scholarly journals The effect of change from low-roughage to high-roughage diets on rumen fermentation, blood composition and milk fat secretion in the cow

1969 ◽  
Vol 23 (3) ◽  
pp. 511-521 ◽  
Author(s):  
J. E. Storry ◽  
J. D. Sutton
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Blood Plasma ◽  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
Blood Composition ◽  
Hydroxybutyric Acid ◽  
Saturated Triglyceride ◽  
Cotton Threads

1. Changing cows from a diet with low hay and high flaked maize content, which depressed milk fat secretion, to a high-roughage diet resulted in increased milk fat secretion and in changes in the pattern of rumen fermentation and in the composition of the blood plasma.2. During the 1st week following the change in diet the proportions of propionic and valeric acids in the rumen decreased and the proportion of acetic acid increased. These changes in rumen volatile fatty acids were associated with decreases in the concentration of lactic acid, increases in pH and increases in the rate of breakdown of cotton threads in the ventral sac of the rumen. After 1 week, only minor fluctuations in the proportions of volatile fatty acids occurred from day to day.3. The percentage of fat in the milk increased over a period of 3 weeks following the change in diet and, with the exception of linoleic acid which decreased, the yields of all fatty acids in milk progressively increased over this period. The increase in yield of oleic acid was relatively much smaller than the increases in yield of saturated acids.4. The concentrations in blood plasma of acetic acid and β-hydroxybutyric acid increased in two cows and, in all cows, saturated triglyceride fatty acids increased, whereas the concentrations of the unsaturated triglyceride fatty acids decreased, during the 1st week after change to the high-roughage diet. The recovery in milk fat secretion is discussed in relation to the observed changes in rumen fermentation and blood composition.

scholarly journals Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 108
Author(s):  
Yichong Wang ◽  
Sijiong Yu ◽  
Yang Li ◽  
Shuang Zhang ◽  
Xiaolong Qi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Acid Content ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Quadratic Response ◽  
In Vitro Rumen Fermentation

Nutritional strategies can be employed to mitigate greenhouse emissions from ruminants. This article investigates the effects of polyphenols extracted from the involucres of Castanea mollissima Blume (PICB) on in vitro rumen fermentation. Three healthy Angus bulls (350 ± 50 kg), with permanent rumen fistula, were used as the donors of rumen fluids. A basic diet was supplemented with five doses of PICB (0%–0.5% dry matter (DM)), replicated thrice for each dose. Volatile fatty acids (VFAs), ammonia nitrogen concentration (NH3-N), and methane (CH4) yield were measured after 24 h of in vitro fermentation, and gas production was monitored for 96 h. The trial was carried out over three runs. The results showed that the addition of PICB significantly reduced NH3-N (p < 0.05) compared to control. The 0.1%–0.4% PICB significantly decreased acetic acid content (p < 0.05). Addition of 0.2% and 0.3% PICB significantly increased the propionic acid content (p < 0.05) and reduced the acetic acid/propionic acid ratio, CH4 content, and yield (p < 0.05). A highly significant quadratic response was shown, with increasing PICB levels for all the parameters abovementioned (p < 0.01). The increases in PICB concentration resulted in a highly significant linear and quadratic response by 96-h dynamic fermentation parameters (p < 0.01). Our results indicate that 0.2% PICB had the best effect on in-vitro rumen fermentation efficiency and reduced greenhouse gas production.

Further studies on the effects of dietary cottonseed oil on milk-fat secretion in the cow

1968 ◽  
Vol 35 (3) ◽  
pp. 343-352 ◽  
Author(s):  
W. Steele ◽  
J. H. Moore
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Octadecenoic Acid ◽  
Cottonseed Oil ◽  
Rumen Fermentation ◽  
Total Volatile ◽  
Feeding Experiments ◽  
Concentrate Mixture ◽  
Low Levels

