Supplementation with sources of omega-6 and omega-3 in fistulated animals: effect on ruminal parameters

• Grant number: 16/23735-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2017
• End date: March 31, 2018
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
• Principal Investigator: Arlindo Saran Netto
• Grantee: Alessandra Pereira da Silva Marconi
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The search for greater production of meat and milk in cattle leads to greater nutritional need, which can be achieved with supplementation of oils in their diets. But the addition of oils in ruminant feed leads to changes in ruminal fermentation may impair the degradability of nutrients. This project aims to analyze the effects of supplementation with omega-3 and omega-6 sources on rumen parameters: ruminal fermentation, pH, short chain fatty acids, ammonia, number of protozoa, degradability and digestibility. They will be used six cannulated cows, which will be randomly divided into experimental design with two simultaneous latin square 3X3, 3 periods, with 3 treatments and 6 animals per treatment, and the treatments: control (C) without the inclusion of oil (T1) inclusion of 5% soybean oil as a source of omega 6 and in dry matter (T2) including 5% linseed oil as a source of omega-3 in dry matter. Statistical analyzes will be performed by SAS 9 software. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

X. S. OLIVEIRA, MAURICIO; PALMA, ANDRE S. V.; REIS, BARBARA R.; FRANCO, CAMILA S. R.; MARCONI, ALESSANDRA P. S.; SHIOZAKI, FABIANA A.; G. REIS, LERIANA; SALLES, MARCIA S. V.; NETTO, ARLINDO S.. Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet. PLoS One, v. 16, n. 2, FEB 9 2021. (16/23735-4, 16/23797-0)