普雷沃菌属
瘤胃
生物
拟杆菌
断奶
梭杆菌
厚壁菌
微生物种群生物学
蛋白质细菌
焦测序
动物科学
梭杆菌门
拟杆菌
食品科学
微生物学
细菌
16S核糖体RNA
发酵
基因
生物化学
遗传学
作者
Mickael Rey,Francis Enjalbert,Sylvie Combes,Laurent Cauquil,Olivier Bouchez,Valérie Monteils
摘要
Establishment of ruminal bacterial community in dairy calves.Rumen bacterial community was analysed on 6 calves bred according to commercial practices from day one to weaning at day 83 of age, using 454 16S rRNA-based pyrosequencing. Samples taken at day 1 did not produce amplicons. Analysis of data revealed a three-stage implantation process with a progressive but important shift of composition. At day 2, the bacterial community was mainly composed of Proteobacteria (70%) and Bacteroidetes (14%), and Pasteurellaceae was the dominant family (58%). The bacterial community abruptly changed between days 2 and 3, and until day 12, dominant genera were Bacteroides (21%), Prevotella (11%), Fusobacterium (5%) and Streptococcus (4%). From 15 to 83 days, when solid food intake rapidly increased, Prevotella became dominant (42%) and many genera strongly decreased or were no longer detected. A limited number of bacteria genera correlated with feed intake, rumen volatile fatty acids and enzymatic activities.The ruminal bacterial community is established before intake of solid food, but solid food arrival in turn shapes this community.This study provides insight into the establishment of calves' rumen bacterial community and suggests a strong effect of diet.
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