Effects of Yeast Culture Supplementation in Diets on Rumen Fermentation Parameters and Microflora of House-Feeding Yak

ZENG Yu; GAO Yanhua; PNEG Zhongli; CHEN Shiyong; XIE Xinting; MIAO Jianjun; BAI Xue; GUO Chunhua

doi:10.3969/j.issn.1006-267x.2020.04.031

Chinese Journal of Animal Nutrition >

2020 , Vol. 32 >Issue 4: 1721 - 1733

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.04.031

Effects of Yeast Culture Supplementation in Diets on Rumen Fermentation Parameters and Microflora of House-Feeding Yak

ZENG Yu ,
GAO Yanhua ,
PNEG Zhongli ,
CHEN Shiyong ,
XIE Xinting ,
MIAO Jianjun ,
BAI Xue ,
GUO Chunhua

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1. College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China;
2. Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Ministry of Education, Chengdu 610041, China

Received date: 2019-09-27

Online published: 2020-04-16

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Abstract

This experiment was to investigate the effects of yeast culture supplementation in diets on the rumen fermentation parameters and microflora of house-feeding yak. Thirty-six healthy Maiwa male yaks with 4 years of age and an initial body weight of (180.31±29.73) kg were randomly divided into 4 groups with 9 replicates in each group and 1 yak in each replicate, and were fed total mixed rations with yeast culture supplementation levels of 0 (Ⅰ), 0.5% (Ⅱ), 1.0% (Ⅲ) and 1.5% (Ⅳ), respectively. The experiment lasted for 90 d, with 10 d of adaptation period and 80 d of trial period. The results showed as follows:1) with the increase of dietary yeast culture levels, rumen microbial proteins (MCP) content significantly increased (P<0.05), pH had a tendency decreased linearly (P=0.058), ammoniacal nitrogen (NH₃-N) content had a tendency of quadratic variation (P=0.055), the percentage of acetate and the value of acetate to propionate decreased linearly (P<0.05), the percentages of propionate and butyrate increased linearly (P<0.05), and total volatile fatty acids (TVFA) content had no significant change (P>0.05). 2) Except for the Chao index, there was no significant difference in the rumen microbial diversity indexes of house-feeding yak (P>0.05). 3) At the phylum level, Bacteroidetes, Firmicutes and Proteobacteria were the dominant phylum, with the increase of dietary yeast culture levels, the relative abundance of Verrucomicrobia increased linearly (P<0.05), the relative abundance of Saccharibacteria decreased linearly (P<0.05), and the relative abundance of Synergistetes showed quadratic variation (P<0.05), the relative abundance of Proteobacteria and Fibrobacteres showed a tendency of quadratic variation (P=0.065, P=0.064). At the genus level, prominent genus of all groups were Prevotella 1, Bacteroidales_BS11_gut_group and Rikenellaceae RC9_gut_group, with the increase of dietary yeast culture levels, the relative abundance of Christensenellaceae_R-7_group decreased linearly (P<0.05), and was positively correlated with pH and NH₃-N content (r>0.500, P<0.05), the relative abundance of Quinella decreased linearly (P<0.05), and was positively correlated with TVFA content (r=0.460, P<0.05), the relative abundance of Ruminococcaceae_UCG-001 and Ruminococcaceae_UCG-014 decreased linearly (P<0.05), and was positively correlated with pH (r>0.500, P<0.05), the relative abundance of Ruminococcaceae_UCG-011 and Ruminococcus_2 showed quadratic variation (P<0.05). In conclusion,under the conditions of this experiment, the dietary yeast culture levels significantly affect microbial richness in the rumen and the level of phylum and genus of microorganisms,finally affect the rumen fermentation parameters.

Key words： house-feeding yak; yeast culture; rumen fermentation parameters; rumen microbial community

Cite this article

ZENG Yu , GAO Yanhua , PNEG Zhongli , CHEN Shiyong , XIE Xinting , MIAO Jianjun , BAI Xue , GUO Chunhua . Effects of Yeast Culture Supplementation in Diets on Rumen Fermentation Parameters and Microflora of House-Feeding Yak[J]. Chinese Journal of Animal Nutrition, 2020 , 32(4) : 1721 -1733 . DOI: 10.3969/j.issn.1006-267x.2020.04.031

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