Effects of capsicum oleoresin supplementation on rumen fermentation and microbial abundance under different temperature and dietary conditions in vitro

Abstract

This study aimed to determine the effect of capsicum oleoresin (CAP) on rumen fermentation and microbial abundance under different temperature and dietary conditions in vitro. The experimental design was arranged in a 2 × 2 × 3 factorial format together with two temperatures (normal: 39°C; hyperthermal: 42°C), two forage/concentrate ratios (30:70; 70:30), and two CAP concentrations in the incubation fluid at 20 and 200 mg/L with a control group. Regarding the fermentation characteristics, high temperature reduced short-chain fatty acids (SCFA) production except for molar percentages of butyrate while increasing acetate-to-propionate ratio and ammonia concentration. The diets increased total SCFA, propionate, and ammonia concentrations while decreasing acetate percentage and acetate-to-propionate ratio. CAP reduced acetate percentage and acetate-to-propionate ratio. Under hyperthermal condition, CAP could reduce acetate percentage and increase acetate-to-propionate ratio, lessening the negative effect of high heat on SCFA. Hyperthermal condition and diet altered the relative abundance of microbial abundance in cellulose-degrading bacteria. CAP showed little effect on the microbial abundance which only increased Butyrivibrio fibrisolvens. Thus, CAP could improve rumen fermentation under different conditions, with plasticity in response to the ramp of different temperature and dietary conditions, although hardly affecting rumen microbial abundance.

Treatment of corn with lactic acid delayed in vitro ruminal degradation without compromising fermentation: a biological and morphological monitoring study

“…On the sampling day, ruminal fluid was collected at 3 h after the morning feed using an esophageal tube following procedures described previously (18). The collected ruminal fluid was immediately strained through four layers of cheesecloth and mixed with preheated (39°C) buffer [the ruminal fluid to buffer ratio and buffer contents were detailed in Makkar et al (19)] under continuous CO 2 flushing (16,20,21). For differently treated corn (CN and CNLA) and fermentation time intervals (3,6,12,18, and 24 h), 40 mL of the mixture and 0.5 g of corn particles were injected into a fermentation glass vial, flushed with CO 2 , sealed using a butyl rubber plug and tightened with an aluminum cap, as described in Deckardt et al (12) and An et al (20).…”

16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro

“…All cows were fed a total mixed diet consisting mainly of corn silage, excluding disease factors, and rumen fluid was collected through four layers of cheesecloth within 15 min. The animals were slaughtered before morning feeding [21]. After collecting rumen fluid, the bottle was cleared of air at the top, kept at 39 • C, and arrived at the laboratory in 30 min.…”