scholarly journals Observations on the microbiology and biochemistry of the rumen in cattle given different quantities of a pelleted barley ration

1970 ◽  
Vol 24 (1) ◽  
pp. 157-177 ◽  
Author(s):  
J. Margaret Eadie ◽  
J. Hyldgaard-Jensen ◽  
S. O. Mann ◽  
R. S. Reid ◽  
F. G. Whitelaw
Keyword(s):  
Propionic Acid ◽  
Butyric Acid ◽  
Volatile Fatty Acid ◽  
Bacterial Population ◽  
Microbial Population ◽  
Rumen Fluid ◽  
Complete Loss ◽  
Rumen Bacteria ◽  
Diurnal Pattern ◽  
Rumen Ph

1. Three heifers were changed from a diet of equal parts of hay and barley cubes (50:50 diet) to one entirely of barley cubes given in three equal feeds throughout the day. Feed intake was restricted to 80% of calculated appetite at the time of change and this percentage progressively decreased as the live weights of the animals increased.2. The change of diet had no significant effect on the volume of rumen fluid but the rate of outflow from the rumen was significantly lower on the barley diet than on the 50:50 diet.3. Animals on the restricted barley diet developed an exceptionally high rumen ciliate population and the bacterial population was shown by Gram films to include a number of organisms typical of roughage-fed animals. In culture, organisms of the genusBacteroideswere predominant but these appeared largely as cocco-bacilli in the Gram films. This microbial population was associated with a higher proportion of butyric acid than of propionic acid in the rumen fluid.4. Occasional fluctuations in ciliate populations occurred in all three heifers. Decreases in ciliate number were paralleled by increases in propionic acid and decreases in butyric acid but not necessarily by a fall in pH. Under these conditions Gram films showed increases in bacteriodes-type rods and in certain curved Gram-negative rods.5. Rumen ammonia concentrations were on average lower and showed a different diurnal pattern when ciliate numbers were reduced. Lactic acid concentrations were low and were not affected by the size of the ciliate population.6. When the three heifers were given the barley dietad lib. there was a decrease in rumen pH and a complete loss of rumen ciliates. The rumen bacterial population and the volatile fatty acid proportions were similar to those seen during decreases in ciliate number at the restricted level of intake. These changes also occurred in a fourth heifer which was changed fairly rapidly from the 50:50 diet to a restricted amount of the barley diet.7. Two steers which had never had access to roughage were changed fromad lib. to restricted intake of the barley diet and were later given an inoculum of rumen ciliates. The rumen microbial population and the pattern of fermentation so produced were similar to those found in the heifers on the restricted barley diet.8. Anomalous values were noted for total counts of rumen bacteria when free starch grains were present in the rumen fluid.9. It is concluded that large ciliate populations and high proportions of butyric acid can be produced in animals fed exclusively on a barley diet by suitable adjustment of the intake and the method of feeding. It is postulated that the ciliate population may be largely responsible for the high butyric acid concentrations.

Effect of diet on individual volatile fatty acids in the rumen of sheep, with particular reference to the effect of low rumen pH and adaptation on high-starch diets

1957 ◽  
Vol 8 (6) ◽  
pp. 691 ◽  
Author(s):  
RL Reid ◽  
JP Hogan ◽  
PK Briggs
Keyword(s):  
Fatty Acids ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Acid Production ◽  
Volatile Fatty Acids ◽  
Maximum Level ◽  
Fatty Acid Production ◽  
Rumen Ph ◽  
Term Change ◽  
Effects Of Ph

Detailed data are presented on changes in the proportions of acetic, propionic, and butyric acids in the rumen after feeding on various diets. Pre-feeding proportions were constant on each diet but varied from a mixture of 72-76 per cent. acetic, 14-16 per cent. propionic, and 10-12 per cent. butyric acid on all-roughage diets to one of 63-65 per cent. acetic, 18-20 per cent. propionic, and 16-18 per cent. butyric acid on a diet containing 70 per cent. wheat grain. On all diets the proportion of propionic acid increased after feeding and reached a peak which coincided with the maximum level of total volatile fatty acids. The response of butyric acid was variable, low levels being recorded on a diet of lucerne chaff and on one containing a high proportion of cracked maize. The proportion of acetic acid always declined after feeding. These responses were modified in experiments on rations containing high proportions of wheaten starch, in which rumen pH fell below 5.0 as a result of lactic acid accumulation. When animals were first fed on such diets, a decline in rumen pH below 5.0-5.5 after feeding was always associated with a pronounced decline in the proportions of propionic and butyric acids, to levels as low as 8 and 5 per cent. respectively. Continued feeding of such diets did not affect the response of butyric acid, but there was evidence of a change in propionic acid production in response to low pH conditions, both in respect to short-term change during experiments in which low rumen pH levels were maintained for considerable periods and to long-term change when such diets were fed intermittently over considerable periods. The implications of these findings are discussed with respect to the effects of pH on individual volatile fatty acid production in the rumen, and on the qualitative nature of the microbial population and on their metabolic patterns.

