Influence of two hop (<i>Humulus lupulus</i>L.) varieties on<i>in vitro</i>dry matter and crude protein degradability and digestibility in ruminants

Lavrenčič, A.; Levart, Alenka; Košir, Iztok Jože; Čerenak, A.

doi:10.1002/jsfa.6407

Cited by 14 publications

(17 citation statements)

References 14 publications

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“…At equal amounts of added hop cones, the variety Dana had a greater effect on in vitro gas and SCFA production, demonstrating that alfa-acids notably contribute to the altered rumen fermentation. A lower gas and SCFA productions indicate a lower nutrient degradation in the rumen, which confirmed the results of our in vitro degradability trial (Lavrenčič et al, 2014). In addition, Lavrenčič et al (2014) demonstrated that in vitro digestibilities of DM and CP were not affected by increasing concentration of hop cones.…”

Section: Discussionsupporting

confidence: 87%

“…A lower gas and SCFA productions indicate a lower nutrient degradation in the rumen, which confirmed the results of our in vitro degradability trial (Lavrenčič et al, 2014). In addition, Lavrenčič et al (2014) demonstrated that in vitro digestibilities of DM and CP were not affected by increasing concentration of hop cones. Thus, we can conclude that the supplementation of cow diet with hop cones could be beneficial for the animal performance, as they increase the amount of digestible 'bypass' nutrients.…”

Section: Discussionsupporting

confidence: 87%

“…In vitro gas production The animals used and their diets were as described by Lavrenčič et al (2014). Two mature castrated rams weighing on average 70 kg and fitted with permanent rumen cannula were used as rumen fluid donors.…”

Section: Diet and Hop Varietiesmentioning

confidence: 99%

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In vitro gas production kinetics and short-chain fatty acid production from rumen incubation of diets supplemented with hop cones (Humulus lupulus L.)

Lavrenčič

Levart

Košir

et al. 2015

Animal

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The aim of this study was to assess the effects of hop cones (Humulus lupulus L.) from two varieties Aurora and Dana, differing in their α-and β-acid contents, on rumen microbial activity measured with in vitro gas production kinetics and short-chain fatty acids (SCFA) production. Hop cones were added to the total mixed dairy cow ration (CONT) in concentrations simulating a cow's daily intake of 50, 100 and 200 g of hop cones -the concentrations of hop cones expressed on a substrate basis were 43, 82 and 153 mg/g of substrate. Substrates were anaerobically incubated in glass syringes, and gas production kinetic parameters were determined by fitting data with the Gompertz model. Gas produced after 24 h (Gas24), maximum fermentation rate (MFR) and time of maximum fermentation rate (TMFR) were calculated from the estimated gas production kinetic parameters. After 24 h of incubation, the fermentation liquids of each substrate were taken for the determination of SCFA. Increasing the hop cone concentration decreased the total potential gas production, Gas24, MFR and shortened TMFR. The highest hop cone concentration significantly decreased acetic and butyric acid productions and total SCFA production after 24 h of incubation, but not propionic acid production, resulting in a decreased ratio between acetic acid and propionic acid.Keywords: hop cones, in vitro gas production, short-chain fatty acids, microbial activity ImplicationsHop cones (Humulus lupulus L.) contain several antimicrobial substances that can modify rumen fermentation. Our results show that increasing quantities of hop cones from two hop varieties, differing in α-and β-acid contents, affected the in vitro activity of rumen microorganisms by decreasing the extent and rate of gas production. However, only the highest quantities of hop cones affected total and individual shortchain fatty acid production (SCFA), especially acetic acid and butyric acid production, decreasing the proportion of acetic acid to propionic acid, suggesting that the hop cones affected predominantly rumen fibre-degrading bacteria. There are indications that the effect of hop cones on acetic acid production depends on the diet composition; however, this assumption needs to be further confirmed by other in vitro and in vivo trials.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 87%

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In vitro gas production kinetics and short-chain fatty acid production from rumen incubation of diets supplemented with hop cones (Humulus lupulus L.)

Lavrenčič

Levart

Košir

et al. 2015

Animal

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“…Recent research has shown that hops decreased proteolysis in vitro (Lavrenčič et al . ). Ammonia production was also inhibited via antimicrobial action on the HAB (Flythe ; Flythe et al .…”

Section: Resultsmentioning

confidence: 97%

Degradation of spent craft brewer's yeast by caprine rumen hyper ammonia‐producing bacteria

Harlow

Bryant²,

Cohen

et al. 2016

Lett Appl Microbiol

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Spent brewer's yeast has long been included in ruminant diets as a protein supplement. However, modern craft beers often include more hops (Humulus lupulus L.) than traditional recipes. These compounds include α- and β- acids, which are antimicrobial to the rumen hyper ammonia-producing bacteria (HAB) that are major contributors to amino acid degradation. This study demonstrated that hops acids in spent craft brewer's yeast protected protein from destruction by HABin vitro. These results suggest that the spent yeast from craft breweries, a source of beneficial hops secondary metabolites, could have value as rumen-protected protein.

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“…Research results indicate that hops could: decrease methane production [4], ameliorate rumen acidosis [5], decrease proteolysis [6] and decrease deamination of amino acids to ammonia [7]. Taken together, these factors lessen the environmental impacts of cattle production, and improve feeding efficiency, animal performance and wellbeing.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Growth and Ammonia Production of Ruminal Hyper Ammonia-Producing Bacteria by Chinook or Galena Hops after Long-Term Storage

et al. 2017

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Surplus hops (Humulus lupulus L.) that are not needed by the brewing industry could be used as a feed supplement for cattle and other ruminants. Previous research indicates that antimicrobial hops plant secondary metabolites (i.e., α-and β-acids) inhibit methane and ammonia production and promote the growth of ruminant animals. The goal was to determine that hop pellets produced for brewing still possessed the requisite antimicrobial activity after 5-year storage. HPLC (high performance liquid chromatography) analysis indicated that the α-and β-acid concentrations in two varieties of hops were relatively stable after 5 years of storage under N 2 . Either hop variety inhibited the growth of the ruminal hyper ammonia-producing bacterium, Clostridium sticklandii SR, in broth culture and Petri plate bioassays. Either hop variety inhibited ammonia production from amino acids or peptides by mixed rumen microorganisms from Holstein steers. These results are similar to those previously obtained with fresh hops, hops extracts, other antimicrobial phytochemicals and typical feed ionophores, such as monensin. The rumen-active antimicrobial phytochemicals in hops can still be present and active after years under certain storage conditions. Further investigation is warranted to determine how surplus and older hops can be used to benefit ruminant nutrition and ruminant industries.

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Influence of two hop (Humulus lupulusL.) varieties onin vitrodry matter and crude protein degradability and digestibility in ruminants

Abstract: Decreased DM and CP degradability and increased amount of rumen 'bypass' protein could lower the amounts of protein required by high-producing ruminant animals. However, this supposition needs a validation with in vivo trials.

Cited by 14 publications

References 14 publications

In vitro gas production kinetics and short-chain fatty acid production from rumen incubation of diets supplemented with hop cones (Humulus lupulus L.)

In vitro gas production kinetics and short-chain fatty acid production from rumen incubation of diets supplemented with hop cones (Humulus lupulus L.)

Degradation of spent craft brewer's yeast by caprine rumen hyper ammonia‐producing bacteria

Inhibition of Growth and Ammonia Production of Ruminal Hyper Ammonia-Producing Bacteria by Chinook or Galena Hops after Long-Term Storage

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