Comparison of average daily gain, apparent digestibility, rumen fermentation parameters and bacterial communities, and serum antioxidant indices in Leizhou goats fed with or without rumen-protected fat.

INTRODUCTION

Rumen-protected fat (RPF) is a vital dietary energy source for dairy cows. However, the influences of RPF on rumen volatile fatty acid (VFA) content and bacterial communities in goats are poorly documented.

METHODS

In this study, 12 castrated male goats (body weight [BW]: 13.3 ± 0.02 kg; 6 months of age) were used as the experimental animal and then allocated into two groups ( = 6): a control group, fed a basal diet without RPF supplementation, and the RPF supplementation group, fed a basal diet with 2.4% RPF supplementation.

RESULTS

The final BW and ADG were higher ( < 0.05) and the ratio of dry matter (DM) intake to ADG was lower ( < 0.05) in the 2.4% RPF supplementation group compared with those in the control group. The 2.4% RPF supplementation group showed a higher total tract digestibility of DM, CP, OM, neutral and acid detergent fiber compared with that of the control group ( < 0.05). The proportion of acetate was higher ( < 0.05) and that of propionate was lower ( < 0.05) in the 2.4% RPF supplementation group compared with those in the control group. The relative abundances of , , , , , and were higher ( < 0.05) and those of , , , , and were lower ( < 0.05) in the 2.4% RPF supplementation group compared with those in the control group.

DISCUSSION

In conclusion, 2.4% RPF supplementation can improve the ADG and antioxidant capacity by regulating the rumen bacterial communities and enhancing the apparent total tract digestibility in growing Leizhou goats.