Abstract #162
Section: Ruminant Nutrition
Session: Ruminant Nutrition: Dairy rumen fermentation
Format: Oral
Day/Time: Monday 9:45 AM–10:00 AM
Location: Panzacola G-1
Session: Ruminant Nutrition: Dairy rumen fermentation
Format: Oral
Day/Time: Monday 9:45 AM–10:00 AM
Location: Panzacola G-1
# 162
Changes in fermentation and biohydrogenation intermediates in continuous cultures fed corn grains differing in rates of starch degradability.
Kaylin Young1, Louisa Bowen1, Mariano Alende1, Gustavo Lascano1, Mark D. Holt2, Thomas Jenkins*1, 1Clemson University, Clemson, SC, 2Matrix Nutrition LLC, Chandler, AZ.
Key Words: lipid, biohydrogenation, starch
Changes in fermentation and biohydrogenation intermediates in continuous cultures fed corn grains differing in rates of starch degradability.
Kaylin Young1, Louisa Bowen1, Mariano Alende1, Gustavo Lascano1, Mark D. Holt2, Thomas Jenkins*1, 1Clemson University, Clemson, SC, 2Matrix Nutrition LLC, Chandler, AZ.
Excessive amounts of starch in diets for lactating dairy cattle is a known risk factor for milk fat depression but little is known about how these risks are altered by differences in rates of starch degradability (Kd) in the rumen. The objective of this study was to compare accumulation of biohydrogenation intermediates causing milk fat depression, including conjugated linoleic acid (CLA), when corn with low or high Kd were fed to continuous cultures. Diets contained (DM basis) 50% forage (alfalfa pellets and grass hay) and 50% concentrate with either no added fat (LF) or 3.3% added soybean oil (HF). Three LF and 3 HF diets contained corn sources with either low, medium, or high Kd (48.4, 66.2, or 84.0% in a 7 h in vitro test) giving 6 diet treatments with a 2 × 3 factorial arrangement. Each diet was fed to dual-flow continuous fermenters 3 times daily at 0800, 1600, and 2400 h. Diets were fed for 4 10 d periods, with 7d for adaptation and 3 d for sample collection. No fat × starch interactions occurred (P > 0.05) so main effects are presented. Starch effects were tested by linear (L) or quadratic (Q) contrasts. The LF and HF treatments differed (P < 0.05) in acetate (53.0 vs. 49.0 mol/100 mol), acetate/propionate (2.00 vs. 1.70), trans-10 18:1 (2.7 and 13.6% of total), and trans-10,cis-12 CLA (0.15 and 0.41% of total), respectively. Increasing starch Kd from low to high increased (P < 0.05) culture pH (L, 6.22, 6.23, 6.38) and acetate (Q, 48.7, 50.6, 53.9 mol/100 mol) but decreased (P < 0.05) butyrate (Q, 16.4, 15.0, 12.2) mol/100 mol). Changes in biohydrogenation intermediates (expressed as % of total fatty acids) from low to high Kd included decreases (P < 0.05) in trans-11 18:1 (Q, 8.58, 4.78, 4.46) and cis-9,trans-11 CLA (Q, 0.40, 0.34, 0.20) but an increase (P = 0.07) in trans-10,cis-12 CLA (L, 0.23, 0.24, 0.37). The results show that increasing the starch Kd in continuous culture while holding starch level constant causes elevation of some biohydrogenation intermediates linked previously to milk fat depression.
Key Words: lipid, biohydrogenation, starch