Rumen bacteria influence milk protein yield of yak grazing on the Qinghai-Tibet Plateau

Qingshan Fan,Fujiang Hou,Metha Wanapat

doi:10.5713/ajas.20.0601

Abstract

Rumen bacteria influence milk protein yield of yak grazing on the Qinghai-Tibet Plateau

Highlights

Milk protein is considered an important milk component and a key economic trait
The main objective of this study was to compare the composition of rumen bacterial communities between yaks with high and low milk protein yield using high-throughput sequencing technology, and to assess whether the difference may lead to variable volatile fatty acid (VFA) production
We hypothesized that rumen microbiota differed in yaks with high and low milk protein yield, and that fluctuation in microbiota could affect their microbial fermentation metabolites, including VFAs which contribute to milk protein yield

Summary

Introduction

Milk protein is considered an important milk component and a key economic trait. Many efforts have been made to increase milk protein yield [1], with advancements in either milk protein or milk yield via improvements in nutrition, management, and genetics [2]. Microbial fermentation pro vides ~70% of the energy [6] and 60% to 85% [7] of the protein requirements of the dairy cow, indicating a critical need for maximizing rumen function and describing rumen micro biota These fermentation end-products have a direct impact on the physiological parameters of animals, such as milk composition [8]. Yaks provide essential products, such as milk, meat, hair, and cheese, to people living on the QTP [17] For these reasons, yaks are an important livestock and represent the primary source of milk for 6.5 million Tibetans. We hypothesized that rumen microbiota differed in yaks with high and low milk protein yield, and that fluctuation in microbiota could affect their microbial fermentation metabolites, including VFAs which contribute to milk protein yield

Methods

Results

Discussion

Conclusion