Effects of different contents of Camphora longepaniculata leaves in diets on intestinal pH, cecal fermentation and cecal microbiota of meat rabbits

doi:10.3969/j.issn.1004-1524.20230347

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (6): 1279-1289.DOI: 10.3969/j.issn.1004-1524.20230347

• Animal Science • Previous Articles Next Articles

Effects of different contents of Camphora longepaniculata leaves in diets on intestinal pH, cecal fermentation and cecal microbiota of meat rabbits

LIU Wenwen^a^,^b(), HU Lianqing^a^,^b, ZHOU Wanhai^a^,^b^,^*(), WEI Qin^b, FENG Ruizhang^b, ZHAO Xin^b, CHE Litao^a, CHEN Jinyu^a

a. Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644007, Sichuan, China
b. Sichuan Oil Camphor Engineering Technology Research Center, Yibin University, Yibin 644007, Sichuan, China

Received:2023-03-14 Online:2024-06-25 Published:2024-07-02

Abstract

Abstract:

In order to investigate the effects of different amounts of Camphora longepaniculata leaves in the diet on the intestinal pH, cecal fermentation and microbiota of meat rabbits, a total of 120 30-day-old New Zealand rabbits were fed with diets containing 0 (group A), 3% (group B), 6% (group C), or 12% (group D) C. longepaniculata leaves. After 60 days, the pH in the intestinal tracts of meat rabbits was determined, and the volatile fatty acid contents and microbial diversity in the cecum were assessed by gas chromatography and high-throughput techniques, respectively. The results showed that the addition of C. longepaniculata leaves had no significant effect on intestinal pH and cecal volatile fatty acid content. Different amounts of C. longepaniculata leaves in the diet had significant (P<0.05) effects on the number of bacterial and fungal operation taxonomic units (OTUs) in the cecum. The number of bacterial OTUs in group B was significantly lower than that in group C and group D, and the number of fungal OTUs in the group C was significantly higher than that in the other groups. Compared with the group A, the relative abundance of Bacteroidota in group B and C was significantly elevated, while the relative abundance of Verrucomicrobiota in group C and D, and Synergistota in group D was significantly decreased at the phylum level. At the genus level, the relative abundance of Anaerostipes, Bacteroides, Muribaculaceae unclassified, Marvinbryantia, Phascolarctobacterium, Blautia, Akkermansia and Synergistes in group B, and Ruminococcus in group D was significantly higher than that in group A. In conclusion, addition of C. longepaniculata leaves into dites had no adverse effects on the intestinal pH, cecal fermentation and microbiota, and the addition of optimal amount of C. longepaniculata leaves (3%) could enhance the abundance of microflora in the cecum and promote the growth of probiotics.

Key words: Camphora longepaniculata leaf, meat rabbit, cecal fermentation, microbial community structure

CLC Number:

LIU Wenwen, HU Lianqing, ZHOU Wanhai, WEI Qin, FENG Ruizhang, ZHAO Xin, CHE Litao, CHEN Jinyu. Effects of different contents of Camphora longepaniculata leaves in diets on intestinal pH, cecal fermentation and cecal microbiota of meat rabbits[J]. Acta Agriculturae Zhejiangensis, 2024, 36(6): 1279-1289.

Figures/Tables 10

References 39

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原料 Ingredients	不同试验组的饲粮组成Composition of diets in different test groups
原料 Ingredients	A组Group A	B组Group B	C组Group C	D组Group D
豆粕 Soybean meal	20.00	20.00	20.00	20.00
玉米Maize	21.50	19.50	18.00	15.00
苜蓿草粉 Alfalfa meal	22.00	22.00	22.00	22.00
麸皮 Wheat bran	18.00	17.00	15.50	12.50
米糠 Rice bran	15.00	15.00	15.0	15.00
食盐 NaCl	0.50	0.50	0.50	0.50
骨肉粉 Bone tankage	2.00	2.00	2.00	2.00
油樟叶 Cinnamomum longepaniculatum leaves	0.00	3.00	6.00	12.00
预混料Premix	1.00	1.00	1.00	1.00
合计 Total	100.00	100.00	100.00	100.00

原料 Ingredients	不同试验组的饲粮组成Composition of diets in different test groups
原料 Ingredients	A组Group A	B组Group B	C组Group C	D组Group D
豆粕 Soybean meal	20.00	20.00	20.00	20.00
玉米Maize	21.50	19.50	18.00	15.00
苜蓿草粉 Alfalfa meal	22.00	22.00	22.00	22.00
麸皮 Wheat bran	18.00	17.00	15.50	12.50
米糠 Rice bran	15.00	15.00	15.0	15.00
食盐 NaCl	0.50	0.50	0.50	0.50
骨肉粉 Bone tankage	2.00	2.00	2.00	2.00
油樟叶 Cinnamomum longepaniculatum leaves	0.00	3.00	6.00	12.00
预混料Premix	1.00	1.00	1.00	1.00
合计 Total	100.00	100.00	100.00	100.00

