Long-term effects of dietary supplementation with olive oil and hydrogenated vegetable oil on the rumen microbiome of dairy cows
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Long-term effects of dietary supplementation with olive oil and hydrogenated vegetable oil on the rumen microbiome of dairy cows. / Cancino-Padilla, Nathaly; Catalán, Natalia; Siu-Ting, Karen; Creevey, Christopher J.; Huws, Sharon A.; Romero, Jaime; Vargas-Bello-pérez, Einar.
I: Microorganisms, Bind 9, Nr. 6, 1121, 2021.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Long-term effects of dietary supplementation with olive oil and hydrogenated vegetable oil on the rumen microbiome of dairy cows
AU - Cancino-Padilla, Nathaly
AU - Catalán, Natalia
AU - Siu-Ting, Karen
AU - Creevey, Christopher J.
AU - Huws, Sharon A.
AU - Romero, Jaime
AU - Vargas-Bello-pérez, Einar
N1 - Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021
Y1 - 2021
N2 - Dietary lipids increase energy density in dairy cow diets and in some cases can increase beneficial fatty acids (FA) in milk and dairy products. However, the degree of FA saturation may affect the rumen microbiome. The objective of this study was to determine the long-term effects of feeding saturated (hydrogenated vegetable oil; HVO) or unsaturated (olive oil; OO) fatty acid (FA) sources on the rumen microbiome of dairy cows. For 63 days, 15 mid-lactating cows were fed with either a basal diet (no fat supplement), or the basal diet supplemented with 3% dry matter (DM), either HVO or OO. Rumen contents were collected on days 21, 42 and 63 for 16S rRNA gene sequencing using the Illumina MiSeq platform. The results reveal dominance of the phyla Firmicutes (71.5%) and Bacteroidetes (26.2%), and their respective prevalent genera Succiniclasticum (19.4%) and Prevotella (16.6%). Succiniclasticum increased with both treatments at all time points. Prevotella was reduced on day 42 in both diets. Bacterial diversity alpha or beta were not affected by diets. Predicted bacterial functions by CowPI showed changes in energy and protein metabolism. Overall, 3% DM of lipid supplementation over 63 days can be used in dairy cow diets without major impacts on global bacterial community structure.
AB - Dietary lipids increase energy density in dairy cow diets and in some cases can increase beneficial fatty acids (FA) in milk and dairy products. However, the degree of FA saturation may affect the rumen microbiome. The objective of this study was to determine the long-term effects of feeding saturated (hydrogenated vegetable oil; HVO) or unsaturated (olive oil; OO) fatty acid (FA) sources on the rumen microbiome of dairy cows. For 63 days, 15 mid-lactating cows were fed with either a basal diet (no fat supplement), or the basal diet supplemented with 3% dry matter (DM), either HVO or OO. Rumen contents were collected on days 21, 42 and 63 for 16S rRNA gene sequencing using the Illumina MiSeq platform. The results reveal dominance of the phyla Firmicutes (71.5%) and Bacteroidetes (26.2%), and their respective prevalent genera Succiniclasticum (19.4%) and Prevotella (16.6%). Succiniclasticum increased with both treatments at all time points. Prevotella was reduced on day 42 in both diets. Bacterial diversity alpha or beta were not affected by diets. Predicted bacterial functions by CowPI showed changes in energy and protein metabolism. Overall, 3% DM of lipid supplementation over 63 days can be used in dairy cow diets without major impacts on global bacterial community structure.
KW - 16S rDNA
KW - Bacteria
KW - Hydrogenated vegetal oil
KW - Microbiome
KW - Olive oil
KW - Palm oil
KW - Rumen
U2 - 10.3390/microorganisms9061121
DO - 10.3390/microorganisms9061121
M3 - Journal article
C2 - 34067293
AN - SCOPUS:85106275659
VL - 9
JO - Microorganisms
JF - Microorganisms
SN - 2076-2607
IS - 6
M1 - 1121
ER -
ID: 270627310