Effects of certain long-chain fatty acid combinations on the ruminal microbe species relating to fermentation type in vitro
YJ Jing, YF Wang, MZ Wang, J Gao, JL Ouyang, L Cheng
INDIAN JOURNAL OF ANIMAL RESEARCH | AGRICULTURAL RESEARCH COMMUNICATION CENTRE | Published : 2019
This experiment was conducted to investigate the effects of certain long-chain fatty acid combinations on ruminal microbial community in vitro. Three cows fitted with permanent ruminal cannulas were used to provide rumen liquor for the in vitro trail. The treatments were fatty acid combinations of stearic acid, oleic acid, linoleic acid and linolenic acid, which respectively were group A (calcium palmitate, control), B (1.5%, 1.0%, 0.5% and 1.5%, acetic type fermentation), C (1.5%, 1.0%, 1.5% and 1.0%, propionic acid type fermentation), D (1.0%, 1.5%, 1.5% and 0.5%, butyric acid type fermentation). Three goats fitted with rumen cannula were used to provide the culture medium was collected fo..View full abstract
Awarded by Natural Science Foundation of China
This work was supported by a grand from Natural Science Foundation of China (31672446) and Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD). We also would like to thank AGMARDT (New Zealand) and Prof. Grant Edwards (Lincoln University, New Zealand) to support Dr. Long Cheng for this collaboration).