United Graduate School of Veterinary Sciences, Gifu University, Gifu, Japan.
Iwate Prefectural Federation of Agricultural Mutual Aid Association, Morioka, Japan.
Anim Sci J. 2020 Jan-Dec;91(1):e13487. doi: 10.1111/asj.13487.
We used castrated and fistulated Japanese Black beef cattle (n = 9) to measure the pH and bacterial communities in the rumen liquid, rumen solid, and reticulum liquid during early, middle, and late fattening stages (10-14, 15-22, and 23-30 months of age, respectively). The pH was measured in the rumen and reticulum during the last 13 days of each fattening stage and was significantly lower in the rumen at the early and middle fattening stage and in the reticulum during the late stage. Sequencing analysis indicated similar bacterial compositions in the rumen and reticulum liquid fractions and stability of bacterial diversity in the rumen and reticulum liquid fractions and rumen solid fraction. By contrast, major operational taxonomic units (OTUs), such as Ruminococcus bromii strain ATCC 27255 (OTU1, OTU10, and OTU15), were differently correlated to the fermentation parameters among the rumen and reticulum liquid fractions. Therefore, the long-term feeding of Japanese Black beef cattle with a high-concentrate diet might reverse the trend of pH in the rumen and reticulum during the late fattening stage, and the bacterial communities adapted to changes in fermentation by preserving their diversity throughout fattening.
我们使用去势和瘘管处理的日本黑牛肉牛（n=9），在育肥早期（10-14 月龄）、中期（15-22 月龄）和后期（23-30 月龄）分别测量瘤胃液、瘤胃固相和网胃液的 pH 值和细菌群落。在每个育肥阶段的最后 13 天测量瘤胃和网胃中的 pH 值，结果显示，早期和中期瘤胃中的 pH 值显著较低，而后期网胃中的 pH 值较低。测序分析表明，瘤胃和网胃液体部分的细菌组成相似，瘤胃和网胃液体部分以及瘤胃固相的细菌多样性稳定。相比之下，主要的分类操作单元（OTUs），如 Ruminococcus bromii strain ATCC 27255（OTU1、OTU10 和 OTU15），在瘤胃和网胃液体部分之间与发酵参数的相关性不同。因此，长期给日本黑牛肉牛饲喂高浓度日粮可能会逆转后期育肥阶段瘤胃和网胃 pH 值的变化趋势，细菌群落通过在育肥过程中保持多样性来适应发酵的变化。