Identification of the volatile fatty acid in the peripheral blood and rumen of cattle and the blood of other species

1951 ◽  
Vol 2 (1) ◽  
pp. 92 ◽  
Author(s):  
GL McClymont
Keyword(s):  
Acetic Acid ◽  
Fatty Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Peripheral Blood ◽  
Molecular Basis ◽  
Volatile Fatty Acid ◽  
Volatile Fatty Acids ◽  
Bovine Blood ◽  
Mean Values

Volatile fatty acid isolated from nine samples of peripheral blood from four cows contained, on a molecular basis, from 90.0 to 97.0 per cent. of acetic acid (mean 93.3 per cent.). The remainder comprised, as mean values, propionic acid, 2.39 per cent.; butyric acid, 2.61 per cent.; and a group of at least three acids between butyric and octanoic, 1.84 per cent. The significance of the high proportion of acetic acid in the volatile fatty acid of bovine peripheral blood is discussed. Only traces of esterified acids lower than octanoic could be found in bovine blood lipides. Volatile fatty acids were found also in the blood of the rabbit, guinea pig, horse, and pig and in human plasma. Here again a high proportion of acetic acid was recorded. Volatile fatty acid isolated from nine samples of ruminal contents from two cows contained on a molecular basis from 52.3 to 69.0 per cent. of acetic acid (mean 60.0 per cent.). The remainder comprised, as mean values, propionic acid, 21.8 per cent.; butyric acid, 14.4 per cent.; and acids higher than butyric (apparently largely valeric and hesanoic), 3.8 per cent. This limited number of analyses indicated no gross effect of type of feed on the proportion of the acids in the rumen.

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

Changes in rumen fluid composition and in the rumen epithelium when wheat is introduced to the diet of sheep: the influence of wheat and hay consumption

1982 ◽  
Vol 33 (2) ◽  
pp. 321 ◽  
Author(s):  
GJ Lee ◽  
WR McManus ◽  
VNE Robinson
Keyword(s):  
Volatile Fatty Acid ◽  
Dry Matter ◽  
Rumen Fluid ◽  
Ammonia Concentration ◽  
Fluid Composition ◽  
Rumen Epithelium ◽  
Rumen Ph ◽  
Ad Libitum ◽  
Per Se ◽  
High Lactate

The effects of the levels of wheat and of hammermilled hay fed to sheep on ruinen acidity and ammonia concentration were determined during the first 4 days of feeding wheat. Consumption of wheat reduced rumen pH, but the effect diminished with time, so that by day 4 it was not significant. Wheat intake also significantly (P < 0.05) increased rumen ammonia on day 1, but not during days 2-4. Volatile fatty acid (VFA) concentrations on day I were increased (P < 0.05) by wheat intake, the effect being less on later days. The proportion of acetate was reduced (all days). while propionate (days 1, 2 and 4) and butyrate (days 3 and 4) were increased by the consumption of wheat. Concentrations of lactate (mainly the D-isomer) increased after wheat was fed, although wheat level per se did not significantly affect lactate concentrations. Peak concentrations of lactate occurred on day 2 (18 m~ total lactate). Initially, consumption of hay decreased rumen pH and had little effect on ruman ammonia levels. By day 4, hay consumption was associated with increases in rumen pH and decreases in rumen ammonia levels (0.006 units and -0.05 mM per g hay dry matter (DM) respectively). Concentrations of VFA tended to be increased by hay consumption, but the proportions of the major VFAs were not affected. Hay intakes on day 4 were associated with reductions in rumen total lactate concentrations of 51 �M per g hay DM. Reduced total DM intakes of sheep eating ad libitum were associated with low rumen pH and high lactate concentrations. Microscopic lesions were observed on the rumen papillae of sheep 7 days after wheat was first fed. The extent of these lesions was reduced by hay intake, and was also related to the minimum pH observed.

