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Bacterial community composition and fermentation in the rumen of Xinjiang brown cattle (Bos taurus), Tarim red deer (Cervus elaphus yarkandensis), and Karakul sheep (Ovis aries)
- Qian, Wenxi, Li, ZhiPeng, Ao, Weiping, Zhao, Guangyong, Li, Guangyu, Wu, JianPing
- Canadian journal of microbiology 2017 v.63 no.5 pp. 375-383
- Cervus elaphus, Karakul, Lachnospiraceae, Oscillospira, Prevotella, Pseudobutyrivibrio, Succiniclasticum, Succinivibrionaceae, Veillonellaceae, absorption, acetates, animal husbandry, bacteria, bacterial communities, basins, butyrates, cattle, community structure, fermentation, fermented foods, high-throughput nucleotide sequencing, hosts, pH, rumen, rumen fermentation, rumen microorganisms, sheep, China
- The rumen microbiota plays a major role in the metabolism and absorption of indigestible food sources. Xinjiang brown cattle (Bos taurus), Tarim red deer (Cervus elaphus yarkandensis), and Karakul sheep (Ovis aries) are important ruminant species for animal husbandry in the Tarim Basin. However, the microbiota and rumen fermentation of these animals are poorly understood. Here, we apply high-throughput sequencing to examine the bacterial community in the rumen of cattle, red deer, and sheep and measured rumen fermentation products. Overall, 548 218 high-quality sequences were obtained and then classified into 6034 operational taxonomic units. Prevotella spp., Succiniclasticum spp., and unclassified bacteria within the families Succinivibrionaceae, Lachnospiraceae, and Veillonellaceae were the dominant bacteria in the rumen across the 3 hosts. Principal coordinate analysis identified significant differences in the bacterial communities across the 3 hosts. Pseudobutyrivibrio spp., Oscillospira spp., and Prevotella spp. were more prevalent in the rumen of the cattle, red deer, and sheep, respectively. Among the 3 hosts, the red deer rumen had the greatest amounts of acetate and butyrate and the lowest pH value. These results showed that Prevotella spp. are the dominant bacteria in the rumen of the cattle, red deer, and sheep, providing new insight into the rumen fermentation of ruminants distributed in the Tarim Basin.