Effects of tributyrin supplementation on in vitro culture fermentation and methanogenesis and in vivo dietary nitrogen, calcium and phosphorus losses in Small Tail ewes

Ren, Q. C.; Xuan, J. J.; Wang, L.K.; Hu, Zhongze; Yang, Hongjian; Zhang, Wennan; Jiang, Linshu

doi:10.1016/j.anifeedsci.2018.07.008

Cited by 8 publications

(12 citation statements)

References 31 publications

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“…Many factors interfere with the process of calcium absorption (da Silva et al, 2019a;Wu et al, 2019). The bioavailability of calcium is adversely affected if the protein content is too high; that is, when the calcium (mg):protein (g) ratio is <20 (Ren et al, 2018;Lynch Cronin et al, 2019). The recommended calcium: protein ratio is 16 mg of Ca to 1 g of protein.…”

Section: Discussionmentioning

confidence: 99%

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread

Kobus‐Cisowska

Szymanowska

Szymandera‐Buszka

et al. 2020

Journal of Dairy Science

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Hen eggshells are a rich and natural source of calcium and can serve as a biofunctional food ingredient. Enriching the traditional Polish bread spread (ser smażony) with micronized eggshell is an attractive proposition for consumers who require easily available calcium. The present study aimed to evaluate the use of micronized eggshells as a source of bioavailable calcium in bread spread. The study evaluated the effect of selected biocomponents on calcium bioavailability by using an in vitro digestion model. The enrichment of bread spread with eggshell, lysine, vitamin D 3 , and vitamin K enhanced all examined physicochemical variables except water activity. Enrichment with eggshells increased calcium levels >2.5-fold compared with the control sample. As an ingredient of bread spread, lysine is an important rheological factor. The bioavailability of calcium was higher in samples with lysine and vitamin K compared with samples that contained eggshell alone.

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Section: Discussionmentioning

confidence: 99%

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread

Kobus‐Cisowska

Szymanowska

Szymandera‐Buszka

et al. 2020

Journal of Dairy Science

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“…We followed the method of in vitro fermentation proposed by Menke et al [ 16 ] and Ren et al [ 17 ] to determine the gas production of maize straw. Samples were treated with different concentrations of CaO and different moisture contents in an in vitro rumen environment.…”

Section: Methodsmentioning

confidence: 99%

Effects of maize straw treated with various levels of CaO and moisture on composition, structure, and digestion by in vitro gas production

Shi

Tian

et al. 2021

Anim Biosci

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Objective: The objective of this study was to explore the effects of maize straw treated with calcium oxide (CaO) and various moisture, on the composition and molecular structure of the fiber, and gas production by fermentation in an in vitro rumen environment.Methods: 4×3 factorial treatment was used in this experiment. Maize straws were treated with 4 concentrations of CaO (0%, 3%, 5% and 7% of dry straw weight) and 3 moisture contents (40%, 50% and 60%). Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray fluorescence spectroscopy (XRF) were employed to measure the surface texture, secondary molecular structure of carbohydrate, and calcium (Ca) content of the maize straw, respectively. The correlation of secondary molecular structures and fiber components of maize straw were analyzed by CORR procedure of SAS 9.2. In vitro rumen fermentation was performed for 6, 12, 24, 48 and 72 h to measure gas production.Results: On the whole, the moisture factor had no obvious effect on the experimental results. NDF, ADF, ADL, hemicellulose and cellulose contents decreased (P<0.05) with increasing concentrations of CaO treatment. Surface and secondary molecular structure of maize straw were affected by various CaO and moisture treatments. NDF had positive correlation (P<0.01) with Cell-H (H=height), Cell-A (A=area), CHO-2-H. Hemicellulose had positive correlation (P<0.01) with Lignin-H , Lignin-A, Cell-H, Cell-A. Ca content of maize straw increased as the concentration of CaO was increased (P<0.01). Gas production was highest in the group A c c e p t e d A r t i c l e treated with 7% CaO. Conclusion:CaO treatment can adhere to the surface of the maize straw, and then improve the digestibility of the maize straw in ruminants by modifying the structure of lignocellulose and facilitating the maize straw for microbial degradation.

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“…have shown that TB supplementation enhanced intestinal mucosal growth and differentiation, promoting the improvement of the gut barrier and the nutrient absorption, the decrease of the intestinal oxidative stress, the improvement of the mitochondrial function and the enhancement of the protein digestibility. [98][99][100] TB supplementation was also found to modulate the AMPK-mTOR signal pathway, 44 and protect against pathogen infections by modulating the production of inflammatory cytokines and the intestinal acetate fermentation, as well as positively affecting the expression of genes related to bile acid synthesis, and glucose and lipid metabolism. 98 Furthermore, recent studies in terrestrial farmed animals described an effect of TB in modifying the gut microbiota, promoting important changes in metabolism and animal average daily gain and final body weight.…”

Section: Tributyrin In Livestock Feedsmentioning

confidence: 99%

“…104 Recent studies on ewes showed that dietary TB has the potential to ameliorate some performance constraints in sheep and improve the utilisation of nitrogen, calcium and phosphorous. 99…”

Section: Tributyrin In Livestock Feedsmentioning

confidence: 99%

“…In piglets, TB has been tested as a dietary supplement in alternative to conventional antibiotics during the weaning period. Results have shown that TB supplementation enhanced intestinal mucosal growth and differentiation, promoting the improvement of the gut barrier and the nutrient absorption, the decrease of the intestinal oxidative stress, the improvement of the mitochondrial function and the enhancement of the protein digestibility 98–100 . TB supplementation was also found to modulate the AMPK‐mTOR signal pathway, 44 and protect against pathogen infections by modulating the production of inflammatory cytokines and the intestinal acetate fermentation, as well as positively affecting the expression of genes related to bile acid synthesis, and glucose and lipid metabolism 98 .…”

Section: Tributyrin—characterisation and Potential Applicationsmentioning

confidence: 99%

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Tributyrin supplementation in fish and crustacean nutrition: A review

Palma

Magnoni

Morais³

et al. 2022

Reviews in Aquaculture

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Short-chain fatty acids, including butyrate and its derived forms, have been used as dietary supplements to reverse or ameliorate the potential negative effects of plantderived ingredients in aquaculture diets, and have a multitude of well-demonstrated physiological and health enhancing effects in mammals and livestock. Tributyrin, a butyric acid derivate, has been assessed as a supplement in the diets of farmed animals, with promising results in several species. In fish and crustaceans, the dietary inclusion of tributyrin is more recent and has been less studied but results suggest that it may be highly advantageous for aquatic animals. This is particularly important for carnivorous species, whose diets need to be optimised towards the reduction of the fishmeal content to enhance the environmental and economical sustainability of the sector. The present work characterises tributyrin and presents the main results of its use as a dietary source of butyric acid in feeds for aquatic species. The main focus is given to aquaculture species and how tributyrin, as a feed supplement, can contribute to optimising plant-based aquafeeds.

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Effects of tributyrin supplementation on in vitro culture fermentation and methanogenesis and in vivo dietary nitrogen, calcium and phosphorus losses in Small Tail ewes

Cited by 8 publications

References 31 publications

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread

Effects of maize straw treated with various levels of CaO and moisture on composition, structure, and digestion by in vitro gas production

Tributyrin supplementation in fish and crustacean nutrition: A review

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