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

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.