Long-Term Effects of Dietary Supplementation with Olive Oil and Hydrogenated Vegetable Oil on the Rumen Microbiome of Dairy Cows

Simple item page
dc.contributor.authorCancino Padilla, Nathaly
dc.contributor.authorCatalan, Natalia
dc.contributor.authorSiu Ting, Karen
dc.contributor.authorCreevey, Christopher J.
dc.contributor.authorHuws, Sharon A.
dc.contributor.authorRomero, Jaime
dc.contributor.authorVargas Bello Perez, Einar
dc.date.accessioned2024-01-10T13:10:07Z
dc.date.available2024-01-10T13:10:07Z
dc.date.issued2021
dc.description.abstractDietary 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.
dc.description.funderFONDECYT (Fondo Nacional de Desarrollo Cientifico y Tecnologico, Chile)
dc.description.funderVicerrectoria de Investigacion of Pontificia Universidad Catolica de Chile
dc.fechaingreso.objetodigital2024-05-23
dc.format.extent14 páginas
dc.fuente.origenWOS
dc.identifier.doi10.3390/microorganisms9061121
dc.identifier.eissn2076-2607
dc.identifier.pubmedidMEDLINE:34067293
dc.identifier.urihttps://doi.org/10.3390/microorganisms9061121
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77774
dc.identifier.wosidWOS:000666913300001
dc.information.autorucEscuela de Trabajo Social; Vargas-Bello Perez, Einar; 0000-0001-7105-5752; 1010256
dc.issue.numero6
dc.language.isoen
dc.nota.accesoContenido completo
dc.publisherMDPI
dc.revistaMICROORGANISMS
dc.rightsacceso abierto
dc.subjectrumen
dc.subjectbacteria
dc.subject16S rDNA
dc.subjectmicrobiome
dc.subjectolive oil
dc.subjectpalm oil
dc.subjecthydrogenated vegetal oil
dc.subjectFATTY-ACID-COMPOSITION
dc.subjectRUMINAL BACTERIAL-POPULATIONS
dc.subjectSENSORY CHARACTERISTICS
dc.subjectCOMMUNITY STRUCTURE
dc.subjectLIPID-METABOLISM
dc.subjectDIVERSITY
dc.subjectMILK
dc.subjectFERMENTATION
dc.subjectIMPACTS
dc.subjectPROFILE
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleLong-Term Effects of Dietary Supplementation with Olive Oil and Hydrogenated Vegetable Oil on the Rumen Microbiome of Dairy Cows
dc.typeartículo
dc.volumen9
sipa.codpersvinculados1010256
sipa.indexWOS
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Long-Term Effects of Dietary Supplementation with Olive Oil and Hydrogenated Vegetable Oil on the Rumen Microbiome of Dairy Cows.pdf
Size:
2.27 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas