Enhanced Ruminal Fermentation Parameters and Altered Rumen Bacterial Community Composition by Formulated Rumen Buffer Agents Fed to Dairy Cows with a High-Concentrate Diet

Abstract

The effects of rumen buffer agents on ruminal fermentation parameters and bacterial community composition were determined using in vitro and in vivo experiments in three rumen-cannulated, high-concentrate fed Holstein Friesian dairy cows. Experiment 1 in vitro treatments included bentonite, calcium carbonate, calcium oxide, sodium bicarbonate, sodium sesquicarbonate, and processed coral, and unbuffered samples served as the control. Experiment 2 in vitro treatments were based on the formulation of various combinations of the buffer agents used in Experiment 1. Combinations were selected for the in vivo study based on their buffering ability. Calcium oxide, sodium bicarbonate, and sodium sesquicarbonate stabilized the ruminal pH and improved in vitro rumen fermentation. The combined buffer agents had a significant effect on pH, buffering capacity, total gas, and total volatile fatty acids. Firmicutes and Bacteroidetes were the dominant phyla in both treatments and the control. Ruminococcus and Prevotella were found to be the dominant genera. Ruminococcus bromii was predominant in the treatment group. Prevotella jejuni was more abundant in the control group compared to the treatment group, in which its abundance was very low. Ruminococcus flavefaciens and Intestinimonas butyriciproducens gradually increased in abundance as cows received treatment. Overall, a high-concentrate diet administered to cows induced adverse changes in ruminal pH; however, buffer supplementation enhanced ruminal fermentation characteristics and altered bacterial community, which could contribute to preventing ruminal acidosis.

Modified Nano-Montmorillonite and Monensin Modulate In Vitro Ruminal Fermentation, Nutrient Degradability, and Methanogenesis Differently

“…Removing H+ from the rumen ecosystem is known to increase ruminal pH and to stimulate ruminal microbial activity; thus, when CH 4 decreases, H+ may be used for producing SCFAs to ensure optimal ATP yield for the microbial mass production [2]. Increasing ruminal pH may increase protein solubility and generate branched-chain volatile fatty acids (BCVFA) production as isovalerate and isobutyrate [29]. Thus, it partly explains the increase in isobutyrate molar proportions consistent with high protozoal numbers and PF by MNM CETAB treatment.…”

Effects of Italian ryegrass silage-based total mixed ration on rumen fermentation, growth performance, blood metabolites, and bacterial communities of growing Hanwoo heifers

“…Moreover, our previous study [ 3 ] showed that lactate production was higher in TMR containing IRGS than in hay-based TMR. In addition, the increase in the molar proportion of propionate might be attributed to the rumen microbes involved in the production of propionic acid, specifically, the Ruminococcus bromii [ 39 ]. The proportion of butyrate significantly increased in the L-IRGS TMR diet, apparently due to the changes in propionate concentration in TMR diets, whereas the acetate proportion remained constant throughout the study.…”

Heat Stress: Effects on Rumen Microbes and Host Physiology, and Strategies to Alleviate the Negative Impacts on Lactating Dairy Cows

“…Ruminococcus Low relative abundance during heat stress is recognized due to its cellulose degradation functions (Correia Sales et al, 2021); specialized amylolytic bacteria responsible for cellulose degradation in the rumen (Ze et al, 2015;Ramos et al, 2021b); several species are capable of fermenting starch thus contributed to the higher abundance during high-concentrate diet period (Klieve et al, 2007;Ramos et al, 2021a) Ruminococcaceae bacterium sp.…”

“…Utilize soluble carbohydrates as an energy source (Zhao et al, 2019); more efficient in structural carbohydrates degradation (El-Kaoutari et al, 2013;Ramos et al, 2021a); relative abundance decreased during hot summer (Li et al, 2020) Flavobacteria Flavocateriaceae No data available yet.…”