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品（bakery by-products, BP）替代谷物饲料，对泌乳奶牛养分消化率及后肠发酵的影响。研究结果显示，当BP添加占比不超过30%时，可提升奶牛的养分消化率与可消化有机质采食量，最高可达2千克/日。但该饲喂方案下的奶牛粪便pH更低，且肠道微生物群落发生显著变化，具体表现为淀粉分解菌丰度升高、纤维分解菌丰度降低。数据表明，在泌乳奶牛日粮中完全以BP替代谷物饲料，会增加其罹患后肠菌群失调的风险。