Comparison of pH and bacterial communities in the rumen and reticulum during fattening of Japanese Black beef cattle
| Autor: | Kentaro Ikuta, Yo-Han Kim, Shigeru Sato, Toru Ogata, Eiji Iwamoto, Tatsunori Masaki |
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| Rok vydání: | 2020 |
| Předmět: |
Male
Rumen animal structures animal diseases Beef cattle Biology 03 medical and health sciences Animal science Japan Ruminococcus Animals Animal Husbandry 030304 developmental biology Strain atcc 0303 health sciences Age Factors 0402 animal and dairy science Late stage food and beverages 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration Animal Feed 040201 dairy & animal science Gastrointestinal Contents Gastrointestinal Microbiome Ruminococcus bromii Solid fraction Fermentation Cattle General Agricultural and Biological Sciences Reticulum |
| Zdroj: | Animal Science Journal. 91 |
| ISSN: | 1740-0929 1344-3941 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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