The Effects of Encapsulation and Double-layer Emulsion of Peanut Oil on in vitro Rumen Degradability Rates and Fermentation Profile in Sheep

Abstract

Background: Peanut oil is rich in polyunsaturated fatty acids (PUFAs) and plays an important role in human and animal health. PUFAs are generally undergo to the biohydrogenation (BH) process by the rumen microbes. The single-layer emulsion encapsulation has been used in sheep diet. However, a limited reference was found concerning double-layer techniques to protect the essential PUFAs from BH process in the rumen. Methods: EDLEPO was made with a matrix of peanut oil, whey protein isolate (WPI), microcrystalline cellulose (MCC) and maltodextrin at 40: 2.5: 7.5: 55. The first layer was the binding of WPI with peanut oil and the second layer is the binding of WPI with MCC. Moreover, the in vitro experiment was designed with 5 treatments separated by CON group (0 g/kg EDLEPO) and experimental groups which are leveled by EDLEPO inclusion (25, 50, 75 and 100 g/kg levels of EDLEPO) in the buffered sheep’s rumen. Result: Increased levels of EDLEPO inclusion reduced rumen ammonia-N concentration (P less than 0.05) by a linear response. Hence, increased levels of EDLEPO inclusion increased rumen degradability rates expressed as IVDMD and IVOMD up to 12% and 9%, respectively, by a linear response (P less than 0.05). No significant differences were found between treatments on pH value, VFAs and total gas production. However, the increased levels of EDLEPO inclusion reduced CH4 concentration expressed as CH4/IVDMD and CH4/IVOMD up to 9% and 17% (P less than 0.05). It can be concluded that the EDLEPO inclusion in the diet increased in vitro rumen degradability rates with no negative effects on the rumen fermentation profile.