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料成分对牛肉牛的微生物动力学和表型特征的影响

André L A Neves^1,2, Ricardo Augusto Mendonça Vieira³, Einar Vargas-Bello-Pérez^4,5

¹Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark.

|February 26, 2025

概括

料的成分显著改变了牛肉牛的体微生物群落. 以谷物为基础的饮食减少了细菌和真菌种群,影响了甲排放,但没有影响料效率,展示了小麦肠微生物群的适应性.

科学领域:

流体微生物学流体微生物学
动物营养动物营养
牛肉牛生产牛肉牛生产

背景情况:

肠微生物组对于反动物的消化,宿主表现和环境可持续性至关重要.
了解饮食如何影响这些微生物群落是优化牛生产的关键.

研究的目的:

调查料与谷物为基础的饮食对牛肉牛肠微生物丰富度和特征的影响.
为了将微生物动态与料摄入量,甲排放量和料效率相关联.

主要方法:

59只安格斯公牛在随机区块设计中被食料或谷物饮食.
量化PCR (qPCR) 用于列举细菌,古生物,真菌和原生动物种群.
测量了甲排放量和料摄入量指标.

主要成果:

与料饮食相比,以谷物为基础的饮食减少了细菌和真菌种群.
原生动物和甲原体种群在各种饮食中保持稳定.
微生物丰富度与干物质和中性洗剂纤维摄入量相关.
在谷物养的公牛中,每公斤干物摄入量 (DMI) 的甲排放量较低.
料效率与微生物丰富度没有直接关联.

结论:

饮食转变会诱导肠微生物组的适应性变化,功能冗余保持稳定.
料成分会影响体微生物动力学和宿主表型,突出显示微生物群在饮食过渡期间的灵活性.

关键词:

料成分料成分料成分提高料效率提高料效率提高料效率甲排放量甲排放量体微生物的丰富性

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