RESEARCHPAPER

Effects of Starters with Different Processing Methods of Corn on Rumen Fermentation and Microflora of Pre-Weaning and Post-Weaning Lambs

  • LI Yong ,
  • CAI Xiaofang ,
  • ZHANG Chengxin ,
  • LIU Peng ,
  • LI Cailian ,
  • GUO Yanli
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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. College of Animal Husbandry Engineering, Henan Vocational College of Agriculture, Zhengzhou 451450, China

Received date: 2021-11-17

  Online published: 2022-06-14

Abstract

This study aimed to evaluate the effects of starters with different processing methods of corn on rumen fermentation and microflora of pre-weaning and post-weaning lambs. Twenty-four 8-day-old male Hu lambs[average body weight:(5.04 0.75) kg] with similar birth weight were randomly divided into two groups with 12 lambs in each group. Lambs were assigned to one of two dietary treatments:1) pelleted starter (PS group, corn and other feed ingredients were pelleted after grinding); 2) steam-flaked corn starter (SFS group, the corn was crushed after steam-flaked processing, other feed ingredients were pelleted after grinding, and then the crushed steam-flaked corn was mixed with the pelleted feeds). Lambs before 7 days of age were breast feeding and separated from their dams at 8 days of age and moved into individual cages. From 8 to 35 days of age, the lambs were fed milk replacer (MR) and their respective ad lib starter. Feeding of MR was stopped at 35 days of age. Six lambs for each group were euthanized at 21 (pre-weaning) and 42 days of age (post-weaning) for sampling, respectively. The rumen contents were collected to measure rumen fermentation parameters and microflora. The results showed that the contents of total volatile fatty acids, propionate and butyrate of pre-weaning and post-weaning lambs in SFS were significantly higher than those in PS group (P<0.05), and they were improved 23.06%, 35.58%, 56.44% (pre-weaning) and 7.82%, 28.87%, 32.47% (post-weaning), respectively. The relative abundances of Bacteroidetes (61.96%) of lambs in SFS group had exceeded Firmicutes (32.08%) and Proteobacteria (3.99%), and became the first predominant phylum during pre-weaning, and closed to the relative abundance of Bacteroidetes (65.36%) for post-weaning lambs. While in PS group, the relative abundances of Bacteroidetes (57.28%) exceeded Firmicutes (31.21%) and Proteobacteria (1.15%) post-weaning, and still lower than them of Bacteroidetes in SFS lambs pre-weaning (61.96%) and post-weaning (65.36%). Compared with PS group, the relative abundances of Sharpea and Oribacterium of pre-weaning and post-weaning lambs in SFS group were significantly increased (P<0.05). In rumen function, only at KEGG level 3, the functional gene expression of enzyme related amino acid metabolism in SFS group was significantly higher than that in PS group pre-weaning (P<0.05), while the expression of functional genes of transport factors and fatty acid degradation and metabolism in SFS group was significantly lower than that in PS group (P<0.05). The results indicate that steam-flaked corn starter is benefit to the rumen fermentation, establishment of dominant microflora of lambs pre-weaning and post-weaning and the rumen amino acid and fatty acid metabolism functions pre-weaning compared with polleted starter.

Cite this article

LI Yong , CAI Xiaofang , ZHANG Chengxin , LIU Peng , LI Cailian , GUO Yanli . Effects of Starters with Different Processing Methods of Corn on Rumen Fermentation and Microflora of Pre-Weaning and Post-Weaning Lambs[J]. Chinese Journal of Animal Nutrition, 2022 , 34(6) : 3788 -3798 . DOI: 10.3969/j.issn.1006-267x.2022.06.039

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