Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy Calves
To better understand the transition of rumen function during the weaning period in dairy calves, sixteen Holstein dairy calves were selected and divided into two groups: pre-weaning (age = 56 ± 7 day, <i>n</i> = 8) and post-weaning (age = 80 ± 6 day, <i>n</i> = 8). The rumen...
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doaj-09e35ca019ee4ac9ae4179c3ef6fb35e2021-09-25T23:35:31ZengMDPI AGAnimals2076-26152021-08-01112527252710.3390/ani11092527Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy CalvesYangyi Hao0Chunyan Guo1Yue Gong2Xiaoge Sun3Wei Wang4Yajing Wang5Hongjian Yang6Zhijun Cao7Shengli Li8State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaJinzhong Vocational and Technical College, Jinzhong 030024, ChinaState Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaTo better understand the transition of rumen function during the weaning period in dairy calves, sixteen Holstein dairy calves were selected and divided into two groups: pre-weaning (age = 56 ± 7 day, <i>n</i> = 8) and post-weaning (age = 80 ± 6 day, <i>n</i> = 8). The rumen fluid was obtained by an oral gastric tube. The rumen fermentation profile, enzyme activity, bacteria composition, and their inter-relationship were investigated. The results indicated that the post-weaning calves had a higher rumen acetate, propionate, butyrate, and microbial crude protein (MCP) than the pre-weaning calves (<i>p</i> < 0.05). The rumen pH in the post-weaning calves was lower than the pre-weaning calves (<i>p</i> < 0.05). The protease, carboxymethyl cellulase, cellobiohydrolase, and glucosidase in the post-weaning calves had a lower trend than the pre-weaning calves (0.05 < <i>p</i> < 0.1). There was no difference in α and β diversity between the two groups. Linear discriminant analysis showed that the phylum of <i>Fibrobacteres</i> in the post-weaning group was higher than the pre-weaning group. At the genus level, <i>Shuttleworthia</i>, <i>Rikenellaceae</i>, <i>Fibrobacter</i>, and <i>Syntrophococcus</i> could be worked as the unique bacteria in the post-weaning group. The rumen bacteria network node degree in the post-weaning group was higher than the pre-weaning group (16.54 vs. 9.5). The <i>Shuttleworthia</i> genus was highly positively correlated with MCP, propionate, total volatile fatty acid, glucosidase, acetate, and butyrate (r > 0.65, and <i>p</i> < 0.01). Our study provided new information about the rumen enzyme activity and its relationship with bacteria, which help us to better understand the effects of weaning on the rumen function.https://www.mdpi.com/2076-2615/11/9/2527calfweaningrumenfermentationenzymebacteria |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yangyi Hao Chunyan Guo Yue Gong Xiaoge Sun Wei Wang Yajing Wang Hongjian Yang Zhijun Cao Shengli Li |
spellingShingle |
Yangyi Hao Chunyan Guo Yue Gong Xiaoge Sun Wei Wang Yajing Wang Hongjian Yang Zhijun Cao Shengli Li Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy Calves Animals calf weaning rumen fermentation enzyme bacteria |
author_facet |
Yangyi Hao Chunyan Guo Yue Gong Xiaoge Sun Wei Wang Yajing Wang Hongjian Yang Zhijun Cao Shengli Li |
author_sort |
Yangyi Hao |
title |
Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy Calves |
title_short |
Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy Calves |
title_full |
Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy Calves |
title_fullStr |
Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy Calves |
title_full_unstemmed |
Rumen Fermentation, Digestive Enzyme Activity, and Bacteria Composition between Pre-Weaning and Post-Weaning Dairy Calves |
title_sort |
rumen fermentation, digestive enzyme activity, and bacteria composition between pre-weaning and post-weaning dairy calves |
publisher |
MDPI AG |
series |
Animals |
issn |
2076-2615 |
publishDate |
2021-08-01 |
description |
To better understand the transition of rumen function during the weaning period in dairy calves, sixteen Holstein dairy calves were selected and divided into two groups: pre-weaning (age = 56 ± 7 day, <i>n</i> = 8) and post-weaning (age = 80 ± 6 day, <i>n</i> = 8). The rumen fluid was obtained by an oral gastric tube. The rumen fermentation profile, enzyme activity, bacteria composition, and their inter-relationship were investigated. The results indicated that the post-weaning calves had a higher rumen acetate, propionate, butyrate, and microbial crude protein (MCP) than the pre-weaning calves (<i>p</i> < 0.05). The rumen pH in the post-weaning calves was lower than the pre-weaning calves (<i>p</i> < 0.05). The protease, carboxymethyl cellulase, cellobiohydrolase, and glucosidase in the post-weaning calves had a lower trend than the pre-weaning calves (0.05 < <i>p</i> < 0.1). There was no difference in α and β diversity between the two groups. Linear discriminant analysis showed that the phylum of <i>Fibrobacteres</i> in the post-weaning group was higher than the pre-weaning group. At the genus level, <i>Shuttleworthia</i>, <i>Rikenellaceae</i>, <i>Fibrobacter</i>, and <i>Syntrophococcus</i> could be worked as the unique bacteria in the post-weaning group. The rumen bacteria network node degree in the post-weaning group was higher than the pre-weaning group (16.54 vs. 9.5). The <i>Shuttleworthia</i> genus was highly positively correlated with MCP, propionate, total volatile fatty acid, glucosidase, acetate, and butyrate (r > 0.65, and <i>p</i> < 0.01). Our study provided new information about the rumen enzyme activity and its relationship with bacteria, which help us to better understand the effects of weaning on the rumen function. |
topic |
calf weaning rumen fermentation enzyme bacteria |
url |
https://www.mdpi.com/2076-2615/11/9/2527 |
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