| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
* UMR de Physiologie de la Nutrition et Alimentation, INRA-INAPG, 16 rue Claude Bernard, 75231 Paris Cedex 05, France
Station de Recherches Zootechniques, INRA, BP 1232, 97185 Pointe à Pitre Cedex, France
Corresponding author: P. Bas; e-mail: bas{at}inapg.inra.fr.
The effects of concentration and type of forage in the diet on lipid content and fatty acid (FA) composition of rumen bacteria were studied in 14 goats fitted with duodenal cannulas. The goats were fed a complete maintenance diet containing 40, 70, or 100% chopped forage (dry matter basis) in two equal meals. Forage was either corn stover or alfalfa hay. Microbial cell matter (MCM) was isolated by differential centrifugation of duodenal contents. The FA content of the MCM varied from 5 to 11% of DM and decreased with forage level in the diet. Main FA in MCM were C18:0 and C16:0: together they accounted for 70% of total FA in MCM. The mono-unsaturated FA and branched-chain FA (iso-FA and anteiso-FA) each represented about 10% of FA by weight. The proportion of even-chain saturated FA decreased and those of odd- and branched-chain FA increased with increasing forage. With the corn stover-based diet even-chain saturated FA were lower than with the alfalfa hay-based diet, whereas the unsaturated FA, odd-chain FA, and branched-chain FA were higher. The neutral detergent fiber content of the diet seemed to explain most of the variation associated with even-chain saturated FA, and odd- and branched-chain FA. Our results suggest that, for diets not supplemented with fat, mixed rumen bacteria accumulated energy reserves, by increasing synthesis of either even-chain saturated FA, or saturated odd-chain FA and saturated branched-chain FA.
Key Words: fatty acid • forage • goat • rumen bacteria
Abbreviation key: AH = alfalfa hay, CS = corn stover, ECL = equivalent chain-length, FA = fatty acid, LF = forage level, LI = lipid extract, MCM = microbial cell matter
This article has been cited by other articles:
|
|
 |
|
  M. M. Or-Rashid, N. E. Odongo, and B. W. McBride Fatty acid composition of ruminal bacteria and protozoa, with emphasis on conjugated linoleic acid, vaccenic acid, and odd-chain and branched-chain fatty acids J Anim Sci, May 1, 2007; 85(5): 1228 - 1234. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 N. E. Odongo, M. M. Or-Rashid, E. Kebreab, J. France, and B. W. McBride Effect of Supplementing Myristic Acid in Dairy Cow Rations on Ruminal Methanogenesis and Fatty Acid Profile in Milk J Dairy Sci, April 1, 2007; 90(4): 1851 - 1858. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
B. Vlaeminck, V. Fievez, S. Tamminga, R. J. Dewhurst, A. van Vuuren, D. De Brabander, and D. Demeyer Milk odd- and branched-chain Fatty acids in relation to the rumen fermentation pattern. J Dairy Sci, October 1, 2006; 89(10): 3954 - 3964. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
B. Vlaeminck, V. Fievez, D. Demeyer, and R. J. Dewhurst Effect of forage:concentrate ratio on fatty acid composition of rumen bacteria isolated from ruminal and duodenal digesta. J Dairy Sci, July 1, 2006; 89(7): 2668 - 2678. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
B. Vlaeminck, C. Dufour, A. M. van Vuuren, A. R. J. Cabrita, R. J. Dewhurst, D. Demeyer, and V. Fievez Use of Odd and Branched-Chain Fatty Acids in Rumen Contents and Milk as a Potential Microbial Marker J Dairy Sci, March 1, 2005; 88(3): 1031 - 1042. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
