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Relationship between rumen odd and branched chain fatty acids and fermentation characteristics as studied in vitro

Published online by Cambridge University Press:  20 November 2017

B. Vlaeminck ,
V. Fievez ,
H. van Laar  and
D. Demeyer
B. Vlaeminck*
Affiliation:
Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
V. Fievez
Affiliation:
Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
H. van Laar
Affiliation:
Institute for Animal Nutrition “De Schothorst”, Meerkoetenweg 26, Postbus 533, 8200 AM Lelystad, The Netherlands
D. Demeyer
Affiliation:
Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
*
Email: [email protected].
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Extract

Rumen microbes contain a high proportion (20 to 50%) of their fatty acids (FA) as odd and branched chain fatty acids (OBCFA; C15:0, iso C15:0, anteiso C15:0, C17:0; iso C17:0; anteiso C17:0 and C17:1) and different bacterial classes have distinctive OBCFA ‘fingerprints’. As OBCFA make up around 5% of FA in milk, it has been suggested that there is scope for these compounds to be used in on-farm diagnostic milk-based tests in relation to the rumen fermentation pattern. Correlations of milk OBCFA with rumen fermentation pattern were recently shown (Vlaeminck et al., 2002). In the current in vitro study, the potential of rumen OBCFA to predict the production of volatile fatty acids (VFA) was evaluated.

Type
Feed Characterisation
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 151
Copyright
Copyright © The British Society of Animal Science 2003

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References

Fievez, V., Dohme, F., Daneels, M., Raes, K. and Demeyer, D. 2002. Fish oils as potent rumen methane inhibitors and associated effects on rumen fermentation in vitro and in vivo. Animal Feed Science and Technology, in press.CrossRefGoogle Scholar
Vlaeminck, B., Bruinenberg, M., Fievez, V., Raes, K. and Demeyer, D. 2002. Milk odd and branched chain fatty acids in relation to dietary NDF content and rumen fermentation pattern. Mededelingen van de Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen 67 (4): 319–322.Google Scholar