Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community
Abstract
:Simple Summary
Abstract
1. Introduction
2. Material and Methods
2.1. Treatments, Animals, and Experimental Design
2.2. Chemical Analysis
2.3. Rumen Fermentation Parameters
2.4. Plasma Biochemical Parameters
2.5. DNA Extraction and 16S rRNA Pyrosequencing
2.6. Statistical Analysis
3. Results
3.1. Growth Performance and Nutrient Apparent Digestibility
3.2. Rumen Fermentation Characteristics
3.3. Plasma Parameters
3.4. Sequencing Depth and Diversity Estimates
3.5. Rumen Bacteria Composition
3.6. Correlation Analysis
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Item | Starter Pellets | Oat Hay |
---|---|---|
Ingredient (g/kg, DM) | ||
Ground corn | 350 | |
Soybean meal | 50 | |
Corn gluten meal | 80 | |
DDGS | 150 | |
Soybean hulls | 150 | |
Premix | 50 | |
Molasses | 20 | |
Salt | 10 | |
Wheat bran | 50 | |
Corn germ meal | 40 | |
Wheat flour | 50 | |
Chemical composition (g/kg, DM) | ||
OM | 900.2 | 939.3 |
CP | 228.3 | 65.4 |
EE | 10.4 | 27.1 |
NDF | 253.3 | 712.1 |
ADF | 71.2 | 437.1 |
Item | Diet | SEM | p-Value | ||||
---|---|---|---|---|---|---|---|
SL | ML | LL | Linear | Quadratic | |||
Growth performance | |||||||
Initial body weight (kg) | 158.7 | 164.2 | 160.7 | 3.790 | 0.711 | 0.588 | |
Final body weight (kg) | 196.8 | 200.0 | 196.0 | 4.514 | 0.896 | 0.805 | |
ADG (kg/d) | 1.12 | 1.05 | 1.04 | 0.055 | 0.286 | 0.527 | |
DMI (kg/d) | Starter pellets | 2.50 | 2.50 | 2.50 | |||
Oat hay | 1.74 | 1.51 | 1.47 | 0.017 | 0.001 | <0.001 | |
Roughage ratio (%) | 41.0 | 37.6 | 37.0 | 0.645 | 0.001 | <0.001 | |
FCR | 3.78 | 3.81 | 3.81 | 0.021 | 0.280 | 0.495 | |
Nutrient apparent digestibility (%) | |||||||
OM | 86.13 | 81.76 | 83.59 | 1.147 | 0.149 | 0.037 | |
CP | 86.25 | 83.30 | 84.00 | 1.245 | 0.213 | 0.232 | |
EE | 83.39 | 82.07 | 85.26 | 1.861 | 0.483 | 0.485 | |
NDF | 84.26 | 81.57 | 82.20 | 1.418 | 0.312 | 0.384 | |
ADF | 84.04 | 80.99 | 82.54 | 1.282 | 0.421 | 0.256 |
Item | Diet | SEM | p-Value | |||
---|---|---|---|---|---|---|
SL | ML | LL | Linear | Quadratic | ||
pH | 6.41 | 6.65 | 6.58 | 0.095 | 0.215 | 0.198 |
NH3-N (mg/dL) | 7.42 | 6.39 | 6.12 | 0.618 | 0.191 | 0.389 |
VFA (mmol/L) | ||||||
TVFA | 71.42 | 62.41 | 63.47 | 3.539 | 0.123 | 0.160 |
Acetate | 48.21 | 42.22 | 43.37 | 2.455 | 0.175 | 0.202 |
Propionate | 13.45 | 12.12 | 11.96 | 0.663 | 0.118 | 0.231 |
Isobutyrate | 0.95 | 0.89 | 0.95 | 0.091 | 0.941 | 0.875 |
Butyrate | 6.77 | 5.54 | 5.54 | 0.383 | 0.031 | 0.043 |
Isovalerate | 1.31 | 1.10 | 1.08 | 0.084 | 0.062 | 0.116 |
Valerate | 0.73 | 0.55 | 0.56 | 0.054 | 0.034 | 0.038 |
A/P | 3.58 | 3.49 | 3.63 | 0.070 | 0.633 | 0.371 |
Item | Diet | SEM | p-Value | |||
---|---|---|---|---|---|---|
SL | ML | LL | Linear | Quadratic | ||
Glucose (mmol/L) | 4.864 | 4.703 | 4.462 | 0.137 | 0.043 | 0.129 |
Triglyceride (mmol/L) | 0.304 | 0.314 | 0.281 | 0.025 | 0.508 | 0.626 |
Cholesterol (mmol/L) | 3.214 | 2.803 | 2.452 | 0.159 | 0.002 | 0.007 |
Total protein (g/L) | 69.74 | 64.13 | 65.54 | 1.314 | 0.039 | 0.013 |
Urea nitrogen (mmol/L) | 5.057 | 5.409 | 5.487 | 0.201 | 0.135 | 0.285 |
INS (mIU/L) | 26.81 | 33.59 | 19.99 | 4.417 | 0.300 | 0.109 |
GH (ng/mL) | 5.576 | 5.407 | 6.737 | 0.485 | 0.103 | 0.124 |
IGF1 (ng/mL) | 85.35 | 78.74 | 99.25 | 9.877 | 0.329 | 0.338 |
Item | Diet | SEM | p-Value | |||
---|---|---|---|---|---|---|
SL | ML | LL | Linear | Quadratic | ||
Chao1 | 1844.9 | 1671.2 | 1654.7 | 35.92 | 0.007 | 0.008 |
Observed_species | 1440.5 | 1269.1 | 1304.5 | 41.20 | 0.070 | 0.038 |
PD_whole_tree | 132.7 | 120.6 | 122.3 | 2.75 | 0.042 | 0.025 |
Shannon | 8.60 | 8.22 | 8.31 | 0.152 | 0.214 | 0.224 |
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Wang, H.; Wu, F.; Guan, T.; Zhu, Y.; Yu, Z.; Zhang, D.; Zhang, S.; Su, H.; Cao, B. Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community. Animals 2020, 10, 2149. https://doi.org/10.3390/ani10112149
Wang H, Wu F, Guan T, Zhu Y, Yu Z, Zhang D, Zhang S, Su H, Cao B. Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community. Animals. 2020; 10(11):2149. https://doi.org/10.3390/ani10112149
Chicago/Turabian StyleWang, Haibo, Fei Wu, Tianci Guan, Yangxiang Zhu, Zhantao Yu, Depeng Zhang, Siyu Zhang, Huawei Su, and Binghai Cao. 2020. "Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community" Animals 10, no. 11: 2149. https://doi.org/10.3390/ani10112149