Addition Effect of Seed-associated or Free Linseed Oil on the Formation of cis-9, trans-11 Conjugated Linoleic Acid and Octadecenoic Acid by Ruminal Bacteria In Vitro

Abstract

The effects of seed-associated or free linseed oil on fermentation characteristics and long-chain unsaturated fatty acids composition, especially the formation of conjugated linoleic acid (CLA) and octadecenoic acid (trans-11 C-18:1, t-C-18:1) by mixed ruminal bacteria were examined in vitro. Concentrate (1% of culture solution, w/v, as-fed basis) with ground linseed (0.6% of culture solution, w/v, DM basis) or linseed oil as absorbed onto ground alfalfa hay was added to 600 ml mixed solution consisting of strained rumen fluid and artificial saliva at the ratio of 1:1 in a glass culture jar. The culture jar was covered with a glass lid with stirrer, and placed into a water-bath (39degreesC) and incubated anaerobically up to 24 h. Seed-associated or free linseed oil did not significantly affect the pH and ammonia concentration in the culture solution. Molar percent of acetate tended to increase while that of propionate decreased with the addition of free oil treatment throughout the incubation. Differences in bacterial number were relatively small, regardless of the form of supplements. Decreasing trends in the compositions of linoleic acid (C-18:2) and linolenic acid (C18,3) but increasing trends of stearic acid (C-18:1), t-C-18:1 and CLA compositions were found from culture contents up to 12h incubation when incubated with both ground linseed and linseed oil. The compositions of C-18:0, C-18:2 and C-18:3 were greater but those of oleic acid (C-18:1), t-C-18:1 and CLA were smaller in a culture solution containing ground linseed than those containing linseed oil. The ratio of t-C-18:1 to CLA was lower in the culture solutions containing linseed oil up to 12h incubations as compared to those containing ground linseed.