Resumen de Efecto de la inclusión de compuestos organosulfurados en la dieta sobre la biohidrogenación ruminal de ácidos grasos en fermentadores de flujo continuo
E. Ramos Morales, G. Martínez, Leticia Abecia, A.I. Martín García, David R. Yáñez Ruiz, Eduarda Molina Alcaide
Garlic essential oil contains a variety of fat soluble organosulphur compounds with antimicrobial activity. In the last decade an increasing research interest has focused on using garlic oil and its constituents as modulators of ruminal processes. The present study was undertaken to evaluate the potential of diallyl disulfide (DDS) and propyl propane thiosulfinate (PTS) to modulate rumen biohydrogenation in vitro. Six single-flow continuous-culture fermenters, inoculated with rumen fluid from 8 goats, were used in two replicated periods of 12 days each. Two fermenters per period received either a control diet or the same diet with 80 μl/l of DDS or 200 μl/l of PTS daily. On day 12 of the experiment, one ml of fermenter’s content was incubated in vitro with 0.1 ml of 2 g LA/l for 0, 1, 3, 6, 9 and 24 h. There were no changes (P>0.05) in either the initial rate of metabolism of LA (Figure 1a) or the accumulation of cis-9, trans-11 CLA (Figure 1b) and trans-10, cis-12 CLA (Figure 1c) between treatments. Vaccenic acid and trans-10 18:1 accumulated to higher concentrations (P=0.028 at 9 h and P=0.011 at 3 h, respectively) when LA was incubated in rumen fluid from fermenters receiving DDS and PTS (Figure 1d and 1e). It was concluded that adding DDS and PTS to the diet of fermenters increased the accumulation of VA, with potential health benefits for ruminant products. In vivo studies are now required to confirm the potential of these additives.
