Supplementary data to publication "Feeding dairy cows bakery by-products enhanced nutrient digestibility, but impacted fecal microbial composition and pH in a dose-dependent manner"

This research evaluated the effects of feeding leftover bakery by-products (BP) in replacement of cereal grains on nutrient digestibility and hindgut fermentation in dairy cows. Results showed that feeding BP up to 30% increased the digestibility of nutrients and the intake of digestible organic matter up to 2 kg/d. However, these cows had lower fecal pH and major changes in the microbial community, especially increased amylolytic and decreased cellulolytic bacteria. Data indicate that the complete substitution of cereal grains by BP in the diets of dairy cows increased the risk of developing hindgut dysbiosis.本研究评估了以剩余烘焙副产物（bakery by-products，BP）替代谷物对奶牛营养消化率及后肠发酵的影响。结果显示，当BP替代占比高达30%时，奶牛的营养消化率与可消化有机物采食量可提升至每日2千克。但此类奶牛的粪便pH值更低，且微生物群落发生显著改变，其中淀粉分解菌丰度升高、纤维分解菌丰度降低。数据表明，在奶牛日粮中用BP完全替代谷物，会提升其发生后肠菌群失调的风险。