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Effect of rumen protozoa on dietary lipid in sheep

Published online by Cambridge University Press:  27 March 2009

M. A. Abaza ,
A. R. Abou Akkada  and
K. El-Shazly
M. A. Abaza
Affiliation:
Department of Animal Production, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
A. R. Abou Akkada
Affiliation:
Department of Animal Production, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
K. El-Shazly
Affiliation:
Department of Animal Production, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
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Summary

Washed suspensions of mixed rumen protozoa readily hydrogenated fatty acids in cottonseed, soya bean and corn oils in addition to free oleic and linoleic acids. Protozoa belonging to the family Ophryoscolecidae appeared to account for almost all the activity of mixed protozoa, protozoa of the family Isotrichidae possessing little or no ability to hydrogenate the added substrates. The hydrogenation of oleic acid was markedly increased by Fe and Mn. The addition of starch cellulose, urea and sodium formate greatly stimulated hydrogenation of oleic acid by rumen protozoa. Glucose, casein, ammonium sulphate, L-cysteine and n-valeric acid had no or little effect on extent of hydrogenation.

When suspensions of mixed protozoa were incubated in a buffer solution, an increase in iodine value was observed. The desaturation in the protozoal cells was appreciably increased by DL-methionine and was not influenced by L-cysteine. No desaturation activity by the pure suspensions of Ophryoscolecidae or Isotrichidae was observed.

The presence of protozoa in the rumen of sheep greatly increased the levels of saturated fatty acids over those in the ciliate-free animals. The concentrations of saturated fatty acids in the plasma of faunated sheep were significantly higher than those in the same animals after the removal of rumen ciliate protozoa.

Information

Type
Research Article
Information
The Journal of Agricultural Science , Volume 85 , Issue 1 , August 1975 , pp. 135 - 143
Copyright
Copyright © Cambridge University Press 1975

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