Enhancing Butyrate Production, Ruminal Fermentation and Microbial Population through Supplementation with Clostridium saccharobutylicum

Abstract

Butyrate is known to play a significant role in energy metabolism and regulating genomic activities that influence rumen nutrition utilization and function. Thus, this study investigated the effects of an isolated butyrate-producing bacteria, Clostridium saccharobutylicum, in rumen butyrate production, fermentation parameters and microbial population in Holstein-Friesian cow. An isolated butyrate-producing bacterium from the ruminal fluid of a Holstein-Friesian cow was identified and characterized as Clostridium saccharobutylicum RNAL841125 using 16S rRNA gene sequencing and phylogenetic analyses. The bacterium was evaluated on its effects as supplement on in vitro rumen fermentation and microbial population. Supplementation with 10 6 CFU/ml Clostridium saccharobutylicum increased (p < 0.05) microbial crude protein, butyrate and total volatile fatty acids concentration but had no significant effect on NH 3-N at 24 h incubation. Butyrate and total VFA concentrations were higher (p < 0.05) in supplementation with 10 6 CFU/ml Clostridium saccharobutylicum compared with control, with no differences observed for total gas production, NH 3-N and propionate concentration. However, as the inclusion rate (CFU/ml) of C. saccharobutylicum was increased, reduction of rumen fermentation values was observed. Furthermore, butyrate-producing bacteria and Fibrobacter succinogenes population in the rumen increased in response with supplementation of C. saccharobutylicum, while no differences in the population in total bacteria, protozoa and fungi were observed among treatments. Overall, our study suggests that supplementation with 10 6 CFU/ml C. saccharobutylicum has the potential to improve ruminal fermentation through increased concentrations of butyrate and total volatile fatty acid, and enhanced population of butyrate-producing bacteria and cellulolytic bacteria F. succinogenes.

Supplementing the Diet of Dairy Goats with Dried Orange Pulp throughout Lactation: I. Effect on Milk Performance, Nutrient Utilisation, Blood Parameters and Production Economics

“…However, in contrast to our findings, most of those studies observed consistent decreases in the N-NH 3 concentration. Regarding ruminal fermentation, the decrease in the molar proportion of butyrate may be the only deleterious effect of the incorporation of high proportions (80%) of DOP in the diet since this fatty acid constitutes one of the greatest energy resources for stimulation of epithelial cell proliferation in ruminants [ 27 ], which contributes directly to improving the efficiency of feed utilisation [ 28 ].…”

Fecal Bacterial Community of Allopatric Przewalski’s Gazelles and Their Sympatric Relatives

“…Leptospira, a member of another potential pathogen Spirochete, can cause leptospirosis that principally infects domestic and wild mammals and is a secondary infection of humans (Gupta et al, 2013). Many species in genus Clostridium were thought to be butyric acid producer, and can stabilize ruminal pH by consume lactate (Miguel et al, 2019;Cai et al, 2021). However, Clostridium also includes several significant pathogens which can cause Clostridial abomasitis and enteritis in all species of domestic ruminants (Simpson et al, 2018), and can cause the causative agents of botulism and tetanus in human (Cruz-Morales et al, 2019).…”

Effects of Thymol Supplementation on Goat Rumen Fermentation and Rumen Microbiota In Vitro

“…The declined ammonia concentrations in those studies might be attributed to a higher efficiency in consuming ammonia for microbial protein synthesis in the rumen. Butyrate plays a prominent role as a major energy source for epithelial cells [ 59 ] and affects rumen nutrition utilisation and function [ 60 ]. In the present study, thymol at doses of 100 mg/L and 200 mg/L tended to increase butyrate concentration while a dramatical decrease was observed with 400 mg/L of thymol supplementation.…”