Effects of Dietary Non-Fiber Carbohydrate/Neutral Detergent Fiber Levels on Rumen Fermentation Parameters and Microflora of Dairy Cows in Vitro

ZHANG Lin; XIA Haibin; XU Jie; ZENG Hanfang; HAN Zhaoyu

doi:10.3969/j.issn.1006-267x.2022.09.038

2022 , Vol. 34 >Issue 9: 5824 - 5839

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.09.038

RESEARCH PAPER

Effects of Dietary Non-Fiber Carbohydrate/Neutral Detergent Fiber Levels on Rumen Fermentation Parameters and Microflora of Dairy Cows in Vitro

ZHANG Lin ,
XIA Haibin ,
XU Jie ,
ZENG Hanfang ,
HAN Zhaoyu

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1. Institute of Dairy Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Beijing Challenge Bio-Technology Co., Ltd., Beijing 100081, China

Received date: 2022-03-29

Online published: 2022-10-17

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Abstract

This experiment was conducted to investigate the effects of different dietary non-fiber carbohydrate/neutral detergent fiber (NFC/NDF) levels on dynamic changes of rumen fermentation parameters and microflora of dairy cows in vitro. Rumen fluid from three healthy Chinese Holstein dairy cows with body weight of (605±35) kg was mixed with buffer at a ratio of 1:2 as fermentation broth. The substrates were divided into three groups according to the dietary NFC/NDF levels[1.38(A), 1.19(B) and 1.08(C)] and fermented in vitro for 48 h. Gas production (GP) was measured at 2, 4, 6, 12, 18, 24, 36 and 48 h of in vitro fermentation. At the 6, 12, 24 and 48 h, 4 fermentation bottles were taken out from each group to collect the fermentation liquid and determine the pH. The samples were frozen at -20℃ for the determination of volatile fatty acid (VFA), lactic acid, ammonia nitrogen (NH₃-N) and microbial protein (MCP), respectively. Samples for rumen bacterial 16S rRNA gene sequencing analysis were stored in liquid nitrogen. The results showed as follows:1) dietary NFC/NDF level, fermentation time and their interaction had significant effects on GP, pH, contents of MCP, NH₃-N, propionate acid and acetate/propionate ratio (P<0.05). Dietary NFC/NDF level and its interaction with fermentation time had significant effects on the contents of total volatile fatty acid (TVFA) and acetate (P<0.05). The fermentation time had a significant effect on the content of lactate and butyrate (P<0.05). 2) High-throughput sequencing analysis showed that the relative abundance of major bacteria (average relative abundance>1%) varied significantly with fermentation time at phylum and genus level (P<0.05). The status of core bacteria at phylum level remained unchanged, while the dominance of some bacteria at genus level changed. At genus level, the relative abundance of unclassified RF16 and unclassified Christensenellaceae gradually decreased to less than 1% after 12 h, while the relative abundance of Oribacterium and Macrobacterium gradually increased from less than 1% to more than 10%. 3) The Pearson correlation analysis indicated that Succiniclasticum had negative correlations with GP, TVFA, acetate, propionate and butyrate (r<-0.9, P<0.05), while Oribacterium was significantly positively correlated with GP and MCP (r>0.9, P<0.05). In conclusion, there is an interaction between dietary NFC/NDF level and rumen microflora during in vitro rumen fermentation. Fermentation parameters and rumen microflora undergo dynamic changes over time. In addition, there are significant correlations between rumen fermentation products and some rumen bacteria.

Key words： dairy cows; NFC/NDF; in vitro fermentation; rumen microflora

Cite this article

ZHANG Lin , XIA Haibin , XU Jie , ZENG Hanfang , HAN Zhaoyu . Effects of Dietary Non-Fiber Carbohydrate/Neutral Detergent Fiber Levels on Rumen Fermentation Parameters and Microflora of Dairy Cows in Vitro[J]. Chinese Journal of Animal Nutrition, 2022 , 34(9) : 5824 -5839 . DOI: 10.3969/j.issn.1006-267x.2022.09.038

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