Effects of Six Kinds of Long-Chain Fatty Acids on Volatile Fatty Acid Concentration in Ruminal Microorganism in Vitro Fermentation

JING Yujia; GAO Jian; ZHENG Yazhou; WANG Mengzhi

doi:10.3969/j.issn.1006-267x.2014.01.033

2014 , Vol. 26 >Issue 1: 252 - 259

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.01.033

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Effects of Six Kinds of Long-Chain Fatty Acids on Volatile Fatty Acid Concentration in Ruminal Microorganism in Vitro Fermentation

JING Yujia ,
GAO Jian ,
ZHENG Yazhou ,
WANG Mengzhi

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College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China

Received date: 2013-07-15

Online published: 2013-12-24

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Abstract

This experiment was conducted to investigate the effects of six kinds of long-chain fatty acids on the concentration of volatile fatty acids (VFA) in ruminal microorganism in vitro fermentation. Seven groups were added stearnic acid (group A), oleic acid (group B), linoleic acid (group C), α-linolenic acid (group D), arachidonic acid (group E), eicosapentaenoic acid (group F), and palmitic acid calcium (control group), respectively, at 3% level in the culture substrates. Three goats fitted with permanent ruminal cannulas were used to provide rumen liquor for in vitro culture, and the 24-h dynamics of VFA concentration were measured. The results showed as follows: the concentration of total VFA in all groups had an upward trend in general, and group D kept fluctuating at comparatively high level. At 3, 6 and 18 h, there were significant differences in total VFA concentration among all groups (P<0.05), and the group D had the highest data. The acetate molar concentration percentage in total VFA had a down trend. At 9 and 18 h, acetate molar concentration percentage in total VFA had significant differences among all groups (P<0.05) and the highest peak occurred in group D. The propionate molar concentration percentage in total VFA had a first upward and then down trend, and had an upward and down trend again. The acetate/propionate was changed in a range from 2.48 to 3.34, and no significant difference was detected among all groups except at 6 h (P>0.05); at 6 h, group A and control group were significantly higher than groups B and C (P<0.05). The butyrate molar concentration percentage in total VFA was fluctuated from 7.62% to 13.08%. Significant differences were found at 3, 6, 9 and 18 h (P<0.05), and group D was lower compared with other groups. Taken together, different kinds of long-chain fatty acids have certain regulatory effects on VFA in ruminal microorganism in vitro fermentation. The concentration of total VFA is higher in the α-linolenic acid group.

Key words： long-chain fatty acid; rumen microorganism; fermentation; VFA

Cite this article

JING Yujia , GAO Jian , ZHENG Yazhou , WANG Mengzhi . Effects of Six Kinds of Long-Chain Fatty Acids on Volatile Fatty Acid Concentration in Ruminal Microorganism in Vitro Fermentation[J]. Chinese Journal of Animal Nutrition, 2014 , 26(1) : 252 -259 . DOI: 10.3969/j.issn.1006-267x.2014.01.033

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