Effects of Nitrate Addition on Rumen Fermentation, Bacterial Biodiversity and Abundance

Zhao, Liping; Meng, Qingxiang; Ren, Liping; Liu, Wei; Zhang, Xinzhuang; Huo, Yunlong; Zhou, Zhenming

doi:10.5713/ajas.15.0091

Cited by 66 publications

(64 citation statements)

References 34 publications

(44 reference statements)

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“…Therefore, that the 10-months sheep in the present study had a high abundance of S24-7 in the stomach is reasonable. CF231, family Paraprevotellaceae , was the third top genus of the phylum Bacteroidetes in the rumen of steers [13]. However, in our present study, CF231 was high abundance in the ileum and large intestine, and the stomach was of low abundance.…”

Section: Discussioncontrasting

confidence: 65%

Characterization of the microbial communities along the gastrointestinal tract of sheep by 454 pyrosequencing analysis

Wang

Fan

Han

et al. 2016

Asian-Australas J Anim Sci

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ObjectiveThe gastrointestinal tract of sheep contain complex microbial communities that influence numerous aspects of the sheep’s health and development. The objective of this study was to analyze the composition and diversity of the microbiota in the gastrointestinal tract sections (rumen, reticulum, omasum, abomasum, duodenum, jejunum, ileum, cecum, colon, and rectum) of sheep.MethodsThis analysis was performed by 454 pyrosequencing using the V3-V6 region of the 16S rRNA genes. Samples were collected from five healthy, small tailed Han sheep aged 10 months, obtained at market. The bacterial composition of sheep gastrointestinal microbiota was investigated at the phylum, class, order, family, genus, and species levels.ResultsThe dominant bacterial phyla in the entire gastrointestinal sections were Firmicutes, Bacteroidetes, and Proteobacteria. In the stomach, the three most dominant genera in the sheep were Prevotella, unclassified Lachnospiraceae, and Butyrivibrio. In the small intestine, the three most dominant genera in the sheep were Escherichia, unclassified Lachnospiraceae, and Ruminococcus. In the large intestine, the three most dominant genera in the sheep were Ruminococcus, unclassified Ruminococcaceae, and Prevotella. R. flavefaciens, B. fibrisolvens, and S. ruminantium were three most dominant species in the sheep gastrointestinal tract. Principal Coordinates Analysis showed that the microbial communities from each gastrointestinal section could be separated into three groups according to similarity of community composition: stomach (rumen, reticulum, omasum, and abomasum), small intestine (duodenum, jejunum, and ileum), and large intestine (cecum, colon, and rectum).ConclusionThis is the first study to characterize the entire gastrointestinal microbiota in sheep by use of 16S rRNA gene amplicon pyrosequencing, expanding our knowledge of the gastrointestinal bacterial community of sheep.

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Section: Discussioncontrasting

confidence: 65%

Characterization of the microbial communities along the gastrointestinal tract of sheep by 454 pyrosequencing analysis

Wang

Fan

Han

et al. 2016

Asian-Australas J Anim Sci

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“…The inclusion of 1.5% and 3.0% ENP in both diet led to an increase in the abundance of S. ruminantium due to the stimulated growth of nitrate‐ and nitrite‐reducing strains (Asanuma et al, ). However, when ENP replaced 100% of soybean meal, there was a decrease in S. ruminantium relative abundance, possibly due to nitrite toxicity since exposure to high nitrite concentration affects these microbes (Zhao et al, ). The W. succinogenes bacteria, which has the highest nitrate‐ and nitrite‐reducing activity (Iwamoto et al, ) was unaffected by the different treatments.…”

Section: Discussionmentioning

confidence: 99%

Encapsulated nitrate replacing soybean meal changes in vitro ruminal fermentation and methane production in diets differing in concentrate to forage ratio

