文献类型： 外文期刊
作者： Du, Encun 1 ; Guo, Wanzheng 1 ; Chen, Fang 1 ; Fan, Qiwen 1 ; Zhao, Na 1 ; Zhang, Wei 1 ; Huang, Shaowen 1 ; Wei, Jintao 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Anim Sci & Vet Med, Hubei Key Lab Anim Embryo & Mol Breeding, Wuhan 430064, Peoples R China
关键词： goat; ramie; rumen microbiota; ruminal fermentation
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2020 年 8 卷 3 期
页码：
收录情况： SCI
摘要： With the shortage of high-quality forage in southern China, it is urgent to develop local unconventional forage resources, such as ramie. The objective of this study was to investigate the effects of dietary ramie levels on ruminal fermentation and rumen microbiota of Boer goats. A total of 60 Boer kids were allocated into four dietary treatments with 0, 10%, 20%, and 40% ramie, respectively. The results showed that the ruminal fermentation parameters were unaffected by the inclusion of 0%-20% ramie (p > .05). However, the ruminal concentration of total short-chain fatty acids, acetate, and butyrate increased linearly with increasing ramie proportions (p < .05). Notably, ramie at 40% level improved the production of butyrate compared with the other dietary treatments (p < .05). Increasing the dietary ramie proportion did not affect the alpha or beta diversity of the rumen microbial community, and the relative abundances of the microorganisms at phylum level and most of the identified microorganisms at genus level remain unchanged (p > .10) even though the relative abundance of Asteroleplasma and Treponema was increased respectively when 10% and 20% ramie was included (p < .05). Overall, the result of this study demonstrated that up to 40% ramie had no impairment in the ruminal fermentation or rumen microbiota of goats.
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