Effects of carbohydrase-inhibiting compounds on in vitro rumen fermentation

Abstract

Batch culture fermentations with ruminal content were conducted to determine the effects of plant-derived [bilberry extract (BBE), phaseolamin, white mulberry (WMB), common flax] carbohydrase-inhibiting compounds on microbial fermentation. The cultures with these compounds, at two different doses (15 and 150 mg), were compared with both acarbose (ACB) and batch cultures without the addition of any enzyme-inhibiting compounds (Control). Incubations were conducted in triplicate and replicated. The pH, volatile fatty acids, ammonia N, apparent dry matter (DMD) and starch disappearance were measured after 5 and 24 h of incubation. Treatment with ACB, after 5 h, significantly reduced maize meal fermentation, resulting in the highest pH levels (P<0.01), the lowest total VFA concentration (P=0.01) and the lowest DMD (P<0.01). On the opposite, BBE and WMB caused the highest drop in pH, due to the rapid fermentation of their sugar content. Treatment with BBE resulted in an increase in propionate and in an apparently low ammonia N concentration, whilst ACB (150 mg) led to the highest values of acetate (P<0.05) and to a relative high concentration of ammonia N. After 24 h the differences in the fermentation pattern among supplements remained similar to those found after 5 h. In addition, BBE showed an activity against starch degradation, although this effect was concealed by the fermentation of sugars present in that supplement. These results show that some compounds modify the fermentation pattern of the substrate, but further studies are needed to clarify their impact on the complex rumen microbial community.

Keywords

• Carbohydrase inhibitors, In vitro rumen fermentation, Volatile fatty acids, Ammonia