Effects of Dietary Concentrate to Forage Ratio and Thiamine Supplementation on in Vitro Rumen Fermentation Parameters and Microbial Community Structure in Dairy Cows

PAN Xiaohua; WANG Mengzhi; FU Cong; WANG Hongrong

doi:10.3969/j.issn.1006-267x.2013.01.012

2013 , Vol. 25 >Issue 1: 88 - 99

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.01.012

Ruminant Nutrition

Effects of Dietary Concentrate to Forage Ratio and Thiamine Supplementation on in Vitro Rumen Fermentation Parameters and Microbial Community Structure in Dairy Cows

PAN Xiaohua ,
WANG Mengzhi ,
FU Cong ,
WANG Hongrong

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College of Animal Science and Technology, Yangzhou University, Yangzhou 225009

Received date: 2012-07-23

Online published: 2013-01-04

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Abstract

A subacute ruminal acidosis (SARA) model was established by gradually increasing the dietary concentrate to forage ratio (C:F) of dairy cows in vivo combined with in vitro batch culture, aimed at determining the effects of dietary C:F on microbial net synthetic quantity of thiamine, and the effects of thiamine supplementation on in vitro rumen fermentation parameters and microbial community structure in dairy cows under the state of SARA. A 2?4 two factorial random experiment design was adopted: one factor was thiamine supplemental level (2 levels, 0 and 180 mg/kg, respectively), and the other was different dietary C:F (4 levels, 40:60, 50:50, 60:40 and 70:30, respectively). There were 8 treatments in the experiment and 3 replicates in each treatment, and samples were collected at 0, 3, 6, 9 and 12 h after culture in vitro. The results showed as follows: with the concentrate level increasing, microbial net synthetic quantity of thiamine in culture solution was firstly increased and then decreased, and it was significantly lower in the groups with the dietary C:F of 40:60 and 70:30 than the other two groups at 3, 9 and 12 h (P<0.05 or P<0.01). The pH in culture solution was significantly decreased with the increase of dietary concentrate level at 12 h (P<0.01), and the SARA was occurred under the dietary C:F of 70:30. The pH in culture solution in the thiamine supplemental group was significantly increased compared with the non-thiamine supplemental group (P<0.01). The lactate concentration in culture solution in the two groups with the C:F of 60:40 and 70:30 was significantly higher than that in the group with the dietary C:F of 40:60 (P<0.01) at 6, 9 and 12 h, and thiamine supplementation could significantly reduce the lactate concentration in culture solution at 3 and 9 h (P<0.01). Dietary C:F showed significant effects on the number of Strepococcus bovis, Lactobacillus and Megasphaera elsdenii in culture solution (P<0.05 or P<0.01), but had no significant effects on the number of Butyrivibrio fibrisovens and Selenomonas ruminantium in culture solution (P>0.05). Meanwhile, the number of Strepococcus bovis was decreased by 3.84% (P<0.01) and the number of Megasphaera elsdenii was increased by 4.02% (P<0.01) in thiamine supplemental group compared with the non-thiamine supplemental group, while the number of Lactobacillus, Butyrivibrio fibrisolvens and Selenomonas ruminantium had no significant changes (P>0.05). It is concluded that the microbial net synthetic quantity of thiamine is decreased and the SARA is occurred under the high concentrate diets. Thiamine supplementation can relive SARA by increasing the rumen pH and declining the lactate concentration, and regulating rumen microbial community structure.

Key words： concentrate to forage ratio; thiamine; rumen; fermentation parameters; microbial community structure

Cite this article

PAN Xiaohua , WANG Mengzhi , FU Cong , WANG Hongrong . Effects of Dietary Concentrate to Forage Ratio and Thiamine Supplementation on in Vitro Rumen Fermentation Parameters and Microbial Community Structure in Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2013 , 25(1) : 88 -99 . DOI: 10.3969/j.issn.1006-267x.2013.01.012

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