Graded substitution of grains with bakery by-products modulates ruminal fermentation, nutrient degradation, and microbial community composition in vitro

Humer, Elke; Aditya, S.; Kaltenegger, A.; Klevenhusen, Fenja; Petri, Renée M.; Zebeli, Qendrim

doi:10.3168/jds.2017-14051

Cited by 19 publications

(30 citation statements)

References 42 publications

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“…In this context, FFPs are seen as a potential resource rather than a waste product sent to landfill or otherwise disposed of in the natural environment. Their potential seems higher for omnivorous farm species (e.g., pigs and poultry) even though some studies, mainly on bakery products, have opened new frontiers in ruminants' nutrition [29,30]. This will therefore save on costs and reduce the impact of livestock production on the environment.…”

Section: Discussionmentioning

confidence: 99%

Potentials and Challenges of Former Food Products (Food Leftover) as Alternative Feed Ingredients

Luciano

Tretola

Ottoboni

et al. 2020

Animals

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Former food products (FFPs) are foodstuffs that, even though they are nutritious and safe, have lost their value on the human consumption market for different reasons, such as production errors leading to broken or intermediate foodstuffs, surpluses caused by logistical challenges of daily delivery, or any other reason. The nutritional features of FFPs include carbohydrates, free sugars, and possibly also fats. FFPs tend to have been processed through various technological and heat treatments that impact the nutrients and the kinetics of digestion, as well as animal response and, particularly, gastro-intestinal health. This review integrates some of the most recently published works about the chemical composition, nutritional value, digestibility and glycaemic index of ex-foods. In addition, a view on the relationship between the use of FFPs and safety issues and their effects on pigs’ intestinal microbiota are also given.

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Section: Discussionmentioning

confidence: 99%

Potentials and Challenges of Former Food Products (Food Leftover) as Alternative Feed Ingredients

Luciano

Tretola

Ottoboni

et al. 2020

Animals

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“…The fermenter fluid was collected daily (d6–d10) from each fermenter to measure ruminal fermentation characteristics as described previously . Accordingly, the incubation liquid was immediately measured for pH and redox potential using a pH meter (Seven Multi TM; Mettler‐Toledo GmbH, Schwerzenbach, Switzerland) equipped with separate electrodes (InLab Expert Pro‐ISM for pH and Pt4805‐DPA‐SC‐S8/120 for redox; Mettler‐Toledo GmbH).…”

Section: Methodsmentioning

confidence: 99%

“…Accordingly, the incubation liquid was immediately measured for pH and redox potential using a pH meter (Seven Multi TM; Mettler‐Toledo GmbH, Schwerzenbach, Switzerland) equipped with separate electrodes (InLab Expert Pro‐ISM for pH and Pt4805‐DPA‐SC‐S8/120 for redox; Mettler‐Toledo GmbH). Another portion of the aliquot was preserved at −20 °C for later analyses including SCFAs using gas chromatography, ammonia using the indophenol reaction method, and osmolality using a multisample osmometer (Osmo Pro®; WMDE B.V., Bergerweg, Netherlands). For betaine concentration analysis, on d7, there were interval samplings of fluid from all fermenters at 0, 1, 2, 4, 6, and 24 h after betaine dosing to determine betaine disappearance kinetics.…”

Section: Methodsmentioning

confidence: 99%

“…The fermenter fluid was collected daily (d6-d10) from each fermenter to measure ruminal fermentation characteristics as described previously. 29 Accordingly, the incubation liquid was immediately measured for pH and redox potential using a pH meter (Seven Multi TM; Mettler-Toledo GmbH, Schwerzenbach, Switzerland) equipped with separate electrodes (InLab Expert Pro-ISM for pH and Pt4805-DPA-SC-S8/120 for redox; Mettler-Toledo GmbH). Another portion of the aliquot was preserved at −20°C for later analyses including SCFAs using gas chromatography, 29 ammonia using the indophenol reaction method, 30 and osmolality using a multisample osmometer (Osmo Pro®; WMDE B.V., Bergerweg, Netherlands).…”

Section: Daily Measurements and Laboratory Analysesmentioning

confidence: 99%

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Betaine addition as a potent ruminal fermentation modulator under hyperthermal and hyperosmotic conditions in vitro

