Sunflower oil heated at 110 or 150 degrees C for 1, 3, or 6h was incubated with ruminal content in order to investigate the effects of temperature and duration of heating of oil on the ruminal biohydrogenation of linoleic acid in vitro. When increased, these 2 parameters acted together to decrease the disappearance of linoleic acid in the media by inhibiting the isomerization of linoleic acid, ...

Data from a previous study about the effects of pH and of linolenic acid (C18:3n-3) and linoleic acid (C18:2n-6) concentrations on C18:2n-6 biohydrogenation in ruminal cultures were used to calculate the rates and efficiencies of the three reactions of C18:2n-6 biohydrogenation (isomerisation of C18:2n-6 to CLA; reduction of CLA to trans-octadecenoic acids; reduction of trans-octadecenoic acids...

Conjugated linoleic acid (CLA), a mixture of isomers of linoleic acid, has many beneficial effects, including decreased tumor growth in animal cancer models. The cis-9, trans-11 isomer of CLA (CLA9,11) can be formed in the rumen as an intermediate in biohydrogenation of linoleic acid. Recent data, however, indicate that tissue desaturation of trans-fatty acids is an important source of CLA9,11 ...

This study aimed to investigate the effects of ruminal infusion of garlic oil (GO) on fermentation dynamics, fatty acid (FA) profile, and abundance of bacteria involved in biohydrogenation in the rumen. Six wethers fitted with ruminal fistula were assigned to two groups for cross-over design with a 14-d interval. Each 30-d experimental period consisted of a 27-d adaptation and a 3-d sample coll...

Extensive ruminant farming systems often face fluctuating pasture availability, resulting in two periods with very different forage quality. Tannins are natural bioactive compounds able to modify ruminants’ digestive metabolism thanks their properties. To evaluate a differential effect of tannins feeding situations, according the availability along year, an vitro rumen incubation trial was perf...

ABSTRACT Fatty acid (FA) profile is one of the most important aspects nutritional properties milk. The FA content in milk affected by several factors such as diet, physiology, environment, and genetics. Recently, principal component analysis (PCA) multivariate factor (MFA) have been used to summarize complex correlation pattern extracting a reduced number new variables. In this work, s...