Effects of Limiting Amino Acids on Rumen Fermentation and Microbial Community In vitro |
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| Authors: | Meng-zhi WANG Hong-rong WANG Heng-chun CAO Guo-xiang LI Jie ZHANG |
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| Institution: | aCollege of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R.China |
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| Abstract: | Three goats fitted with cannula were used to provide rumen liquor to investigate the effects of limiting amino acids on rumen fermentation and microbial community in vitro. The removal method was used in the current experiments. Treatments are total essential amino acid (TEAA), His-removal, Lys-removal, Met-removal, and branch chain amino acid (BCAA)- removal. Results indicated that, pH-value ranged between 5.9 and 6.8, with the highest mean value for the group with BCAA-removal (6.54) in the culture. Concentration of NH3-N ranged between 10.99 to 30.51 mg 100 mL−1, with the group of TEAA recording the highest average NH3-N concentration (17.85 mg 100 mL−1). Yields of microbial protein and limiting degree on microbial growth varied with treatments (P < 0.01), and the lowest accrued in treatment with BCAA-removal (0.1389, 0.1772, and 0.3161 mg mL−1 for bacteria, protozoa, and mixed microbes, respectively), compared to the group with TEAA, microbial production of mixed microbes decreased by 44.52%. As for micro-flora, protozoa to bacteria ratio was the lowest for the group with Lys-removal (89.12%), while the highest for the group with BCAA-removal (127.60%) (P < 0.01). Furthermore, PCR-SSCP analysis revealed that, microbial profile subjected to substrates within bacteria and protozoa groups. It was therefore concluded that, dietary amino acid influenced both rumen fermentation and microbial characteristics. |
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| Keywords: | limiting amino acids rumen microbes limiting degree PCR-SSCP |
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