Dietary Supplementation of Fruit from Nitraria tangutorum Improved Immunity and Abundance of Beneficial Ruminal Bacteria in Hu Sheep
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Experimental Animals and Design
2.2. Sample Collection and Processing
2.3. Serum Biochemical Variables
2.4. Ruminal Fermentation Variables and Feed Composition Analysis
2.5. Extraction of DNA and Polymerase Chain Reaction (PCR) Amplification
2.6. Sequencing of the 16S rRNA Gene and Bioinformatics Analysis
2.7. Statistical Analysis
3. Results
3.1. Serum Biochemistry
3.2. Antioxidant Indices
3.3. Serum Metabolites
3.4. Rumen Enzyme Concentrations
3.5. Effects of the Fruit of Nitraria tangutorum (FNT) on Rumen pH and Concentrations of Volatile Fatty Acids in Hu Rams
3.6. Effects of the Fruit of Nitraria tangutorum (FNT) on the Rumen Bacterial Community Composition in Hu Rams
3.7. Correlation Analysis between Differentially Abundant Bacteria and Serum Metabolite and Biochemical Variables
4. Discussion
4.1. Effects of the Fruit of Nitraria Tangutorum (FNT) Supplement on Serum Biochemistry Variables in Hu Rams
4.2. Effects of the Fruit of Nitraria Tangutorum (FNT) Supplement on Rumen pH and Rumen Fermentation in Hu Rams
4.3. Effects of the Fruit of Nitraria Tangutorum (FNT) Supplement on Rumen Microorganisms in Hu Rams
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Items | Basal Diet |
---|---|
Corn straw | 25.00 |
Corn bran | 10.70 |
Corn grain | 22.50 |
Barley | 15.00 |
Molasses | 4.00 |
Corn germ meal | 15.00 |
Soybean meal | 5.70 |
Limestone | 1.10 |
Salt | 0.50 |
Premix A | 0.50 |
Chemical composition | |
DM B, % | 87.87 |
Crude protein, % DM | 11.00 |
Ether extract, % DM | 1.69 |
P, % DM | 0.26 |
Ca, % DM | 0.90 |
Metabolic energy C, MJ/kg DM | 9.60 |
Items | Groups | SEM A | p-Value | ||||
---|---|---|---|---|---|---|---|
CON | N16 | N48 | Treatment | Linear | Quadratic | ||
Total protein, g/L | 82.3 | 76.2 | 84.4 | 2.53 | 0.42 | 0.75 | 0.21 |
Albumin, g/L | 46.7 | 45.6 | 49.8 | 1.67 | 0.60 | 0.47 | 0.48 |
Immunoglobulin G, g/L | 22.3 | 30.6 | 34.6 | 2.32 | 0.08 | 0.03 | 0.63 |
Glucose, mmol/L | 4.43 | 4.97 | 4.33 | 0.14 | 0.14 | 0.76 | 0.05 |
Triglyceride, mmol/L | 1.51 | 1.70 | 1.60 | 0.07 | 0.63 | 0.68 | 0.39 |
Total cholesterol, mmol/L | 4.56 | 4.98 | 5.51 | 0.20 | 0.39 | 0.20 | 0.67 |
Blood urea nitrogen, mmol/L | 4.82 | 5.08 | 5.32 | 0.17 | 0.52 | 0.26 | 0.97 |
Items | Groups | SEM A | p-Value | ||||
---|---|---|---|---|---|---|---|
CON | N16 | N48 | Treatment | Linear | Quadratic | ||
Malondialdehyde, mmol/mL | 7.78 | 8.26 | 7.69 | 0.36 | 0.80 | 0.92 | 0.52 |
