Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts

Rumen bacteria make the greatest contribution to rumen fermentation that enables the host animal to utilize the ingested feeds. Agro-industrial byproducts (AIP) such as olive cake (OC) and date palm byproducts (discarded dates (DD), and date palm fronds (DPF)) represent a practical solution to the deficiency in common feed resources. In this study, thirty-six growing Barki lambs were divided into three groups to evaluate the effect of untraditional diets including the AIP on the growth performance. Subsequently, nine adult Barki rams were used to evaluate the effect of experimental diets on rumen fermentation and rumen bacteria. Three rations were used: common concentrate mixture (S1), common untraditional concentrate mixture including OC and DD (S2), and the same concentrate mixture in S2 supplemented with roughage as DPF enriched with 15% molasses (S3). The animals in S2 group showed higher dry matter intake (DMI) and lower relative growth rate (RGR) as compared to the animals in S1 group. However, the animals in S3 group were the lowest in DMI but achieved RGR by about 87.6% of that in the S1 group. Rumen pH, acetic and butyric acids were more prevalent in animals of S3 group and rumen ammonia (NH3-N), total volatile fatty acids (TVFA), propionic acid were higher in S1. Rumen enzymes activities were higher in S1 group followed by S3 and S2. The bacterial population was more prevalent in S1 and microbial diversity was higher in the S3 group. Principal coordinate analysis revealed clusters associated with diet type and the relative abundance of bacteria varied between sheep groups. The bacterial community was dominated by phylum Bacteroidetes and Firmicutes; whereas, Prevotella, Ruminococcus, and Butyrivibrio were the dominant genera. Results indicate that diet S3 supplemented by OC, DD, and DPF could replace the conventional feed mixture.

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Age-Related Changes in the Ruminal Microbiota and Their Relationship With Rumen Fermentation in Lambs

Frontiers in Microbiology ◽

10.3389/fmicb.2021.679135 ◽

2021 ◽

Vol 12 ◽

Author(s):

Xuejiao Yin ◽

Shoukun Ji ◽

Chunhui Duan ◽

Peizhi Tian ◽

Sisi Ju ◽

...

Keyword(s):

Fatty Acids ◽

Bacterial Community ◽

Growth Performance ◽

Volatile Fatty Acids ◽

Rumen Fermentation ◽

Rumen Bacteria ◽

Ruminal Fermentation ◽

Rumen Microbiota ◽

Age Related ◽

Age Related Changes

The rumen microbiota is vital for the health and growth performance of the host animal, mainly due to its role in the fermentation of ingested feed within the rumen. Attaining a better understanding of the development of the bacterial community and fermentation in the rumen can provide the theoretical basis for regulating feed utilization. This study analyzed the development of rumen bacteria in lambs from birth to 4 months of age using 16S-rRNA amplicon sequencing data and studied its relationship with ruminal fermentation. Serum levels of metabolites were monitored at 30, 60, 90, and 120 days of age, and the RandomForest approach was used to determine age-related changes in rumen bacteria. Levels of blood metabolites, ruminal fermentation, the rumen bacterial community and its functions were all affected by the age of the lambs (P < 0.05). Based on the Bray-Curtis distance within the age groups of the rumen microbiota, the similarity increased sharply after the lambs were weaned at 60 days of age (P < 0.05). The similarity between the samples collected from birth to 90 days of age and those collected at 120 days of age, increased after 20 days of age, reaching a maximum at 90 days vs. 120 days (P < 0.05). Some age-associated changes in the microbial genera were correlated with changes in the concentrations of volatile fatty acids and the levels of microbial crude protein in the rumen, including positive correlations between main volatile fatty acids and the genera of Prevotella 1, Lachnospiraceae NK3A20 group, Ruminococcus gauvreauii group, Ruminococcaceae UCG-014, and Ruminococcus 2 (P < 0.05). These results indicated that the microbial community and the function of rumen was not well-established before 20 days of age, so there is a degree of plasticity in the rumen bacterial community during the first 20 days of post-natal development in lambs, and this might provide an opportunity for interventions to improve rumen fermentation and, thus, increase their growth performance.

