Effects of supplementation of sodium acetate on rumen fermentation and microbiota in postpartum dairy cows

Abstract

The primary product of rumen fermentation is acetic acid, and its sodium salt is an excellent energy source for post-partum cows to manage negative energy balance (NEB). However, it is unknown how adding sodium acetate (NAc) may affect the rumen bacterial population of post-partum cows. Using the identical nutritional total mixed ration (TMR), this research sought to characterize the impact of NAc supplementation on rumen fermentation and the composition of bacterial communities in post-partum cows. After calving, 24 cows were randomly assigned to two groups of 12 cows each: a control group (CON) and a NAc group (ACE). All cows were fed the same basal TMR with 468 g/d NaCl added to the TMR for the CON group and 656 g/d NAc added to the TMR for the ACE group for 21 days after calving. Ruminal fluid was collected before morning feeding on the last day of the feeding period and analyzed for rumen bacterial community composition by 16S rRNA gene sequencing. Under the identical TMR diet conditions, NAc supplementation did not change rumen pH but increased ammonia nitrogen (NH3-N) levels and microbial crude protein (MCP) concentrations. The administration of NAc to the feed upregulated rumen concentrations of total volatile fatty acids (TVFA), acetic, propionic, isovaleric and isobutyric acids without affecting the molar ratio of VFAs. In the two experimental groups, the Bacteroidota, Firmicutes, Patescibacteria and Proteobacteria were the dominant rumen phylum, and Prevotella was the dominant rumen genus. The administration of NAc had no significant influence on the α-diversity of the rumen bacterial community but upregulated the relative abundance of Prevotella and downregulated the relative abundance of RF39 and Clostridia_UCG_014. In conclusion, the NAc supplementation in the post-peripartum period altered rumen flora structure and thus improved rumen fermentation in dairy cows. Our findings provide a reference for the addition of sodium acetate to alleviate NEB in cows during the late perinatal period.

Exploring the Rumen Microbiota and Serum Metabolite Profile of Hainan Black Goats with Different Body Weights before Weaning

“…VFAs, a crucial energy source for ruminants, significantly contribute to their metabolic energy, accounting for up to 50% of their energy intake [29,30]. Research by Górka et al [31,32] demonstrated that sodium butyrate enhances rumen development and expedites the growth of the rumen papilla in calves.…”

Effects of rumen-protective γ-aminobutyric acid additive on lactation performance and serum biochemistry in heat-stressed cows

“…The four experimental groups consisted of a control group (0 g RP-GABA/d) and three treatment groups, given 5, 7.5 and 10 g RP-GABA/d DM per cow, respectively. The RP-GABA (75% GABA coated by 25% hydrogenated palm oil, 12 h Rumen protection >85%, Jinan Xuze Biotechnology Co., Ltd.) was supplemented to cows using the same method as cheng et al ( 20 ). Specifically, a portion of the TMR was mixed with RP-GABA and fed to the cows first, and then the remaining TMR was supplemented after the cows had finished eating.…”

“…In the last two days of each experimental phase the feed provided and the remaining feed was weighed to determine DMI. All feed collected was mixed in proportion and subsequently dried and stored in an oven at 65°C for 48 h until its chemical composition was analyzed according to the previous method ( 20 ).…”

Nutrición animal: Texto de formación universitaria

“…El ácido acético es el producto principal de la fermentación del rumen, y su sal de sodio es una excelente fuente de energía para el balance energético de las vacas. La adición de acetato de sodio en la ración no cambia el pH del rumen, pero altera la estructura de la flora ruminal, siendo los filos dominates la Bacteroidota, Firmicutes, Patescibacteria y Proteobacteria, y la Prevotella el género dominante, mejorando la fermentación ruminal, las concentraciones de ácidos grasos volátiles totales (AGVt), acético, propiónico, isovalérico e isobutírico sin afectar la proporción molar de AGV; así mismo aumentó las concentraciones de nitrógeno amoniacal (NH3-N) y de proteína cruda microbiana (Cheng et al, 2022).…”