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.

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.

scholarly journals Reducing dietary cation–anion difference seldom affects rumen fermentation, cellulolytic bacteria populations, and microbiota in goats

2020 ◽  
Author(s):  
Kang Yang ◽  
Xingzhou Tian ◽  
Shiyan Jian ◽  
Lun Sun ◽  
E Han ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Growth Performance ◽  
Propionic Acid ◽  
Average Daily Gain ◽  
Rumen Fermentation ◽  
Neutral Detergent Fiber ◽  
Plasma Metabolites ◽  
Cellulolytic Bacteria ◽  
Urine Ph ◽  
Fermentation Parameters

Abstract Background: Dietary cation–anion difference (DCAD) has been receiving increased attention in recent years; however, information on the rumen fermentation, cellulolytic bacteria populations, and microbiota of goats fed a low-DCAD diet is less. This study aimed to evaluate the feasibility of feeding a low-DCAD diet for goats with emphasis on rumen fermentation parameters, cellulolytic bacteria populations and microbiota. Growth performance, urine pH, and plasma metabolites were also analyzed as well. Materials and method: Eighteen goats were randomly allocated to 3 treatments with six replicates of each treatment and 1 goat per replicate. Animals were fed diets with varying DCAD levels at +338 (High DCAD; HD), +152 (Control; CON), and −181 (Low DCAD; LD). This study includes 15-d experimental period and 30-d adaption period. Results: The DCAD level did not affect the rumen fermentation parameters including pH, buffering capability, acetic acid, propionic acid, butyric acid, total volatile fatty acids, and ratio of acetic acid/propionic acid (P > 0.05). The 4 main ruminal cellulolytic bacteria populations including Fibrobacter succinogenes, Ruminococcus flavefaciens, Butyrivibrio fibrisolvens and Ruminococcus albus did not differ from DCAD treatments (P > 0.05). The DCAD levels did not affect bacterial richness and diversity indicated by the indices Chao, Ace and Simpson and Shannon, respectively (P > 0.05). Both weighted UniFrac and unweighted UniFrac showed no difference in the composition of rumen microbiota for CON, HD and LD (P > 0.05). At the phylum level, Bacteroidetes was the predominant phylum followed by Firmicutes, Synergistetes, Proteobacteria, Spirochaetae, and Tenericutes, and they showed no difference (P > 0.05) in relative abundances except for Firmicutes, which was higher in HD and LD compared to CON (P < 0.05). At the genus level, relative abundance of 11 genera were not affected by DCAD treatments (P > 0.05). Level of DCAD had no effect (P > 0.05) on growth performance including dry matter intake, average net gain, average daily gain, and feed conversion ratio; and nutrients digestibility of crude protein, neutral detergent fiber, acid detergent fiber, and organic matter (P > 0.05). Urine pH in LD was lower than HD and CON (P < 0.05). LD resulted in higher plasma calcium than HD and CON (P < 0.05) but not for other plasma metabolites (P > 0.05). Conclusion: We conclude that, with regard to the great importance of rumen fermentation, these results suggest that reducing DCAD is unharmful for rumen status and provide the feasibility of feeding a low-DCAD to goats.

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

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.

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 Feeding frequency for lactating cows: diurnal patterns of hormones and metabolites in peripheral blood in relation to milk-fat concentration

1988 ◽  
Vol 60 (2) ◽  
pp. 265-274 ◽  
Author(s):  
J. D. Sutton ◽  
I. C. Hart ◽  
S. V. Morant ◽  
E. Schuller ◽  
A. D. Simmonds
Keyword(s):  
Growth Hormone ◽  
Propionic Acid ◽  
Peripheral Blood ◽  
Milk Fat ◽  
Maximum Concentration ◽  
Milk Fat Depression ◽  
Lactating Cows ◽  
Diurnal Range ◽  
Frequent Feeding ◽  
Two Stages