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Further studies on the effects of dietary cottonseed oil on milk-fat secretion in the cow

Journal of Dairy Research ◽

10.1017/s0022029900019075 ◽

1968 ◽

Vol 35 (3) ◽

pp. 343-352 ◽

Cited By ~ 22

Author(s):

W. Steele ◽

J. H. Moore

Keyword(s):

Fatty Acids ◽

Milk Fat ◽

Volatile Fatty Acids ◽

Octadecenoic Acid ◽

Cottonseed Oil ◽

Rumen Fermentation ◽

Total Volatile ◽

Feeding Experiments ◽

Concentrate Mixture ◽

Low Levels

SummaryThe effects of the isocaloric replacement of part of the dietary concentrate mixture by cottonseed oil on the yield and composition of the milk fat and on the pattern of rumen fermentation was investigated in 2 feeding experiments with a total of 8 cows in mid-lactation. The concentrate mixtures were given with high- or low-roughage diets that supplied 9·1 or 1·8 kg of hay/day.In expt 1 the yield of milk fat was not altered by the addition of 10% cottonseed oil to the concentrate mixtures given either with the high- or with the low-levels of dietary roughage. On the low-roughage treatment, dietary cottonseed oil increased milk yield but reduced the fat content of the milk. The change from the high- to the low-roughage diets containing no cottonseed oil resulted in reductions in the yield and percentage of fat in the milk. In expt 2 the yields of milk and milk fat were similar irrespective of whether the concentrate mixture contained 5 or 10% cottonseed oil.In expt 1 the inclusion of 10% cottonseed oil in the concentrate mixture reduced the yields and percentages of the medium-chain fatty acids (12:0, 14:0 and 16:0) and increased the yields and percentages of the C18 fatty acids in the milk fat. In expt 2, when the concentrate mixture contained 5% cottonseed oil, the yields and percentages of all the fatty acids in the milk fat were similar to the values obtained when the concentrates contained 10% cottonseed oil. For any given concentrate mixture, the change from the high- to the low-roughage treatments in both expts 1 and 2 resulted in increases in the percentage of oleic acid in the milk fat. The highest concentration of trans-octadecenoic acid was observed in the milk fat of the cows when they were given the high-roughage diet with the concentrate mixture containing 10% cottonseed oil.In expt 2 the level of cottonseed oil in the concentrate mixture did not influence the pattern of rumen fermentation as measured by the concentrations of the various volatile fatty acids in the rumen liquor. However, the change from the high- to the low-roughage diets reduced the proportion of acetic and increased the proportions of propionic and n-valeric acids in the total volatile fatty acids in the rumen liquor.

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

10.21203/rs.3.rs-354029/v1 ◽

2021 ◽

Author(s):

Sonny Ramos ◽

Seon Ho Kim ◽

Chang Dae Jeong ◽

Lovelia L. Mamuad ◽

A-rang Son ◽

...

Keyword(s):

Bacterial Community ◽

Volatile Fatty Acids ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Buffering Capacity ◽

Ruminal Fermentation ◽

Drastic Decrease ◽

Degrading Bacteria

Abstract 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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Effect of formaldehyde-treated urea on rumen fermentation, ration digestibility and nitrogen utilization

Agricultural and Food Science ◽

10.23986/afsci.72087 ◽

1982 ◽

Vol 54 (1) ◽

pp. 32-42

Author(s):

Jouko Setälä ◽

Liisa Syrjälä-Qvist

Keyword(s):

