Screening of live yeast and yeast derivatives for their impact of strain and dose on <i>in vitro</i> ruminal fermentation and microbial profiles with varying media pH levels in high‐forage beef cattle diet

Jiao, Peixin; Wei, Chuanzi; Sun, Youran; Xie, Xiaolai; Zhang, Yonggen; Wang, Sutian; Hu, Guanghui; AlZahal, Ousama; Yang, Wenzhu

doi:10.1002/jsfa.9957

Cited by 12 publications

(16 citation statements)

References 43 publications

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“…In our experiment, the total concentration of VFA was reduced in the low AS pH treatment. This result was in accordance with Jiao et al ( 42 ), who found that the total concentration of VFA (42.66 vs. 52.41 mmol/L) declined when pH was at 5.8 compared with the pH 6.5 in vitro . The declined total VFA concentration in the present study is mainly attributed to the decreased OM degradability.…”

Section: Discussionsupporting

confidence: 92%

Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System

Guo

Cao

et al. 2021

Front. Nutr.

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The purpose of the study was to assess the artificial saliva (AS) pH on ruminal fermentation and rumen bacteria community in the rumen simulation technique (RUSITEC) system. The experiment was performed in two treatments (low AS pH vs. high AS pH) with four replicates. The low AS pH was sustained by altering the composition of the AS (NaHCO3 from 9.8 to 1.96 g/L, Na2HPO4 from 9.3 to 1.86 g/L) according to McDougall's method. The diets were supplemented with 16 g basic diets with forage to the concentrate ratio of 50:50. The experiments were conducted over 13-day incubation periods, with 9 days adaption and 4 days sample collection. The results showed low AS pH decreased dry matter (DM) degradability (64.37 vs. 58.67%), organic matter (OM) degradability (64.38 vs. 59.32%), neutral detergent fiber (NDF) degradability (46.87 vs. 39.94%), acid detergent fiber (ADF) degradability (38.16 vs. 31.13%), and crude protein (CP) degradability (70.33 vs. 62.99%), respectively. Compared with the high AS pH, the low AS pH increased the proportion of butyrate (P = 0.008) and decreased the proportion of propionate (P < 0.001). At the bacteria community, the low AS pH increased the abundances of Spirochaetes (P = 0.001) and Synergistetes (P = 0.004) and decreased the Verrucomicrobia abundance (P = 0.004) in solid-associated bacteria. At the genus level, the low AS pH increased the abundance of Lactobacillus (P = 0.050) and decreased the abundance of Schwartzia (P = 0.002) in solid-associated bacteria. The abundances of Prevotellaceae_YAB2003_group (P = 0.040), Schwartzia (P = 0.002), and Ruminobacter (P = 0.043) were lower in the low AS pH group compared with the high AS pH group in liquid-associated bacteria. Low AS pH decreased the number of Ruminococcus albus, Ruminococcus flavefaciens, Fibrobacter succinogenes (P < 0.001) both in the solid- and liquid-associated bacteria, respectively. The results of the present study included three groups of bacteria communities according to the different sensitives to rumen pH: the abundances of Lactobacillus, Succinivibrio, and Prevotella_7 are increased with decreasing AS pH; the amounts of R. albus, R. flavefaciens, F. succinogenes as well as the abundances of Schwartzia and Ruminobacter decreased with the reducing AS pH; the abundances of Selenomonas_1, Rikenellaceae_RC9_gut_group, and Succiniclasticum were not affected by the AS pH in RUSTITEC.

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Section: Discussionsupporting

confidence: 92%

Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System

Guo

Cao

et al. 2021

Front. Nutr.

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“…This is in line with results in the current study, where a greater R. flavefaciens abundance was observed in the YC group. Additionally, an in vitro study comparing 2 levels of rumen pH (5.8 vs. 6.5) observed a lower concentration of R. flavefaciens at 5.8 pH in comparison to 6.5 (Jiao et al, 2019), confirming prior data suggesting that fiber-degrading bacteria are sensitive to low rumen pH (Chaucheyras-Durand et al, 2008). Then, it is likely that the greater abundance of R. flavefaciens in YC cows was partially driven by a more neutral rumen pH observed in this group.…”

Section: Abundance Of Ruminal Bacteriamentioning

confidence: 99%

Effects of yeast culture supplementation on lactation performance and rumen fermentation profile and microbial abundance in mid-lactation Holstein dairy cows

