Effects of ruminal infusion of garlic oil on fermentation dynamics, Fatty Acid profile and abundance of bacteria involved in biohydrogenation in rumen of goats.

ABSTRACT: This study aimed to investigate the effects of ruminal infusion of garlic oil (GO) on fermentation dynamics, fatty acid (FA) profile, and abundance of bacteria involved in biohydrogenation in the rumen. Six wethers fitted with ruminal fistula were assigned to two groups for cross-over design with a 14-d interval. Each 30-d experimental period consisted of a 27-d adaptation and a 3-d sample collection. Goats were fed a basal diet without (control) or with GO ruminal infusion (0.8 g/d). Ruminal contents collected before (0 h) and at 2, 4, 6, 8, and 10 h after morning feeding were used for fermentation analysis, and 0 h samples were further used for FA determination and DNA extraction. Garlic oil had no influence on dry matter intakes of concentrate and hay. During ruminal fermentation, GO ha

SUBMITTER: Zhu Z 

PROVIDER: S-EPMC4092973 | biostudies-literature | 2012 Jul

REPOSITORIES: biostudies-literature