Influence of Carotino oil on in vitro rumen fermentation, metabolism and apparent biohydrogenation of fatty acids

Abstract

The study appraised the effects of Carotino oil on in vitro rumen fermentation, gas production, metabolism and apparent biohydrogenation of oleic, linoleic and linolenic acids. Carotino oil was added to a basal diet (50% concentrate and 50% oil palm frond) at the rate of 0, 2, 4, 6 and 8% dry matter of the diet. Rumen inoculum was obtained from three fistulated Boer bucks and incubated with 200 mg of each treatment for 24 h at 39°C. Gas production, fermentation kinetics, in vitro organic matter digestibility (IVOMD), volatile fatty acids (VFA), in vitro dry matter digestibility (IVDMD), metabolizable energy and free fatty acids were determined. Carotino oil did not affect (P > 0.05) gas production, metabolizable energy, pH, IVOMD, IVDMD, methane, total and individual VFAs. However, Carotino oil decreased (P < 0.05) the biohydrogenation of linoleic and linolenic acids but enhanced (P < 0.05) the biohydrogenation of oleic acid. After 24 h incubation, the concentrations of stearic, palmitic, pentadecanoic, myristic, myristoleic and lauric acids decreased (P < 0.05) while the concentration of linolenic, linoleic, oleic and transvaccenic acids and conjugated linoleic acid (CLAc9t11) increased (P < 0.05) with increasing levels of Carotino oil. Carotino oil seems to enhance the accumulation of beneficial unsaturated fatty acids without disrupting rumen fermentation.

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

“…This observation lends credence to the result of a companion in vitro study (Adeyemi et al . ) which showed that the apparent biohydrogenation of C18:1n‐9 increased as the level of BCPO increased in the substrate. In addition, the ruminal concentration of C18:2n‐6 and C18:1n‐9 tended to decrease with an increase in dietary BCPO (Adeyemi et al .…”

“…The fatty acid composition and the antioxidant contents of palm oil (Edem 2002) and canola oil (Ghazani et al 2014) have been documented. Previous companion studies have shown that the blend of 80% canola oil and 20% palm oil did not have deleterious effects on the in vitro (Adeyemi et al 2015a) and in vivo (Adeyemi et al 2015c) rumen fermentation, feed intake and growth performance in goats (Adeyemi et al 2015c). Thus, we propose that a blend of 20% palm oil and 80% canola oil will enhance the beneficial fatty acids in goat meat and prevent oxidative spoilage.…”

“…It also reflects the in vitro (Adeyemi et al . ) and in vivo (Adeyemi et al . ) ruminal concentration of C18:3n‐3, suggesting that some C18:3n‐3 escaped rumen biohydrogenation.…”

“…Previous companion studies have shown that the blend of 80% canola oil and 20% palm oil did not have deleterious effects on the in vitro (Adeyemi et al . ) and in vivo (Adeyemi et al . ) rumen fermentation, feed intake and growth performance in goats (Adeyemi et al .…”

Rumen microbial community and nitrogen metabolism in goats fed blend of palm oil and canola oil

“…However, similar in vivo studies are seldom reported for goats. Erstwhile companion in vitro study showed that the blend of 20% palm oil and 80% canola oil had no effect in vitro organic matter (OM) and dry matter (DM) digestibility (Adeyemi et al 2015).…”