Studies on Rumen Fermentation and Rumen Microbial Flora Structure of Dairy Cows by Different Millet Straw
Cellulose, hemicellulose, and pectin in the cell wall are degraded by microorganisms to form a large number of volatile fatty acids to provide energy for anti-color animals. They are important for rumen health and fatty acid synthesis in dairy cows, and can reduce the occurrence of rumen acidosis in dairy cows. In this paper, the authors analyz the rumen fermentation and rumen microbial flora structure of dairy cows by different millet straw. Alfalfa in the early flowering period, oatgrass and leymus chinensis at the initial stage of heading, and straw stalks after harvest were selected. The number and community structure of microorganisms that are closely adsorbed on cell walls are closely related to forage composition and tissue structure. Therefore, improving the degradation rate of forages and the efficient use of forage resources have always been the focus of animal nutrition research. In this paper, the semi-in vivo method, the use of electron microscopy, high-throughput sequencing technology, and animal production experiments were conducted to investigate the dynamic degradation of rumen fibers of different forage grasses and their effects on rumen fermentation, microbial protein synthesis, and bacterial community structure in lactating dairy cows.