Triterpenes from Olea europaea modulate in vitro ruminal fermentation.

Bioactive compounds present in Olea europaea have shown promising antimicrobial potential as an alternative to conventional coccidiostats. These effects are exerted by triterpenic acids ( TT ) present in the olive plant, namely, oleanolic acid ( OA ), ursolic acid ( UA ), and maslinic acid ( MA ). The objective of this study was to determine the effects of OA, UA, and MA on in vitro ruminal fermentation in comparison with monensin ( MON ). The study consisted of two experiments conducted as randomized complete block designs using bahiagrass hay or a high-concentrate mixed ration as basal substrates. In the first experiment ( Exp. 1 ), a batch culture was performed with increasing doses of OA, UA, or MA. In Exp. 2, to increase the solubility of OA, two chemical forms were evaluated: a sodium salt ( OA-NA ) or a phyto-phospholipid complex ( OA-PHYT ) at 0, 4, 40, 100, and 200 mg/L of incubation inoculum. In both experiments, the dose 0 was used as control ( CTL ) and monensin ( MON ) as a positive control. Data were analyzed as a randomized complete block design with a factorial arrangement of treatments. For Exp. 2, orthogonal polynomial contrasts, adjusted for unequal spacing were used to determine the linear effects of increasing doses of OA-NA and OA-PHYT. In Exp. 1, OA reduced the concentration of CH 4 in the high-concentrate substrate compared with CTL ( P = 0.04). In Exp. 2 the total gas production was linearly decreased with increasing doses of OA-NA in both substrates ( P ≤ 0.02). Furthermore, OA-NA and OA-PHYT decreased in vitro organic matter digestibility ( P < 0.01) in the bahiagrass substrate to the same extent that MON did. However, the concentration of CH 4 /g of incubated DM was only reduced by the highest doses of OA-NA ( P < 0.02). Lastly, no effects were observed for total VFA nor the VFA profile; however, OA-NA linearly decreased the A:P ratio in the bahiagrass substrate ( P = 0.03). In conclusion, the acid form of OA as well as the sodium salt and phyto-phospholipid complex of OA were able to modify some fermentation parameters in this study; however, the magnitude of the responses was lower compared with monensin. Future studies should test OA in vivo to determine if the effects on ruminal fermentation observed here can translate into improve production efficiency while reducing carbon emissions.