1. The present paper reports the effects of dietary modifications on the diurnal pattern of concentrations of certain metabolites and hormones in the peripheral blood of lactating dairy cows. The cows were given fixed rations of hay and high-cereal concentrates in the proportions of 30:70 or 10:90 (w/w). The concentrates were given in either two or six equal meals daily; the hay was given twice daily.2. Previous reports of the same experiment had shown that milk-fat yield and concentration were reduced by increasing the proportion of concentrates in the diet and increased by more frequent feeding of the concentrates. These changes could be explained in part by changes in rumen volatile fatty acid (VFA) proportions and mean daily concentrations of VFA, particularly propionic acid, and insulin in the peripheral blood, but these factors failed to explain all the increase in milk-fat concentration caused by more frequent feeding.3. Analysis of blood samples taken at hourly intervals for 24 h at two stages of lactation showed that, in the cows fed six times daily, the concentrations of metabolites and hormones remained relatively constant over the day. In the cows fed twice daily, the concentrations of VFA, 3-hydroxybutyric acid and insulin all increased after both meals whereas the concentrations of glucose and growth hormone tended to fall. The concentration of non-esterified fatty acids tended to increase overnight and fall rapidly after the morning feed. The concentrations of glucagon, thyroxine and prolactin showed no clear pattern in relation to meals. The postprandial responses of propionate, insulin and growth hormone were greater with the higher concentrate diet.4. The maximum concentration and the diurnal range of concentrations were reduced by more frequent feeding of both diets in the case of propionic acid and of the higher concentrate diet in the case of insulin, but the effects on insulin concentrations of more frequent feeding of the lower concentrate diet were smaller and not significant. The maximum concentration and the diurnal range of concentrations of growth hormone were unaffected by meal frequency.5. It is concluded that the severity of milk-fat depression in cows fed twice daily is increased by the rapid rise in propionic acid concentration in the peripheral blood after a meal, which in turn increases insulin secretion and may be accompanied by a suppression of growth hormone release. This causes lipogenesis to be diverted towards adipose tissue at the expense of the mammary gland. In cows fed more frequently, VFA absorption is more evenly spread over the day and is not closely associated with changes in insulin or growth hormone concentrations.

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 Effects on plasma insulin of intermittent infusions of propionic acid, glucose or casein into the alimentary tract of non-lactating cows maintained on a liquid diet

1987 ◽  
Vol 58 (1) ◽  
pp. 139-148 ◽  
Author(s):  
L. Istasse ◽  
N. A. Macleod ◽  
E. D. Goodall ◽  
E. R. Ørskov
Keyword(s):  
Fatty Acids ◽  
Propionic Acid ◽  
Free Amino ◽  
Plasma Insulin ◽  
Volatile Fatty Acids ◽  
Alimentary Tract ◽  
Amino Nitrogen ◽  
Plasma Urea ◽  
Lactating Cows ◽  
Insulin Responses

1. An experiment was conducted using three non-lactating cows completely maintained by infusions of volatile fatty acids into the rumen, and casein into the abomasum. Plasma insulin responses to propionic acid, glucose or casein were recorded. Further information was obtained using protein-free infusions.2. When part of the propionic acid was infused into the rumen in a twice-daily 3 h dose and the remainder infused continuously with acetic and butyric acids and casein, there were large increases in the concentrations of propionic acid and insulin in the jugular blood. When glucose, corresponding in energy to that supplied by the intermittent propionic acid infusions was similarly infused, the plasma levels of glucose and insulin were increased. Glucose appeared to stimulate a greater increase in insulin than did propionic acid. Casein infused into the abomasum in intermittent doses produced a rise in plasma insulin, but smaller than that observed with propionic acid or with glucose.3. The protein-free infusion was characterized by a lower concentration of insulin in the blood plasma, a reduction in plasma urea and free amino nitrogen and unchanged plasma glucose.

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.

PRELIMINARY EVALUATION OF THE ADDITION OF GLUCOGENIC MATERIALS TO THE RATIONS OF LACTATING COWS

1971 ◽  
Vol 51 (3) ◽  
pp. 721-727 ◽  
Author(s):  
L. J. FISHER ◽  
J. D. ERFLE ◽  
F. D. SAUER
Keyword(s):  
Fatty Acids ◽  
Propylene Glycol ◽  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Preliminary Evaluation ◽  
Early Lactation ◽  
Lactating Cows ◽  
Ad Libitum ◽  
Beta Hydroxybutyrate

Glutamate, succinate, propylene glycol, or glycerol were added to a basic concentrate at 3.3% of air-dry feed. Each concentrate was fed both ad libitum and in restricted amounts to four cows in early lactation. Dietary intake, milk yield and composition, molar proportions of rumen volatile fatty acids and blood glucose, ketones and plasma free fatty acids were used as criteria of effect of these supplements. Propylene glycol in the diet resulted in a lower intake of concentrate compared with glycerol (11.44 versus 14.30 kg/day) and significantly decreased (P < 0.05) rumen butyrate and plasma beta-hydroxybutyrate. Glutamate supplementation prevented the fall in milk fat content which occurred when the other three supplemented concentrates were fed ad libitum, and this effect may have been related to the constancy in the ratio of acetate to propionate in the rumen fluid.

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