Co-fermented broth of forage grasses and Chinese herbal medicines improves rumen fermentation, gastrointestinal development, and microbial community in fattening lambs

Abstract

Digestive problems in fattening lambs have been concerned in recent years. Our study aimed to investigate the effects of a co-fermented broth (FB) from 4 forage grasses and 4 Chinese medicines on rumen fermentation, gastrointestinal development, and microbial community in lambs via in vitro and in vivo tests. In vitro fermentation of 48 h was performed to determine fermentation parameters (gas production, volatile fatty acid, ammonia nitrogen, etc.) and nutrient disappearance rate at various doses of FB supplements, and optimal doses of FB were used for in vivo test for a 120-d period. Ninety weaned lambs were assigned into 3 groups, offered FB in drinking water at 0, 1:500, and 1:1000, and fermentation characteristics, microbial community, and microstructures in rumen and jejunum were evaluated. Results showed that FB improved microbial community composition and diversity via analysis of phylum, family, and genus levels. Particularly, 1:500 FB increased abundances of Firmicutes and Muribaculaceae in rumen, and Actinomycetes and Aeriscardoviain jejunum, while decreased Euryarchaeota and Methanobrevibacter abundances. Meanwhile, FB demonstrated a positive influence in epithelial development of digestive tract, exhibiting great superficial areas of rumen papilla and jejunum villus. Our results suggested that FB supplement could contribute to fermentation and microecological balance.