Response of rumen bacterial diversity and fermentation parameters in beef cattle to diets containing supplemental daidzein

Zhao, Xiang; Zhou, Shan; Bao, Lin; Xiao, Song; Xu, Lan J.; Pan, Ke; Liu, Chan J.; Qu, Mingren

doi:10.1080/1828051x.2017.1404943

Cited by 10 publications

(10 citation statements)

References 41 publications

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“…ed ruminating time (Haselmann et al, 2019) may have increased the availability of nonfiber carbohydrates, promoting the activity and proliferation of propionateproducing bacteria such as Lachnospiraceae and Ruminobacter (Schären et al, 2017;San-Juan-Vergara et al, 2018) when the RED diet was fed. Our findings also agree with reports showing that Succinivibrionacceae and Ruminobacter proliferate under reduced pH conditions (Zhao et al, 2018) and may contribute to propionate production, as reported by other researchers evaluating ruminal fermentation (Wallace et al, 2015).…”

Section: Discussionsupporting

confidence: 93%

Evaluation of fecal fermentation profile and bacterial community in organically fed dairy cows consuming forage-rich diets with different particle sizes

Castillo‐Lopez

Haselmann

Petri

et al. 2020

Journal of Dairy Science

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Organic cattle farming encourages the use of foragerich diets, and the reduction of particle size has been suggested as an approach to improve forage utilization and enhance nutrient intake of cows. However, reducing forage particle size increases passage rate, as well as the flow of potentially fermentable nutrients out of the rumen, and the consequences for hindgut fermentation have not been evaluated yet. This study evaluated the effects of decreasing dietary forage particle size on the fecal short-chain fatty acid (SCFA) profile and the bacterial community structure of dairy cows fed foragebased rations. Twenty-one organically fed lactating Holstein cows (4 primiparous and 17 multiparous; mean and standard deviation 703 ± 65 kg body weight, 135 ± 104 days in milk) were divided into 2 groups and fed 1 of 2 diets for 34 d. Diets contained 20% concentrate and 80% forage (dry matter basis), and were fed either as a control with a forage geometric mean particle size of 52 mm (CON; 11 cows) or as a diet with the forage particle size reduced to a geometric mean size of 7 mm (RED; 10 cows). Fecal samples were collected at the end of the experiment, and samples were immediately frozen at −20°C. Samples were analyzed for SCFA, and the fecal bacterial community was evaluated using 16S rRNA sequencing. Data showed that the concentration of total SCFA was not affected by treatment, but the proportion of propionate, a key glucogenic precursor in cattle, tended to be greater for RED (13.3 and 13.8 ± 0.1%, respectively). The predominant bacterial phyla, including Firmicutes (58.0 ± 0.7%), Bacteroidetes (26.9 ± 0.4%), and Verrucomicrobia (4.0 ± 0.4%), were not affected by forage particle size. Family Lachnospiraceae increased in relative abundance when the RED diet was fed (12.1 and 13.9 ± 0.5% for CON and RED, respectively), and genera Acetitomaculum (1.1 and 1.8 ± 0.2%), Turicibacter (0.7 and 0.9 ± 0.1%), and Ruminobacter (0.1 and 0.4 ± 0.1%) increased in relative abundance when RED was fed. In addition, relative abundance of some fecal bacterial taxa was correlated with major fecal SCFA and pH. Reducing the particle size of forages, from 52 to 7 mm geometric mean particle size, maintained fecal concentration of total SCFA and tended to enhance propionate concentration, without risk of dysbiosis. Thus, results suggest that reduction of forage particle size represents an effective approach to optimizing forage utilization while maintaining hindgut fermentation and fecal bacterial diversity in dairy cows fed forage-rich diets.

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Section: Discussionsupporting

confidence: 93%

Evaluation of fecal fermentation profile and bacterial community in organically fed dairy cows consuming forage-rich diets with different particle sizes

Castillo‐Lopez

Haselmann

Petri

et al. 2020

Journal of Dairy Science

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“…Obtained results at the phylum level were in accordance with the data gathered by Nagata et al [27] wherein the relative abundance of Bacteroidetes was higher during the high-concentrate period of the experimental animals. Additionally, Zhao et al [28] stated that the microbial community of beef cattle was dominated by Bacteroidetes and Firmicutes at the phylum level regardless of group. An increase in the phylum Bacteroidetes resulted in increased Prevotella and repressed Firmicutes, which was attributed to decreasing Ruminococcaceae.…”

Section: Discussionmentioning

confidence: 99%

Increasing Buffering Capacity Alters Rumen Microbiota Composition and Enhances Rumen Fermentation Characteristics of High-Concentrate Fed Hanwoo Steers

