Resveratrol affects in vitro rumen fermentation, methane production and prokaryotic community composition in a time‐ and diet‐specific manner

Abstract

This study aimed to investigate the effect of resveratrol on methane production, rumen fermentation and microbial composition under high-concentrate (HC) and high-forage (HF) diets using the in vitro fermentation system. A total of 25 mg of resveratrol was supplemented into 300 mg of either HC or HF diet. Methane production, total volatile fatty acid (VFA) concentration, molar proportion of VFA, metabolites of resveratrol and prokaryotic community composition were measured after 12 and 24 h of in vitro fermentation. Resveratrol reduced methane production (ml per mg of dry matter degraded) by 41% and 60% under both HC and HF diets (P < 0.001), respectively, and this result could be associated with the lower abundance of Methanobrevibacter (P < 0.001) in response to resveratrol. The molar proportion of propionate was significantly higher in the resveratrol group only under the HC diet (P = 0.045). The relative abundance of 10 bacterial genera was affected by the three-way interaction of treatment, diet and time (P < 0.05). Resveratrol was partly converted to dihydroresveratrol after 24 h of fermentation, and its degradation could be associated with microbes belonging to the order Coriobacteriales. Our results suggest that multiple factors (e.g. diet and time) should be considered in animal experiments to test the effect of polyphenol or other plant extracts on rumen fermentation, methane emission and microbial composition.

Effects of Fermented Soybean Meal Supplementation on the Growth Performance and Cecal Microbiota Community of Broiler Chickens

“…However, little is known about this microorganism. Ma et al [ 56 ] reported that Gastranaerophilales is capable of fermenting a range of sugars (e.g., glucose, starch, and hemicellulose) to produce butyrate in the gut of herbivores. Borsanelli et al [ 57 ] found that the abundance of Gastranaerophilales was higher in the mouths of healthy cattle and lower in the mouths of cattle with bovine periodontitis.…”

Aspergillus oryzae and Aspergillus niger Co-Cultivation Extract Affects In Vitro Degradation, Fermentation Characteristics, and Bacterial Composition in a Diet-Specific Manner

“…A common issue with all in vitro experiments is the paucity of in vivo data. However, it must be noted that in vitro techniques can provide satisfactory accuracy for comparative purposes and precludes unnecessary in vivo experimentation [ 22 , 23 ]. Therefore, we used an in vitro experiment to investigate the effects of supplementation of AOAN on nutrient degradation of a total mixed ration (TMR), three different roughages (corn silage, oat hay, and alfalfa hay), at four-time points (7 h, 24 h, 30 h, and 48 h).…”

The Effect of Dietary Supplementation with Resveratrol on Growth Performance, Carcass and Meat Quality, Blood Lipid Levels and Ruminal Microbiota in Fattening Goats

“…Up to now, the research on RES in ruminants has mainly focused on its impact on methane emissions and rumen fermentation [ 18 , 19 ]. Wang et al (2020) found that RES mitigated methane production in in vitro fermentation techniques, which may be related to a decreased abundance of Methanobrevibacter [ 19 ].…”

“…Therefore, it is of great significance to clarify the effects of dietary RES on rumen fermentation and rumen microbiota. However, previous studies on RES in ruminants mainly focus on its impact on methane emissions [ 18 , 19 ], whilst the effects of dietary RES supplementation on the rumen microbiota of fattening goats have not been reported.…”