Influences of Rumen Fermentation and Bacterial Community Structure of Holstein and Jersey Steers by Dietary Changes
Influences of Rumen Fermentation and Bacterial Community Structure of Holstein and Jersey Steers by Dietary Changes
Seon-Ho Kim1, Mahfuzul Islam1,2, A-Rang Son1, Sang-Suk Lee1*
ABSTRACT
This study investigated the influence of diet types and breed of steers on rumen fermentation and bacterial community composition in Korea during the summer seasons. Three Holstein and 3 Jersey steers were fed a high forage (HF) and a high concentrate (HC) diet for two subsequent periods of 21 days under 2 × 2 factorial arrangements. The steers received HF diet had higher pH (P < 0.05). Higher acetate concentration was recorded in the Jersey steers and those received HF diet; however, the Holstein steers and those received HC diet had higher propionate concentration (P < 0.05). The lowest A:P ratio was observed in the Holstein steers and those received HC diet (P < 0.05). From Metataxonomic analysis, Bacteroidetes and Firmicutes were the most abundant bacterial phyla in both breeds and diets. Bacteroidetes was more abundant in the steers received HF diet while Firmicutes was increased with the HC diet. All four groups of steers had a distinct bacterial community with higher relative abundances. The principal component analysis (PCA) represented that the overall rumen bacterial community along with fermentation parameters varied among four groups. Overall results suggest that the rumen fermentation characteristics differ according to both diets and breeds which was influenced by a distinct bacterial community.
Keywords | Diet types, Holstein steer, Jersey steer, Volatile fatty acids, Rumen bacterial community
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