Effect of micronization and vitamin E supplementation on ruminal biohydrogenation kinetic of whole flaked rapeseed

Figures & data

Table 1. Chemical composition, dissolvable nitrogen, tocopherol content (mg/kg DM), total FA content (g/kg DM) and FA composition (g FA/kg FA) of raw and micronized rapeseeds.

	Raw Rapeseed	Micronized Rapeseed	SEM	P-value
Dry matter (g/kg)	950	963	0.91	<0.0001
Crude protein (g/kg DM)	222	225	1.66	0.26
Crude fat (g/kg DM)	378	408	5.33	0.28
Ash (g/kg DM)	48	56	2.92	0.27
Dissolvable nitrogen (g/kg N)	474	251	1.29	<0.0001
Tocopherols
α-Tocopherol	104	88	0.76	<0.0001
γ-Tocopherol	221	210	0.64	<0.0001
δ-Tocopherol	4	4	0.46	0.10
Total FA content	272	276	4.55	0.86
Fatty acid composition
C14:0	1	1	0	–
C16:0	47	48	0.53	0.01
C18:0	1	1	0.33	0.21
C18:1 n9	626	626	1.73	0.95
C18:2 n6	174	175	1.67	0.88
C18:3 n3	90	90	0.68	0.74
Others	62	60	1.23	0.23

Myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1 n9), linoleic acid (C18:2 n6) and alpha-linolenic acid (C18:3 n3).

SEM: standard error of the mean.

Figure 1. Effect of micronization and vitamin E on crude fat disappearance. Whole flaked raw rapeseed without vitamin E (RR₀), micronized whole flaked rapeseed without vitamin E (MR₀), whole flaked raw rapeseed supplemented with 200 mg/kg DM vitamin E (RR₂₀₀), micronized whole flaked rapeseed supplemented with 200 mg/kg DM vitamin E (MR₂₀₀). Error bars represent the standard error of the mean. The interaction between micronization and incubation time and the interaction between vitamin E and incubation time were not significant.

Figure 2. Changes in linoleic acid (a), α-linolenic acid (b) and stearic acid (c) concentration during incubation. Presented valuse are Ls-means for whole flaked raw rapeseed (RR) and micronized whole flaked rapeseed (MR). Error bars represent the standard error of mean.

Table 2. Effects of micronization and vitamin E on FA biohydrogenation(g/100 g DM).

	Treatments^a				SEM^b	Main Effects				SEM^c	P-value
	RR		MR			Processing		Supplementation
	Vit. E0	Vit. E200	Vit. E0	Vit. E200		RR	MR	Vit. E0	Vit. E200		M	Vit. E	M × Vit. E	T	M × T	Vit. E × T	M × Vit. E × T
LA	1.57	1.61	1.70	1.80	0.09	1.59	1.75	1.64	1.71	0.03	<0.0001	0.03	0.41	<0.0001	0.0003	0.54	0.90
LnA	0.67	0.69	0.75	0.78	0.04	0.68	0.77	0.71	0.74	0.01	<0.0001	0.06	0.63	<0.0001	0.0001	0.49	0.94
OA	6.42	6.70	7.19	7.57	0.35	6.56	7.38	6.81	7.13	0.10	<0.0001	0.02	0.70	<0.0001	0.28	0.63	0.97
SA	2.17	2.19	1.87	1.84	0.13	2.18	1.86	2.02	2.02	0.06	<0.0001	0.88	0.56	<0.0001	<0.0001	0.98	0.61
Cis-9, trans-11 CLA	0.020	0.021	0.028	0.028	0.005	0.020	0.028	0.024	0.024	0.002	<0.0001	0.99	0.82	<0.0001	<0.0001	0.92	0.23
Trans-10, cis-12 CLA	0.001	0.002	0.003	0.002	0.001	0.001	0.003	0.002	0.002	0.0004	0.19	0.84	0.16	<0.0001	0.55	0.93	0.16
C18:1 trans-11	0.055	0.054	0.041	0.038	0.006	0.055	0.039	0.048	0.046	0.003	<0.0001	0.30	0.77	<0.0001	0.0001	0.98	0.65
C18:1 trans-10	0.011	0.011	0.012	0.012	0.001	0.011	0.012	0.011	0.011	0.001	0.01	0.67	0.72	<0.0001	<0.0001	0.89	0.72

Linoleic acid (LA), alpha-linolenic acid (LnA), oleic acid (OA), stearic acid (SA) and C18:1 trans-11 (trans-vaccenic acid).

^a Treatments: Raw and micronized rapeseeds (RR and MR, respectively) supplemented with 0 or 200 mg vitamin E/kg of DM (Vit. E₀ and Vit. E₂₀₀, respectively). Micronizing (M), vitamin E (Vit. E) and incubation time (T).

^b SEM: Standard Error of the treatments.

^c SEM: Standard Error of the main effects.

Figure 3. Changes in cis-9, trans-11 CLA (a), C18:1 trans-11 (b) and C18:1 trans-10 (c) concentration during incubation. Presented valuse are Ls-means for whole flaked raw rapeseed (RR) and micronized whole flaked rapeseed (MR). Error bars represent the standard error of mean.

Table 3. Effect of micronization and vitamin E on biohydrogenation rate (%/h) and lag time (h) of LA, LnA, OA, SA and VA.

	Treatments^1				SEM^2	Main Effects				SEM^3	P-value
	RR		MR			Processing		Supplementation
	Vit. E0	Vit. E200	Vit. E0	Vit. E200		RR	MR	Vit. E0	Vit. E200		M	Vit. E	M × Vit. E
LA
Rate	0.09	0.09	0.05	0.07	0.007	0.09	0.06	0.06	0.07	0.006	0.004	0.14	0.14
Lag	2.26	2.16	3.20	4.16	0.93	2.21	3.68	2.72	3.16	0.57	0.16	0.66	0.59
LnA
Rate	0.09	0.09	0.05	0.07	0.007	0.09	0.06	0.07	0.08	0.006	0.005	0.16	0.32
Lag	2.06	2.14	3.43	4.05	0.76	2.10	3.74	2.74	3.09	0.54	0.07	0.66	0.74
OA
Rate	0.09	0.09	0.04	0.07	0.01	0.09	0.05	0.07	0.08	0.01	0.04	0.39	0.21
Lag	3.15	3.39	4.85	6.63	1.82	3.27	5.74	4.00	5.01	1.29	0.22	0.59	0.69
VA
Rate	0.08	0.06	0.05	0.05	0.007	0.07	0.05	0.06	0.06	0.006	0.004	0.25	0.10
Lag	1.89	2.00	2.83	2.64	0.13	1.95	2.74	2.36	2.32	0.11	0.0003	0.73	0.20
SA
Rate	0.07	0.06	0.05	0.05	0.006	0.07	0.05	0.06	0.06	0.005	0.02	0.18	0.48
Lag	1.41^a	1.69^a,b	2.41^b	1.87^a,b	0.18	1.55	2.14	1.91	1.78	0.13	0.01	0.46	0.05

Linoleic acid (LA), alpha-linolenic acid (LnA), oleic acid (OA), trans-vaccenic acid (VA) and stearic acid (SA).

¹ Treatments: Raw and micronized rapeseeds (RR and MR, respectively) supplemented with 0 or 200 mg vitamin E/kg of DM (Vit. E₀ and Vit. E₂₀₀, respectively). Micronizing (M) and vitamin E (Vit. E).

² SEM: Standard Error of the treatments.

³ SEM: Standard Error of the main effects.

^{a, b} Means with different superscripts within a row differ (P ≤ 0.05).