Evaluation of unprotected and rumen-protected L-carnitine in vitro and in vivo

Abstract

This study aimed to evaluate the rumen protective effectiveness of L-carnitine through in vitro tests, rumen degradation tests and in vivo tests. Twelve rumen-fistulated crossbred rams with similar body weights of 55±3.6 kg and ages of 3±0.2 years old were divided into three treatment groups in a 3×3 Latin square design, G1 (basal diet with no additives), G2 (unprotected L-carnitine) or G3 (rumen-protected L-carnitine). Ruminal fluid and blood samples were collected before morning feeding on the last day of each experimental period (21 d). The percentage of L-carnitine remaining in the simulated rumen and abomasum and rumen increased with the increase in the wall material ratio (P< 0.05). L-carnitine supplementation decreased the plasma urea nitrogen concentration of the sheep (P< 0.05). G3 resulted in higher GSH-Px and SOD activities as well as T-AOC and lower MDA concentrations in plasma than G1, and the difference was significant among the groups (P< 0.01). Thus, L-carnitine in the rumen could be protected by encapsulation for a certain time. Unprotected and rumen-protected L-carnitine supplementation effectively enhanced the antioxidant capacity of sheep, and the antioxidant capacity of sheep supplemented with rumen-protected L-carnitine was higher than that of sheep supplemented with unprotected L-carnitine.

Rumen‐protected l‐carnitine supplementation during mating period altered metabolic status and reproductive performance of ewes

“…Improving the energy utilization efficiency through LC inclusion, when the protein intake maintains at constant level, it seems feasible to lower the BUN levels in the animals. Outcome of the current study are in accordance with previous works, in which the BUN levels were reduced after LC dietary inclusion (Citil et al, 2009; Zheng et al, 2021). Zheng et al (2021) postulated that acceleration of fatty acid oxidation via LC supplementation would alter the fluxes of branched‐chain α‐keto acid dehydrogenase and pyruvate carboxylase.…”

“…Outcome of the current study are in accordance with previous works, in which the BUN levels were reduced after LC dietary inclusion (Citil et al, 2009; Zheng et al, 2021). Zheng et al (2021) postulated that acceleration of fatty acid oxidation via LC supplementation would alter the fluxes of branched‐chain α‐keto acid dehydrogenase and pyruvate carboxylase. This would in turn lead to inhibition of amino acid oxidative decomposition and eventually lower blood urea in the animals.…”