Batch culture evaluation of carbohydrase inhibitors to moderate rumen fermentation

While carbohydrase inhibitors have been widely investigated for regulating human carbohydrate assimilation, their potential application to animal nutrition has been largely ignored. Batch culture fermentations were conducted to determine how commercially available α-amylase and α-glucosidase inhibitors affect rumen fermentation. Fermentations were with 0.5 g of ground corn grain, and 40 mL of buffered rumen fluid inoculum. Rumen fluid donors were fed a 0.5 concentrate 0.5 forage diet. Incubations were conducted in duplicate and replicated on consecutive days with pH and volatile fatty acid (VFA) concentrations measured. The microbial-derived inhibitors, acarbose (ACB) and trestatin (TRE), prevented the decreases in pH and VFA production observed in the control tubes at doses of 1.2–9.5 and 0.1–1.1 mg, respectively. Miglitol, glipizide, and the plant-derived amylase inhibitors failed to affect pH or reduce VFA concentrations with the same apparent potency as did ACB and TRE, which both show the potential to reduce the amount of starch fermented in the rumen. These compounds may be potentially useful for reducing ruminal acid production and allowing more starch to pass to the small intestine from the forestomachs.