Fermentation in the Rumen of the Sheep

1951 ◽  
Vol 28 (1) ◽  
pp. 74-82
Author(s):  
F. V. GRAY ◽  
A. F. PILGRIM ◽  
R. A. WELLER
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Rumen Fluid ◽  
Rumen Fermentation ◽  
Natural Process ◽  
The Other ◽  
Rapid Absorption

1. When wheaten hay and lucerne hay were fermented by organisms from the rumen of the sheep it was necessary to employ a large inoculum of rumen fluid in order to reproduce the rumen fermentation in vitro. With a small inoculum the fermentation did not conform to the known characteristics of the natural process. 2. Products per kilogram of wheaten hay fermented in vitro were: fatty acids 200-250 g.--acetic acid 41%, propionic acid 43% and butyric acid 16% (by weight); methane 15 l. Products per kilogram of lucerne hay were: fatty acids 250-300 g.--acetic acid 53%, propionic acid 29% and butyric acid 18% (by weight); methane 20 l. 3. The findings support the view that, owing to the more rapid absorption of propionic than of the other acids from the rumen, the proportion of this acid remaining in the rumen fluid is considerably less than the proportion actually formed in the fermentation.

Prevalence and therapeutic management of indigestion in milchcows in and around Bhubaneswar of Odisha, India

2016 ◽  
Author(s):  
S. Biswal ◽  
G. S. Parida ◽  
A. K. Biswal ◽  
K. K. Sardar ◽  
P. C. Bisoi ◽  
...  
Keyword(s):  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Animal Husbandry ◽  
Therapeutic Management ◽  
Rumen Bacteria ◽  
Rumen Protozoa ◽  
Rumen Ph ◽  
Standard Procedures ◽  
Different Types ◽  
History Of

The aim of this study was to investigate the prevalence and therapeutic management of indigestion in milch cows in and around Bhubaneswar, Odisha. Crossbred milch cows (n=257) with the history of anorexia presented to Teaching Veterinary Clinical Complex, College of Veterinary Science and Animal Husbandry, OUAT, Bhubaneswar and in private herds in and around Bhubaneswar were examined for indigestion following standard procedures to identify the type of indigestion leading to decrease in milk yield. Clinical examination, determination of pH, study of rumen protozoa, rumen bacteria were carried out in three different types of indigestion. Amongst the affected animals, 48.33 % (n=58), 21.67 % (n=26) and 30.00 % (n=36) were detected to be affected with simple, acid and alkaline indigestion, respectively. Simple indigestion was higher (p < 0.05) as compared to acid and alkaline and alkaline indigestion (30 %) was found to be the next to simple indigestion. Ruminal movement varied from 1-4 per 5 min and pH of the rumen fluid ranged from 7.5-8.6 and the idophillic activity of the rumen protozoa was moderate type (+++). Average total count of protozoa was estimated to be 3.5 - 4.6 x 105 per ml with an average of 4.1 x 105 per ml of rumen liquor and drugs used in the study were found efficacious to treat the different types of indigestion.. Rumen bacteria have played role resulting in production of volatile fatty acids and lactic acid thereby decreasing / disturbing the rumen pH to non-physiological levels, reducing efficiency of rumen microflora.

scholarly journals In Vitro Rumen Simulations Show a Reduced Disappearance of Deoxynivalenol, Nivalenol and Enniatin B at Conditions of Rumen Acidosis and Lower Microbial Activity

Toxins ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 101 ◽  
Author(s):  
Sandra Debevere ◽  
An Cools ◽  
Siegrid De Baere ◽  
Geert Haesaert ◽  
Michael Rychlik ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Production ◽  
Volatile Fatty Acid ◽  
Rumen Fluid ◽  
Fatty Acid Production ◽  
Lactating Cows ◽  
Rumen Ph ◽  
Rumen Acidosis ◽  
Better Than

Ruminants are generally considered to be less susceptible to the effects of mycotoxins than monogastric animals as the rumen microbiota are capable of detoxifying some of these toxins. Despite this potential degradation, mycotoxin-associated subclinical health problems are seen in dairy cows. In this research, the disappearance of several mycotoxins was determined in an in vitro rumen model and the effect of realistic concentrations of those mycotoxins on fermentation was assessed by volatile fatty acid production. In addition, two hypotheses were tested: (1) a lower rumen pH leads to a decreased degradation of mycotoxins and (2) rumen fluid of lactating cows degrade mycotoxins better than rumen fluid of non-lactating cows. Maize silage was spiked with a mixture of deoxynivalenol (DON), nivalenol (NIV), enniatin B (ENN B), mycophenolic acid (MPA), roquefortine C (ROQ-C) and zearalenone (ZEN). Fresh rumen fluid of two lactating cows (L) and two non-lactating cows (N) was added to a buffer of normal pH (6.8) and low pH (5.8), leading to four combinations (L6.8, L5.8, N6.8, N5.8), which were added to the spiked maize substrate. In this study, mycotoxins had no effect on volatile fatty acid production. However, not all mycotoxins fully disappeared during incubation. ENN B and ROQ-C disappeared only partially, whereas MPA showed almost no disappearance. The disappearance of DON, NIV, and ENN B was hampered when pH was low, especially when the inoculum of non-lactating cows was used. For ZEN, a limited transformation of ZEN to α-ZEL and β-ZEL was observed, but only at pH 6.8. In conclusion, based on the type of mycotoxin and the ruminal conditions, mycotoxins can stay intact in the rumen.