Crude Protein ◽

Rumen Fermentation ◽

Weight Basis ◽

Nitrogen Utilization ◽

Rumen Bacteria ◽

Apparent Digestibility ◽

Formaldehyde Treatment ◽

Percentage Retention ◽

Beet Pulp ◽

Concentrate Mixture

The study comprises two experiments in which young Finn-sheep were used as test animals. The experimental rations consisted of equal parts of NaOH-treated wheat (Exp. 1) or barley (Exp. 2) straw and a concentrate mixture of barley-molassed beet pulp (Exp. 1) or barley-oats-molassed beet pulp (Exp.2). Feeding was performed twice a day. In addition 20 grams of urea/animal/day was mixed into the concentrates just before feeding. The urea was treated with the following percentages of formaldehyde, on a weight basis: 0 (F0), 1.0 (F1.0), 3.0(F3.0) and 5.0(F5.0) in Exp. 1 and 0, 1.0 and 1.5(F1.5) in Exp. 2. The digestibility of the total ration decreased, when F3.0 and F5.0 urea was used, but the decrease was significant (P< 0.05) only when the apparent digestibility of crude protein was compared between the F0 and F5.0 diets. The amount of rumen bacteria was decreased (P< 0.05) and the amount of protozoa increased (P< 0.01) by formaldehyde treatment levels above F1.0 and F3.0, respectively. The concentration of the total VFA in the rumen tended to decrease with treatment levels higher than F3.0. No significant differences were found in the composition of the VFA. When treated urea was used, the excretion of nitrogen in the faeces increased but its excretion in the urine decreased. The percentage retention of the nitrogen ingested by the animals on diets F0, F1.0, F3.0, and F5.0 in Exp. 1 was 15.0, 10.8, 13.2 and 12.2 and on diets F0, F1.0 and F1.5 in Exp. 2 it was 20.5, 20.2 and 21.2, respectively.

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EFFECT OF ACCLIMATION TO HIGH NITRATE INTAKES ON SOME RUMEN FERMENTATION PARAMETERS IN SHEEP

Canadian Journal of Animal Science ◽

10.4141/cjas85-099 ◽

1985 ◽

Vol 65 (4) ◽

pp. 841-849 ◽

Cited By ~ 34

Author(s):

A. R. ALABOUDI ◽

G. A. JONES

Keyword(s):

Nitrate Reduction ◽

Volatile Fatty Acids ◽

Rumen Fluid ◽

Residual Effect ◽

Basal Diet ◽

Rumen Fermentation ◽

Nitrite Reduction ◽

Rumen Bacteria ◽

Cereal Grain ◽

Nitrate And Nitrite

Four sheep, fed a basal diet which included 44% cereal grain and 50% hay and which was supplemented with KNO3, were progressively acclimated to a KNO3 intake of 2.5 g∙kg body wt−1∙day−1. Nitrate and nitrite reducing activity in strained rumen fluid (SRF) collected 2 h after feeding showed maximum values of 45.3 μg N∙mL−1∙h−1 and 39.4 μg N∙mL−1∙h−1, respectively, at an intake of 1.5 g∙kg body wt−1∙day−1. The rate of nitrate reduction was threefold higher (P < 0.01), and that of nitrite reduction fivefold higher (P < 0.01), than in SRF from sheep not receiving KNO3. When the KNO3 supplement was withdrawn the reducing activities fell to their initial levels within 3 wk. In a second experiment, nitrate, nitrite and volatile fatty acids in SRF, and methemoglobin in peripheral blood, were estimated at 30-min intervals after feeding in four sheep, two of which received 1.5 g KNO3∙kg body wt−1∙day−1. In the animals fed KNO3 the peak concentration of nitrate in SRF (13.30 μg NO3−–N∙mL−1) was reached 30 min after feeding, and that of nitrite (2.90 μg NO2−–N∙mL−1) 60 min after feeding; the presence of nitrate in SRF was associated with an increase in the molar proportion of acetate (P < 0.01) and a decrease in the proportion of n-butyrate (P < 0.01). The blood methemoglobin concentration did not exceed 2% (wt/wt) of total hemoglobin at any sampling time. In these animals 30–35 g KNO3 cleared the rumen within 3 h after feeding with no symptoms of nitrate toxicity. Enumeration of rumen bacteria by a direct isolation procedure indicated that the proportion of nitrate reducers in SRF was threefold higher (P < 0.01) in acclimated animals than in control animals. It was concluded that safe acclimation of sheep to high levels of dietary nitrate involved an increase in the rates of nitrate and nitrite reduction in the rumen, a narrowing of the ratio of these activities, and an increase in the proportion of nitrate reducing rumen bacteria. The residual effect of nitrate on the fermentation following clearance from the rumen was short-lived. Key words: Rumen fermentation, sheep, nitrate toxicity, nitrate reduction, nitrite reduction, rumen bacteria

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Influence of adding fibrolytic enzymes on the ruminal fermentation of date palm by-products

Archives Animal Breeding ◽

10.5194/aab-62-1-2019 ◽

2019 ◽

Vol 62 (1) ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Khalil Abid ◽

Jihene Jabri ◽

Yves Beckers ◽

Hela Yaich ◽

Atef Malek ◽

...