Halfen

Carpinelli

Pino

et al. 2021

Journal of Dairy Science

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The continuous trend for a narrowing margin between feed cost and milk prices across dairy farms in the United States highlights the need to improve and maintain feed efficiency. Yeast culture products are alternative supplements that have been evaluated in terms of milk performance and feed efficiency; however, less is known about their potential effects on altering rumen microbial populations and consequently rumen fermentation. Therefore, the objective of this study was to evaluate the effect of yeast culture supplementation on lactation performance, rumen fermentation profile, and abundance of major species of ruminal bacteria in lactating dairy cows. Forty mid-lactation Holstein dairy cows (121 ± 43 days in milk; mean ± standard deviation; 32 multiparous and 8 primiparous) were used in a randomized complete block design with a 7-d adaptation period followed by a 60-d treatment period. Cows were blocked by parity, days in milk, and previous lactation milk yield and assigned to a basal total mixed ration (TMR; 1.6 Mcal/kg of dry matter, 14.6% crude protein, 21.5% starch, and 38.4% neutral detergent fiber) plus 114 g/d of ground corn (CON; n = 20) or basal TMR plus 100 g/d of ground corn and 14 g/d of yeast culture (YC; n = 20; Culture Classic HD, Cellerate Yeast Solutions, Phibro Animal Health Corp.). Treatments were top-dressed over the TMR once a day. Cows were individually fed 1 × /d throughout the trial. Blood and rumen fluid samples were collected in a subset of cows (n = 10/treatment) at 0, 30, and 60 d of the treatment period. Rumen fluid sampled via esophageal tubing was analyzed for ammonia-N, volatile fatty acids (VFA), and ruminal bacteria populations via quantita-tive PCR amplification of 16S ribosomal DNA genes. Milk yield was not affected by treatment effects. Energy balance was lower in YC cows than CON, which was partially explain by the trend for lower dry matter intake as % body weight in YC cows than CON. Cows fed YC had greater overall ruminal pH and greater total VFA (mM) at 60 d of treatment period. There was a contrasting greater molar proportion of isovalerate and lower acetate proportion in YC-fed cows compared with CON cows. Although the ruminal abundance of specific fiber-digesting bacteria, including Eubacterium ruminantium and Ruminococcus flavefaciens, was increased in YC cows, others such as Fibrobacter succinogenes were decreased. The abundance of amylolytic bacteria such as Ruminobacter amylophilus and Succinimonas amylolytica were decreased in YC cows than CON. Our results indicate that the yeast culture supplementation seems to promote some specific fiber-digesting bacteria while decreasing amylolytic bacteria, which might have partially promoted more neutral rumen pH, greater total VFA, and isovalerate.

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“…A similar response was reported by Zhu et al (2017), where F. succinogenes increased linearly in lactating dairy cows receiving incremental amounts (0, 60, 120, and 160 g/d) of S. cerevisiae fermentable products. In contrast, other studies in vitro and in vivo did not observe a yeast effect in F. succinogenes abundance (Mullins et al, 2013;Jiao et al, 2019). The improvements in abundance and activity of fiber digesting bacteria via yeast culture supplementation could result in greater fiber digestibility and stable ruminal pH.…”

Section: Yeast Culture and Ruminal Bacteria Speciesmentioning

confidence: 68%

“…Different mechanisms have been proposed to explain the action of yeast in the rumen. For instance, yeast culture products provide mannooligosaccharides and glucans present in the yeast cell wall that can be highly degradable in the rumen, as well as fermentable metabolites, minerals, and enzymes that can change the profile and physiology of ruminal bacteria, stimulating the growth of cellulolytic, amylolytic, and proteolytic bacteria (Chaucheyras-Durand et al, 2008;Ghazanfar et al, 2017;Jiao et al, 2019).…”

Section: Yeast Culture and Ruminal Bacteria Speciesmentioning

confidence: 99%

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Effects of peripartal yeast culture supplementation on lactation performance, blood biomarkers, rumen fermentation, and rumen bacteria species in dairy cows

Carpinelli

Halfen

Trevisi

et al. 2021

Journal of Dairy Science

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Feeding yeast culture fermentation products has been associated with improved feed intake and milk yield in transition dairy cows. These improvements in performance have been further described in terms of rumen characteristics, metabolic profile, and immune response. The objective of this study was to evaluate the effects of a commercial yeast culture product (YC; Culture Classic HD, Phibro Animal Health) on performance, blood biomarkers, rumen fermentation, and rumen bacterial population in dairy cows from −30 to 50 d in milk (DIM). Forty Holstein dairy cows were enrolled in a randomized complete block design from −30 to 50 DIM and blocked according to expected calving day, parity, previous milk yield, and genetic merit. At −30 DIM, cows were assigned to either a basal diet plus 114 g/d of ground corn (control; n = 20) or a basal diet plus 100 g/d of ground corn and 14 g/d of YC (n = 20), fed as a top-dress. Cows received the same close-up diet from 30 d prepartum until calving [1.39 Mcal/kg of dry matter (DM) and 12.3% crude protein (CP)] and lactation diet from calving to 50 DIM (1.60 Mcal/kg of DM and 15.6% CP). Blood samples and rumen fluid were collected at various time points from −30 to 50 d relative to calving.Cows fed YC compared with control showed a trend for increased energy-corrected milk (+3.2 kg/d). Lower somatic cell counts were observed in YC cows than in control. We detected a treatment × time interaction in nonesterified fatty acids (NEFA) that could be attributed to a trend for greater NEFA in YC cows than control at 7 DIM, followed by lower NEFA in YC cows than control at 14 and 30 DIM. In the rumen, YC contributed to mild changes in rumen fermentation, mainly increasing postpartal valerate while decreasing prepartal isovalerate. This was accompanied by alterations in rumen microbiota, including a greater abundance of cellulolytic (Fibrobacter succinogenes) and lactate-utilizing bacteria (Megasphaera elsdenii). These results describe the potential benefits of supplementing yeast culture during the late pregnancy through early lactation, at least in terms of rumen environment and performance.

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Screening of live yeast and yeast derivatives for their impact of strain and dose on in vitro ruminal fermentation and microbial profiles with varying media pH levels in high‐forage beef cattle diet

Cited by 12 publications

References 43 publications

Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System

Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System

Effects of yeast culture supplementation on lactation performance and rumen fermentation profile and microbial abundance in mid-lactation Holstein dairy cows

Effects of peripartal yeast culture supplementation on lactation performance, blood biomarkers, rumen fermentation, and rumen bacteria species in dairy cows

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