Effects of ramie at various levels on ruminal fermentation and rumen microbiota of goats

• DOI: 10.1002/fsn3.1449
• Publication Date: 2020-02-10T09:00:45Z
• Authors: Encun Du; Wanzheng Guo; Fang Chen; Qiwen Fan; Na Zhao; Wei Zhang; Shaowen Huang; Jintao Wei
• Keywords: Ramie

Abstract With the shortage of high‐quality forage in southern China, it is urgent to develop local unconventional resources, such as ramie. The objective this study was investigate effects dietary ramie levels on ruminal fermentation and rumen microbiota Boer goats. A total 60 kids were allocated into four treatments with 0, 10%, 20%, 40% ramie, respectively. results showed that parameters unaffected by inclusion 0%–20% ( p > .05). However, concentration short‐chain fatty acids, acetate, butyrate increased linearly increasing proportions < Notably, at level improved production compared other Increasing proportion did not affect alpha or beta diversity microbial community, relative abundances microorganisms phylum most identified genus remain unchanged .10) even though abundance Asteroleplasma Treponema respectively when 10% 20% included Overall, result demonstrated up had no impairment