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Effect of incremental dietary fish oil inclusion on bacterial diversity in the rumen

  • S.A. Huws (a1), E.J. Kim (a1), R. Sanderson (a1), S. Muetzel (a2), R.J. Wallace (a2) and N.D. Scollan (a1)...

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In vitro experiments have revealed that members of the Butyrivibrio group can convert linoleic (C18:2 n-6) and linolenic (C18:3 n-3) acid to VA (C18:1 trans-11), with some being able to further convert VA to stearate (C18:0). Advances in molecular microbial technology mean that we are now able to quantify these bacteria using quantitative PCR (qPCR) as well as look at total eubacterial and Butyrivibrio–specific population changes using Denaturing Gradient Gel Electrophoresis (DGGE). The aims of this study were to assess the involvement of Butyrivibrio spp. in the biohydrogenation pathways in vivo as well as investigate whether other bacterial species may be involved.

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Huws, S. A., Lee, M. R. F., Muetzel, S., Wallace, R. J., & Scollan, N. D. (2006). Effect of forage type and level of fish oil inclusion on bacterial diversity in the rumen. RRI-INRA Gut Microbiology 2006: 5th Biennial Meeting, Aberdeen, 21-23 June.
Kim, E. J., Wood, J. D., Richardson, I., Huws, S. A., & Scollan, N. D. (2007). Effect of level of fish oil in the diet on flow of fatty acids to the small intestine in steers. British Society of Animal Science Annual Conference, Stockport, 2-4 April 2007.
Paillard, D., McKain, N., Rincon, M. T., Shingfield, K. J., Givens, D. I., & Wallace, R. J. 2007. Quantification of ruminal stearic acid-producing bacteria by real-time PCR using a molecular beacon approach. Submitted to the Journal of Applied Microbiology.

Effect of incremental dietary fish oil inclusion on bacterial diversity in the rumen

  • S.A. Huws (a1), E.J. Kim (a1), R. Sanderson (a1), S. Muetzel (a2), R.J. Wallace (a2) and N.D. Scollan (a1)...

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