Long-Term Effects of Dietary Supplementation with Olive Oil and Hydrogenated Vegetable Oil on the Rumen Microbiome of Dairy Cows

Nathaly Cancino-Padilla, Natalia Catalán, Karen Siu-Ting, Christopher J. Creevey, Sharon A. Huws, Jaime Romero*, Einar Vargas-Bello-Pérez*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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Abstract

Dietary lipids increase energy density in dairy cow diets and in some cases can increase beneficial fatty acids (FA) in milk and dairy products. However, the degree of FA saturation may affect the rumen microbiome. The objective of this study was to determine the long-term effects of feeding saturated (hydrogenated vegetable oil; HVO) or unsaturated (olive oil; OO) fatty acid (FA) sources on the rumen microbiome of dairy cows. For 63 days, 15 mid-lactating cows were fed with either a basal diet (no fat supplement), or the basal diet supplemented with 3% dry matter (DM), either HVO or OO. Rumen contents were collected on days 21, 42 and 63 for 16S rRNA gene sequencing using the Illumina MiSeq platform. The results reveal dominance of the phyla Firmicutes (71.5%) and Bacteroidetes (26.2%), and their respective prevalent genera Succiniclasticum (19.4%) and Prevotella (16.6%). Succiniclasticum increased with both treatments at all time points. Prevotella was reduced on day 42 in both diets. Bacterial diversity alpha or beta were not affected by diets. Predicted bacterial functions by CowPI showed changes in energy and protein metabolism. Overall, 3% DM of lipid supplementation over 63 days can be used in dairy cow diets without major impacts on global bacterial community structure.
Original languageEnglish
Article number1121
Number of pages14
JournalMicroorganisms
Volume9
Issue number6
Early online date22 May 2021
DOIs
Publication statusEarly online date - 22 May 2021

Keywords

  • rumen
  • bacteria
  • 16S rDNA
  • microbiome
  • olive oil
  • palm oil
  • hydrogenated vegetal oil

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