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Manipulating Ruminal Biohydrogenation by the Use of Plants Bioactive Compounds

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Dietary Phytochemicals and Microbes

Abstract

Ruminal microbial community is responsible for the biohydrogenation (BH) of the dietary unsaturated fatty acids ingested by ruminants. This process results in the production of saturated fatty acids (SFA) at the expenses of the unsaturated fatty acids (UFA). Animal scientists are attempting different possible strategies to manipulate ruminal BH process, in order to obtain meats and milk with a lower SFA content, which would be of great value for consumers’ health. To avoid the use of synthetic molecules, such as some drugs or additives in livestock farming, animal scientists are focusing on the use of plant bioactive compounds (PBC) as modulators of ruminal BH. This manipulation is performed through a direct action of PBC on the bacterial and protozoa community involved in the BH process directly or indirectly. In this chapter, we report the effects of tannins, saponins and essential oils on ruminal BH with emphasis to their effects on the microbial ecosystem. A brief description of the impact of PBC on meat and milk fatty acid profile is given.

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Authors and Affiliations

  1. DISPA, Sezione di Scienze delle Produzioni Animali, Università degli Studi di Catania, via Valdisavoia 5, 95123, Catania, Italy

    Valentina Vasta

  2. Faculdade de Medicina Veterinária, CIISA, Centro de Investigação Interdisciplinar em Saúde Animal, Pólo Universitário do Alto da Ajuda, 1300-477, Lisbon, Portugal

    Rui J. B. Bessa

Authors
  1. Valentina Vasta
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  2. Rui J. B. Bessa
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Correspondence to Valentina Vasta .

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Editors and Affiliations

  1. of Animal and Fishery Sciences, Department of Animal Nutrition, West Bengal University, Kshudiram Bose Sarani 37, Belgachia, Kolkata, 700 037, India

    Amlan K. Patra

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Vasta, V., Bessa, R.J.B. (2012). Manipulating Ruminal Biohydrogenation by the Use of Plants Bioactive Compounds. In: Patra, A. (eds) Dietary Phytochemicals and Microbes. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-3926-0_9

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