Growth performance, ruminal fermentation characteristics and microbial protein synthesis of lambs fed palmitic and stearic acid

Baee, Hossein; Ghoorchi, Taghi; Toghdory, Abdolhakim; Mokhtarpour, Amir

doi:10.1016/j.anifeedsci.2023.115674

Cited by 3 publications

(3 citation statements)

References 44 publications

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“…The levels of VFA can be variable, and it also shows the effectiveness in the fermentation of nutrients. Lipid supplements commonly improve the acetate: propionate ratio [44,51]. In this study, propionate increased with the inclusion of protected PA3, possibly because lipolysis in the rumen releases FA and glycerol from triglycerides.…”

Section: Volatile Fatty Acids and Methanementioning

confidence: 66%

“…The greater presence of fatty acids contained in the PA provided more free glycerol, and the differences in energy caused the differences in the amount of VFA. The decrease in butyrate was probably due to the inhibitory action of PA on rumen protozoa since the more significant degradation of carbohydrates generates butyrate as a final product [51,52]. Several studies did not report differences in VFA profiles when FA is supplemented [36,50], although other authors also reported an increase in VFA with the use of protected fats [17].…”

Section: Volatile Fatty Acids and Methanementioning

confidence: 97%

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Stability and Effects of Protected Palmitic Acid on In Vitro Rumen Degradability and Fermentation in Lactating Goats

Álvarez-Torres,

Ramírez-Bribiesca,

Bautista-Martínez

et al. 2024

Fermentation

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Few studies have evaluated the impact of a lipid-rich diet with palmitic acid (PA) in ruminal fermentation. The objective was to evaluate the in vitro bath culture of the protected PA on the ruminal fermentative variables. Four diets were used: (a) without protected PA (nPA) and (b) inclusion of protected PA at three levels: PA3 = 3%, PA6 = 6%, and PA9 = 9% dry matter (DM). The maximum gas production occurred without including protected PA and the low gas production given with the inclusion of protected PA9 (p ≤ 0.05). Meanwhile, the inclusion with 3 and 6% of protected PA showed a higher level of gas production kinetics than the other treatments (p ≤ 0.05). DM and organic matter degradation after 72 h of incubation linearly decreased (p ≤ 0.05) with a high level of protected PA. The level of C16:0 in the protected AP increased with the higher level of supplemented AP (p ≤ 0.05). The best efficiency in propionic acid, decrease in methane, and increase in biohydrogenation (79%) occurred with the inclusion of protected PA3 (p ≤ 0.05). In conclusion, supplements with protected PA at 3 and 6% increased PA availability. The results indicate good benefits of protected PA on fermentative variables, and these doses seem ideal for future research in lactating goats.

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Section: Volatile Fatty Acids and Methanementioning

confidence: 66%

Section: Volatile Fatty Acids and Methanementioning

confidence: 97%

Stability and Effects of Protected Palmitic Acid on In Vitro Rumen Degradability and Fermentation in Lactating Goats

Álvarez-Torres,

Ramírez-Bribiesca,

Bautista-Martínez

et al. 2024

Fermentation

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show abstract

“…Lipid supplements commonly improve the acetate: propionate ratio(Panahiha et al 2022;Baee et al 2023). In this study, propionate decreased when the inclusion of protected PA was increased, possibly lipolysis in the rumen releases FA and glycerol from triglycerides.…”

mentioning

confidence: 61%

In vitro fermentation with inoculated goat rumen to evaluate the degradation of diets supplemented with three levels of protected palmitic acid

Álvarez-Torres,

Bribiesca,

Bautista-Martinez

et al. 2023

Preprint

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Few studies evaluate the impact of a lipid-rich diet with palmitic acid (PA) in ruminal fermentation. The objective was to evaluate the in vitro bath culture of the protected PA on the ruminal fermentative variables. Four diets were used: a) without protected PA (nPA), b) inclusion of protected PA at three levels: PA3 = 3%, PA6 = 6%, and PA9 = 9% dry matter (DM). The results indicated that protected PA decreased gas production (p ≤ 0.05). DM and organic matter (OM) degradation after 72h of incubation linearly decreased (p ≤ 0.05) with a high level of protected PA. Neutral and acid detergent fiber degradation had no significant differences between treatments (p > 0.05). PA concentration in ruminal fluid had a linear effect with an increase from PA3 to PA9. Propionate had a quadratic effect (p ≤ 0.05) from nPA to PA3, and total volatile fatty acids had a linear decrease (p ≤ 0.05) from nPA to PA9. In conclusion, supplements with protected PA at 3 and 6% increased PA availability, and the results indicate good benefits of protected PA on fermentative variables. The doses of 3 and 6% of protected PA are recommended for use and evaluation in lactating goats.

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The adverse impacts of ammonia stress on the homeostasis of intestinal health in Pacific white shrimp (Litopenaeus vannamei)

Duan,

Nan,

Zhu

et al. 2024

Environmental Pollution

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Growth performance, ruminal fermentation characteristics and microbial protein synthesis of lambs fed palmitic and stearic acid

Cited by 3 publications

References 44 publications

Stability and Effects of Protected Palmitic Acid on In Vitro Rumen Degradability and Fermentation in Lactating Goats

Stability and Effects of Protected Palmitic Acid on In Vitro Rumen Degradability and Fermentation in Lactating Goats

In vitro fermentation with inoculated goat rumen to evaluate the degradation of diets supplemented with three levels of protected palmitic acid

The adverse impacts of ammonia stress on the homeostasis of intestinal health in Pacific white shrimp (Litopenaeus vannamei)

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