Effects of Fermented Herbal Tea Residues on the Intestinal Microbiota Characteristics of Holstein Heifers Under Heat Stress

Frontiers in Microbiology
Yueqin XieJiajie Sun

Abstract

Herbal tea residue (HTR) is a reusable resource with high nutritional value and bioactive substances content, which can be used as a feed additive. In the present study, HTRs were fermented by lactic acid bacteria, and then fed to a total of 90 Holstein heifers, termed as CN, LC, and HC groups. The supplementation improved physiological indices of respiratory frequency and rectal temperature, increased the concentrations of immunoglobulins and antioxidant capacity-related parameters, and reduced the concentrations of heat stress-related parameters and serum hormones. The heifers' body height increased considerably, while their energy metabolism rates were stimulated in response to fermented HTRs. We also studied the fecal microbial community composition of 8 Holstein heifers in each group, and employed correlation analysis with tested parameters. We found that the bacteria were closely related to characteristics including the energy utilization rate, growth performance, serum biochemical indexes, and fecal SCFA levels of the heifers. Based on our findings, the 5% fermented HTRs replaced corn silage might be advantageous for the heifers' characteristics under heat stress.

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Datasets Mentioned

BETA
PRJNA624971

Methods Mentioned

BETA
inductively coupled plasma spectroscopy
enzyme linked immunosorbent assay
electrophoresis
MDA

Software Mentioned

Metastat
R
Uparse
QIIME
SPSS
insights microbial ecology ( QIIME )
Cutadapt
MUSCLE
package
WGCNA

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