Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community

• Published in: Animals (Basel) Vol. 10; no. 11; p. 2149
• Main Authors: Wang, Haibo, Wu, Fei, Guan, Tianci, Zhu, Yangxiang, Yu, Zhantao, Zhang, Depeng, Zhang, Siyu, Su, Huawei, Cao, Binghai
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-11-2020; MDPI
• Subjects: Bacteria; Calves; Cattle; Cholesterol; Colonization; Deoxyribonucleic acid; Diet; Digestibility; Diversity indices; DNA; Dry matter; Feces; Fermentation; Genetic testing; Microbiota (Symbiotic organisms); Microorganisms; nutrient digestibility; Organic matter; Particle size; Plasma; plasma parameters; roughage particle size; Rumen; rumen bacterial community; Rumen fermentation; Rumen microorganisms; Weaning; China; Beijing China; Inner Mongolia China; United States > US; Japan
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani10112149

Roughage particle size can influence rumen development, which is also determined by rumen microorganisms and their metabolic end-products. Therefore, the aim of this study was to evaluate the comprehensive effects of roughage length and rumen bacterial community on the rumen development of weaned calves. A total of thirty-six weaned Angus female calves (125 ± 3 d; 161.2 ± 13.0 kg) were randomly assigned to three diets differing in roughage particle size: 4 cm (short length); 24 cm (medium length); and 44 cm (long length). Results showed that chopping roughage increased dry matter intake and organic matter apparent digestibility; altered rumen fermentation indicated by the increased rumen butyrate and valerate concentrations; and increased plasma glucose, cholesterol, and total protein. Chopping roughage affected rumen bacterial community, as indicated by altering the diversity indices; by increasing ruminal bacteria Papillibacter and Eubacterium_hallii_group, which are involved in butyrate production; and by increasing Synergistetes and Mogibacterium, which are involved in bacterial colonization. In conclusion, chopping roughage at 4 cm was shown to improve the rumen bacterial community, alter rumen fermentation, eventually promote the development of rumen.