The effect of absence of protozoa on rumen biohydrogenation and the fatty acid composition of lamb muscle

David R Yáñez-Ruiz, Selwyn Williams, Charles J Newbold

Research output: Contribution to journalArticleResearchpeer-review

28 Citations (Scopus)

Abstract

The effects of the absence of protozoa in the rumen of lambs on animal growth, rumen fermentation, microbial diversity and fatty acid profiles in abomasal fluid and intramuscular fat were measured in ten control and ten protozoa-free (PF) lambs. PF lambs were prepared by isolating them from ewes within the first 24 h after birth. The PF and control lambs were kept for 4 months in two different fields and received a daily supplement of 250 g concentrate. The bacterial populations visualised by denaturing gradient gel electrophoresis differed between the two groups of animals and showed a higher bacterial diversity in control lambs than in PF lambs. Abomasal contents from control lambs contained higher concentrations of 22:5n-3 and 22:6n-3 and lower concentrations of vaccenic acid (trans-11-18: 1) and 20:3n-6 than PF lambs. The rest of the fatty acids, including the conjugated linoleic acid (CLA) isomers, were present at the same concentrations in abomasal contents from both experimental groups. Fatty acid composition in intramuscular fat showed differences between the groups. PF lambs had higher proportions of 18:0, 18:3, trans-10, cis-12-CLA and total SFA than control lambs. Control lambs had higher proportions of cis-9-18: 1, cis-9, cis-12-18:2, 20: 3n-6, 22:6n-3 (DHA) and MUFA. In conclusion, rumen defaunation led to higher tissue levels of the trans-10, cis-12-CLA isomer and SFA and lower PUFA:SFA ratio and n-3 PUFA in lamb muscle.

Original languageEnglish
Pages (from-to)938-48
Number of pages11
JournalBritish Journal of Nutrition
Volume97
Issue number5
DOIs
Publication statusPrint publication - May 2007
Externally publishedYes

Fingerprint

Rumen
Fatty Acids
Muscles
Fats
Conjugated Linoleic Acids
Denaturing Gradient Gel Electrophoresis
Omega-3 Fatty Acids
Fermentation
Parturition
Growth
Population
trans-10,cis-12-conjugated linoleic acid

Keywords

  • Abomasum/metabolism
  • Animals
  • Diet
  • Eating/physiology
  • Ecosystem
  • Eukaryota
  • Fatty Acids/analysis
  • Fatty Acids, Unsaturated/analysis
  • Fermentation/physiology
  • Hydrogenation
  • Linoleic Acids, Conjugated/analysis
  • Muscle, Skeletal/metabolism
  • Poaceae/chemistry
  • Rumen/metabolism
  • Sheep/growth & development

Cite this

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title = "The effect of absence of protozoa on rumen biohydrogenation and the fatty acid composition of lamb muscle",
abstract = "The effects of the absence of protozoa in the rumen of lambs on animal growth, rumen fermentation, microbial diversity and fatty acid profiles in abomasal fluid and intramuscular fat were measured in ten control and ten protozoa-free (PF) lambs. PF lambs were prepared by isolating them from ewes within the first 24 h after birth. The PF and control lambs were kept for 4 months in two different fields and received a daily supplement of 250 g concentrate. The bacterial populations visualised by denaturing gradient gel electrophoresis differed between the two groups of animals and showed a higher bacterial diversity in control lambs than in PF lambs. Abomasal contents from control lambs contained higher concentrations of 22:5n-3 and 22:6n-3 and lower concentrations of vaccenic acid (trans-11-18: 1) and 20:3n-6 than PF lambs. The rest of the fatty acids, including the conjugated linoleic acid (CLA) isomers, were present at the same concentrations in abomasal contents from both experimental groups. Fatty acid composition in intramuscular fat showed differences between the groups. PF lambs had higher proportions of 18:0, 18:3, trans-10, cis-12-CLA and total SFA than control lambs. Control lambs had higher proportions of cis-9-18: 1, cis-9, cis-12-18:2, 20: 3n-6, 22:6n-3 (DHA) and MUFA. In conclusion, rumen defaunation led to higher tissue levels of the trans-10, cis-12-CLA isomer and SFA and lower PUFA:SFA ratio and n-3 PUFA in lamb muscle.",
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author = "Y{\'a}{\~n}ez-Ruiz, {David R} and Selwyn Williams and Newbold, {Charles J}",
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volume = "97",
pages = "938--48",
journal = "British Journal of Nutrition",
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The effect of absence of protozoa on rumen biohydrogenation and the fatty acid composition of lamb muscle. / Yáñez-Ruiz, David R; Williams, Selwyn; Newbold, Charles J.

