Effects of kudzu vine ( Pueraria lobata ) on the intestinal microflora and volatile fatty acids in meat rabbits

Abstract Adding flavonoid-rich kudzu vine (Pueraria lobata) meal to animal feed can improve intestinal microflora. Here, we investigated the effects of kudzu vine meal on the growth performance,caecal microbial diversity, caecal microbial number, intestinal pH, and volatile fatty acids (VFAs) of meat rabbits. Two hundred weaned Ira rabbits were randomly divided into four groups. Meat rabbits in the control group (group A) were fed a basal diet without kudzu vine meal; those in the three test groups were fed experimental diets comprising 15% (group B), 25% (group C), and 35% (group D) kudzu vine meal. The daily feed intake and mortality of meat rabbits decreased significantly after adding kudzu vine meal to their diet. The feed-to-gain ratio and mortality rate in group D were 3.5 and 7.5%, respectively, significantly lower than those in the control group. The richness and evenness of the bacterial diversity decreased significantly after kudzu vine consumption. Kudzu vine meal also altered the composition of the dominant gut bacterial groups. The intestinal total VFAs were the highest in group B, followed by group D, and significantly higher in both than those in the control group. Hence, adding kudzu vine meal significantly decreased the mortality rates of meat rabbits, decreased the feed-to-gain ratio, and inhibited Escherichia coli and Salmonella growth in the intestinal flora, while altering the intestinal composition of the dominant gut bacterial groups and VFA content. Thus, group D conditions are recommended to achieve optimal results in meat rabbits.