Glutathione peroxidase, U/mL | 817 | 849 | 900 | 34.0 | 0.63 | 0.35 | 0.90 |
Superoxide dismutase, U/mL | 64.5 | 62.8 | 59.0 | 3.55 | 0.83 | 0.56 | 0.90 |
Total antioxidant capacity, U/mL | 16.2 | 16.7 | 15.6 | 0.52 | 0.72 | 0.63 | 0.52 |
The contents of catalase, U/mL | 184 | 141 | 155 | 10.5 | 0.24 | 0.26 | 0.21 |
Items | Groups | SEM A | p-Value | ||||
---|---|---|---|---|---|---|---|
CON | N16 | N48 | Treatment | Linear | Quadratic | ||
Non-esterified fatty acid, µmol/L | 686 | 736 | 762 | 26.2 | 0.51 | 0.26 | 0.84 |
β-hydroxybutyrate, µmol/L | 309 a | 294 a | 235 b | 11.4 | 0.01 | 0.001 | 0.26 |
Alkaline phosphatase, U/L | 95.6 | 86.8 | 93.4 | 3.97 | 0.67 | 0.83 | 0.40 |
Lactate dehydrogenase, U/L | 171 | 159 | 145 | 5.9 | 0.11 | 0.07 | 0.93 |
Items | Groups | SEM A | p-Value | ||||
---|---|---|---|---|---|---|---|
CON | N16 | N48 | Treatment | Linear | Quadratic | ||
Pepsin, IU/L | 128 | 129 | 133 | 4.5 | 0.91 | 0.68 | 0.90 |
Lipase, IU/L | 184 | 165 | 137 | 9.2 | 0.10 | 0.04 | 0.79 |
Amylase, IU/mL | 77.1 | 69.0 | 79.1 | 3.30 | 0.45 | 0.82 | 0.22 |
Cellulase, IU/L | 267 | 301 | 283 | 12.9 | 0.59 | 0.63 | 0.37 |
Items | Groups | SEM A | p-Value | ||||
---|---|---|---|---|---|---|---|
CON | N16 | N48 | Treatment | Linear | Quadratic | ||
pH | 5.69 | 5.60 | 5.94 | 0.12 | 0.26 | 0.41 | 0.40 |
Total VFA, mmol/L | 81.5 | 95.6 | 80.8 | 9.82 | 0.80 | 0.78 | 0.64 |
Acetate, mmol/L | 49.2 | 57.1 | 53.3 | 5.53 | 0.87 | 0.97 | 0.60 |
Propionate, mmol/L | 25.1 | 29.4 | 24.7 | 3.81 | 0.87 | 0.65 | 0.34 |
Butyrate, mmol/L | 6.50 | 7.86 | 5.43 | 0.90 | 0.55 | 0.66 | 0.14 |
Valerate, mmol/L | 0.54 | 1.09 | 0.71 | 0.15 | 0.25 | 0.98 | 0.51 |
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Du, X.; Cheng, X.; Dong, Q.; Zhou, J.; Degen, A.A.; Jiao, D.; Ji, K.; Liang, Y.; Wu, X.; Yang, G. Dietary Supplementation of Fruit from Nitraria tangutorum Improved Immunity and Abundance of Beneficial Ruminal Bacteria in Hu Sheep. Animals 2022, 12, 3211. https://doi.org/10.3390/ani12223211
Du X, Cheng X, Dong Q, Zhou J, Degen AA, Jiao D, Ji K, Liang Y, Wu X, Yang G. Dietary Supplementation of Fruit from Nitraria tangutorum Improved Immunity and Abundance of Beneficial Ruminal Bacteria in Hu Sheep. Animals. 2022; 12(22):3211. https://doi.org/10.3390/ani12223211
Chicago/Turabian StyleDu, Xia, Xindong Cheng, Qiaoxia Dong, Jianwei Zhou, Abraham Allan Degen, Dan Jiao, Kaixi Ji, Yanping Liang, Xiukun Wu, and Guo Yang. 2022. "Dietary Supplementation of Fruit from Nitraria tangutorum Improved Immunity and Abundance of Beneficial Ruminal Bacteria in Hu Sheep" Animals 12, no. 22: 3211. https://doi.org/10.3390/ani12223211