Tags

Type your tag names separated by a space and hit enter

Effects of Saccharomyces cerevisiae fermentation products on dairy calves: Ruminal fermentation, gastrointestinal morphology, and microbial community.
J Dairy Sci 2016; 99(7):5401-5412JD

Abstract

The aim of this study was to evaluate the effects of Saccharomyces cerevisiae fermentation products (SCFP) in the calf starter and milk on ruminal fermentation, gastrointestinal morphology, and microbial community in the first 56 d of life. Thirty Holstein bull calves were randomly assigned to 1 of 3 groups: a texturized calf starter containing 0 (CON), 0.5, or 1% SCFP (XPC, Diamond V, Cedar Rapids, IA) of dry matter from d 4 to 56. In addition, the XPC-supplemented calves were fed with 1 g/d SCFP (SmartCare, Diamond V, Cedar Rapids, IA) in milk from d 2 to 30. All calves were fed 4 L of colostrum within 1 h of birth and were subsequently fed milk twice daily until weaned on d 56. Rumen fluid was collected by an esophageal tube 4 h after the morning feeding on d 28 and 56 to determine ruminal pH, ammonia-N, and volatile fatty acids concentrations. On d 56, 15 (5 per treatment) calves were harvested and slaughter weight, gastrointestinal morphology parameters, and bacteria community were recorded. Papilla length, width, and surface area were measured from 5 locations within the rumen. Villus height, width, surface area, crypt depth, and villus height-to-crypt depth ratio were measured in the duodenum, jejunum, and ileum. Next-generation sequencing technology was used to test the microbial community of the rumen and duodenum samples on d 28 and 56. Data were analyzed by MIXED procedure in SAS (SAS Institute Inc., Cary, NC) with contrast statements to declare CON versus all SCFP and 0.5 versus 1% SCFP in starter grains. Ruminal pH, ammonia-N, and total volatile fatty acids were not altered by SCFP. However, the supplemented groups exhibited higher ruminal butyrate concentrations coinciding with higher Butyrivibrio and lower Prevotella richness than CON group. Supplementation of SCFP increased papilla length in the rumen. In the small intestine, SCFP reduced crypt depth of jejunum, and increased villus height-to-crypt depth ratio in all segments of the small intestine, especially when supplemented at a higher dosage in the starter. In conclusion, Saccharomyces cerevisiae fermentation products improved gastrointestinal morphology, possibly due to increased Butyrivibrio and decreased Prevotella richness of the rumen fluid, which resulted in an increase in butyrate production, and the effect was slightly greater with the higher dosage of SCFP in the starter.

Authors+Show Affiliations

State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.Diamond V, Cedar Rapids, IA 52404.State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.Diamond V, Cedar Rapids, IA 52404.State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China. Electronic address: caozhijun@cau.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27157569

Citation

Xiao, J X., et al. "Effects of Saccharomyces Cerevisiae Fermentation Products On Dairy Calves: Ruminal Fermentation, Gastrointestinal Morphology, and Microbial Community." Journal of Dairy Science, vol. 99, no. 7, 2016, pp. 5401-5412.
Xiao JX, Alugongo GM, Chung R, et al. Effects of Saccharomyces cerevisiae fermentation products on dairy calves: Ruminal fermentation, gastrointestinal morphology, and microbial community. J Dairy Sci. 2016;99(7):5401-5412.
Xiao, J. X., Alugongo, G. M., Chung, R., Dong, S. Z., Li, S. L., Yoon, I., ... Cao, Z. J. (2016). Effects of Saccharomyces cerevisiae fermentation products on dairy calves: Ruminal fermentation, gastrointestinal morphology, and microbial community. Journal of Dairy Science, 99(7), pp. 5401-5412. doi:10.3168/jds.2015-10563.
Xiao JX, et al. Effects of Saccharomyces Cerevisiae Fermentation Products On Dairy Calves: Ruminal Fermentation, Gastrointestinal Morphology, and Microbial Community. J Dairy Sci. 2016;99(7):5401-5412. PubMed PMID: 27157569.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of Saccharomyces cerevisiae fermentation products on dairy calves: Ruminal fermentation, gastrointestinal morphology, and microbial community. AU - Xiao,J X, AU - Alugongo,G M, AU - Chung,R, AU - Dong,S Z, AU - Li,S L, AU - Yoon,I, AU - Wu,Z H, AU - Cao,Z J, Y1 - 2016/05/04/ PY - 2015/10/26/received PY - 2016/02/27/accepted PY - 2016/5/10/entrez PY - 2016/5/10/pubmed PY - 2017/5/2/medline KW - Saccharomyces cerevisiae fermentation products KW - calf KW - gastrointestinal morphology KW - microbial community SP - 5401 EP - 5412 JF - Journal of dairy science JO - J. Dairy Sci. VL - 99 IS - 7 N2 - The aim of this study was to evaluate the effects of Saccharomyces cerevisiae fermentation products (SCFP) in the calf starter and milk on ruminal fermentation, gastrointestinal morphology, and microbial community in the first 56 d of life. Thirty Holstein bull calves were randomly assigned to 1 of 3 groups: a texturized calf starter containing 0 (CON), 0.5, or 1% SCFP (XPC, Diamond V, Cedar Rapids, IA) of dry matter from d 4 to 56. In addition, the XPC-supplemented calves were fed with 1 g/d SCFP (SmartCare, Diamond V, Cedar Rapids, IA) in milk from d 2 to 30. All calves were fed 4 L of colostrum within 1 h of birth and were subsequently fed milk twice daily until weaned on d 56. Rumen fluid was collected by an esophageal tube 4 h after the morning feeding on d 28 and 56 to determine ruminal pH, ammonia-N, and volatile fatty acids concentrations. On d 56, 15 (5 per treatment) calves were harvested and slaughter weight, gastrointestinal morphology parameters, and bacteria community were recorded. Papilla length, width, and surface area were measured from 5 locations within the rumen. Villus height, width, surface area, crypt depth, and villus height-to-crypt depth ratio were measured in the duodenum, jejunum, and ileum. Next-generation sequencing technology was used to test the microbial community of the rumen and duodenum samples on d 28 and 56. Data were analyzed by MIXED procedure in SAS (SAS Institute Inc., Cary, NC) with contrast statements to declare CON versus all SCFP and 0.5 versus 1% SCFP in starter grains. Ruminal pH, ammonia-N, and total volatile fatty acids were not altered by SCFP. However, the supplemented groups exhibited higher ruminal butyrate concentrations coinciding with higher Butyrivibrio and lower Prevotella richness than CON group. Supplementation of SCFP increased papilla length in the rumen. In the small intestine, SCFP reduced crypt depth of jejunum, and increased villus height-to-crypt depth ratio in all segments of the small intestine, especially when supplemented at a higher dosage in the starter. In conclusion, Saccharomyces cerevisiae fermentation products improved gastrointestinal morphology, possibly due to increased Butyrivibrio and decreased Prevotella richness of the rumen fluid, which resulted in an increase in butyrate production, and the effect was slightly greater with the higher dosage of SCFP in the starter. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/27157569/Effects_of_Saccharomyces_cerevisiae_fermentation_products_on_dairy_calves:_Ruminal_fermentation_gastrointestinal_morphology_and_microbial_community_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(16)30221-1 DB - PRIME DP - Unbound Medicine ER -