scholarly journals The formation of volatile fatty acids in the rumen contents of cows in vivo and in vitro

1959 ◽  
Vol 31 (1) ◽  
pp. 315-320
Author(s):  
Martti Lampila ◽  
Ilmari Poijärvi
Keyword(s):  
Fatty Acids ◽  
Butyric Acid ◽  
Volatile Fatty Acid ◽  
Volatile Fatty Acids ◽  
Anterior Part ◽  
Fatty Acid Mixture ◽  
Acid Mixture ◽  
Sugar Beets

On a diet containing fodder sugar beets the proportion of butyric acid in the mixture of the volatile fatty acids of the rumen contents was found to be unusually high. When the rumen contents were incubated at different pH-levels in vitro, it was found that the proportion of butyric acid in the volatile fatty acid mixture produced increases when the pH decreases. Using polyethylene glycol as a reference substance, the transfer of fluid through the reticulo-omasal orifice was studied. The transfer of volatile fatty acids into the omasum is calculated on the basis of the fluid flow and on the acid concentrations of the fluid in the lower anterior part of the contents.

A stringent test for the artificial rumen

1962 ◽  
Vol 13 (2) ◽  
pp. 343 ◽  
Author(s):  
FV Gray ◽  
RA Weller ◽  
AF Pilgrim ◽  
GB Jones
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Artificial Saliva ◽  
Two Systems ◽  
Stringent Test ◽  
Specific Activities

In each of three experiments the acetic, propionic, and butyric acids in the rumen of a sheep were labelled with 14C and a sample of the rumen contents was removed to an artificial rumen so that fermentations of the same substrates could be conducted simultaneously in vivo and in vitro. The in vitro fermentations were carried out in a specially designed artificial rumen of the "permeable" type in which the volume of the contents was kept constant while a continuous supply of artificial saliva was introduced. The relationships between the specific activities of the volatile fatty acids during a period of 2 to 3 hr indicated that the relative rates of formation of the acids were similar in the two systems, although in each experiment the fermentation appeared to proceed more slowly in vitro. It is considered that the procedure constitutes a stringent test for the correct functioning of an artificial rumen.

In vitro and in vivo rumen protection of proteins coated with calcium soaps of long-chain fatty acids

1989 ◽  
Vol 112 (1) ◽  
pp. 79-83 ◽  
Author(s):  
D. Sklan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Fatty Acid ◽  
Soya Bean ◽  
Fatty Acid Production ◽  
Bean Meal ◽  
Soya Bean Meal ◽  
In Sacco

SummaryThe in sacco, in vitro and in vivo effects of feeding proteins partially coated with calcium soaps of longchain fatty acids were examined.In sacco, 84–90% of whey powder and soya-bean meal coated with calcium salts of fatty acids remained after 20 h incubation in the rumen of sheep. In vitro tests revealed no effects on volatile fatty acid or ammonia production.In vivo sheep balance studies, where soya-bean meal coated with calcium soaps was substituted for soya-bean meal, showed no effects on ammonia or volatile fatty acid production in the rumen due to the calcium soap coated proteins. No changes were observed in digestibilities of dry matter, nitrogen or acid detergent fibre; total fatty acid digestion increased. Nitrogen balance was improved slightly in sheep fed the protected protein.It appears that proteins coated with calcium soaps are not degraded in the rumen and thus energy and non-degradable protein can be supplied to ruminants by this route.

scholarly journals PENGARUH PERBEDAAN ARAS STARTER PADA FERMENTASI SABUT KELAPA TERHADAP KECERNAAN BAHAN PAKAN DAN PRODUKSI VOLATILE FATTY ACIDS SECARA IN VITRO

2020 ◽  
Vol 8 (2) ◽  
pp. 66
Author(s):  
Aulia Rahman ◽  
Sunarso Sunarso ◽  
B.I.M. Tampoebolon ◽  
L.K. Nuswantara
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Fatty Acid ◽  
Volatile Fatty Acids

Penelitian ini bertujuan untuk mengkaji pengaruh aras starter pada fermentasi sabut kelapa terhadap Kecernaan Bahan Kering (KcBK), Kecernaan Bahan Organik (KcBO) dan Volatile Fatty Acids (VFA) dengan metode in vitro. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL). Percobaan terdiri dari 4 perlakuan aras starter yaitu T0 (fermentasi sabut kelapa + 0% starter), T1 (fermentasi sabut kelapa + 2% starter), T2 (fermentasi sabut kelapa + 4% starter), dan T3 (fermentasi sabut kelapa + 6% starter) dengan 5 ulangan tiap perlakuan dan lama fermentasi 10 hari. Hasil penelitian menunjukkan sabut kelapa yang difermentasi dengan aras starter sampai 6% dapat meningkatkan (P<0,05) KcBK dan KcBO tetapi berpengaruh tidak nyata pada VFA. Rata-rata nilai KcBK dan KcBO pada perlakuan T0, T1, T2 dan T3 berturut-turut adalah KcBK 28,08%; 30,71%; 34,27%; 35,78% dan KcBO 28,73%; 31,81%; 35,21%; 36,88%. Rata-rata nilai produksi VFA pada perlakuan T0, T1, T2 dan T3 berturut-turut adalah 130 mM, 125 mM, 118 mM dan 120 mM. Simpulan penelitian adalah pemberian aras starter mampu meningkatkan KcBK dan KcBO dan produksi VFA memiliki kecenderungan menurun serta pemberian aras starter optimal pada level 4%. Kata kunci : Fermentasi, In vitro, Kecernaan, Sabut kelapa, Volatile fatty acid.

