Dynamic Variations in Rumen Fermentation Characteristics and Bacterial Community Composition during In Vitro Fermentation

This study aimed to explore the dynamic variations of rumen fermentation characteristics and bacterial community composition during a 24 h in vitro fermentation. A total twenty-three samples were collected from original fluid (ORF, n = 3), at 12 (R12, 10), (R24, 10). Results showed that gas production, concentrations microbial crude protein, ammonia nitrogen, individual volatile fatty acids (VFA), as well VFA branched-chain concentrations, higher R24 when compared with R12 (p < 0.05). However, no significant differences observed acetate propionate ratio efficiency between > Bacterial diversity analysis found Shannon index Simpson 0.05), obvious clusters R24. Taxonomic phylum level abundances Proteobacteria Fibrobacteres than R24, inverse results Bacteroidetes, Firmicutes, Cyanobacteria, Verrucomicrobia, Lentisphaerae, Synergistetes abundances. genus revealed Rikenellaceae RC9 gut group, Succiniclasticum, Prevotellaceae UCG-003, Christensenellaceae R-7 Ruminococcaceae UCG-002, Veillonellaceae UCG-001, NK4A214 group whereas Succinivibrionaceae Ruminobacter, Fibrobacter, R12. Correlation negative associations production Proteobacteria, Ruminobacter. Moreover, UCG-002 positively correlated production. These indicate both fermentation, pattern, efficiency, richness remained similar. provide insight into dynamics may also reference for decision-making sampling time point conducting an investigation.