Impact of açaí oil as an additive on in vitro ruminal fermentation

Gabriela de Jesus Coelho; Fernando Gomes de Oliveira; Murilo Exaltação Saúde; Hyda Magna Ferreira Martins; Sheila  Vilarindo de Sousa; Luciano Fernandes Sousa; Raylon Pereira Maciel; Rafael Mezzomo

doi:10.1590/1809-6891v26e-82987E

Authors

Gabriela de Jesus Coelho Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brazil https://orcid.org/0000-0002-5831-397X
Fernando Gomes de Oliveira Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brazil https://orcid.org/0000-0003-4280-4595
Murilo Exaltação Saúde Universidade Federal do Norte do Tocantins (UFNT), Araguaína, Tocantins, Brazil https://orcid.org/0009-0007-8751-1987
Hyda Magna Ferreira Martins Universidade Federal do Norte do Tocantins (UFNT), Araguaína, Tocantins, Brazil https://orcid.org/0000-0003-0055-8066
Sheila Vilarindo de Sousa Universidade Federal do Piauí (UFPI), Bom Jesus, Piauí, Brazil https://orcid.org/0000-0001-7025-0740
Luciano Fernandes Sousa Universidade Federal do Norte do Tocantins (UFNT), Araguaína, Tocantins, Brazil https://orcid.org/0000-0002-6072-9237
Raylon Pereira Maciel Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brazil https://orcid.org/0000-0001-5097-2797
Rafael Mezzomo Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brazil https://orcid.org/0000-0002-1889-3287

DOI:

https://doi.org/10.1590/1809-6891v26e-82987E

Abstract

This study evaluated effects of açaí pulp oil on in vitro rumen fermentation dynamics in cattle. Four treatments (0, 0.3, 3, and 30 mg g−1 of açaí oil) were tested using a randomized block design with a split-plot arrangement over time (24 and 48 h). The parameters assessed included in vitro dry matter degradability (IVDMD), in vitro organic matter degradability (IVOMD), in vitro gas production kinetics, short-chain volatile fatty acid (SCVFA) concentrations, and ammonia nitrogen (N–NH3) concentrations. No interaction was detected between açaí oil level and incubation time for IVDMD or IVOMD (p > 0.05). However, the 30 mg g−1 level significantly reduced IVDMD (p < 0.05). SCVFA and N–NH3 concentrations were unaffected across incubation times (p > 0.05). In vitro gas production increased with açaí oil inclusion (p < 0.05), and in vitro gas production kinetics indicated similar patterns between 0 vs. 30 mg g−1 and 0.3 vs. 3 mg g−1 groups (p < 0.05). The 30 mg g−1 dosage reduced IVDM while increasing total gas production. In contrast, lower levels (0.3 and 3 mg g−1) did not impair rumen fermentation efficiency and warrant further evaluation in animal performance trials.
Key-words: degradability; Euterpe oleracea; modulation nutrition; ruminant.

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