In: British Journal of Nutrition, Vol. 97, No. 5, 05.2007, p. 938-48.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - The effect of absence of protozoa on rumen biohydrogenation and the fatty acid composition of lamb muscle

AU - Yáñez-Ruiz, David R

AU - Williams, Selwyn

AU - Newbold, Charles J

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N2 - The effects of the absence of protozoa in the rumen of lambs on animal growth, rumen fermentation, microbial diversity and fatty acid profiles in abomasal fluid and intramuscular fat were measured in ten control and ten protozoa-free (PF) lambs. PF lambs were prepared by isolating them from ewes within the first 24 h after birth. The PF and control lambs were kept for 4 months in two different fields and received a daily supplement of 250 g concentrate. The bacterial populations visualised by denaturing gradient gel electrophoresis differed between the two groups of animals and showed a higher bacterial diversity in control lambs than in PF lambs. Abomasal contents from control lambs contained higher concentrations of 22:5n-3 and 22:6n-3 and lower concentrations of vaccenic acid (trans-11-18: 1) and 20:3n-6 than PF lambs. The rest of the fatty acids, including the conjugated linoleic acid (CLA) isomers, were present at the same concentrations in abomasal contents from both experimental groups. Fatty acid composition in intramuscular fat showed differences between the groups. PF lambs had higher proportions of 18:0, 18:3, trans-10, cis-12-CLA and total SFA than control lambs. Control lambs had higher proportions of cis-9-18: 1, cis-9, cis-12-18:2, 20: 3n-6, 22:6n-3 (DHA) and MUFA. In conclusion, rumen defaunation led to higher tissue levels of the trans-10, cis-12-CLA isomer and SFA and lower PUFA:SFA ratio and n-3 PUFA in lamb muscle.

AB - The effects of the absence of protozoa in the rumen of lambs on animal growth, rumen fermentation, microbial diversity and fatty acid profiles in abomasal fluid and intramuscular fat were measured in ten control and ten protozoa-free (PF) lambs. PF lambs were prepared by isolating them from ewes within the first 24 h after birth. The PF and control lambs were kept for 4 months in two different fields and received a daily supplement of 250 g concentrate. The bacterial populations visualised by denaturing gradient gel electrophoresis differed between the two groups of animals and showed a higher bacterial diversity in control lambs than in PF lambs. Abomasal contents from control lambs contained higher concentrations of 22:5n-3 and 22:6n-3 and lower concentrations of vaccenic acid (trans-11-18: 1) and 20:3n-6 than PF lambs. The rest of the fatty acids, including the conjugated linoleic acid (CLA) isomers, were present at the same concentrations in abomasal contents from both experimental groups. Fatty acid composition in intramuscular fat showed differences between the groups. PF lambs had higher proportions of 18:0, 18:3, trans-10, cis-12-CLA and total SFA than control lambs. Control lambs had higher proportions of cis-9-18: 1, cis-9, cis-12-18:2, 20: 3n-6, 22:6n-3 (DHA) and MUFA. In conclusion, rumen defaunation led to higher tissue levels of the trans-10, cis-12-CLA isomer and SFA and lower PUFA:SFA ratio and n-3 PUFA in lamb muscle.

KW - Abomasum/metabolism

KW - Animals

KW - Diet

KW - Eating/physiology

KW - Ecosystem

KW - Eukaryota

KW - Fatty Acids/analysis

KW - Fatty Acids, Unsaturated/analysis

KW - Fermentation/physiology

KW - Hydrogenation

KW - Linoleic Acids, Conjugated/analysis

KW - Muscle, Skeletal/metabolism

KW - Poaceae/chemistry

KW - Rumen/metabolism

KW - Sheep/growth & development

U2 - 10.1017/S0007114507675187

DO - 10.1017/S0007114507675187

M3 - Article

VL - 97

SP - 938

EP - 948

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 5

ER -