Effects of garlic oil on milk fatty acid profile and lipogenesis‐related gene expression in mammary gland of dairy goats

Zhu, Zhi; Hang, Suqin; Zhu, Honglong; Zhong, Sheng; Mao, Shengyong; Zhu, Weiyun

doi:10.1002/jsfa.5829

Cited by 17 publications

(12 citation statements)

References 45 publications

(125 reference statements)

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“…Information on the consequences of diet supplementation with garlic on product FA composition may help to confirm or disconfirm this trend, but relevant data are not well documented. Garlic oil did not change the FA composition of perirenal fat in bulls fed a maize silage diet [49], but increased PUFA and decreased C18:0 in milk FA in goats [50]. Despite these discrepancies between studies, it can be concluded that garlic oil holds enough promise, as a treatment to reduce the extent of lipolysis and/ or BH processes and thus increase PUFA and/or decrease C18:0, to warrant further research.…”

Section: Garlic Oilmentioning

confidence: 88%

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Doreau

Árturo-Schaan²,

Laverroux

2016

Euro J Lipid Sci & Tech

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Nutritional policies recommend that animal products should be made to contain more polyunsaturated FA, especially n‐3 FA. This means finding ways to limit ruminal lipolysis and/or biohydrogenation. In pursuit of this goal, we performed an in vitro study to test the ability of four feed additives, typically used for other purposes, to reduce ruminal biohydrogenation of a linolenic acid‐rich substrate. The four additives tested were cinnamon essential oil, brown algae (Ascophyllum nodosum), synthetic vitamin E, and garlic essential oil. The first three additives had no effect on ruminal fermentation and biohydrogenation. Garlic essential oil led to a decrease in methane production (P < 0.001), an increase in propionate (P = 0.002) and butyrate (P < 0.001) production at the expense of acetate (P < 0.001), and a decrease in biohydrogenation evaluated by the disappearance of linolenic acid (P = 0.083) and linoleic acid (P = 0.008). Stearic acid proportion in FA decreased, while biohydrogenation intermediates such as C18:2t11c15 and vaccenic acid proportion increased (P < 0.001). Practical applications: Garlic essential oil emerges as a promising additive for decreasing biohydrogenation, but its efficiency needs to be confirmed in vivo in different dietary conditions, and possible side effects of the incorporation of garlic oil in diets will have to be evaluated. When garlic oil is added to a control substrate in an incubator containing rumen contents, biohydrogenation of linolenic acid (18:3c9c12c15) is reduced, and proportion of different unsaturated FA increases at the expense of stearic acid (18:0) which decreases from 71.8 to 62.2%. If this is confirmed in vivo, this may contribute to reduce saturated FA in milk and meat from ruminants.

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Section: Garlic Oilmentioning

confidence: 88%

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Doreau

Árturo-Schaan²,

Laverroux

2016

Euro J Lipid Sci & Tech

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“…Goats were fed a basal diet without (control) or with GO infusion via ruminal fistula. The dose 0.04 g/kg BW was used in the present study according to the dose of GO in lamb research (0.01 g/kg BW) (Chaves et al, 2008) and our previous study in dairy goats (0.01, 0.02, and 0.03 g/kg BW) (Zhu et al, 2013). Accordingly, the dose was 0.8 g/d.…”

Section: Methodsmentioning

confidence: 99%

Diversity of <italic>Butyrivibrio</italic> Group Bacteria in the Rumen of Goats and Its Response to the Supplementation of Garlic Oil

