Establishment of ruminal bacterial community in dairy calves from birth to weaning is sequential. - Literature - Data resources

24279326

Establishment of ruminal bacterial community in dairy calves from birth to weaning is sequential.

J Appl Microbiol, 2014/2;116(2):245-57.

Rey M^{[1, 2, 3]}, Enjalbert F^{[1, 2, 3]}, Combes S^{[1, 2, 3]}, Cauquil L^{[1, 2, 3]}, Bouchez O^{[4, 5]}, Monteils V^{[1, 2, 3]}

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PMID: 24279326DOI: 10.1111/jam.12405

Impact factor: 4.059

Abstract

aim: Establishment of ruminal bacterial community in dairy calves.

methods and results: 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.

conclusion: The ruminal bacterial community is established before intake of solid food, but solid food arrival in turn shapes this community.

significance and impact of the study: This study provides insight into the establishment of calves' rumen bacterial community and suggests a strong effect of diet.

Keywords: 454 pyrosequencing; bacteria; dairy calves; neonate; rumen; taxonomy

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