Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis
This study was developed with the goal of exploring the impact of capsaicin on ruminal fermentation and ruminal bacteria in beef cattle affected by high-grain diet-induced subacute ruminal acidosis (SARA). In total, 18 healthy Simmental crossbred cattle were randomized into three separate groups (&l...
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2025-01-01
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| author | Wei You Haijian Cheng Xin Hu Enliang Song Fugui Jiang |
| author_facet | Wei You Haijian Cheng Xin Hu Enliang Song Fugui Jiang |
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| description | This study was developed with the goal of exploring the impact of capsaicin on ruminal fermentation and ruminal bacteria in beef cattle affected by high-grain diet-induced subacute ruminal acidosis (SARA). In total, 18 healthy Simmental crossbred cattle were randomized into three separate groups (<i>n</i> = 6/group): (1) control diet (CON; forage-to-concentrate ratio = 80:20); (2) high-grain diet (SARA; forage-to-concentrate ratio = 20:80); and (3) high-grain diet supplemented with capsaicin (CAP; 250 mg/cattle/day). The study was conducted over a 60-day period. The results showed that the SARA model was successfully induced in the SARA group with a high-grain diet. Relative to the SARA group, the addition of capsaicin elevated the ruminal pH from 5.40 to 6.36 (<i>p</i> < 0.01), and decreased the total volatile fatty acids (VFAs) from 133.95 to 82.86 mmol/L (<i>p</i> < 0.01), aligning closely with the levels observed in the CON group. The addition of capsaicin increased the alpha diversity of ruminal bacteria relative to the SARA group, as evidenced by a lower Simpson index (<i>p</i> < 0.05), together with increases in the Ace, Chao, and Shannon indices (<i>p</i> < 0.05). Bacteroidota and Firmicutes were the most common phyla across all treatment groups, while <i>Prevotella</i> was the predominant genera. The unique bacterial genera (LDA scores > 4) identified within the SARA group comprised <i>Succinivibrionaceae_UCG-001</i>, <i>Succinivibrio</i>, <i>NK4A214_group</i>, <i>Lachnospiraceae_NK3A20_group</i>, and <i>Ruminococcus</i>, which may serve as potential biomarkers for the diagnosis of SARA. The unique genera associated with the CON group included <i>Rikenellaceae_RC9_gut_group</i>, <i>Prevotellaceae_UCG-003</i>, and <i>U29-B03</i>, while those for the CAP group included <i>Succiniclasticum</i> and <i>Prevotellaceae_UCG-004</i>. In summary, these results suggest that dietary capsaicin supplementation can limit the adverse effects of SARA through the modulation of bacterial communities within the rumen, thus altering ruminal fermentation in beef cattle. |
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| spelling | doaj-art-615e4eebfc484ef5a59f22de9b5b0eec2025-01-24T13:42:35ZengMDPI AGMicroorganisms2076-26072025-01-011318410.3390/microorganisms13010084Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal AcidosisWei You0Haijian Cheng1Xin Hu2Enliang Song3Fugui Jiang4Key Laboratory of Livestock and Poultry Multi-Omics of MARA, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaKey Laboratory of Livestock and Poultry Multi-Omics of MARA, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaKey Laboratory of Livestock and Poultry Multi-Omics of MARA, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaKey Laboratory of Livestock and Poultry Multi-Omics of MARA, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaKey Laboratory of Livestock and Poultry Multi-Omics of MARA, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaThis study was developed with the goal of exploring the impact of capsaicin on ruminal fermentation and ruminal bacteria in beef cattle affected by high-grain diet-induced subacute ruminal acidosis (SARA). In total, 18 healthy Simmental crossbred cattle were randomized into three separate groups (<i>n</i> = 6/group): (1) control diet (CON; forage-to-concentrate ratio = 80:20); (2) high-grain diet (SARA; forage-to-concentrate ratio = 20:80); and (3) high-grain diet supplemented with capsaicin (CAP; 250 mg/cattle/day). The study was conducted over a 60-day period. The results showed that the SARA model was successfully induced in the SARA group with a high-grain diet. Relative to the SARA group, the addition of capsaicin elevated the ruminal pH from 5.40 to 6.36 (<i>p</i> < 0.01), and decreased the total volatile fatty acids (VFAs) from 133.95 to 82.86 mmol/L (<i>p</i> < 0.01), aligning closely with the levels observed in the CON group. The addition of capsaicin increased the alpha diversity of ruminal bacteria relative to the SARA group, as evidenced by a lower Simpson index (<i>p</i> < 0.05), together with increases in the Ace, Chao, and Shannon indices (<i>p</i> < 0.05). Bacteroidota and Firmicutes were the most common phyla across all treatment groups, while <i>Prevotella</i> was the predominant genera. The unique bacterial genera (LDA scores > 4) identified within the SARA group comprised <i>Succinivibrionaceae_UCG-001</i>, <i>Succinivibrio</i>, <i>NK4A214_group</i>, <i>Lachnospiraceae_NK3A20_group</i>, and <i>Ruminococcus</i>, which may serve as potential biomarkers for the diagnosis of SARA. The unique genera associated with the CON group included <i>Rikenellaceae_RC9_gut_group</i>, <i>Prevotellaceae_UCG-003</i>, and <i>U29-B03</i>, while those for the CAP group included <i>Succiniclasticum</i> and <i>Prevotellaceae_UCG-004</i>. In summary, these results suggest that dietary capsaicin supplementation can limit the adverse effects of SARA through the modulation of bacterial communities within the rumen, thus altering ruminal fermentation in beef cattle.https://www.mdpi.com/2076-2607/13/1/84capsaicinsubacute ruminal acidosisbeef cattleruminal fermentationbacterial community |
| spellingShingle | Wei You Haijian Cheng Xin Hu Enliang Song Fugui Jiang Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis Microorganisms capsaicin subacute ruminal acidosis beef cattle ruminal fermentation bacterial community |
| title | Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis |
| title_full | Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis |
| title_fullStr | Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis |
| title_full_unstemmed | Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis |
| title_short | Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis |
| title_sort | capsaicin modulates ruminal fermentation and bacterial communities in beef cattle with high grain diet induced subacute ruminal acidosis |
| topic | capsaicin subacute ruminal acidosis beef cattle ruminal fermentation bacterial community |
| url | https://www.mdpi.com/2076-2607/13/1/84 |
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