ArticleVeterinary research communications2026
Analysis of the characteristics of rumen microorganisms and their metabolites and plasma metabolites in crossbred beef cattle at different stages.
Article in Veterinary research communications, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The rumen microbial community is influenced by various factors such as diet, age, genetics, and breed. This study employs metagenomics and untargeted metabolomics to investigate the characteristics of rumen microbiota and plasma metabolite changes in crossbred beef cattle (Simmental♀× Belgian Blue♂) as they age, as well as their regulatory effects on growth performance. The LEfse analysis results indicated that the dominant microorganisms in the 12-month-old crossbred beef cattle group were Stomatobaculum sp., Succiniclasticum ruminis, and uncultured Succiniclasticum sp., etc., while the dominant microorganisms in the 18-month-old crossbred beef cattle group were Succinivibrio sp., Oceanobacillus sp., and uncultured Holdemanella sp., etc. The differentially expressed metabolites in the rumen and plasma were significantly enriched in the Pyrimidine metabolism pathway and the Valine, leucine and isoleucine biosynthesis pathway. Through GSEA analysis, it was found that the rumen metabolites Thymidine, 4,5-Dihydroorotic acid, Uracil, and Uridine were more abundant at 12 months of age (P < 0.05), while the plasma metabolite 2s-Amino-3s-methylpentanoic acid was more abundant at 18 months of age (P < 0.05). As the age increases, the rumen microbiota of crossbred beef cattle tends to mature and stabilize, and the ability of rumen metabolites and plasma metabolites to provide protein for the host gradually enhances. In summary, our research results aim to provide basic information on the regulatory role of microorganisms and metabolites in the growth performance of crossbred beef cattle, and also offer targets for precise nutritional regulation of beef cattle.
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