SummaryThe effects of the isocaloric replacement of part of the dietary concentrate mixture by cottonseed oil on the yield and composition of the milk fat and on the pattern of rumen fermentation was investigated in 2 feeding experiments with a total of 8 cows in mid-lactation. The concentrate mixtures were given with high- or low-roughage diets that supplied 9·1 or 1·8 kg of hay/day.In expt 1 the yield of milk fat was not altered by the addition of 10% cottonseed oil to the concentrate mixtures given either with the high- or with the low-levels of dietary roughage. On the low-roughage treatment, dietary cottonseed oil increased milk yield but reduced the fat content of the milk. The change from the high- to the low-roughage diets containing no cottonseed oil resulted in reductions in the yield and percentage of fat in the milk. In expt 2 the yields of milk and milk fat were similar irrespective of whether the concentrate mixture contained 5 or 10% cottonseed oil.In expt 1 the inclusion of 10% cottonseed oil in the concentrate mixture reduced the yields and percentages of the medium-chain fatty acids (12:0, 14:0 and 16:0) and increased the yields and percentages of the C18 fatty acids in the milk fat. In expt 2, when the concentrate mixture contained 5% cottonseed oil, the yields and percentages of all the fatty acids in the milk fat were similar to the values obtained when the concentrates contained 10% cottonseed oil. For any given concentrate mixture, the change from the high- to the low-roughage treatments in both expts 1 and 2 resulted in increases in the percentage of oleic acid in the milk fat. The highest concentration of trans-octadecenoic acid was observed in the milk fat of the cows when they were given the high-roughage diet with the concentrate mixture containing 10% cottonseed oil.In expt 2 the level of cottonseed oil in the concentrate mixture did not influence the pattern of rumen fermentation as measured by the concentrations of the various volatile fatty acids in the rumen liquor. However, the change from the high- to the low-roughage diets reduced the proportion of acetic and increased the proportions of propionic and n-valeric acids in the total volatile fatty acids in the rumen liquor.

scholarly journals Feeding frequency for lactating cows: effects on rumen fermentation and blood metabolites and hormones

1986 ◽  
Vol 56 (1) ◽  
pp. 181-192 ◽  
Author(s):  
J. D. Sutton ◽  
I. C. Hart ◽  
W. H. Brosters ◽  
Rosemary J. Elliott ◽  
E. Schuller
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Milk Fat ◽  
Plasma Insulin ◽  
Rumen Fermentation ◽  
Plasma Metabolites ◽  
General Tendency ◽  
Lactating Cows ◽  
Frequent Feeding

1. The present paper reports the effects on rumen fermentation and plasma metabolites and hormones of giving fixed rations of hay and high-cereal concentrates at different meal frequencies to lactating cows. In Expt 1 the total ration was given in two and twenty-four meals daily and in Expts 2–4 the concentrates were given in two and five or six meals and the hay in two meals daily. The diets contained 600–920 g concentrates/kg.2. In Expt I, minimum rumen pH was higher but mean pH was lower when cows were given their ration in twenty-four meals/d rather than two meals/d.3. In all the experiments, the effects of increased meal frequency on the molar proportions of rumen volatile fatty acids (VFA) were small and not significant, although there was a general tendency for the proportion of acetic acid to increase and that of propionic acid to fall. Increasing the proportion of concentrates in the diet reduced the proportion of acetic acid and increased the proportions of propionic and n-valeric acids.4. In Expt 3, more frequent feeding was found to reduce the concentration of non-esterified fatty acids in the blood, but changes in other metabolites were small and not significant. Increasing the proportion of concentrates in the diet reduced the concentrations of acetic acid and 3-hydroxybutyric acid and increased the concentrations of propionic acid and glucose.5. The mean daily concentration of insulin in the blood was reduced by more frequent feeding of the higher-concentrate diet but not of the lower-concentrate diet. The concentration of glucagon also tended to fall with more frequent feeding. Increasing the proportion of concentrates in the diet increased the concentration of insulin.6. More frequent feeding reduced the depression in milk-fat concentration caused by feeding the low-roughage diets. About three-quarters of the variation in milk-fat concentration could be related to changes in rumen VFA proportions, but the relations for the two meal frequencies had different intercepts although similar curves. The results suggest that milk-fat depression on low-roughage diets with twice-daily feeding was due to a change in rumen VFA proportions accompanied by elevated plasma insulin concentrations. The improvement in milk-fat concentration due to more frequent feeding could be explained partly by the small change in rumen VFA proportions and partly by a reduction in mean plasma insulin concentrations, but these mechanisms did not fully account for the milk-fat responses observed.

Synthesis of milk fat from β-hydroxybutyrate and acetate in lactating goats

1974 ◽  
Vol 41 (2) ◽  
pp. 175-191 ◽  
Author(s):  
G. H. Smith ◽  
S. McCarthy ◽  
J. A. F. Rook
Keyword(s):  
Fatty Acids ◽  
Blood Plasma ◽  
Milk Fat ◽  
Direct Evidence ◽  
De Novo ◽  
Jugular Vein ◽  
Hydroxybutyric Acid ◽  
Milk Fatty Acids ◽  
Fatty Acid Chain ◽  
Lactating Goats