Ramos

Kim

Jeong

et al. 2021

Preprint

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Background: Rumen bacterial community is mainly affected by the type of diet consumed by the host animals. High concentrate diet increases the abundance of lactic acid producers and utilizers due to high level of non-structural carbohydrates thus reducing the number of fiber-degrading bacteria because of drastic decrease in pH. Dietary buffers are essential in regulating rumen pH through the compounds responsible in resisting drastic decrease in pH once cattle were fed with high-concentrate diet. However, no study has evaluated the effects of buffering capacity and efficiency in alleviating chronic acidosis in rumen. Ruminal metataxonomic and fermentation characteristics analyses were conducted to evaluate the effect of different buffering capacities on in vitro and in vivo experiments in high-concentrate fed Hanwoo steers. Results: Results revealed that BC0.9% and BC0.5% had similar and significant effect (P < 0.05) on in vitro ruminal fermentation at 3 to 24 h incubation. Both BC0.9% and BC0.5% had significantly highest (P < 0.05) buffering capacity, pH, and ammonia-nitrogen (NH3-N) than BC0.3% and CON at 24 h of incubation. Individual and total volatile fatty acids (VFA) were significantly lowest in CON. Increasing buffering capacity concentration showed linear effect on pH at 6 to 24 h while total gas and NH3-N at 3 and 12 h. Phylum Bacteroidetes dominated all treatments but a higher abundance of Firmicutes in BC0.5% than others. Ruminoccocus bromii and Succiniclasticum ruminis were dominant in BC0.5% and Bacteroides massiliensis in BC0.3%. The normalized data of relative abundance of observed OTUs’ representative families have grouped the CON with BC0.3% in the same cluster, whereas BC0.5% and BC0.9% were clustered separately which indicates the effect of varying buffering capacity of buffer agents. Principal coordinate analysis (PCoA) on unweighted UniFrac distances revealed close similarity of bacterial community structures within and between treatments and control, in which BC0.9% and BC0.3% groups showed dispersed community distribution. Conclusion: Our findings showed that increasing buffering capacity enhances rumen fermentation parameters and affects rumen microbiome by altering bacterial community through distinct structure between high and low buffering capacity, thus an important factor contributed to the prevention of ruminal acidosis during a high-concentrate diet.

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“…At the same time, 1 ml of ruminal fluid was preserved at −80° for DNA extraction; other samples were processed to analyze VFA, microbial protein (MCP), and ammonia–N (NH 3 -N). The concentrations of VFA were determined by a gas chromatograph (Agilent Technologies 7820A, USA) based on the method reported previously ( 14 ); the ruminal MCP concentration was detected using a spectrophotometric method, and the concentration of NH 3 -N was detected using a uric acid assay kit (Nanjing Jiancheng Bioengineering Institute, Nanjing, China) according to the manufacturer's instructions.…”

Section: Methodsmentioning

confidence: 99%

Response of Growth Performance, Blood Biochemistry Indices, and Rumen Bacterial Diversity in Lambs to Diets Containing Supplemental Probiotics and Chinese Medicine Polysaccharides

et al. 2021

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This study aims to investigate the effects of probiotics and Chinese medicine polysaccharides (CMPs) on growth performance, blood indices, rumen fermentation, and bacteria composition in lambs. Forty female lambs were randomly divided into four groups as follows: control, probiotics, CMP, and compound (probiotics + CMP) groups. The results showed that probiotics treatment increased the concentrations of blood glucose (GLU) and immunoglobulin G (IgG) and enhanced rumen microbial protein contents but declined the value of pH in rumen fluid compared with the control (P < 0.05). Furthermore, supplementation with CMP enhanced the average daily gain (ADG) and the contents of IgA, IgG, and IgM in the serum but decreased the F:G ratio compared with the control (P < 0.05). Besides, both CMP and compound (probiotics + CMP) treatments decreased the ratio of acetic acid and propionic acid compared with the control (P < 0.05). High-throughput sequencing data showed that at the genus level, the relative abundance of Veillonellaceae_UCG-001 in the probiotics group was increased, the relative abundance of Succiniclasticum and norank_f__Muribaculaceae in the CMP group were enhanced, and the relative abundance of Ruminococcaceae_UCG-002 in the compound group was raised compared with the control (P < 0.05). In summary, supplementation with probiotics can promote rumen protein fermentation but decrease the diversity of bacteria in rumen fluid; however, CMP treatment increased the relative abundance of Fibrobacteria, changed rumen microbial fermentation mode, increased the immune function, and ultimately improved the growth performance.

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Response of rumen bacterial diversity and fermentation parameters in beef cattle to diets containing supplemental daidzein

Cited by 10 publications

References 41 publications

Evaluation of fecal fermentation profile and bacterial community in organically fed dairy cows consuming forage-rich diets with different particle sizes

Evaluation of fecal fermentation profile and bacterial community in organically fed dairy cows consuming forage-rich diets with different particle sizes

Increasing Buffering Capacity Alters Rumen Microbiota Composition and Enhances Rumen Fermentation Characteristics of High-Concentrate Fed Hanwoo Steers

Response of Growth Performance, Blood Biochemistry Indices, and Rumen Bacterial Diversity in Lambs to Diets Containing Supplemental Probiotics and Chinese Medicine Polysaccharides

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