Abstract
The environment is one of the most important factors influencing the variation and diversity of the host gut microbiome in plateau areas. It is well-established that dietary variations substantially alter the rumen microbiota. However, there is limited research on the response of the rumen microbiota of grazing yaks to changes in seasonal diet composition under high-altitude environments. This study investigates the seasonal variations in rumen fermentation parameters, bacterial, and fungal communities in yaks, with a focus on the cold and warm seasons. Quantitative data revealed that in the cold season, yaks had an increased acetic acid proportion (p < 0.05) and acetic acid/propionic acid ratio (p < 0.05) compared to the warm season. The relative abundance of Bacteroidetes and Firmicutes were 64.67% and 25.82% in the cold season, respectively, and 66.77% and 26.87% in the warm season. The fungal community showed a higher abundance of Ascomycetes (58.72% to 76.91%) and Neocallimastigomycota in the cold season. These findings highlight the adaptation mechanisms of yaks to seasonal dietary changes and their implications for optimizing yak husbandry practices.