Chemical Composition of Milk and Rumen Microbiome Diversity of Yak, Impacting by Herbage Grown at Different Phenological Periods on the Qinghai-Tibet Plateau

Simple Summary Native values of herbage grown at different phenological periods and rumen diversity of microbial population would impact rumen fermentation end-products and milk compositions of yaks (Bos grunniens). The research was conducted in 12 female yaks grazing on the Qinghai-Tibet Plateau (QTP). The results revealed that the phenological periods (VS: Vegetative stage, May; BS: Bloom stage, August; SS: Senescent stage, December) significantly influenced the nutritive values of herbages, microbial diversity and, as a consequence affected on the yak milk yield and compositions. We concluded that the observed differences resulted from the combined effects of phenological periods, herbage composition, and herbage availability. The findings of this study were of great value and useful for current understandings and onwards to conduct further research and for possible practical implementation for the yak cows grazing on QTP. To estimate how native herbage of three different phenological periods modify rumen performance and milk quality of yak grazing alpine meadow. In this study, milk composition and the diversity of the rumen microbial community were measured in 12 full-grazing female yaks on the Qinghai-Tibet Plateau (QTP). The nutrient composition of three phenological periods was determined: Vegetative stage (VS), bloom stage (BS), and senescent stage (SS). High-throughput sequencing of the bacterial 16S rRNA gene was used. The results showed that crude protein (CP) content of herbage in BS was higher than that in vs. and SS (p< 0.05), and neutral detergent fiber (NDF) content of herbage in SS was higher than that in vs. and BS (p< 0.05). Milk solids and fat contents were higher in the vs. and SS than in BS (p< 0.05). However, milk protein content was higher for the vs. and BS than those for SS (p< 0.05). The total volatile fatty acid (VFA), acetate, and propionate concentrations were higher in vs. and BS than in SS (p< 0.05). The community richness estimates (Chao1 estimator) of vs. were higher than that in BS and the SS (p< 0.05). The diversity indices (Shannon index) of the BS were higher than that vs. and the SS (p< 0.05). Spearman correlation analysis between the milk composition, ruminal fermentation parameters, and the relative abundances of the rumen bacteria showed that milk protein content, total VFA, acetate, and propionate concentrations were positively correlated with the relative abundances of the generaDesulfovibrio,Prevotella_1, andButyrivibrio_2and was negatively correlated withOlsenella,Ruminococcaceae_UCG.010, andRikenellaceae_RC9_gut_groupabundances. Collectively, the results revealed that there were significant differences in nutrient composition of herbage, chemical composition of yak milk, and microbial diversity in rumen at different phenological stages. The correlations between ruminal fermentation parameters, chemical constituents of yak milk, and some genera of ruminal bacteria might be indicative that the ruminal fermentation parameters and chemical constituents of yak milk are strongly influenced by the rumen bacterial community composition.