绿原酸类物质对肉牛瘤胃体外发酵特性和微生物群落结构的影响OA

The study aimed to investigate the effects of chlorogenic acid substances on the ruminal fermentation characteristics and microbiota structure in Simmental beef cattle.Three Simmental beef cattle were selected for rumen fluid collection.The control group(group CK)received 150 mL of mixed culture fluid per bottle,while the chlorogenic acid substances group(group CA)received 150 mL of mixed culture fluid supplemented with 2 g of chlorogenic acid substances per bottle,with four replicates per group.After 72 hours of fermentation,total gas production,pH value,microbial diversity,and the concentrations of ammonia nitrogen(NH3-N),microbial protein(MCP),and volatile fatty acids(VFA)were measured.The results showed that compared with the group CK,the group CA exhibited extremely increases in total gas production,and concentrations of MCP,acetate and butyrate(P<0.01),an extremely decrease in pH value(P<0.01),and a significant decrease in NH3-N concentration(P<0.05).The Chao1 index,Observed OTUs index,Shannon index,and Simpson index in group CA were extremely decreased(P<0.01).At the phylum level,the relative abundance of Proteobacteria in group CA was significantly increased(P<0.05),the relative abundance of Actinobacteria was extremely increased(P<0.01),while the relative abundances of Bacteroidetes and Pasteurellaceae were extremely decreased(P<0.01).At the genus level,the relative abundances of acid-producing bacteria such as Pseudobutyrivibrio,Prevotella,and Butyrivibrio were extremely increased(P<0.01),while the relative abundances of Rikenellaceae RC9 gut group and Succinimonas were extremely decreased(P<0.01).The study shows that chlorogenic acid substances can increase the relative abundance of acid-producing bacteria in the rumen microbiota and improve ruminal fermentation characteristics through targeted regulation of the microbial community structure.