Effects of acetate, propionate, and pH on volatile fatty acid thermodynamics in continuous cultures of ruminal contents

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dc.contributor.authorLi, Meng M.en
dc.contributor.authorGhimire, S.en
dc.contributor.authorWenner, B. A.en
dc.contributor.authorKohn, R. A.en
dc.contributor.authorFirkins, J. L.en
dc.contributor.authorGill, Benjamin C.en
dc.contributor.authorHanigan, Mark D.en
dc.date.accessioned2023-01-04T19:34:29Zen
dc.date.available2023-01-04T19:34:29Zen
dc.date.issued2022-11-01en
dc.date.updated2023-01-04T03:07:17Zen
dc.description.abstractTo investigate the effects of acetate, propionate, and pH on thermodynamics of volatile fatty acids (VFA) in the rumen, a dual-flow continuous culture study was conducted to quantify production of major VFA, interconversions among the VFA, and H2 and CH4 emissions in a 4 × 4 Latin square design. The 4 treatments were (1) control: pH buffered to an average of 6.75; (2) control plus 20 mmol/d of infused acetate (InfAc); (3) control plus 7 mmol/d of infused propionate (InfPr); and (4) a 0.5-unit decline in pH elicited by adjustment of the buffer (LowpH). All fermentors were fed 40 g of a pelleted diet containing whole alfalfa pellets and concentrate mix pellets (50:50) once daily. After 7 d of treatment, sequential, continuous infusions of [2-13C] sodium acetate (3.5 mmol/d), [U-13C] sodium propionate (2.9 mmol/d), and [1-13C] sodium butyrate (0.22 mmol/d) were carried out from 12 h before feeding for 36 h. Filtered liquid effluent (4 mL) was sampled at 0, 2, 4, 6, 8, 12, 16, and 22 h after feeding, and assessed for VFA concentrations, with another filtered sample (20 mL) used to quantify aqueous concentrations of CH4 and H2. Headspace CH4 and H2 gases were monitored continuously. Ruminal microbes were isolated from the mixed effluent samples, and the microbial community structure was analyzed using the 16S rRNA amplicon sequencing technique. The digestibility of neutral detergent fiber, acid detergent fiber, and starch and microbial C sequestrated from VFA were not affected by treatments. The LowpH treatment increased net propionate production and decreased H2 and CH4 headspace emissions, primarily due to shifts in metabolic pathways of VFA formation, likely due to the observed changes in bacterial community structure. Significant interconversions occurred between acetate and butyrate, whereas interconversions of other VFA with propionate were relatively small. The InfAc and InfPr treatments increased net acetate and propionate production, respectively; however, interconversions among VFA were not affected by pH, acetate, or propionate treatments, suggesting that thermodynamics might not be a primary influencer of metabolic pathways used for VFA formation.en
dc.description.versionPublished versionen
dc.format.extentPages 8879-8897en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.3168/jds.2022-22084en
dc.identifier.eissn1525-3198en
dc.identifier.issn0022-0302en
dc.identifier.issue11en
dc.identifier.orcidHanigan, Mark [0000-0002-5639-9677]en
dc.identifier.orcidGill, Benjamin [0000-0001-7402-0811]en
dc.identifier.otherS0022-0302(22)00509-4 (PII)en
dc.identifier.pmid36085109en
dc.identifier.urihttp://hdl.handle.net/10919/113031en
dc.identifier.volume105en
dc.language.isoenen
dc.publisherAmerican Dairy Science Associationen
dc.relation.urihttps://www.ncbi.nlm.nih.gov/pubmed/36085109en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectisotope dilutionen
dc.subjectlow pHen
dc.subjectmethaneen
dc.subjectvolatile fatty aciden
dc.subject.meshRumenen
dc.subject.meshAnimalsen
dc.subject.meshGasesen
dc.subject.meshAcetatesen
dc.subject.meshSodium Acetateen
dc.subject.meshButyric Aciden
dc.subject.meshPropionatesen
dc.subject.meshStarchen
dc.subject.meshFatty Acids, Volatileen
dc.subject.meshRNA, Ribosomal, 16Sen
dc.subject.meshDetergentsen
dc.subject.meshDieten
dc.subject.meshFermentationen
dc.subject.meshDigestionen
dc.subject.meshHydrogen-Ion Concentrationen
dc.subject.meshThermodynamicsen
dc.subject.meshAnimal Feeden
dc.titleEffects of acetate, propionate, and pH on volatile fatty acid thermodynamics in continuous cultures of ruminal contentsen
dc.title.serialJournal of Dairy Scienceen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherJournal Articleen
dcterms.dateAccepted2022-06-09en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/School of Animal Sciencesen
pubs.organisational-group/Virginia Tech/Scienceen
pubs.organisational-group/Virginia Tech/Science/Geosciencesen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Science/COS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen

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