料添加剂在粉和果糖挑战期间对乳头功能和细菌和古生物群落的影响
H M Golder1, S E Denman2, C McSweeney2
1Scibus, Camden, New South Wales, 2570, Australia; Dairy Science Group, School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Camden, New South Wales, Australia, 2567.
Journal of dairy science
|September 7, 2023
概括
料添加剂会以不同的方式改变小牛皮的微生物群落,没有任何一种添加剂可以优化所有牛的细菌组成. 这项研究有助于制定针对性策略,用于管理食酸性疾病.
科学领域:
- 流体微生物学 流体微生物学
- 动物营养动物营养
- 料添加剂的有效性 料添加剂的有效性
背景情况:
- 乳牛酸性是一种代谢障碍,影响牛的健康和生产力.
- 了解皮微生物生态系统对于开发有效的控制策略至关重要.
- 料添加剂被用来调节皮功能,但它们对微生物群落的影响需要进一步调查.
研究的目的:
- 为了研究不同料添加剂对肠细菌和古物社区组成 (BCC) 的影响.
- 为了将BCC的变化与在诱导的乳头酸性疾病期间的乳头发酵措施联系起来.
- 为控制反动物酸性病的料添加剂的谨慎使用策略提供信息.
主要方法:
- 荷尔斯坦牛犊被分配到五个治疗组,接受不同的料添加剂或没有添加剂.
- 雌牛适应了高度饮食,然后用粉和果糖挑战它们.
- 每周和挑战后收集样本进行微生物社区分析 (16S rRNA测序) 和发酵参数 (pH,VFA,乳酸,氨,组胺).
主要成果:
- 料添加剂显著转移皮BCC,表明不同的作用模式.
- 含有单宁素的添加剂 (MT,MLY) 经常显示类似的细菌类和细菌家族丰富度.
- 在MLY组中,乳酸利用细菌增加,细菌多样性更大,可能增强了弹性.
- 基因组胺和酸的度与肠微生物群的最大变化有关.
结论:
- 鲁门BCC对料添加剂敏感,没有任何一种添加剂能为所有母牛提供最佳成分.
- 这项研究突出了肠微生物的功能冗余性,有助于抵御基质变化的弹性.
- 研究结果表明,基于其特定作用模式,食类添加剂的有针对性使用有可能改善食类酸性疾病的管理.
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