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Microbial ecology in health and disease2015; 26; 27216; doi: 10.3402/mehd.v26.27216

High nutrient availability reduces the diversity and stability of the equine caecal microbiota.

Abstract: It is well known that nutrient availability can alter the gut microbiota composition, while the effect on diversity and temporal stability remains largely unknown. Methods: Here we address the equine caecal microbiota temporal stability, diversity, and functionality in response to diets with different levels of nutrient availability. Hay (low and slower nutrient availability) versus a mixture of hay and whole oats (high and more rapid nutrient availability) were used as experimental diets. Results: We found major effects on the microbiota despite that the caecal pH was far from sub-clinical acidosis. We found that the low nutrient availability diet was associated with a higher level of both diversity and temporal stability of the caecal microbiota than the high nutrient availability diet. These observations concur with general ecological theories, suggesting a stabilising effect of biological diversity and that high nutrient availability has a destabilising effect through reduced diversity. Conclusions: Nutrient availability does not only change the composition but also the ecology of the caecal microbiota.
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Publication Date: 2015-08-04 PubMed ID: 26246403PubMed Central: PMC4526772DOI: 10.3402/mehd.v26.27216Google Scholar: Lookup
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  • Journal Article

Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

This research examines how the availability of nutrients in the diet affects the diversity and stability of the microbial population in the horse’s caecum, finding that diets with higher nutrient availability actually reduce diversity and stability in this ecosystem.

Methodology

  • The researchers designed an experiment to measure the effects of diet on the caecal microbiota in horses, evaluating two diets:
    • A diet of hay, representing a low and slower nutrient availability
    • A mixed diet of hay and whole oats, representing a high and more rapid nutrient availability
  • They used these diets to model variations in nutrient availability and observe the impacts on the microbial population in the horse’s caecum.

Results

  • Surprisingly, the study found substantial effects on the microbiota even though the caecal pH didn’t approach concerning levels that would represent a state of subclinical acidosis.
  • The diet with lower nutrient availability was linked to higher diversity and stability in the caecal microbiota compared to the high nutrient availability diet.

Interpretation

  • The findings align with general ecological theories that propose the stability of a biological environment is influenced by its diversity and that an influx of nutrients can be destabilising due to resulting lower diversity.
  • The research suggests that nutrient availability doesn’t just change the composition of the caecal microbiota, but it also influences the ecology of this microbial community.

Conclusions

  • The results of this study indicate that high levels of nutrient availability in the horse’s diet can reduce the diversity of microbiota species in the caecum.
  • This reduced biodiversity can lead to a decrease in the stability of the microbiota, potentially increasing the horse’s susceptibility to gut disturbances.

Cite This Article

APA
Hansen NC, Avershina E, Mydland LT, Næsset JA, Austbø D, Moen B, Måge I, Rudi K. (2015). High nutrient availability reduces the diversity and stability of the equine caecal microbiota. Microb Ecol Health Dis, 26, 27216. https://doi.org/10.3402/mehd.v26.27216

Publication

Microbial ecology in health and disease
ISSN: 0891-060X
NlmUniqueID: 8913476
Country: Sweden
Language: English
Volume: 26
Pages: 27216

Researcher Affiliations

Hansen, Naja C K
  • Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Aas, Norway.
Avershina, Ekaterina
  • Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway.
Mydland, Liv T
  • Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Aas, Norway.
Næsset, Jon A
  • Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Aas, Norway.
Austbø, Dag
  • Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Aas, Norway.
Moen, Birgitte
  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research, Aas, Norway.
Måge, Ingrid
  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research, Aas, Norway.
Rudi, Knut
  • Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway; knut.rudi@nmbu.no.

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