Effects of Different Fatty Acids on in Vitro Rumen Microbial Activity and Protein Content

PI Yu; JING Yujia; WANG Mengzhi; WANG Hongrong; WANG Hui; HUANG Wei

doi:10.3969/j.issn.1006-267x.2014.01.034

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 1: 260 - 269

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.01.034

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Effects of Different Fatty Acids on in Vitro Rumen Microbial Activity and Protein Content

PI Yu ,
JING Yujia ,
WANG Mengzhi ,
WANG Hongrong ,
WANG Hui ,
HUANG Wei

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

Received date: 2013-07-01

Online published: 2013-12-24

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Abstract

This experiment was focused on the effects of different fatty acids on in vitro rumen microbial activity and protein content. Six experimental groups were stearic acid group, oleic acid group, linoleic acid group, α-linolenic acid group, arachidonic acid group and eicosapentaenoic acid group, which were added fatty acids at 3% level in the culture substrates, respectively, and one control group was added palmitic acid calcium at 3% level in the culture substrates. Three fistula goats provided rumen fluid in vitro. The samples were collected at 0, 3, 6, 9, 12, 18 and 24 h after culture to detect the microbial activity and protein content. The results showed that the total dehydrogenase activity in oleic acid, linoleic acid, α-linolenic acid and eicosapentaenoic acid groups were significantly higher than those in control group and stearic acid group (P<0.05). The glutamic-pyruvic transaminase and glutamic-oxal (o) acetic transaminase activities in oleic acid, linoleic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid groups were significantly higher than those in control group and stearic acid group (P<0.05). No significant difference in pH was detected among all groups (P>0.05). In addition, ammonia nitrogen concentration was increased firstly and then decreased, and at last increased again. Expect for eicosapentaenoic acid and control groups, the ammonia nitrogen concentration was the lowest at 9 h in the other groups, with α-linolenic acid group showing the lowest data. The microbial protein content in α-linolenic acid group was significantly higher than that in the other groups from 6 to 18 h, and significant differences were found among part of groups (P<0.05). Taken together, different fatty acids at 3% level have certain regulatory effects on in vitro rumen microbial activity and protein content, and α-linolenic acid shows much better effects.

Key words： fatty acids; rumen microbes; activity; protein

Cite this article

PI Yu , JING Yujia , WANG Mengzhi , WANG Hongrong , WANG Hui , HUANG Wei . Effects of Different Fatty Acids on in Vitro Rumen Microbial Activity and Protein Content[J]. Chinese Journal of Animal Nutrition, 2014 , 26(1) : 260 -269 . DOI: 10.3969/j.issn.1006-267x.2014.01.034

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