PSIX-32 Alterations in caprine ruminal microorganism fermentation over time using camphor in vitro. (5th December 2019)

• Record Type: Journal Article
• Authors: Seidel, Darren S; Whitney, Travis R; Walker, John W; Callaway, Todd
• Is Part Of: Journal of animal science. Volume 97(2019)Supplement 3
• Page Start: 399
• Page End: 399
• Publication Date: 2019-12-05
• Subjects: camphor -- in vitro -- goat; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.1093/jas/skz258.795
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: Abstract: Encroaching plant species in West Texas continue to significantly reduce livestock production capacity and cause an imbalance between plant and livestock ecology. Juniperus ashei and J. pinchotii are encroaching species, mainly due to evolutionary measures, such as phytochemicals that deter herbivory. These plants contain large percentages of monoterpenes in their essential oil profiles. Since 2005, two divergent bloodlines of meat goats have been selected to consume low or high (LJC or HJC) amounts of juniper foliage, through the use of screening fecal samples with near-infrared reflectance spectroscopy. Through the breeding process, it became unclear whether the HJC goats expressed a physiological ability to consume a greater amount of juniper or if there was a ruminal microorganism advantage in which the microbes where less susceptible to the juniper phytochemicals. Therefore, this study aimed to investigate the ruminal fermentation byproduct impact of 0.00 and 1.97 mM of camphor at 0, 1, 2, 4, 12, and 24 hr of incubation at 39°C. Five LJC and five HJC goats were fed a juniper-free diet and five LJC and five HJC goats were fed a diet containing 30% fresh J. ashei leaves for 21 days prior to ruminal fluid collection. In vitro fermentations used LJC and HJC ruminal fluid inoculate (33% v/v) in anoxic media in sealed Balch tubes. Across all treatment groups, 1.97 mM of camphor increased propionate and decreased A:P (P < .05) at each incubation time point without negatively impacting pH (6.56 ± 0.09). Results suggested that there is no consistent difference in LJC and HJC microbial fermentation byproducts from the addition of 1.97 mM of camphor; however, the results suggest that camphor could increase propionate production and create more gluconeogenic potential.