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Effects of Montmorillonite on Gastrointestinal Fermentation and Microbiota in Lactation Holstein Dairy Cows

Author: WangCong
Tutor: WangJiaQi
School: Gansu Agricultural University
Course: Animal Nutrition and Feed Science
Keywords: montmorillonite gastrointestinal fermentation pH ammonia nitrogen concentration volatile fatty acids bacteria protein microflora lactation dairy cows
CLC: S823
Type: Master's thesis
Year: 2013
Downloads: 23
Quote: 0
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Abstract


This study was conduct to evaluate the effects of different concentration of montmorillonite(MMT) on gastrointestinal fermentation，and rumen microflora parameters in mid lactation dairycows，in order to give the appropriate montmorillonite dosage of feed on lactation cows.75multiparous healthy dairy cows (lactation days was181d, DIM was181d, parity was2.2) wereblocked by lactation days, DIM, parity and then randomly assigned to five treatments (15pertreatment) in the trial. Cows were exposed to TMR diets supplements with0%,0.5%,1%,2.5%and5%montmorillonite respectively. The preliminary trial period lasted20d, the test period was60d.ExperimentⅠwas to study the effects of different concentrations of MMT on gastrointestinalfermentation in Holstein dairy cows. The results showed that adding different concentrations ofMMT had no effects on rumen and feces pH. Compared with CK, the NH3-N concentration of0.5%,2.5%and5%groups increased significantly in rumen (P＜0.01). Microbial crude protein(MCP) concentration tended to increase as the increasing of MMT in diet. The MCP of2.5%and5%MMT groups significantly increased CK (P＜0.05),5%MMT group of the NH3-Nconcentration significantly reduced CK in feces (P＜0.05). Compared with CK,2.5%and5%MMT groups of the molar percentage of acetate significantly decreased (P＜0.05), while otherrumen fermentation indexes had no significant effect (P＞0.05).0.5%and1%MMT groups of themolar percentage of acetate significantly increased than other groups (P＜0.01),0%,2.5%and5%MMT groups of the proportion of propionic acid were significantly higherr than1%MMT groupin the feces (P＜0.01), while1%MMT group of acetic acid/acrylic acid significantly increasedthan0%,2.5%and5%MMT groups in the feces (P＜0.05), other feces fermentation indexes hadno significant effect (P＞0.05). Therefore, adding MMT in the diet for dairy cows could changegastrointestinal fermentation, reduce the discharge of waste odor taste, and the amount of MMTadded should not be more than2.5%.ExperimentⅡwas to study the effects of different concentrations of MMT on rumenmicroflora. The results showed that2.5%and5%MMT groups of the rumen microorganismsShannon index were significantly lower than the control group (P＜0.05), and between2.5%and5%MMT groups were no significant effect (P＞0.05), but the5%MMT group was lower than2.5%(P＞0.05). Though the sequencing sequence analysis, with the increasing amount of theMMT, rumen Xanthomaonas sp., Prevotella sp., and Prevotella denticola increased.Prosthecobacter sp.、Shigella flexneri and Clostridium sp. reduced. It was suggested that addingamount of MMT less than2.5%was no significant effect on the rumen microflora. The MMTcould increase rumen protein degrading bacteria and degradation of odor substances bacteriagenus, reduce rumen cellulolytic bacteria and enteric pathogens-Shigella flexneri, thus reduce the incidence of diarrhea.

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