Zhu

Hang

Mao

et al. 2014

Asian Australas. J. Anim. Sci

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This study aimed to investigate the diversity of the Butyrivibrio group bacteria in goat rumen and its response to garlic oil (GO) supplementation as revealed by molecular analysis of cloned 16S rRNA genes. Six wethers fitted with ruminal fistulas were assigned to two groups for a cross-over design with 28-d experimental period and 14-d interval. Goats were fed a basal diet without (control) or with GO ruminal infusion (0.8 g/d). Ruminal contents were used for DNA extraction collected before morning feeding on d 28. A total bacterial clone library was firstly constructed by nearly full-length 16S rRNA gene cloned sequences using universal primers. The resulting plasmids selected by Butyrivibrio-specific primers were used to construct a Butyrivibrio group-specific bacterial clone library. Butyrivibrio group represented 12.98% and 10.95% of total bacteria in control and GO group, respectively. In libraries, clones were classified to the genus Pseudobutyrivibrio, Butyrivibrio and others within the family Lachnospiraceae. Additionally, some specific clones were observed in GO group, being classified to the genus Ruminococcus and others within the family Ruminococcaceae. Based on the criterion that the similarity was 97% or greater with database sequences, there were 29.73% and 18.42% of clones identified as known isolates (i.e. B. proteoclasticus and Ps. ruminis) in control and GO groups, respectively. Further clones identified as B. fibrisolvens (5.41%) and R. flavefaciens (7.89%) were specifically found in control and GO groups, respectively. The majority of clones resembled Ps. ruminis (98% to 99% similarity), except for Lachnospiraceae bacteria (87% to 92% similarity) in the two libraries. The two clone libraries also appeared different in Shannon diversity index (control 2.47 and GO group 2.91). Our results indicated that the Butyrivibrio group bacteria had a complex community with considerable unknown species in the goat rumen.

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“…The inclusion of a mixture of three of the most widespread terpenes in forage (α-pinene, limonene and β-caryophyllene) in the diet of lactating goats increased C18:3, c9,t11-CLA, and MUFA concentrations in their milk [ 107 ]. Other studies reported that the inclusion of garlic oil (0.57, 1.14, or 1.71 g/kg DM) in the diet of early lactating goats increased C18, c9,t11-CLA, t10,c12-CLA, MUFA, and PUFA in milk as garlic oil increased [ 105 ]. Finally, 10% Rosmarinus officinalis L. leaf supplementation increased the C18:2 and PUFA content in the milk of goats, while the same supplementation at a dose of 20% also increased C17:0 [ 103 ].…”

Section: Feeding Strategy To Improve the Fatty Acid Content In Shementioning

confidence: 99%

Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat

Nudda

Cannas

Correddu

et al. 2020

Animals

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This bibliographic review presents and discusses the nutritional strategies able to increase the concentration of beneficial fatty acids (FA) in sheep and goat milk, and dairy products, with a particular focus on the polyunsaturated FA (PUFA), and highlights differences between the two species. In fact, by adopting appropriate feeding strategies, it is possible to markedly vary the concentration of fat in milk and improve its FA composition. These strategies are based mostly on the utilization of herbage rich in PUFA, or on the inclusion of vegetable, marine, or essential oils in the diet of lactating animals. Sheep respond more effectively than goats to the utilization of fresh herbage and to nutritional approaches that improve the milk concentration of c9,t11-conjugated linoleic acid (c9,t11-CLA) and α-linolenic acid. Dietary polyphenols can influence milk FA profile, reducing or inhibiting the activity and growth of some strains of rumen microbes involved in the biohydrogenation of PUFA. Although the effectiveness of plant secondary compounds in improving milk FA composition is still controversial, an overall positive effect has been observed on the concentration of PUFA and RA, without marked differences between sheep and goats. On the other hand, the positive effect of dietary polyphenols on the oxidative stability of milk fat appears to be more consistent.

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Effects of garlic oil on milk fatty acid profile and lipogenesis‐related gene expression in mammary gland of dairy goats

Abstract: Garlic oil altered milk FA profile and these effects may not be related to the mammary lipogenesis-related genes expression.

Cited by 17 publications

References 45 publications

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Diversity of <italic>Butyrivibrio</italic> Group Bacteria in the Rumen of Goats and Its Response to the Supplementation of Garlic Oil

Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat

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Effects of garlic oil on milk fatty acid profile and lipogenesis‐related gene expression in mammary gland of dairy goats

Abstract: Garlic oil altered milk FA profile and these effects may not be related to the mammary lipogenesis-related genes expression.

Cited by 17 publications

References 45 publications

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Diversity of &lt;italic&gt;Butyrivibrio&lt;/italic&gt; Group Bacteria in the Rumen of Goats and Its Response to the Supplementation of Garlic Oil

Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat

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Diversity of <italic>Butyrivibrio</italic> Group Bacteria in the Rumen of Goats and Its Response to the Supplementation of Garlic Oil