Grape seed tannin extract and polyunsaturated fatty acids affect in vitro ruminal fermentation and methane production

Effects of grape seed extract supplementation on the growth performance, nutrients digestion and immunity of weaned lambs

Grape seed extract (GSE) has a variety of biological functions. At present, there has been limited information on the utilization of GSE as a feed additive in weaned lambs. The aim of this experiment was to study the potential influence of dietary supplementation with GSE on the growth performance, rumen fermentation characteristics, apparent digestibility, blood parameters and immunity in weaned lambs. In total, 30 male Hu sheep lambs with similar body weight (15.43 ± 0.49 kg) and age (48 ± 2 days) were randomly divided into two treatments: control (CON, fed basal ration) and GSE [fed basal ration and 0.6 g/d GSE (main compositions: proanthocyanidin 50%, catechin 24%, gallic acid 16% and epicatechin 6%) per lamb]. The feeding experiment lasted for 60 d. Results showed that GSE supplementation significantly increased (p = 0.008) the average daily gain of lambs. Compared with CON group, the ruminal propionate and butyrate concentrations were significantly increased (p < 0.05) in GSE group, whereas the ammonia nitrogen was decreased (p = 0.007). Also, the crude protein, neutral detergent fiber and ether extract digestibility of GSE group were higher (p < 0.05) than those of CON group. The serum contents of glucose, triglyceride, immunoglobulin G, glutathione peroxidase and total antioxidant capacity were significantly increased (p < 0.05) in GSE group when compared to those in CON group. However, an opposite trend of urea nitrogen, non-esterified fatty acid, interleukin-1β, itumor necrosis factor-α and malondialdehyde was observed between the two groups. Additionally, supplementation of GSE increased (p < 0.05) the Lactobacillus and decreased (p < 0.05) the Escherichia coli and Salmonella counts in the feces of lambs. In summary, GSE supplementation can improve growth performance, nutrient digestion and immunity of weaned lambs.

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid content, and expression of fatty acid deposition genes in the muscle of lambs. Sixty 30-month-old male Dorper and Small-Tailed Han F1 hybrid lambs were assigned to a single factor complete randomized trial design and fed with four different diets including 0%, 8%, 16%, and 24% grape dregs, respectively. The findings regarding meat production efficacy in the lambs revealed substantial differences. The control group showed notably lower dressing percentage, carcass weight, net meat weight, meat percentage concerning carcass, meat-to-bone ratio, relative visceral and kidney fat mass, and rib eye area compared to the other groups (p < 0.05). Additionally, the meat shearing force of lambs fed a diet with 16% grape pomace (GP) was significantly higher than that of the 24% GP group (p < 0.05), while the 24 h meat color parameter a* value of the control group was notably higher than that of the 8% GP group (p < 0.05). In addition, compared to the control group, lambs fed with a diet containing 16% GP had higher levels of oleic acid (C18:1n-9c), linoleic acid (C18:2n-6c), behenic acid (C22:0), tricosanoic acid (C23:0), lignoceric acid (C24:0), and conjugated linoleic acid (CLA), at a ratio of ∑CLA/TFA, ∑n-6, ∑MUFA, and ∑PUFA in the longissimus dorsi muscle (p < 0.05), but the reverse case was applicable for Total Volatile Basic Nitrogen (TVB-N) content (p < 0.05). GP supplementation did not substantially affect the expression of stearoyl-CoA desaturase (SCD), peroxisome proliferator activated receptor alpha (PPARα), and peroxisome proliferator-activated receptor gamma (PPARγ) genes (p > 0.05). The findings indicated that incorporating grape dregs in the diets of fattening lambs leads to notable enhancements in meat production and the antioxidant capacity of lamb meat, and effectively extends the shelf life of the meat.