Natel

Abdalla

Araújo³

et al. 2019

Animal Science Journal

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The objective of this study was to evaluate the effects of using encapsulated nitrate product (ENP) replacing soybean meal in diets differing in concentrate to forage ratio on ruminal fermentation and methane production in vitro using a semi‐automatic gas production technique. Eight treatments were used in a randomized complete design with a 2 × 4 factorial arrangement: two diet (20C:80F and 80C:20F concentrate to forage ratio) and four levels of ENP addition (0%, 1.5%, 3.0%, and 4.5% of DM) replacing soybean meal. There was a diet × ENP interaction (p = 0.02) for methane production. According to ENP addition, diets with 80C:20F showed more intense reduction on methane production that 20C:80F. A negative linear effect was observed for propionate production with ENP addition in diet with 80C:20F and to the relative abundance of methanogens Archaea, in both diet. The replacement of soybean meal by ENP in levels up to 3% of DM inhibited methane production due to a reduction in the methanogens community without affecting the organic matter degradability. However, ENP at 4.5% of DM level affected fiber degradability, abundance of cellulolytic bacteria, and propionic acid production, indicating that this level of inclusion is not recommended for ruminant production.

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“…van Zijderveld et al (2011) found no differences between urea or NO 3 − diets for NDF digestibility in vivo. One mode of action by LYC is to increase NDF digestibility (Pinloche et al, 2013;Jeyanathan et al, 2014), perhaps by increasing abundance of fibrolytic bacteria (Pinloche et al, 2013;Zhao et al, 2015).…”

Section: Digestibility and Vfa Productionmentioning

confidence: 99%

Rumen microbial responses to supplemental nitrate. II. Potential interactions with live yeast culture on the prokaryotic community and methanogenesis in continuous culture

Welty

Wenner

Wagner

et al. 2019

Journal of Dairy Science

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Nitrates have been fed to ruminants, including dairy cows, as an electron sink to mitigate CH 4 emissions. In the NO 3 − reduction process, NO 2 − can accumulate, which could directly inhibit methanogens and possibly other microbes in the rumen. Saccharomyces cerevisiae yeast was hypothesized to decrease NO 2 − through direct reduction or indirectly by stimulating the bacterium Selenomonas ruminantium, which is among the ruminal bacteria most well characterized to reduce both NO 3 − and NO 2 −. Ruminal fluid was incubated in continuous cultures fed diets without or with NaNO 3 (1.5% of diet dry matter; i.e., 1.09% NO 3 −) and without or with live yeast culture (LYC) fed at a recommended 0.010 g/d (scaled from cattle to fermentor intakes) in a 2 × 2 factorial arrangement of treatments. Treatments with LYC had increased NDF digestibility and acetate: propionate by increasing acetate molar proportion but tended to decrease total VFA production. The main effect of NO 3 − increased acetate: propionate by increasing acetate molar proportion; NO 3 − also decreased molar proportions of isobutyrate and butyrate. Both NO 3 − and LYC shifted bacterial community composition (based on relative sequence abundance of 16S rRNA genes). An interaction occurred such that NO 3 − decreased valerate molar proportion only when no LYC was added. Nitrate decreased daily CH 4 emissions by 29%. However, treatment × time interactions were present for both CH 4 and H 2 emission from the headspace; CH 4 was decreased by the main effect of NO 3 − until 6 h postfeeding, but NO 3 − and LYC decreased H 2 emission up to 4 h postfeeding. As expected, NO 3 − decreased methane emissions in continuous cultures; however, contrary to expectations, LYC did not attenuate NO 2 − accumulation.

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Effects of Nitrate Addition on Rumen Fermentation, Bacterial Biodiversity and Abundance

Cited by 66 publications

References 34 publications

Characterization of the microbial communities along the gastrointestinal tract of sheep by 454 pyrosequencing analysis

Characterization of the microbial communities along the gastrointestinal tract of sheep by 454 pyrosequencing analysis

Encapsulated nitrate replacing soybean meal changes in vitro ruminal fermentation and methane production in diets differing in concentrate to forage ratio

Rumen microbial responses to supplemental nitrate. II. Potential interactions with live yeast culture on the prokaryotic community and methanogenesis in continuous culture

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