Comparison of pH and bacterial communities in the rumen and reticulum during fattening of Japanese Black beef cattle.
Anim Sci J
; 91(1): e13487, 2020.
Article
en En
| MEDLINE
| ID: mdl-33368874
ABSTRACT
We used castrated and fistulated Japanese Black beef cattle (n = 9) to measure the pH and bacterial communities in the rumen liquid, rumen solid, and reticulum liquid during early, middle, and late fattening stages (10-14, 15-22, and 23-30 months of age, respectively). The pH was measured in the rumen and reticulum during the last 13 days of each fattening stage and was significantly lower in the rumen at the early and middle fattening stage and in the reticulum during the late stage. Sequencing analysis indicated similar bacterial compositions in the rumen and reticulum liquid fractions and stability of bacterial diversity in the rumen and reticulum liquid fractions and rumen solid fraction. By contrast, major operational taxonomic units (OTUs), such as Ruminococcus bromii strain ATCC 27255 (OTU1, OTU10, and OTU15), were differently correlated to the fermentation parameters among the rumen and reticulum liquid fractions. Therefore, the long-term feeding of Japanese Black beef cattle with a high-concentrate diet might reverse the trend of pH in the rumen and reticulum during the late fattening stage, and the bacterial communities adapted to changes in fermentation by preserving their diversity throughout fattening.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Reticulum
/
Rumen
/
Bovinos
/
Fermentación
/
Microbioma Gastrointestinal
/
Contenido Digestivo
/
Concentración de Iones de Hidrógeno
/
Crianza de Animales Domésticos
Límite:
Animals
País/Región como asunto:
Asia
Idioma:
En
Revista:
Anim Sci J
Asunto de la revista:
MEDICINA VETERINARIA
Año:
2020
Tipo del documento:
Article
País de afiliación:
Japón