指标 Index	不同试验组的营养水平Nutrients levels in different test groups
指标 Index	A组Group A	B组Group B	C组Group C	D组Group D
粗蛋白质含量 Crude Protein content	17.90	18.02	18.48	18.84
粗脂肪含量 Ether extract content	3.63	3.34	3.32	3.58
粗纤维含量 Crude fiber content	13.55	13.76	13.85	13.71
中性洗涤纤维含量 Neutral detergent fiber content	38.92	39.34	39.80	40.71
酸性洗涤纤维含量 Acid detergent fiber content	25.63	26.43	26.95	27.48
粗灰分含量 Ash content	10.72	10.69	10.70	10.70
钙含量 Ca content	1.15	1.18	1.16	1.17
磷含量 Total phosphorus content	0.56	0.54	0.54	0.53
赖氨酸含量 Lysine content	0.93	0.93	0.92	0.94
蛋氨酸+半胱氨酸含量 Methionine+cysteine content	0.54	0.53	0.54	0.56

指标 Index	不同试验组的营养水平Nutrients levels in different test groups
指标 Index	A组Group A	B组Group B	C组Group C	D组Group D
粗蛋白质含量 Crude Protein content	17.90	18.02	18.48	18.84
粗脂肪含量 Ether extract content	3.63	3.34	3.32	3.58
粗纤维含量 Crude fiber content	13.55	13.76	13.85	13.71
中性洗涤纤维含量 Neutral detergent fiber content	38.92	39.34	39.80	40.71
酸性洗涤纤维含量 Acid detergent fiber content	25.63	26.43	26.95	27.48
粗灰分含量 Ash content	10.72	10.69	10.70	10.70
钙含量 Ca content	1.15	1.18	1.16	1.17
磷含量 Total phosphorus content	0.56	0.54	0.54	0.53
赖氨酸含量 Lysine content	0.93	0.93	0.92	0.94
蛋氨酸+半胱氨酸含量 Methionine+cysteine content	0.54	0.53	0.54	0.56

试验组Test group	十二指肠Duodenum	空肠Jejunum	回肠Ileum	盲肠Cecum	结肠Colon
A组Group A	6.24±0.29	6.75±0.24	7.09±0.29	6.23±0.22	6.72±0.21
B组Group B	6.63±0.35	6.49±0.31	7.78±0.10	6.33±0.06	6.61±0.39
C组Group C	6.45±0.44	6.14±0.08	7.58±0.11	6.08±0.07	6.21±0.25
D组Group D	6.64±0.34	6.32±0.12	7.04±0.24	6.12±0.23	6.22±0.38

Effects of different contents of Camphora longepaniculata leaves in diets on intestinal pH, cecal fermentation and cecal microbiota of meat rabbits

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试验组 Test group	乙酸含量 Acetic acid content	丙酸含量 Propionic acid content	丁酸含量 Butyric acid content	戊酸含量 Valeric acid content	异丁酸含量 Isobutyric acid content	异戊酸含量 Isovaleric acid content	总挥发性脂肪酸含量 Total volatile fatty acid contnet
A组Group A	36.72±3.45	8.02±0.79	11.35±0.97	0.81±0.07	0.41±0.10	0.39±0.07	57.71±3.84
B组Group B	39.18±3.73	7.42±0.56	12.45±0.85	0.74±0.16	0.39±0.09	0.52±0.15	60.69±4.54
C组Group C	38.27±2.36	7.18±0.21	9.92±1.00	0.96±0.09	0.52±0.09	0.64±0.11	57.49±2.17
D组Group D	35.56±2.01	6.94±0.64	10.39±1.48	0.77±0.18	0.43±0.87	0.49±0.08	54.48±2.32

试验组 Test group	OTU数目 OTU number	Shannon指数 Shannon index	Simpson指数 Simpson index	Chaol指数 Chaol index	ACE指数 ACE index	覆盖率 Coverage
A组Group A	679.33±43.84 ab	4.19±0.31	0.06±0.05	580.90±13.70	570.69±9.49	0.996 7±0.000 2
B组Group B	637.33±73.57 b	4.10±0.49	0.09±0.01	528.01±36.06	514.26±31.03	0.997 8±0.000 2
C组Group C	796.00±61.02 a	4.56±0.05	0.03±0.01	619.60±67.84	601.77±73.03	0.996 9±0.000 4
D组Group D	774.00±41.58 a	4.71±0.47	0.02±0.01	682.57±153.93	674.48±135.26	0.996 4±0.000 9

试验组 Test group	OTU数目 OTU number	Shannon指数 Shannon index	Simpson指数 Simpson index	Chaol指数 Chaol index	ACE指数 ACE index	覆盖率 Coverage
A组Group A	19.67±1.15 b	0.35±0.21	0.84±0.12	12.83±5.62	15.41±4.83	0.999 9±0.000 1
B组Group B	15.33±2.08 c	0.31±0.01	0.86±0.01	12.67±4.62	24.78±7.51	0.999 9±0.000 1
C组Group C	25.00±1.73 a	0.39±0.02	0.82±0.02	15.75±5.83	27.39±8.69	0.999 9±0.000 1
D组Group D	17.67±2.08 b	0.31±0.03	0.86±0.02	25.50±3.54	36.28±2.50	0.999 9±0.000 1

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