Effects of Whole Corn Silage Treated with Different Additives on Rumen Fermentation Parameters and Bacterial Community Structure of Dairy Cows

WANG Zuyan; QU Yongli; ZHANG Shuai; LIU Chunlong

doi:10.3969/j.issn.1006-267x.2021.04.029

2021 , Vol. 33 >Issue 4: 2093 - 2103

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.04.029

Effects of Whole Corn Silage Treated with Different Additives on Rumen Fermentation Parameters and Bacterial Community Structure of Dairy Cows

WANG Zuyan ,
QU Yongli ,
ZHANG Shuai ,
LIU Chunlong

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1. College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
2. Centre for Agricultural Technology, Northeast Institute of Geography and Agroecology, Chiese Academy of Sciences, Harbin 150081, China

Received date: 2020-09-07

Online published: 2021-04-15

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Abstract

This experiment was conducted to evaluate the effects of whole corn silag with different additives on rumen fermentation parameters and microbial community structure of dairy cows. A total of 80 healthy Holstein cows were randomly divided into 4 groups of 20 cows in each group, the whole corn silage was without additives (CK group), with organic acid (OA group),bacteria (LAB group) and bacteria-enzyme complex (LABE group) for 70 days, of which the pre-feeding period was 10 days and the formal period was 60 days. The results showed as follows:1) dry matter intake of cows in the experimental groups was increased, but the difference was not significant (P>0.05). Milk production of OA group, LAB group and LABE group increased by 4.5%, 1.1% and 5.4%, respectively (P<0.05). 2) There was no significant difference in rumen pH, ammonia nitrogen/total nitrogen (NH₃-N/TN), total volatile fatty acid (TVFA) contents, acetate/propionate of whole corn silage treated with different additives (P>0.05). The acetate content of LABE group was significantly higher than that of OA group and LAB group (P<0.01). The content of butyrate of LABE group was significantly higher than that of OA group and LAB group (P<0.05), but not significantly different from CK group (P>0.05). 3) The Chao1, observed species, Shannon, and Simpson indexes of the four groups were significantly different (P<0.01), and the indexes were LABE group>OA group>LAB group. 4) The relative abundance of Firmicutes in rumen fluid of experimental groups was higher than that of the CK group, and the relative abundance of Proteobacteria was lower than of the CK group, but there was no significant difference (P>0.05). The relative abundance of Clostridium of the experimental group was significantly lower than that of the CK group (P<0.01), and the next genus YRC22 in the CK group was significantly lower than that in the three experimental groups (P<0.01), the relative abundance of Oscillospira of the LAB and OA groups was significantly higher than that of the CK group (P<0.05), but not significantly different from the LABE group. In conclusion, the whole corn silage treated with different additives can affect the rumen microbial diversity of dairy cows, and has a certain regulatory effect on rumen flora, and the compound preparation of bacteria enzyme is the best.

Key words： dairy cows; whole corn silage; rumen fermentation; rumen bacterial community

Cite this article

WANG Zuyan , QU Yongli , ZHANG Shuai , LIU Chunlong . Effects of Whole Corn Silage Treated with Different Additives on Rumen Fermentation Parameters and Bacterial Community Structure of Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2021 , 33(4) : 2093 -2103 . DOI: 10.3969/j.issn.1006-267x.2021.04.029

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