Chopping Roughage Length Improved Rumen Development of Weaned Calves as Revealed by Rumen Fermentation and Bacterial Community

Abstract

Simple Summary

The development of rumen plays vital roles on the growth performance of calves. Rumen development is determined by rumen microorganisms, their metabolic products, and diet. Volatile fatty acids produced by ruminal microbes are one of the major determinants of ruminal papillary size and shape. Feed particle size could affect the development of rumen. Whether the roughage length determines the rumen development through the rumen microflora or not is worthy of investigation. The aim of this study was to investigate the comprehensive effects of roughage length and rumen bacterial community on the rumen development of weaned calves. Our results indicated that chopping roughage increased the ruminal bacteria involved in increasing the production of butyrate and promoted the process of bacterial colonization. This study illustrated chopping roughage at a short length could improve the rumen development and promote a stable rumen bacterial community of weaned calves.

Abstract

Roughage particle size can influence rumen development, which is also determined by rumen microorganisms and their metabolic end-products. Therefore, the aim of this study was to evaluate the comprehensive effects of roughage length and rumen bacterial community on the rumen development of weaned calves. A total of thirty-six weaned Angus female calves (125 ± 3 d; 161.2 ± 13.0 kg) were randomly assigned to three diets differing in roughage particle size: 4 cm (short length); 24 cm (medium length); and 44 cm (long length). Results showed that chopping roughage increased dry matter intake and organic matter apparent digestibility; altered rumen fermentation indicated by the increased rumen butyrate and valerate concentrations; and increased plasma glucose, cholesterol, and total protein. Chopping roughage affected rumen bacterial community, as indicated by altering the diversity indices; by increasing ruminal bacteria Papillibacter and Eubacterium_hallii_group, which are involved in butyrate production; and by increasing Synergistetes and Mogibacterium, which are involved in bacterial colonization. In conclusion, chopping roughage at 4 cm was shown to improve the rumen bacterial community, alter rumen fermentation, eventually promote the development of rumen.