Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts

Rumen bacteria make the greatest contribution to rumen fermentation that enables the host animal to utilize the ingested feeds. Agro-industrial byproducts (AIP) such as olive cake (OC) and date palm byproducts (discarded dates (DD), and date palm fronds (DPF)) represent a practical solution to the d...

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Autores principales:	Alaa Emara Rabee, Khalid Z. Kewan, Ebrahim A. Sabra, Hassan M. El Shaer, Mebarek Lamara
Formato:	article
Lenguaje:	EN
Publicado:	PeerJ Inc. 2021
Materias:	Barki sheep Rumen Bacteria Illumina Mi Seq Olive cake Date palm byproducts Medicine R
Acceso en línea:	https://doaj.org/article/4d9b30b562114ef799a542df63b18f8a
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spelling	oai:doaj.org-article:4d9b30b562114ef799a542df63b18f8a2021-11-19T15:05:10ZRumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts10.7717/peerj.124472167-8359https://doaj.org/article/4d9b30b562114ef799a542df63b18f8a2021-11-01T00:00:00Zhttps://peerj.com/articles/12447.pdfhttps://peerj.com/articles/12447/https://doaj.org/toc/2167-8359Rumen bacteria make the greatest contribution to rumen fermentation that enables the host animal to utilize the ingested feeds. Agro-industrial byproducts (AIP) such as olive cake (OC) and date palm byproducts (discarded dates (DD), and date palm fronds (DPF)) represent a practical solution to the deficiency in common feed resources. In this study, thirty-six growing Barki lambs were divided into three groups to evaluate the effect of untraditional diets including the AIP on the growth performance. Subsequently, nine adult Barki rams were used to evaluate the effect of experimental diets on rumen fermentation and rumen bacteria. Three rations were used: common concentrate mixture (S1), common untraditional concentrate mixture including OC and DD (S2), and the same concentrate mixture in S2 supplemented with roughage as DPF enriched with 15% molasses (S3). The animals in S2 group showed higher dry matter intake (DMI) and lower relative growth rate (RGR) as compared to the animals in S1 group. However, the animals in S3 group were the lowest in DMI but achieved RGR by about 87.6% of that in the S1 group. Rumen pH, acetic and butyric acids were more prevalent in animals of S3 group and rumen ammonia (NH3-N), total volatile fatty acids (TVFA), propionic acid were higher in S1. Rumen enzymes activities were higher in S1 group followed by S3 and S2. The bacterial population was more prevalent in S1 and microbial diversity was higher in the S3 group. Principal coordinate analysis revealed clusters associated with diet type and the relative abundance of bacteria varied between sheep groups. The bacterial community was dominated by phylum Bacteroidetes and Firmicutes; whereas, Prevotella, Ruminococcus, and Butyrivibrio were the dominant genera. Results indicate that diet S3 supplemented by OC, DD, and DPF could replace the conventional feed mixture.Alaa Emara RabeeKhalid Z. KewanEbrahim A. SabraHassan M. El ShaerMebarek LamaraPeerJ Inc.articleBarki sheepRumenBacteriaIllumina Mi SeqOlive cakeDate palm byproductsMedicineRENPeerJ, Vol 9, p e12447 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Barki sheep Rumen Bacteria Illumina Mi Seq Olive cake Date palm byproducts Medicine R
spellingShingle	Barki sheep Rumen Bacteria Illumina Mi Seq Olive cake Date palm byproducts Medicine R Alaa Emara Rabee Khalid Z. Kewan Ebrahim A. Sabra Hassan M. El Shaer Mebarek Lamara Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts
description	Rumen bacteria make the greatest contribution to rumen fermentation that enables the host animal to utilize the ingested feeds. Agro-industrial byproducts (AIP) such as olive cake (OC) and date palm byproducts (discarded dates (DD), and date palm fronds (DPF)) represent a practical solution to the deficiency in common feed resources. In this study, thirty-six growing Barki lambs were divided into three groups to evaluate the effect of untraditional diets including the AIP on the growth performance. Subsequently, nine adult Barki rams were used to evaluate the effect of experimental diets on rumen fermentation and rumen bacteria. Three rations were used: common concentrate mixture (S1), common untraditional concentrate mixture including OC and DD (S2), and the same concentrate mixture in S2 supplemented with roughage as DPF enriched with 15% molasses (S3). The animals in S2 group showed higher dry matter intake (DMI) and lower relative growth rate (RGR) as compared to the animals in S1 group. However, the animals in S3 group were the lowest in DMI but achieved RGR by about 87.6% of that in the S1 group. Rumen pH, acetic and butyric acids were more prevalent in animals of S3 group and rumen ammonia (NH3-N), total volatile fatty acids (TVFA), propionic acid were higher in S1. Rumen enzymes activities were higher in S1 group followed by S3 and S2. The bacterial population was more prevalent in S1 and microbial diversity was higher in the S3 group. Principal coordinate analysis revealed clusters associated with diet type and the relative abundance of bacteria varied between sheep groups. The bacterial community was dominated by phylum Bacteroidetes and Firmicutes; whereas, Prevotella, Ruminococcus, and Butyrivibrio were the dominant genera. Results indicate that diet S3 supplemented by OC, DD, and DPF could replace the conventional feed mixture.
format	article
author	Alaa Emara Rabee Khalid Z. Kewan Ebrahim A. Sabra Hassan M. El Shaer Mebarek Lamara
author_facet	Alaa Emara Rabee Khalid Z. Kewan Ebrahim A. Sabra Hassan M. El Shaer Mebarek Lamara
author_sort	Alaa Emara Rabee
title	Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts
title_short	Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts
title_full	Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts
title_fullStr	Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts
title_full_unstemmed	Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts
title_sort	rumen bacterial community profile and fermentation in barki sheep fed olive cake and date palm byproducts
publisher	PeerJ Inc.
publishDate	2021
url	https://doaj.org/article/4d9b30b562114ef799a542df63b18f8a
work_keys_str_mv	AT alaaemararabee rumenbacterialcommunityprofileandfermentationinbarkisheepfedolivecakeanddatepalmbyproducts AT khalidzkewan rumenbacterialcommunityprofileandfermentationinbarkisheepfedolivecakeanddatepalmbyproducts AT ebrahimasabra rumenbacterialcommunityprofileandfermentationinbarkisheepfedolivecakeanddatepalmbyproducts AT hassanmelshaer rumenbacterialcommunityprofileandfermentationinbarkisheepfedolivecakeanddatepalmbyproducts AT mebareklamara rumenbacterialcommunityprofileandfermentationinbarkisheepfedolivecakeanddatepalmbyproducts
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Rumen bacterial community profile and fermentation in Barki sheep fed olive cake and date palm byproducts

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