/pdf/evaluation-of-oil-in-water-nanoemulsions-as-a-potential-1cm3lkq0.pdf

Evaluation of oil-in-water nanoemulsions as a potential supplement in dairy production

Background: Peanut oil is rich in polyunsaturated fatty acids (PUFAs) and plays an important role in human and animal health. PUFAs are generally undergo to the biohydrogenation (BH) process by the rumen microbes. The single-layer emulsion encapsulation has been used in sheep diet. However, a limited reference was found concerning double-layer techniques to protect the essential PUFAs from BH process in the rumen. Methods: EDLEPO was made with a matrix of peanut oil, whey protein isolate (WPI), microcrystalline cellulose (MCC) and maltodextrin at 40: 2.5: 7.5: 55. The first layer was the binding of WPI with peanut oil and the second layer is the binding of WPI with MCC. Moreover, the in vitro experiment was designed with 5 treatments separated by CON group (0 g/kg EDLEPO) and experimental groups which are leveled by EDLEPO inclusion (25, 50, 75 and 100 g/kg levels of EDLEPO) in the buffered sheep’s rumen. Result: Increased levels of EDLEPO inclusion reduced rumen ammonia-N concentration (P less than 0.05) by a linear response. Hence, increased levels of EDLEPO inclusion increased rumen degradability rates expressed as IVDMD and IVOMD up to 12% and 9%, respectively, by a linear response (P less than 0.05). No significant differences were found between treatments on pH value, VFAs and total gas production. However, the increased levels of EDLEPO inclusion reduced CH4 concentration expressed as CH4/IVDMD and CH4/IVOMD up to 9% and 17% (P less than 0.05). It can be concluded that the EDLEPO inclusion in the diet increased in vitro rumen degradability rates with no negative effects on the rumen fermentation profile.


The Effects of Encapsulation and Double-layer Emulsion of Peanut Oil on in vitro Rumen Degradability Rates and Fermentation Profile in Sheep

In this study, three oil-in-water nanoemulsions were tested in two stages: In the first stage, three levels (on the substrate dry matter (DM)), namely 3%, 6%, and 9%, of three different oils, olive oil (OO), corn oil (CO), and linseed oil (LO), in raw and nanoemulsified (N) forms were used separately in three consecutive rumen batch cultures trials. The second stage, which was based on the first stage’s results, consisted of a batch culture trial that compared the raw and nanoemulsified (N) forms of all three oils together, provided at 3% of the DM. In the first stage, NOO, NCO, and NLO preserved higher unsaturated fatty acid (UFA) and less saturated fatty acid (SFA) compared to OO, CO, and LO, respectively; noticeably, NCO had UFA:SFA = 1.01, 1.16, and 1.34 compared to CO, which had UFA:SFA = 0.66, 0.69, and 0.72 when supplemented at 3%, 6%, 9% of DM, respectively. In the second stage, UFA:SFA = 1.04, 1.12, and 1.07 for NOO, NCO, NLO, as compared to UFA:SFA = 0.69, 0.68, and 0.72 for OO, CO, and LO supplemented at 3% of DM. In conclusion, oil-in-water nanoemulsions showed an ability to decrease the transformation of UFA to SFA in the biohydrogenation environment without affecting the rumen microorganisms.

/pdf/oil-in-water-nanoemulsion-can-modulate-the-fermentation-1jbczymz.pdf

Oil-in-Water Nanoemulsion Can Modulate the Fermentation, Fatty Acid Accumulation, and the Microbial Population in Rumen Batch Cultures

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Oil-in-Water Nanoemulsion Can Modulate the Fermentation, Fatty Acid Accumulation, and the Microbial Population in Rumen Batch Cultures