Keyword(s):

Production Rate ◽

Volatile Fatty Acids ◽

Date Palm ◽

Gas Production ◽

Feed Additive ◽

Ruminal Fermentation ◽

Fibrolytic Enzymes ◽

Palm Fronds ◽

By Products

Abstract. This study was conducted in order to assess the influence of four doses (0, 0.5, 1, and 2 mg (g dry matter)−1 of commercial fibrolytic enzymes (MAXFIBER-I®, SHAUMANN GmbH, Wahlstedt, Germany) on in vitro fermentation of date palm (Phoenix dactylifera) by-products: date kernels, wasted dates, floral stems, and palm fronds. Rumen contents were obtained from two non-lactating Holstein cows. Enzyme supplementation to by-products was carried out 12 h prior to incubation. Compared to the control, the enzymatic supplementation quadratically increased the extent but not the gas production rate of date kernel fermentation. Indeed, the potential gas production increased notably by 14.8 % with the lowest enzymes dose following recorded gas production after 48, 72, and 96 h of incubation. The estimated organic-matter digestibility, metabolisable energy, and total volatile fatty acids in the incubation fluid tended to be increased with the lowest dose by 7.8 %, 8.4 %, and 13.9 % respectively. For the wasted dates, this feed additive tended to linearly increase the gas production rate of fermentation with the highest dose. On the other hand, this supplementation had no effect on the ruminal fermentation of the floral stems and palm fronds. The exogenous fibrolytic enzymes were more effective on fibrous but not on lignified date palm by-products.

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Early Feeding Regime of Waste Milk, Milk, and Milk Replacer for Calves Has Different Effects on Rumen Fermentation and the Bacterial Community

Animals ◽

10.3390/ani9070443 ◽

2019 ◽

Vol 9 (7) ◽

pp. 443 ◽

Cited By ~ 2

Author(s):

Rong Zhang ◽

Wei-bing Zhang ◽

Yan-liang Bi ◽

Yan Tu ◽

Yves Beckers ◽

...

Keyword(s):

Bacterial Community ◽

Volatile Fatty Acids ◽

Average Daily Gain ◽

Rumen Fermentation ◽

The Body ◽

Milk Replacer ◽

Early Feeding ◽

Blood Indices ◽

Molar Proportion ◽

Waste Milk

We investigated the effects of different types of early feeding on rumen fermentation parameters and the bacterial community in calves. Fifty-four Holstein calves were assigned to three treatments and fed whole milk (M), pasteurized waste milk (WM), or milk replacer (MR). Male calves were slaughtered at the age of two months to measure the stomach masses. The female calves were followed for six months to determine the body weight, blood indices, rumen fermentation, and ruminal bacterial community. At the age of two months, the average daily gain was lower, but the concentration of total volatile fatty acids was greater in the MR group. Starter intake and stomach mass were lower, but the isovalerate molar proportion was greater in the WM group. The blood indices and ruminal bacterial community of the WM group differed from those of the other groups. At the age of six months, the ruminal propionate molar proportion was lower, but the ruminal pH and acetate/propionate ratio were greater in the MR group. In conclusion, calves fed WM had different rumen fermentation and bacterial community during the weaning period, whereas feeding MR produced a long-lasting effect on the rumen environment.

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Effects of Phytonutrients on Ruminal Fermentation, Digestibility, and Microorganisms in Swamp Buffaloes

Animals ◽

10.3390/ani9090671 ◽

2019 ◽

Vol 9 (9) ◽

pp. 671

Author(s):

Thiwakorn Ampapon ◽

Kampanat Phesatcha ◽

Metha Wanapat

Keyword(s):