Some effects of potassium chlorate administration onin vitroandin vivorumen fermentation

1978 ◽  
Vol 90 (2) ◽  
pp. 345-353 ◽  
Author(s):  
T. N. Barry ◽  
F. J. Harte ◽  
B. N. Perry ◽  
D. G. Armstrong
Keyword(s):  
Continuous Culture ◽  
Propionic Acid ◽  
Microbial Population ◽  
Rumen Fluid ◽  
Rumen Fermentation ◽  
Potassium Chlorate ◽  
Temporary Reduction ◽  
Cellulose Digestion

SummaryHay was fed to anin vitrocontinuous culture of the rumen microbial population and to sheep kept in metabolism cages, and the effects of potassium chlorate addition on the rumen fermentation were studied. The compound was given for 8 daysin vitroand for either 3 or 8 daysin vivo.Potassium chlorate additionin vitro(13·7 mg/g hay D.M.) depressed the production of CH4and acetate, had little effect on propionate production and caused a small increase in the production ofn-butyrate andn-valerate. The treatment also depressed cellulose digestion and the concentration of DNA in fermentor liquor, but increased the CO2:CH4ratio in fermentor gas.When givenin vivofor 8 days at 6·7 mg/g hay D.M., potassium chlorate progressively depressed total VFA concentration in rumen fluid, had no effect on VFA molar proportions but caused a small increase in the CO2:CH4ratio in rumen gas. When administeredin vivofor 3 days at 14·4–15·3 mg/g hay D.M. the treatment increased the molar proportions of propionate and depressed those of acetate in rumen fluid without affecting total VFA concentration. There were considerable differences between animals in propionate response, and the maximum responses were generally obtained 2–5 days after dosing had ceased. Potassium chlorate addition also caused a temporary reduction in appetite with some sheep.It was concluded that potassium chlorate was toxic to the rumen microbial population when given for 8 days, but that large doses given over 3 days could be used to increase the ratio of propionic acid relative to acetic and butyric acids produced from the rumen fermentation.

Fermentation in the Rumen of the Sheep

1951 ◽  
Vol 28 (1) ◽  
pp. 83-90
Author(s):  
F. V. GRAY ◽  
A. F. PILGRIM
Keyword(s):  
Fatty Acids ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Volatile Fatty Acids ◽  
Rumen Fluid

1. Analyses of the rumen fluid of sheep fed on wheaten hay and on lucerne hay showed that characteristic changes take place in the composition of the mixture of volatile fatty acids in the rumen throughout the day. 2. The changes conform closely to those predicted from the composition of the mixture of fatty acids produced from the same two fodders in vitro. They support the view that propionic acid is relatively more rapidly absorbed than either acetic or butyric acid, and that the fermentation of these fodders in the rumen produces a mixture of the acids in which propionic acid forms a larger proportion than it does in the rumen fluid.

Changes in the microbial population of a rumen-simulating fermenter in response to yeast culture

1998 ◽  
Vol 78 (2) ◽  
pp. 241-244 ◽  
Author(s):  
C. J. Newbold ◽  
F. M. McIntosh ◽  
R. J. Wallace
Keyword(s):  
Microbial Population ◽  
Rumen Fluid ◽  
Soluble Sugars ◽  
Bacterial Count ◽  
Viable Count ◽  
Total Bacterial Count ◽  
Yeast Culture ◽  
Rumen Bacteria ◽  
Total Bacteria ◽  
Sole Energy

Yeast increased the total viable count of bacteria on a medium containing rumen fluid and soluble sugars by 38% (P < 0.05) and the cellulolytic population increased by 49%, although the increase was not statistically significant (P > 0.05). Microscopic counts indicated a 25% increase in total bacteria (P < 0.05). Bacterial counts with mannitol as sole energy source also increased (P < 0.05), indicating an increased Selenomonas population; that was not in itself sufficient to account for the increase in the total bacterial count. The protozoal population was significantly lower in yeast supplemented vessels (P < 0.001), which may account partly for the increased bacterial numbers. Key words: Yeast culture, probiotics, rumen bacteria, Rusitec

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