DNA study of cow stomachs could aid meat and dairy production

Published: 28 February 2018

A study led by The Roslin Institute and Scotland’s Rural College (SRUC) paves the way for research to understand which types of microbe – such as bacteria – are best at helping cattle to extract energy from their food, experts say.

Meat and milk production from cattle could one day be boosted, thanks to analysis of microbes in cows’ stomachs.

Beef and dairy cattle, and other milk-producing ruminants, provide food and nutrition to billions of people worldwide. Understanding how these animals convert plant-based diets into energy will be vital for securing the future of the world’s food supplies.

A study led by The Roslin Institute and Scotland’s Rural College (SRUC) paves the way for research to understand which types of microbe – such as bacteria – are best at helping cattle to extract energy from their food, experts say. It also identifies enzymes that are specialised for breaking down plant material, which could help in the quest to develop new biofuels.

Researchers focused on microbes found in a cow’s rumen – the first of its four stomachs. The rumen is home to diverse strains of microorganisms, such as bacteria, archaea and fungi, which help the animal to extract energy and nutrients from its food.

The team used an advanced technique called metagenomics, which involves analysing the genetic composition all of the microbes that exist within an organism, in this case a cow. They studied samples of rumen gut contents from 43 cows and identified 913 diverse strains of microbes living in the rumen.

Most of the microbes uncovered have never been seen before and may have potential uses in the biofuels and biotechnology industries. By analysing their genetic information, the team pinpointed previously unknown enzymes that can extract energy and nutrition from plant material.

This has been a truly fascinating study, and really we are only beginning to understand what these microbes do. The fact most of them were very different to microbes that have already been discovered surprised us, so we just can’t wait to study them further. If we can improve the efficiency of digestion in cows and other ruminants, we may be able to produce more food for people whilst using fewer resources. This is a key aim of improving global food security.

Professor Mick Watson, The Roslin Institute

The newly identified microbial species in the rumen of beef cattle will greatly improve our understanding of how the rumen microbial ecosystem works. Using breeding and nutritional interventions, we will be able to use this information to help improve cattle health and performance throughout the world.

Professor Rainer Roehe, SRUC

The research, published in the journal Nature Communications, was carried out in collaboration with experts at Scotland’s Rural College (SRUC) and The Rowett Institute at the University of Aberdeen.

For further information, contact:

Jen Middleton, Press and Public Relations Officer
University of Edinburgh
Press and Public Relations
Communications and Marketing

t: +44 (0)131 650 6514
e:: jen.middleton@ed.ac.uk

Share

Latest tweets

follow us @MidlothScience

The Roslin Institute

  • The University of Edinburgh
  • Easter Bush
  • Midlothian, EH25 9RG

Enquiries: The Roslin Institute

T: +44 (0)131 651 9100

Email us

SRUC (Scotland's Rural College)

  • The Roslin Institute
  • Easter Bush Campus
  • Midlothian, EH25 9RG

Animal & Veterinary Sciences: AVS Group Manager

T: 0131 651 9100

Email us