Effects of replacing starch with three sugars in a concentrate and forage diet on in vitro rumen fermentation, fatty acid composition and related bacteria
X. Q. Sun
A , Y. P. Wang A , R. Y. Wei A , B. Chen A and X. Zhao A B C
+ Author Affiliations
- Author Affiliations
A College of Animal Science and Technology, Northwest A&F University, No. 22, Xinong Road, Yangling, Shaanxi, 712100, People’s Republic of China.
B Department of Animal Science, McGill University, 21111 Lakeshore, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada.
C Corresponding author. Email: xin.zhao@mcgill.ca
Animal Production Science 60(9) 1173-1182 https://doi.org/10.1071/AN18287
Submitted: 7 May 2018 Accepted: 22 November 2019 Published: 10 March 2020
Abstract
Context: Replacing starch with sugar could maintain dietary energy density with reduced risks of rumen acidosis and milk fat depression, but the underlying mechanism is not well understood, and the effects of sugar feeding might vary among sugars.
Aims: Objectives of the present study were to evaluate the effects of replacing corn starch in a diet containing 40 : 60 forage-to-concentrate ratio (control) with 3%, 6% and 9% of sucrose, fructose and lactose on in vitro rumen fermentation, fatty acid (FA) composition and populations of bacteria involved in the production of trans-11 and trans-10 FA.
Methods: A 3 × 3 + 1 (control) factorial experimental design was used, and the pH, concentrations of volatile fatty acids (VFA) and ammonia-N, profiles of FA and the relative abundance of four trans-11-producing bacteria and two trans-10 FA-producing bacteria were measured after a 6-h incubation.
Key results: Replacing dietary corn starch with sucrose, fructose and lactose neither altered the concentration of total VFA after 6-h fermentation, nor decreased the pH, except for substitution with 9% sucrose. Increased butyrate proportions and decreased branched-chain VFA proportions were the common effects in sugar treatments, but the proportions of acetate and propionate varied among sugars. Lactose inclusion in the diet led to a higher pH, greater acetate and butyrate concentrations, and lower propionate concentrations than did sucrose inclusion. Sugar substitution decreased the concentrations of C18:1 trans-4 and most C18:2 isomers, but did not influence the major isomers related to trans-11 and trans-10 biohydrogenation pathways. Abundance of the four measured trans-11 FA-producing bacteria was increased by sugars, with sucrose showing a greater influence than did fructose and lactose. As to trans-10 FA-producing bacteria, only Megasphaera elsdenii populations were decreased by 3% and 6% fructose inclusion compared with the control. Dose-effect varied among sugars and the parameters measured, with sucrose having the most obvious dose effect among the three sugars; however, fructose affected mainly fermentation parameters, while lactose affected mainly C18 FA profiles.
Conclusions: Replacing corn starch in a high-concentrate diet with up to 9% of sucrose, fructose and lactose differentially affected rumen fermentation and rumen FA metabolism, by influencing the abundance of rumen bacteria involved in rumen FA biohydrogenation.
Implications: Lactose may be more efficient in increasing milk fat than are sucrose and fructose, and dose effect should be considered in the utilisation of sucrose.
Additional keywords: bacterial populations, corn starch, fatty acid biohydrogenation, sugars, volatile fatty acids.
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