Variety of clostridia forms in the rumen content of milking cows and finished cows

Abstract

The article is devoted to the study of the bacterial composition of the rumen microbiome of cows in order to differentiate Clostridium bacteria in the rumen contents, depending on the productivity and type of feeding. The research topic is relevant, since the rumen microbiome of cows directly affects the physiological parameters of both dairy herd and fattening cows. Some enterotoxinproducing gram-positive obligate anaerobic bacteria of the Clostridia class are often the cause of the development of histotoxic infections. However, it must be understood that most clostridia are not at all causative agents of infectious diseases, but are involved in metabolic processes in the rumen, contributing to the maintenance of vital activity and contributing to an increase in agricultural production. The NGS-sequencing method used in the study of the rumen microbiome of two groups of cows - fattening cows and dairy cows - has great diagnostic value. The results of the study are summarized in Table 1. The taxonomic affiliation of microorganisms to genus was determined using the RDP Classifier program (http://rdp.cme.msu.edu/). In the study of samples obtained from fattening cows, the most common representative of the Ruminococcaceae family, the bacterium Clostridium viride, the content of which reached 2.6% of all microorganisms found in the contents of the rumen of cows. This bacterium has ammonia, acetate, propionate, butyrate and valerate as fermentation products (depending on the growth substrate), which is of great importance for the physiological parameters of cattle, since it affects the growth and development of rumen villi. In samples obtained from dairy cows, the number of these bacteria reached 2.1% of all detected microorganisms.