Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community

Wang, Haibo; Wu, Fei; Guan, Tianci; Zhu, Yilong; Yu, Zhantao; Zhang, Depeng; Zhang, Siyu; Su, Huawei; Cao, Binghai

doi:10.3390/ani10112149

Cited by 9 publications

(9 citation statements)

References 45 publications

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“…Ruminal bacteria are responsible for driving ruminal fermentation, which produces VFAs [ 31 ]. Hence, analyzing rumen bacteria is necessary to investigate the reasons for changes in VFAs.…”

Section: Discussionmentioning

confidence: 99%

Preweaning period is a critical window for rumen microbial regulation of average daily gain in Holstein heifer calves

Xu,

Jiao,

Diao

et al. 2023

J Animal Sci Biotechnol

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Background Rumen bacterial groups can affect growth performance, such as average daily gain (ADG), feed intake, and efficiency. The study aimed to investigate the inter-relationship of rumen bacterial composition, rumen fermentation indicators, serum indicators, and growth performance of Holstein heifer calves with different ADG. Twelve calves were chosen from a trail with 60 calves and divided into higher ADG (HADG, high pre- and post-weaning ADG, n = 6) and lower ADG (LADG, low pre- and post-weaning ADG, n = 6) groups to investigate differences in bacterial composition and functions and host phenotype. Results During the preweaning period, the relative abundances of propionate producers, including g_norank_f_Butyricicoccaceae, g_Pyramidobacter, and g_norank_f_norank_o_Clostridia_vadinBB60_group, were higher in HADG calves (LDA > 2, P < 0.05). Enrichment of these bacteria resulted in increased levels of propionate, a gluconeogenic precursor, in preweaning HADG calves (adjusted P < 0.05), which consequently raised serum glucose concentrations (adjusted P < 0.05). In contrast, the relative abundances of rumen bacteria in post-weaning HADG calves did not exert this effect. Moreover, no significant differences were observed in rumen fermentation parameters and serum indices between the two groups. Conclusions The findings of this study revealed that the preweaning period is the window of opportunity for rumen bacteria to regulate the ADG of calves.

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“…Ruminal bacteria are responsible for driving ruminal fermentation, which produces VFAs [ 31 ]. Hence, analyzing rumen bacteria is necessary to investigate the reasons for changes in VFAs.…”

Section: Discussionmentioning

confidence: 99%

Preweaning period is a critical window for rumen microbial regulation of average daily gain in Holstein heifer calves

Xu,

Jiao,

Diao

et al. 2023

J Animal Sci Biotechnol

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“…Consistent with the growth performance, no significant differences were found in IGF-1 concentrations among the groups. Total protein, including immunoglobulins and nonimmunoglobulin serum proteins, correlates with the immune system of animals (Wang et al, 2020). In young animals, variation in total protein is positively correlated with IgG concentration in the blood (Quigley and Wolfe, 2003).…”

Section: Discussionmentioning

confidence: 99%

Effects of compound probiotics on growth performance, rumen fermentation, blood parameters, and health status of neonatal Holstein calves