SummaryThe relative importance of β-hydroxybutyric acid (BHBA) and acetate as precursors for milk-fat synthesis was studied in lactating goats by infusing separately tracer quantities of [3−14C]DL-BHBA and [1−14C]acetate into the jugular vein, and [1−14C]butyrate into the portal vein. The concentrations and specific radioactivities of blood plasma constituents, the yields and specific radioactivities of individual milk fatty acids and the relative radioactivities of individual carbon atoms of milk fatty acids were determined.The infusion of [1−14C]butyrate resulted in the appearance of labelled BHBA in the blood plasma which behaved almost identically with infused [14C]BHBA as a precursor for milk fatty acids.The relative radioactivity of carbon atoms of the fatty acids of milk fat following the infusions provided direct evidence that BHBA had provided an intact 4-carbon unit at the methyl end of each fatty-acid chain. Acetate provided 2-carbon units both for the elongation of the 4-carbon units and for complete de novo synthesis. BHBA also provided 2-carbon units which behaved in a similar fashion to those from acetate.Acetate and BHBA together accounted for all of the C4–C12 acids of milk fat, about 75% of the C14, 45% of the C16 and 10% of the C18.The total contributions of the various precursors to the fatty acids of milk fat were: acetate 42%, BHBA 9·4% and other plasma precursors (by difference) 48·6%.

scholarly journals Comparison of grass silage utilization by reindeer and sheep: 2. Rumen fermentation and rumen microbiota

1982 ◽  
Vol 54 (2) ◽  
pp. 127-135
Author(s):  
Liisa Syrjälä-Qvist
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Rumen Fermentation ◽  
Rumen Microbiota ◽  
Grass Silage ◽  
Rumen Ph ◽  
Sampling Times

The criteria used in comparing the utilization of grass silage by reindeer and sheep were rumen pH, ammonia, volatile fatty acids (VFA) and microbes. Rumen samples were taken before feeding, and 2 ½ and 5 ½ hours after the beginning of feeding. Rumen fermentation was lower in the reindeer than in the sheep and differed less between the three sampling times. In the reindeer/the pH of the rumen fluid averaged 6.94 and in the sheep 6.61. The average amounts of NH3—N were 17.0 and 24.2 mg/100 ml rumen fluid and those of total VFA 8.46 and 10.90 mmoles/100ml rumen fluid, respectively. The proportion of acetic acid in the VFA in the reindeer was 75.3 molar % and in the sheep 66.0 molar %, the corresponding values for propionic acid being 18.5 and 22.0 molar % and for butytic acid 4.2 and 8.8 molar %. The number of rumen ciliates in the reindeer averaged 87/mm3 rumen contents and in the sheep 314/ mm3. The numbers of bacteria were 16.0 X 106/mm3, respectively. The proportion of the total microbe mass in the reindeer rumen contents was 1.8 % and in the sheep 2.4 %. The proportions of bacteria in this mass were 87 % and 70 %, respectively. The differences between the reindeer and sheep in the rumen fermentation results and in the numbers of rumen microbiota were nearly all statistically significant (P

scholarly journals The influence of ruminal infusion of volatile fatty acids on milk yield and composition and on energy utilization by lactating cows

1969 ◽  
Vol 23 (3) ◽  
pp. 443-453 ◽  
Author(s):  
E. R. Ørskov ◽  
W. P. Flatt ◽  
P. W. Moe ◽  
A. W. Munson ◽  
R. W. Hemken ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Metabolizable Energy ◽  
Energy Utilization ◽  
Acid Infusion ◽  
Body Tissues ◽  
Basal Ration

1. In an experiment of 3 x 3 latin square design, four lactating Holstein cows were given a basal ration designed to induce low percentages of milk fat. The treatments were (I) basal ration, a pelleted mixture of lucerne hay (20%) and concentrates (80%), with 40 l. of water infused intraruminally, (2) basal ration with acetic acid substituted for 15.4% of the metabolizable energy (ME) and (3) propionic acid substituted for 15.4% of the ME. In the last 3 weeks of the 6-week experimental period respiration trials were carried out in an open-circuit indirect calorimeter. The levels of feeding offered in the three periods were 325, 275 and 225 kcal ME/kg body-weight 0.75 in periods 1, 2 and 3 respectively.2. No differences were detected in the utilization of the energy of acetic and propionic acids, but there were differences in the partition of energy into milk or body tissues; with acetic acid infusion more energy was secreted as milk and with propionic acid infusion more was deposited in body tissue.3. There was an increase in milk fat percentage with acetic acid infusion, but not complete recovery to normal. The milk fat percentages were 1.96, 2.58 and 1.92 for treatments 1, 2 and 3 respectively. Acetic acid infusion caused increases in the C12, C14 and C16 fatty acids of milk fat and decreased the proportion of C18:1 fatty acids.4. It is suggested that the low percentages of milk fat found when cows are given concen- trates could result from a decreased extent of fermentation in the rumen, allowing a greater proportion of the starch consumed to be absorbed as glucose in the small intestine.

