AUTHOR=Ramos Aline F. O. , Terry Stephanie A. , Holman Devin B. , Breves Gerhard , Pereira Luiz G. R. , Silva André G. M. , Chaves Alexandre V. 

TITLE=Tucumã Oil Shifted Ruminal Fermentation, Reducing Methane Production and Altering the Microbiome but Decreased Substrate Digestibility Within a RUSITEC Fed a Mixed Hay – Concentrate Diet

JOURNAL=Frontiers in Microbiology

VOLUME=9

YEAR=2018

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2018.01647

DOI=10.3389/fmicb.2018.01647

ISSN=1664-302X

ABSTRACT=<p>Tucumã oil is sourced from the fruit pulp of the tucumã tree and contains high concentrations of unsaturated fatty acids and carotenoids. Due to these properties it may have the potential to decrease enteric methane (CH<sub>4</sub>) from ruminants when included in the diet. The objective of this study was to determine the effect of oil mechanically extracted from the fruit pulp of tucumã on fermentation characteristics, CH<sub>4</sub> production and the microbial community using the rumen stimulation technique. Treatments consisted of a control diet (forage:concentrate; 70:30), and tucumã oil included at 0.5 or 1.0% (v/v). Addition of tucumã oil linearly decreased (<italic>P</italic> &lt; 0.01) dry matter disappearance. Total gas (mL/d) and carbon dioxide (CO<sub>2</sub>) production (mL/d, mL/g DM) were unaffected (<italic>P</italic> ≥ 0.36) to increasing addition of tucumã oil where 0.5% (v/v) of Tucumã oil numerically increased both variables. Acetate and butyrate percentages of total VFA were linearly decreased (<italic>P</italic> ≤ 0.01) and propionate and valerate percentages of total VFA were linearly increased (<italic>P</italic> &lt; 0.01) by increasing concentrations of tucumã oil added to the substrate. The ratio of acetate to propionate was linearly decreased (<italic>P</italic> &lt; 0.01) with increasing concentration of tucumã oil. Methane production (mL/d) was linearly decreased (<italic>P</italic> = 0.04) with increasing addition of tucumã oil to the substrate. Tucumã oil reduced the bacterial richness and diversity when included at 1.0% (v/v) in both solid- and liquid- associated microbes. The abundance of the genera <italic>Fibrobacter</italic> and <italic>Rikenellaceae</italic> RC9 gut group were decreased and <italic>Pyramidobacter</italic>, <italic>Megasphaera</italic>, <italic>Anaerovibrio</italic>, and <italic>Selenomonas</italic> were enriched by the addition of 1.0% tucumã oil. In conclusion, tucumã oil resulted in the favorable shift in fermentation products away from acetate toward propionate, decreasing the production of CH<sub>4</sub> when tucumã oil was included at 1.0% (v/v), however, substrate digestibility was also inhibited. The rumen microbiota was also altered by the addition of tucumã oil.</p>