Wang

Gao

et al. 2022

Journal of Dairy Science

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This study aimed to investigate the effects of compound probiotics (consisting of 10 8 cfu/g of Lactobacillus plantarum, 10 8 cfu/g of Pediococcus acidilactici, 10 8 cfu/g of Pediococcus pentosaceus, 10 7 cfu/g of and Bacillus subtilis) on growth performance, rumen fermentation, bacteria community, blood parameters, and health status of Holstein calves at the first 3 mo of age. Forty-eight newborn calves were randomly divided into the following 3 groups: control group (milk replacer with no compound probiotics), low compound probiotics group (milk replacer + 0.12 g of compound probiotics per head per day), and high compound probiotics group (HP; milk replacer + 1.2 g of compound probiotics per head per day). Starter pellets of the low compound probiotics and HP groups were coated with 0.05% compound probiotics. Milk replacer was provided from 2 to 63 d of age (6 L at 2-10 d, 8 L at 11-42 d, 6 L at 43-49 d, 4 L at 50-56 d, and 2 L at 57-63 d), and starter pellets were provided ad libitum from 7 to 90 d of age. Body weight and body size (d 1, 30, 60, and 90), blood (d 40 and 80), and rumen fluid (d 90) were analyzed using the one-way ANOVA procedure; fecal score was recorded daily and analyzed as repeated measures using the mixed model procedure. Results showed that diet supplemented with compound probiotics had no effects on the body weight, average daily gain, dry matter intake, and feed efficiency. At 90 d of age, diet supplemented with compound probiotics decreased the withers height. Immunity activities increased in the HP group, supported by the increased concentrations of serum total protein and immunoglobulins at 40 d of age, and by the increased activity of superoxide dismutase at 80 d of age. Diet supplemented with compound probiotics altered rumen fermentation, indicated by the decreased rumen acetic acid and propionic acid, and the increased butyric acid concentrations. Diet supplemented with compound probiotics improved the health status of calves, indicated by the decreased fecal score at 3 wk of age and the decreased medicine treatments. In summary, although diet supplemented with HP decreased the withers height, this level of probiotics is recommended to improve rumen development and health status of newborn Holstein calves.

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“…Based on this study, the apparent digestibility of DM and OM was affected by feeding with different diets. The underlying reason may be that the forage intake of calves in the PV group was the highest ( 24 ). The higher apparent digestibility of OM may have been caused by a greater intake of forages, longer rumination time, and a slower passage rate through the gastrointestinal tract ( 25 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Different Roughages on Growth Performance, Nutrient Digestibility, Ruminal Fermentation, and Microbial Community in Weaned Holstein Calves

Lian

Zheng³

et al. 2022

Front. Vet. Sci.

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This study aimed to assess the effects of feeding with different forage sources and starter concentrations on growth performance, nutrient digestibility, ruminal fermentation, and the microbial community in weaned Holstein calves. A total of 54 Holstein calves (body weight (BW) = 77.50 ± 5.07 kg; age = 70 ± 2.54 days) were assigned to 1 of 3 treatment groups (n = 18/group) that were offered diets with different forages: (1) peanut vine (PV), (2) oat hay (OH), or (3) an alfalfa hay + oat hay combination (alfalfa hay:oat hay =1:1, AO). Starter and forage intakes were recorded daily, while BW and growth parameters were assessed at 15-day intervals. The apparent digestibility of nutrients was determined. Ruminal fluid samples were collected and used to detect relevant indicators. A difference was observed for the forage × age interaction for all feed, nutrient intake, BW, ADG, and body structure parameters (P < 0.05). The final BW, average daily feed intake (ADFI), and average daily gain of the PV calves were higher than those of calves from the other groups (P < 0.05). The ruminal propionate concentration evidently increased in calves of the AO group (P < 0.05). The abundances of Rikenellaceae_RC9_gut_group and Shuttleworthia showed distinct responses to feeding with different forages (P < 0.05) at the genus level. The relative abundance of Shuttleworthia was negatively related to rumen pH and acid detergent fiber digestibility (P < 0.05) and strongly positively related to propionate concentration (P < 0.01). A positive correlation was found between Ruminococcus_1 abundance and butyrate concentration and neutral detergent fiber digestibility (P < 0.05). The relative abundances of Succiniclasticum and Prevotella_7 were negatively related to butyrate concentration (P < 0.05). In conclusion, there was an interaction between the factors (forage × age). The peanut vine used as a forage source promoted a higher starter concentrate intake compared to other diets and increased with the calves' age. The growth performance and rumen bacterial community of the calves were further improved. These results indicate that peanut vine can be used as the main source of forage in the diets of weaned calves.

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Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community

Cited by 9 publications

References 45 publications

Preweaning period is a critical window for rumen microbial regulation of average daily gain in Holstein heifer calves

Preweaning period is a critical window for rumen microbial regulation of average daily gain in Holstein heifer calves

Effects of compound probiotics on growth performance, rumen fermentation, blood parameters, and health status of neonatal Holstein calves

Effects of Different Roughages on Growth Performance, Nutrient Digestibility, Ruminal Fermentation, and Microbial Community in Weaned Holstein Calves

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