Methane Production ◽

Volatile Fatty Acids ◽

Latin Square ◽

Rumen Fermentation ◽

Neutral Detergent Fiber ◽

Feed Consumption ◽

Ruminal Fermentation ◽

Swamp Buffaloes ◽

Concentrate Mixture ◽

Banana Flower

This experiment aimed to use dietary sources containing phytonutrients (PTN) such as mangosteen peel powder (MSP) and banana flower powder (BFP) as sources of phytonutrients. Four swamp buffalo bulls fitted with rumen fistulae were used as experimental animals. A digestion trial covering four periods was used according to a 4 × 4 Latin square design with four treatments: Treatment 1 (T1) = control (Cont), T2 = supplementation of PTN1 fed at 100 g/d, T3 = supplementation of PTN2 fed at 100 g/d, and T4 = supplementation of PTN3 fed at 100 g/d. The experiment was conducted for four periods; each period lasted for 21 days. All animals were fed a concentrate mixture at 0.5% body weight, while rice straw, water, and mineral blocks were fed ad libitum. The findings revealed significant increases in the digestibility of neutral detergent fiber (NDF) and acid detergent fiber (ADF), while no changes in dry matter feed consumption occurred due to PTN supplementation. Rumen fermentation end-products, such as total volatile fatty acids (TVFA), propionic acid (C3), and butyric acid (C4), were notably enhanced (p < 0.05) and there were the highest in PTN2 and PTN3, whilst acetic acid (C2) was significantly decreased with PTN supplementation groups. Furthermore, the rumen protozoal population was suppressed (p < 0.05), which resulted in decreased rumen methane production (p < 0.05), while the bacterial population was enhanced. Using PTN sources can improve rumen fermentation as well as mitigating rumen methane production.

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

10.21203/rs.3.rs-959773/v1 ◽

2021 ◽

Author(s):

Sonny C. Ramos ◽

Seon Ho Kim ◽

Chang Dae Jeong ◽

Lovelia L. Mamuad ◽

A-Rang Son ◽

...

Keyword(s):

Bacterial Community ◽

Volatile Fatty Acids ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Buffering Capacity ◽

Distinct Structure ◽

Rumen Microbiome ◽

Fermentation Parameters

Abstract This study determined the buffering capacity of buffer agents and its effect on in vitro and in vivo rumen fermentation characteristics and bacterial composition of a high-concentrate fed Hanwoo steers. Both BC0.9% and BC0.5% had significantly highest buffering capacity, pH, and ammonia-nitrogen (NH3-N) than BC0.3% and CON at 24 h incubation. Individual and total volatile fatty acids (VFA) were significantly lowest in CON. 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. Overall, the 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 to prevent ruminal acidosis during a high-concentrate diet.

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Dynamics of rumen bacterial composition of yak (Bos grunniens) in response to dietary supplements during the cold season

PeerJ ◽

10.7717/peerj.11520 ◽

2021 ◽

Vol 9 ◽

pp. e11520

Author(s):

Anum Ali Ahmad ◽

Jian Bo Zhang ◽

Zeyi Liang ◽

Chao Yang ◽

Qudratullah Kalwar ◽

...

Keyword(s):

Bacterial Community ◽

Dietary Supplements ◽

Volatile Fatty Acids ◽

Cold Season ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Fermentation Products ◽

Rumen Ph ◽

Supplement Group ◽

Fermentation Parameters

This study aimed to explore the rumen bacterial community of yak in response to dietary supplements during the cold season. In addition, the rumen fermentation products were also analyzed. Twenty-one female domestic yaks were randomly divided into three groups i.e., pure grazing (GG) group, grazing plus oats hay supplement (OG) group, and grazing plus concentrate supplement group (CG). Rumen contents were collected after 90 days to assess rumen fermentation parameters and bacterial community. The GC group presented higher concentrations of ammonia nitrogen (P < 0.001), and total volatile fatty acids (TVFA) (P < 0.001), and lower rumen pH (P < 0.001) compared to other experimental groups. The CG group displayed higher proportions of propionate, butyrate, isobutyrate, and isovalerate while lower A/P ratio compared to other experimental groups. Shannon, Chao1, and ACE values were significantly lower in the OG group compared to GG and CG groups. Anosim test showed significant differences in bacterial community structure between groups but the PCA plot was not very informative to see these differences. Bacteroidetes, Proteobacteria, and Firmicutes were the three dominant phyla in all groups. The genera Oscillospira was more abundant in GG and OG groups. Higher relative abundance of Ruminococcus and Clostridium was observed in the GG group, while Ruminobacter, Corynebacterium, and Selenomonas were more abundant in the CG group. These findings will help in improving our understanding of rumen bacteria in yaks in response to changes in diet.

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