Ruminal biohydrogenation as affected by tannins<i>in vitro</i>

Vasta, Valeria; Makkar, H.P.S.; Mele, Marcello; Priolo, Alessandro

doi:10.1017/s0007114508137898

Cited by 162 publications

(174 citation statements)

References 41 publications

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“…The accumulation of RA in SAB from fermenters containing tannin feeds suggested that the linoleic acid isomerase activity (LA-I) was not affected by tannin addition. This result agrees with those reported by Vasta et al (2008), who showed that LA-I was unaffected by the inclusion of tannins during rumen in vitro incubations. In order to explain the RA accumulation through CE and QE after 12 and 18 h of incubation, respectively, the role of VA accumulation should be considered, inducing a negative feedback effect on the previous step of BH.…”

Section: Discussionsupporting

confidence: 93%

“…The potential effects of tannins on rumen microflora are influenced by the molecular structure of these polyphenols (Min et al, 2003;Vasta et al, 2008 and. Hence, when the present study was planned, two different sources of tannins were selected: chestnut as a source of HT and quebracho as a source of CT.…”

Section: Discussionmentioning

confidence: 99%

“…SA content was higher in SAB from C than in SAB fractionated from fermenters containing tannin feeds, which suggests that the last step of BH (the reduction of VA to SA) was influenced by tannin supplementation (Table 5). Former studies suggested that tannins are able to partially inhibit the last step of rumen BH, by decreasing the activity of ruminal micro-organisms and by changing the ruminal microbial composition (Min et al, 2003;Vasta et al, 2008 and. Tannins are able to inhibit the growth of ruminal micro-organisms (Murdiati et al, 1992), including cellulolytic micro-organisms, which are involved in the BH processes and in the saturation of VA to SA (Vasta et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…The extent of tannin effects may vary according to differences in -E-mail: arianna.buccioni@unifi.it the structure and molecular weights of both tannins and dietary proteins (Min et al, 2003). Vasta et al (2008Vasta et al ( , 2009Vasta et al ( , 2010 suggested that ruminal biohydrogenation (BH) is affected by CT and that tannins could be a potential means to increase rumenic (RA; C18:2 cis9, trans11) and vaccenic acid (VA; C18:1 trans11) content in food of animal origin. Studies in animal models and in vitro demonstrate that RA has potential anticarcinogenic properties (Benjamin and Spener, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Effect of chestnut and quebracho tannins on fatty acid profile in rumen liquid- and solid-associated bacteria: an in vitro study

Buccioni

Minieri

Rapaccini

et al. 2011

Animal

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Tannins are phenolic compounds that interfere with biohydrogenation (BH) of polyunsaturated fatty acids (FAs). The aim of the present in vitro study was to investigate the effects of two different sources of tannins on FA profiles of rumen bacteria, with particular reference to rumenic and vaccenic acid. A control diet (C; composed of 300 g/kg of wheat straw, 132 g/kg of soyabean meal, 96 g/kg of barley meal, 152 g/kg of maize meal, 300 g/kg of maize gluten and 20 g/kg of mineral vitamin premix, all expressed on dry matter (DM)) and four diets, obtained by adding to C two different types of tannins from chestnut (TC) and from quebracho (TQ) at two concentration levels (49 and 82 g/kg DM), were compared. The content of the main unsaturated FAs (C18:1 cis9, C18:1 trans11, C18:2 cis9, cis12 and C18:3 cis9, cis12, cis15) from solid-associated bacteria (SAB) and liquidassociated bacteria (LAB) was affected by the presence of tannins in the diets. In particular, C18:1 trans11 content was significantly increased, especially with TC1, whereas the decreasing of C18:1 cis9 was unaffected, regardless of the presence or the kind of tannins added to feeds. SAB contained higher amounts of intermediates of polyunsaturated FA BH (as C18:1 trans11 and C18:2 cis9, trans11) than LAB that were characterized by a higher amount of C18:0. In the concentration range adopted in this study, the effect of TC and TQ on changes of bacterial FA profile was comparable. Tannins seem to be a good means to modulate the FA profile of rumen bacteria, favouring the accumulation of C18:1 trans11 during in vitro rumen fermentation.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of chestnut and quebracho tannins on fatty acid profile in rumen liquid- and solid-associated bacteria: an in vitro study

Buccioni

Minieri

Rapaccini

et al. 2011

Animal

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“…Particularly, iso-BCFA are synthesized by cellulolytic strains (the microorganisms mainly involved in ruminal BH; Kepler and Tove, 1967), consequently being considered valuable predictors of ruminal bacterial activity. Tanniferous compounds were reported to reduce considerably the concentration of iso-BCFA in the rumen (Vasta et al, 2009a(Vasta et al, , 2009b(Vasta et al, , 2010.…”

Section: " "mentioning

confidence: 99%

Browsing ratio, species intake, and milk fatty acid composition of goats foraging on alpine open grassland and grazable forestland

Iussig

Renna

Gorlier

et al. 2015

Small Ruminant Research

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Aims of this study were to investigate diet selection of dairy goats foraging on two alpine vegetation types and to assess the related effects on milk fatty acid (FA) composition. Two enclosures laid out on an open grassland (OG) and a grazable forestland (GF) were exploited by 14 Camosciata goats. A commercial concentrate was supplemented during milking. Forty-five plots were randomly selected inside each enclosure and used to assess the species relative abundance (SRA) and phenological stage of plants, as well as goats' preferences (browsing ratio, BR) and intake (SI) for each species.Representative samples of the diet in each enclosure were built up considering the most ingested plant species and plant parts. Feed samples were analyzed for proximate, FA, and phenolic compositions.Milk samples were collected in each enclosure and analyzed for their FA profile. The enclosures showed a similar level of vegetation diversity. If compared to the GF enclosure, the OG one had higher proportion of Poaceae (81.2 vs 44.8% of SRA) and lower proportion of non-legume dicotyledons (14.6 vs 50.7% of SRA). The goats mostly selected eutrophic species in OG and forbs and woody species leaves in GF. The ingested vegetation was almost completely represented by grasses in OG (89.6% of SI), and by similar proportions of grasses and herbs and woody species in GF (54.9 and 45.1% of SI, respectively). The ingested forages from the OG and GF showed a comparable proximate composition; if compared to OG, the GF vegetation type was however richer in α-linolenic acid (ALA) and phenolic compounds (PC). Fatty acid analysis showed that GF milk had higher concentrations of ALA, total omega-3 FA, total trans-octadecadienoic acids, total conjugated linoleic acids, total trans-octadecenoic acids, and a reduced omega-6/omega-3 FA ratio than OG milk.Branched-chain FA were not significantly affected by treatment, suggesting that the activity of ruminal bacteria in the goats was not inhibited by the higher concentration of PC in GF plants. The main reason for the observed improvement of the FA profile in GF milk seems to be attributable to the FA profile rather than the concentration and composition of PC of the ingested plants. The abundance of herbs and woody species in the ingested vegetation was positively associated with the presence of nutritionally desirable FA in goat milk fat.

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