scholarly journals The relationship in the cow between milk-fat secretion and ruminal volatile fatty acids

1966 ◽  
Vol 20 (2) ◽  
pp. 217-228 ◽  
Author(s):  
J. E. Storry ◽  
J. A. F. Rook
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Butyric Acid ◽  
Milk Fat ◽  
Volatile Fatty Acids ◽  
General Pattern ◽  
Control Period ◽  
Fat Content ◽  
Initial Control ◽  
The Individual

1. The effect of reducing the hay and of increasing the proportions of concentrate and flaked maize in the diet of cows on the secretion of milk fat and its component fatty acids and on the proportions of volatile fatty acids in the rumen liquor has been studied. 2. The low-hay diet caused a fall in the milk fat content to about half of the values in the initial control period and the secretion of all the major fatty acids in the milk was reduced. The general pattern of change in the proportions of rumen VFA during the change to the low-hay diet was a decrease in acetic acid, an increase in propionic and n-valeric acids, relatively little change in n-butyric acid and also an increase in the concentration of lactic acid. Approximately 60% of the variation in milk fat content during the change of diet was associated with the increase in propionic acid. 3. In cows established on the low-hay diet there were marked variations in the relative proportions of acetic and propionic acids, but there was no related change in milk fat content. On return of the animals to the high-hay diet, recovery of the initial proportions of acetic, propionic and valeric acids occurred within about 4 days but the recovery in milk fat content was not complete until 2–3 weeks had elapsed. 4. Although the intraruminal infusion of acetic acid in cows on the low-hay diet caused increases and decreases respectively in the molar proportions of acetic and propionic acids in the rumen, an increase in milk fat content was observed amounting to only one-quarter of the loss associated with the transfer to the low-hay diet; therem was no characteristic pattern of increase in the yields of the individual fatty acids of milk fat. No consistent effects of intraruminal infusions of butyric acid, in cows on the low-hay diet, on the yield of milk fat or of the individual fatty acids were observed.

scholarly journals Identification of the Potential Role of the Rumen Microbiome in Milk Protein and Fat Synthesis in Dairy Cows Using Metagenomic Sequencing

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1247
Author(s):  
Xin Wu ◽  
Shuai Huang ◽  
Jinfeng Huang ◽  
Peng Peng ◽  
Yanan Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Milk Fat ◽  
Milk Protein ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Abundant Species ◽  
Metagenomic Sequencing ◽  
Amino Acid Synthesis ◽  
Prevotella Species

The rumen contains abundant microorganisms that aid in the digestion of lignocellulosic feed and are associated with host phenotype traits. Cows with extremely high milk protein and fat percentages (HPF; n = 3) and low milk protein and fat percentages (LPF; n = 3) were selected from 4000 lactating Holstein cows under the same nutritional and management conditions. We found that the total concentration of volatile fatty acids, acetate, butyrate, and propionate in the rumen fluid was significantly higher in the HPF group than in the LPF group. Moreover, we identified 38 most abundant species displaying differential richness between the two groups, in which Prevotella accounted for 68.8% of the species, with the highest abundance in the HPF group. Functional annotation based on the Kyoto Encyclopedia of Gene and Genome (KEGG), evolutionary genealogy of genes: Non-supervised Orthologous Groups (eggNOG), and Carbohydrate-Active enzymes (CAZy) databases showed that the significantly more abundant species in the HPF group are enriched in carbohydrate, amino acid, pyruvate, insulin, and lipid metabolism and transportation. Furthermore, Spearman’s rank correlation analysis revealed that specific microbial taxa (mainly the Prevotella species and Neocallimastix californiae) are positively correlated with total volatile fatty acids (VFA). Collectively, we found that the HPF group was enriched with several Prevotella species related to the total VFA, acetate, and amino acid synthesis. Thereby, these fulfilled the host’s needs for energy, fat, and rumen microbial protein, which can be used for increased biosynthesis of milk fat and milk protein. Our findings provide novel information for elucidation of the regulatory mechanism of the rumen in the formation of milk composition.

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

1967 ◽  
Vol 34 (3) ◽  
pp. 257-272 ◽  
Author(s):  
B. Reiter ◽  
T. F. Fryer ◽  
A. Pickering ◽  
Helen R. Chapman ◽  
R. C. Lawrence ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Milk Fat ◽  
Gluconic Acid ◽  
Bacterial Flora ◽  
Single Strain ◽  
Acid Lactone ◽  
Aseptic Conditions ◽  
Higher Fatty Acids

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.

Sign in / Sign up

Export Citation Format

Share Document