Effect of Fish Oil and Linseed Oil on Intake, Milk Yield and Milk Fatty Acid Profile in Goats

This study aimed to evaluate the effect of incorporating linseed oil and fish oil in the diet on intake, ruminal fermentation, milk yield, and milk fatty acid profiles in dairy goats. Four crossbred Saanen lactating goats in mid-lactation and milking 1.30 ± 0.28 g/day were used in a 4 × 4 Latin square design. The basal diet contained concentrate and Para grass (C:F 40:60). Treatments included a basal diet without oil supplementation (Ctrl) or with 2.5% linseed oil (LO_2.5), 2.5% linseed oil and fish oil (3:2, w/w, LFO_2.5), and 4.16% linseed oil and fish oil (3:2, w/w, LFO_4.16). Diets had no effect on intake, milk yield, milk composition, or ruminal fermentation (p > 0.05). Compared with Ctrl, lower (p < 0.05) proportions of C10:0-C14:0 in milk fat were observed with LFO_4.16. Compared with the Ctrl and linseed oil added alone, feeding LFO_4.16 led to a greater (p < 0.01) concentration of C18:1 t11. Compared with both the Ctrl and LO_2.5 diets, milk c9,t11 CLA was 4.53 and 2.94 times greater with the LFO_4.16 diet. Compared with Ctrl and LO_2.5 diets (0.06% and 0.08%), goats fed LFO_2.5, and LFO_4.16 had greater (p < 0.001) concentrations of C22:6n-3 (0.63% and 0.87%). Overall, the combined data suggested that including 4.16% linseed oil and fish oil in the diet of dairy goats was effective in improving the concentrations of health-promoting fatty acids in milk without affecting milk production.

Grape Seed Extract as a Feed Additive Improves the Growth Performance, Ruminal Fermentation and Immunity of Weaned Beef Calves

The purpose of this research was to evaluate effects of grape seed extract (Gse) supplementation on the growth performance; ruminal fermentation; nutrient digestibility; and serum biochemical, antioxidative, and immune parameters of weaned beef calves. A total of 30 Simmental crossbred male calves with similar age and body weight were randomly allocated to two groups: a control group with no Gse (CON) and a Gse supplementation group (GSE) (4 g/d Gse per animal). The results show that, compared with the CON group, the average daily gain significantly increased (p = 0.043) in the GSE group. The ruminal contents of microbial protein and butyrate in GSE group were higher (p < 0.05) than those in the CON group. Additionally, calves fed Gse displayed increased (p < 0.05) dry matter and neutral detergent fiber digestibility. Moreover, the serum concentrations of triglyceride, catalase, superoxide dismutase, immunoglobulin G and immunoglobulin M were higher (p < 0.05) in the GSE group than those in the CON group. However, opposite tendencies of non-esterified fatty acid, malondialdehyde, tumor necrosis factor-α and interleukin-6 were found between the two groups. Overall, the supplementation of Gse can improve ruminal fermentation, nutrient digestibility, antioxidant ability, and immunity, as well as promoting the healthy growth of weaned cross-breed beef calves.

Polyphenols for Livestock Feed: Sustainable Perspectives for Animal Husbandry?

There is growing interest in specialized metabolites for fortification strategies in feed and/or as an antioxidant, anti-inflammatory and antimicrobial alternative for the containment of disorders/pathologies that can also badly impact human nutrition. In this context, the improvement of the diet of ruminant species with polyphenols and the influence of these compounds on animal performance, biohydrogenation processes, methanogenesis, and quality and quantity of milk have been extensively investigated through in vitro and in vivo studies. Often conflicting results emerge from a review of the literature of recent years. However, the data suggest pursuing a deepening of the role of phenols and polyphenols in ruminant feeding, paying greater attention to the chemistry of the single compound or to that of the mixture of compounds more commonly used for investigative purposes.

Modulatory effects of dietary tannins on polyunsaturated fatty acid biohydrogenation in the rumen: A meta-analysis

Background

Tannins are a group of phenolic compounds that can modify the rumen biohydrogenation (BH) of polyunsaturated fatty acids (PUFA), but to date results obtained have been inconsistent. This study therefore aims to conduct a meta-analysis of the scientific literature related to the effects of tannins on rumen BH and fermentation.

Methods

A total of 28 articles were collected from various scientific databases, such as Scopus, Science Direct and Google Scholar, and the data were analysed using a random effects model and meta-regression for rumen BH. The publication bias on the main variables of rumen fermentation was assessed using a funnel plot and Egger's test.

Results

An increase in tannin levels significantly reduced methane production (p < 0.001) and the population of Butyrivibrio fibrisolvens (p < 0.05). Dietary tannins also decreased the SFA proportion (p < 0.001) and increased (p < 0.001) the rumen monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) proportions. In additions, there were negative relationships between dietary tannin levels and BH rates of C18:2 n-6 and C18:3 n-3 (p < 0.05).

Conclusion

Dietary tannins modulate the rumen fermentation profile, mitigate methane emissions, and inhibit rumen BH of PUFA.