(58 citation statements)

References 43 publications

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“…Linoleic acid is toxic to ruminal protozoa and previous research has shown a consistent decrease in protozoal counts in vivo (Sutton et al, 1983;Hristov et al, 2004) and in vitro (Newbold and Chamberlain, 1988). Hristov et al (2005) reported in vitro data showing 48%, 88% and 100% eradication of ruminal protozoa with inclusion of 0.25%, 0.5% and 1% linoleic acid, respectively, in the incubation media. Another study showed that oleic acid at 0.25%, 0.5% and 1% decreased protozoal counts by 26%, 45% and 78%, respectively (Hristov et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Soybean oil and linseed oil supplementation affect profiles of ruminal microorganisms in dairy cows

Yang

Wang

et al. 2009

Animal

128

105

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The objective of this study was to evaluate changes in ruminal microorganisms and fermentation parameters due to dietary supplementation of soybean and linseed oil alone or in combination. Four dietary treatments were tested in a Latin square designed experiment using four primiparous rumen-cannulated dairy cows. Treatments were control (C, 60 : 40 forage to concentrate) or C with 4% soybean oil (S), 4% linseed oil (L) or 2% soybean oil plus 2% linseed oil (SL) in a 4 × 4 Latin square with four periods of 21 days. Forage and concentrate mixtures were fed at 0800 and 2000 h daily. Ruminal fluid was collected every 2 h over a 12-h period on day 19 of each experimental period and pH was measured immediately. Samples were prepared for analyses of concentrations of volatile fatty acids (VFA) by GLC and ammonia. Counts of total and individual bacterial groups (cellulolytic, proteolytic, amylolytic bacteria and total viable bacteria) were performed using the roll-tube technique, and protozoa counts were measured via microscopy in ruminal fluid collected at 0, 4 and 8 h after the morning feeding. Content of ruminal digesta was obtained via the rumen cannula before the morning feeding and used immediately for DNA extraction and quantity of specific bacterial species was obtained using real- time PCR. Ruminal pH did not differ but total VFA (110v. 105 mmol/l) were lower (P< 0.05) with oil supplementation compared with C. Concentration of ruminal NH3-N (4.4v. 5.6 mmol/l) was greater (P< 0.05) due to oil compared with C. Compared with C, oil supplementation resulted in lower (P< 0.05) cellulolytic bacteria (3.25 × 108v. 4.66 × 108colony-forming units (CFU)/ml) and protozoa (9.04 × 104v. 12.92 × 104cell/ml) colony counts. Proteolytic bacteria (7.01 × 108v. 6.08 × 108CFU/ml) counts, however, were greater in response to oil compared with C (P< 0.05). Among oil treatments, the amount ofButyrivibrio fibrisolvens,Fibrobacter succinogenesandRuminococcus flavefaciensin ruminal fluid was substantially lower (P< 0.05) when L was included. Compared to C, the amount ofRuminococcus albusdecreased by an average of 40% regardless of oil level or type. Overall, the results indicate that some ruminal microorganisms, except proteolytic bacteria, are highly susceptible to dietary unsaturated fatty acids supplementation, particularly when linolenic acid rich oils were fed. Dietary oil effects on ruminal fermentation parameters seemed associated with the profile of ruminal microorganisms.

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Section: Discussionmentioning

confidence: 99%

Soybean oil and linseed oil supplementation affect profiles of ruminal microorganisms in dairy cows

Yang

Wang

et al. 2009

Animal

128

105

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“…Moreover, in recent years there is increased research interest in the possible modification of this profile, aiming to increase the content of fatty acids considered beneficial for the consumer health. Research has shown that ruminant meat fatty acid profile can be influenced by different rations [34], such as the inclusion of rich PUFA sources in cattle diets [35]. Dietary lipids are subjected to lipolysis by rumen bacteria, which then hydrogenate and isomerize the PUFA included in the feed to more saturated end products [36,37].…”

Section: Resultsmentioning

confidence: 99%

Dietary sesame seed hulls utilization on lamb performance, lipid oxidation and fatty acids composition of the meat

Bonos¹,

Tsilofiti²,

Taskopoulou³

et al. 2017

Anim Husb Dairy Vet Sci

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The objective of this study was to evaluate the dietary use of sesame seed hulls on lamb performance parameters and some meat quality characteristics. A total of 36 lambs of Pelagonia (Florina) breed 68 ± 5 days old and with average initial body weight 18.5 ± 2.6 kg, were randomly allocated to 3 groups. The lambs of the Control group were fed a normal diet based on alfalfa hay, wheat straw and concentrate feed (mainly maize, barley and soybean meal), whereas those from Groups S100 and S200 were fed alfalfa hay, wheat straw and concentrate feeds containing sesame seed hulls at 100 g/kg feed and 200 g/kg feed, respectively. After 9 weeks, experimental period, the animals of Group S200 had significantly (P<0.05) better final body weight, fasting live weight, weight with empty rumen, hot carcass weight, and cold carcass weight compared to the Control group. Moreover, the dressing percentage was significantly higher (P<0.05) for group S200, compared to group S100, but not compared to the controls. Meat lipid oxidation measured as thiobarbituric acid reactive substances content did not differ among all three groups (P>0.05) after 2 or 4 days of refrigeration. Moreover, the fatty acid profile of the meat did not differ (P>0.05) for saturated, monounsaturated and polyunsaturated fatty acids among all groups. In conclusion, sesame seed hulls can be used in lamb nutrition with some possible benefits regarding the performance parameters.

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“…Likewise, Pérez Alba et al (1997) and Gallardo et al (2014) reported a drastic increase in the content of trans-18:1 and t 11-18:1 isomers, respectively, in dairy sheep that were also offered calcium soap of olive oil. However, Hristov et al (2005), in a study comparing sunflower oil rich in linoleic acid (76.5% linoleic acid) and sunflower oil rich in oleic acid (76.5% oleic acid) in concentrate lot steers, found no differences in the content of t 11-18:1 or c 9,t 11-18:2. The observed increase in the content of trans-18:1 isomers when supplementing with oils rich in oleic acid could be due to the fact that oleic acid can interfere with the biohydrogenation of linoleic acid, leading to an accumulation of trans-18:1 (Mosley et al, 2002).…”

Section: Meat Qualitymentioning

confidence: 95%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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Effect of diets containing linoleic acid- or oleic acid-rich oils on ruminal fermentation and nutrient digestibility, and performance and fatty acid composition of adipose and muscle tissues of finishing cattle1

Cited by 77 publications

References 43 publications

Soybean oil and linseed oil supplementation affect profiles of ruminal microorganisms in dairy cows

Soybean oil and linseed oil supplementation affect profiles of ruminal microorganisms in dairy cows

Dietary sesame seed hulls utilization on lamb performance, lipid oxidation and fatty acids composition of the meat

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

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