Comparison of average daily gain, apparent digestibility, rumen fermentation parameters and bacterial communities, and serum antioxidant indices in Leizhou goats fed with or without rumen-protected fat.

Abstract

INTRODUCTION: Rumen-protected fat (RPF) is a vital dietary energy source for dairy cows. However, the influences of RPF on rumen volatile fatty acid (VFA) content and bacterial communities in goats are poorly documented. METHODS: In this study, 12 castrated male goats (body weight [BW]: 13.3&#x202f;&#xb1;&#x202f;0.02&#x202f;kg; 6&#x202f;months of age) were used as the experimental animal and then allocated into two groups (&#x202f;=&#x202f;6): a control group, fed a basal diet without RPF supplementation, and the RPF supplementation group, fed a basal diet with 2.4% RPF supplementation. RESULTS: The final BW and ADG were higher (&#x202f;<&#x202f;0.05) and the ratio of dry matter (DM) intake to ADG was lower (&#x202f;<&#x202f;0.05) in the 2.4% RPF supplementation group compared with those in the control group. The 2.4% RPF supplementation group showed a higher total tract digestibility of DM, CP, OM, neutral and acid detergent fiber compared with that of the control group (&#x202f;<&#x202f;0.05). The proportion of acetate was higher (&#x202f;<&#x202f;0.05) and that of propionate was lower (&#x202f;<&#x202f;0.05) in the 2.4% RPF supplementation group compared with those in the control group. The relative abundances of,,,,, andwere higher (&#x202f;<&#x202f;0.05) and those of,,,, andwere lower (&#x202f;<&#x202f;0.05) in the 2.4% RPF supplementation group compared with those in the control group. DISCUSSION: In conclusion, 2.4% RPF supplementation can improve the ADG and antioxidant capacity by regulating the rumen bacterial communities and enhancing the apparent total tract digestibility in growing Leizhou goats.