Mahmood

Petri

Gavrău³

et al. 2020

J Sci Food Agric

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BACKGROUND Climatic and dietary shifts predispose ruminal microbes to hyperthermal and hyperosmotic stress, leading to poor fermentation and subsequently adverse effects on ruminant productivity. Betaine may function as substrate, osmolyte, antioxidant, and methyl donor for microbes. However, its effect depends on the extent of microbial catabolism. This study revealed the ruminal disappearance kinetics of betaine and its dose effect on ruminal fermentation during thermal and osmotic stress using a rumen simulation technique. RESULTS Three different betaine doses were used: 0, 50, and 286 mg L−1; each was assigned to two incubation temperatures (39.5 and 42 °C) and two osmotic conditions (295 and 420 mOsmol kg−1). Betaine disappeared rapidly within the first 6 h of incubation; however, the rate was lower during hyperosmotic stress (P < 0.05), the stress condition that also suppressed the overall fermentation and degradation of organic nutrients and decreased the bacterial diversity (P < 0.001). During hyperosmotic stress, betaine shifted the fermentation pathway to more propionate (P < 0.05). Betaine counteracted the negative effect of hyperthermal stress on total short‐chain fatty acid concentration (P < 0.05) without affecting the composition. Both stress conditions shifted the bacterial composition, but the effect of betaine was minimal. CONCLUSION Despite its rapid ruminal disappearance, betaine modulated microbial fermentation in different ways depending on stress conditions, indicating the plasticity of the betaine effect in response to various kinds of physicochemical stress. Although betaine did not affect the abundance of ruminal microbiota, the enhanced fermentation suggests an improved microbial metabolic activity under stress conditions. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Analysis of the composition and volume of the collected gas, chemical analysis of feed and feed residues, and SCFA analysis were performed according to a previous study conducted by Humer et al [ 23 ]. In brief, the composition of fermentation gases was analyzed using an infrared detector machine (ATEX Biogas Monitor Check BM 2000, Ansyco, Karlsruhe, Germany), and the volume of gas was measured by the water replacement method.…”

Section: Methodsmentioning

confidence: 99%

Betaine Modulates Rumen Archaeal Community and Functioning during Heat and Osmotic Stress Conditions In Vitro

Mahmood

Khiaosa‐ard

Zebeli

et al. 2020

Archaea

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Rumen archaea play an important role in scavenging ruminal hydrogen (H2) and thus facilitate rumen fermentation. They require optimum temperature and osmolality for their growth and metabolism; however, a number of external factors may put archaea under heat and osmotic stress. Betaine is an osmolyte, molecular chaperone, and antioxidant; therefore, it bears potential to combat against these stressors. In this in vitro study, three betaine levels, namely, 0 (control), 51 (low), and 286 (high) ppm, were used. Each of these was subjected to two temperatures (39.5 and 42°C) and two osmolality conditions (295 and 420 mOsmol kg-1) with n = 6 per treatment. Sequencing analyses of the solid phase (which use solid materials containing primarily fibrous materials of low-density feed particles) and the liquid phase (rumen fermenter liquid) using 16S rRNA revealed that more than 99.8% of the ruminal archaea in fermenters belong to the phylum Euryarchaeota. At the genus level, Methanobrevibacter was the most prevalent in both phases, and Methanosaeta was only detected in the liquid phase. The genera Methanobrevibacter and Methanobacterium both showed a positive correlation with methane (CH4) formation in the liquid and solid phases, respectively ( P < 0.05 ). Heat stress increased the relative abundance of genus Methanimicrococcus at the expense of candidate archaeal genus Vadin CA11 ( P < 0.05 ). In the solid phase, osmotic stress significantly reduced the Shannon and Simpson indices of diversity, and relative abundance was higher for Methanobrevibacter at the expense of Methanimicrococcus. In the liquid phase, osmotic stress increased not only the abundance-based coverage estimator (ACE) and singles parameters of diversity but also the relative abundances of Methanosphaera and Methanobacterium. The overall decrease in all gas parameters and estimated metabolic hydrogen ([2H]) utilization was observed during osmotic stress conditions ( P < 0.05 ). Betaine enhanced the diversity of solid phase archaea as indicated by the increase in ACE and singles during heat stress, and only a high dose improved all diversity parameters in the liquid phase during osmotic stress ( P < 0.05 ). Thus, betaine alleviates the effects of heat stress and osmotic stress on the archaea community.

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Graded substitution of grains with bakery by-products modulates ruminal fermentation, nutrient degradation, and microbial community composition in vitro

Cited by 19 publications

References 42 publications

Potentials and Challenges of Former Food Products (Food Leftover) as Alternative Feed Ingredients

Potentials and Challenges of Former Food Products (Food Leftover) as Alternative Feed Ingredients

Betaine addition as a potent ruminal fermentation modulator under hyperthermal and hyperosmotic conditions in vitro

Betaine Modulates Rumen Archaeal Community and Functioning during Heat and Osmotic Stress Conditions In Vitro

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