Effect of high‐fat diet and growth stage on the diversity and composition of intestinal microbiota in healthy bovine livestock

Jiao, Shengyin; Cao, Hui; Dai, Yue; Wu, Junhui; Jia, Lixin; Du, Renjia; Han, Bong-Ho

doi:10.1002/jsfa.8380

Cited by 8 publications

(9 citation statements)

References 30 publications

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“…Similar to the abovementioned cysteine, methionine is crucial in maintaining the functions of intestinal cells by regulating the redox status (Azad et al, 2019). Thus, enhanced methionine metabolism in the gut microbial communities contributed to bovine body weight gain (Jiao et al, 2017). On the other hand, ABC transporters involved in transporting a large variety of sterols, lipids, drugs, and primary and secondary metabolites (Hou et al, 2017) have recently been related to fat deposition, drug resistance, and colonic inflammation (Andersen et al, 2015;Fang et al, 2017), which may do harm for growth performances in animals.…”

Section: Discussionmentioning

confidence: 99%

Effects of Gut Microbiome and Short-Chain Fatty Acids (SCFAs) on Finishing Weight of Meat Rabbits

Fang

Chen

et al. 2020

Front. Microbiol.

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Understanding how the gut microbiome and short-chain fatty acids (SCFAs) affect finishing weight is beneficial to improve meat production in the meat rabbit industry. In this study, we identified 15 OTUs and 23 microbial species associated with finishing weight using 16S rRNA gene and metagenomic sequencing analysis, respectively. Among these, butyrate-producing bacteria of the family Ruminococcaceae were positively associated with finishing weight, whereas the microbial taxa related to intestinal damage and inflammation showed opposite effects. Furthermore, interactions of these microbial taxa were firstly found to be associated with finishing weight. Gut microbial functional capacity analysis revealed that CAZymes, such as galactosidase, xylanase, and glucosidase, could significantly affect finishing weight, given their roles in regulating nutrient digestibility. GOs related to the metabolism of several carbohydrates and amino acids also showed important effects on finishing weight. Additionally, both KOs and KEGG pathways related to the membrane transportation system and involved in aminoacyl-tRNA biosynthesis and butanoate metabolism could act as key factors in modulating finishing weight. Importantly, gut microbiome explained nearly 11% of the variation in finishing weight, and our findings revealed that a subset of metagenomic species could act as predictors of finishing weight. SCFAs levels, especially butyrate level, had critical impacts on finishing weight, and several finishing weight-associated species were potentially contributed to the shift in butyrate level. Thus, our results should give deep insights into how gut microbiome and SCFAs influence finishing weight of meat rabbits and provide essential knowledge for improving finishing weight by manipulating gut microbiome.

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Section: Discussionmentioning

confidence: 99%

Effects of Gut Microbiome and Short-Chain Fatty Acids (SCFAs) on Finishing Weight of Meat Rabbits

Fang

Chen

et al. 2020

Front. Microbiol.

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“…The important effects of gut microbial amino acid and butanoate metabolism on animals’ production performance have been demonstrated in earlier studies. Jiao et al indicated that cysteine and methionine metabolism mediated by gut microbiota significantly affects average daily gain of young cattle (Jiao, et al , ). Guevarra, et al () reported that gut microbiota involved in arginine and proline metabolism could alleviate weaning stress and improve growth performance in piglet.…”

Section: Discussionmentioning

confidence: 99%

Faecal microbiota and functional capacity associated with weaning weight in meat rabbits

Fang

Chen

Zhou

et al. 2019

Microbial Biotechnology

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Summary Weaning weight is an important economic trait in the meat rabbit industry. Evidence has linked the gut microbiota to health and production performance in rabbits. However, the effect of gut microbiota on meat rabbit weaning weight remains unclear. In this study, we performed 16S rRNA gene sequencing analysis of 135 faecal samples from commercial Ira rabbits. We detected 50 OTUs significantly associated with weaning weight. OTUs that showed positive associations with weaning weight were mostly members of the family Ruminococcaceae which are important in degrading dietary fibres and producing butyrate. On the contrary, OTUs annotated to genera Blautia, Lachnoclostridium and Butyricicoccus correlated with fat deposition were negatively associated with weaning weight. Predicted functional capacity analysis revealed that 91 KOs and 26 KEGG pathways exhibited potential correlations with weaning weight. We found that gut microbiota involved in the metabolism of amino acids, butanoate, energy and monosaccharides affected weaning weight. Additionally, cross‐validation analysis indicated that 16.16% of the variation in weaning weight was explained by the gut microbiome. Our findings provide important information to improve weaning weight of meat rabbits by modulating their gut microbiome.

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“…In contrast, rumen protozoa and anaerobic fungi tend to have lower concentrations in high grain-fed animals, but not always (e.g., cows with diet-induced ruminal acidosis can have a higher abundance of rumen fungi than healthy cows) [ 98 ], while the starch-degrading Entodinium becomes dominant in high grain diets [ 101 ]. Microbiota composition is also affected by feed supplements [ 145 , 146 ], periodical starvation [ 147 ] and high fat diets [ 148 ].…”

Section: Stec Emergence In Cattle Farmsmentioning

confidence: 99%

An Overview of the Elusive Passenger in the Gastrointestinal Tract of Cattle: The Shiga Toxin Producing Escherichia coli

et al. 2020

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For approximately 10,000 years, cattle have been our major source of meat and dairy. However, cattle are also a major reservoir for dangerous foodborne pathogens that belong to the Shiga toxin-producing Escherichia coli (STEC) group. Even though STEC infections in humans are rare, they are often lethal, as treatment options are limited. In cattle, STEC infections are typically asymptomatic and STEC is able to survive and persist in the cattle GIT by escaping the immune defenses of the host. Interactions with members of the native gut microbiota can favor or inhibit its persistence in cattle, but research in this direction is still in its infancy. Diet, temperature and season but also industrialized animal husbandry practices have a profound effect on STEC prevalence and the native gut microbiota composition. Thus, exploring the native cattle gut microbiota in depth, its interactions with STEC and the factors that affect them could offer viable solutions against STEC carriage in cattle.

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Effect of high‐fat diet and growth stage on the diversity and composition of intestinal microbiota in healthy bovine livestock

Abstract: The 6-month cattle and female parents shared similar intestinal bacteria; the community structure of fecal microbiota was significantly affected by high-fat diet in older cattle. © 2017 Society of Chemical Industry.

Cited by 8 publications

References 30 publications

Effects of Gut Microbiome and Short-Chain Fatty Acids (SCFAs) on Finishing Weight of Meat Rabbits

Effects of Gut Microbiome and Short-Chain Fatty Acids (SCFAs) on Finishing Weight of Meat Rabbits

Faecal microbiota and functional capacity associated with weaning weight in meat rabbits

An Overview of the Elusive Passenger in the Gastrointestinal Tract of Cattle: The Shiga Toxin Producing Escherichia coli

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