Fermentation in the Rumen of the Sheep

1952 ◽  
Vol 29 (1) ◽  
pp. 57-65 ◽  
Author(s):  
F. V. GRAY ◽  
A. F. PILGRIM ◽  
H. J. RODDA ◽  
R. A. WELLER
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Active Carbon ◽  
Volatile Fatty Acids ◽  
Caproic Acid ◽  
Valeric Acid ◽  
Carboxyl Group

1. The mixture of volatile fatty acids in the rumen of the sheep has been shown to include formic acid, acetic acid, propionic acid, n-butyric acid, iso-butyric acid, n-valeric acid, another valeric acid isomer, caproic acid and an acid which is probably heptoic acid. The proportions in which they are present have been determined. 2. When acetic acid labelled with 14C in the carboxyl group was incorporated in the rumen fermentation in vitro, active carbon appeared later in all the higher acids. When labelled propionic acid was included in the fermentation, active carbon appeared in the valeric but not in the butyric acid. The results suggest a synthesis of the higher acids by condensation of the lower ones with 2-C compound in equilibrium with acetic acid. The extent of such syntheses and other possible modes of origin of the fatty acids are discussed.

scholarly journals Studies on lipid digestion in the preruminant calf

1978 ◽  
Vol 40 (1) ◽  
pp. 125-131 ◽  
Author(s):  
J. D. Edwards-Webb ◽  
S. Y. Thompson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Butyric Acid ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Esterified Fatty Acids ◽  
Chain Fatty Acids

1. The lipolysis of cow's milk fat by salivary lipase (EC 3.1.1.3) in the preruminant calf has been studied in vitro by a simulated abomasal digestion, and also in vivo by examining the abomasal effluent collected over 12 h after giving whole milk to a calf.2. In the in vitro experiment the liquid drained from the clot contained a higher proportion of short-chain fatty acids than the abomasal effluent in the in vivo experiment. This was considered to indicate the absorption of short-chain free fatty acids from within the abomasum.3. Preferential release of short-chain fatty acids both in vitro and in vivo was observed.4. The outflow of butyric acid from the abomasum of the calf was initially rapid, but had levelled off at approximately 6 h, whereas the outflow of a typical long-chain fatty acid (palmitic) was fairly constant over the 12 h.Butyric acid predominated in the free fatty acids of abomasal effluent 0.5 h after feeding (668 mmol/mol total free fatty acids) but had become a minor component by 12 h (15 mmol/mol total free fatty acids).5. The mean amounts of free and esterified fatty acids (mmol/mol fatty acid ingested) present in the abomasal effluent from the 12 h collection period were: triglyceride 465, diglyceride 215, monoglyceride 68, free fatty acid 252. These values showed that only one-third of esterified fatty acids ingested are lipolysed to absorbable products by salivary lipase.

scholarly journals Influence of different morphological parts of buckwheat (Fagopyrum esculentum) and its major secondary metabolite rutin on rumen fermentation in vitro

2012 ◽  
Vol 57 (No. 1) ◽  
pp. 10-18 ◽  
Author(s):  
F. Leiber ◽  
C. Kunz ◽  
M. Kreuzer
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Dietary Protein ◽  
Dry Matter ◽  
Volatile Fatty Acids ◽  
In Vivo Studies ◽  
Ruminal Fermentation ◽  
Beneficial Effects

It was hypothesized that buckwheat, especially its flowers, influences foregut fermentation in ruminant animals because it is rich in phenolic compounds. The entire fresh aerial buckwheat herb, or its parts (leaves, stems, flowers and grain), were incubated for 24 h together with pure ryegrass (1:1, dry matter basis) in an in vitro ruminal fermentation system (Hohenheim Gas Test). Additionally ryegrass, supplemented with 0, 0.5, 5, or 50 mg rutin trihydrate/g dry matter, was incubated. Contents of extractable phenols (g/kg dry matter) were the highest in buckwheat flowers (88), followed by leaves (63), and the lowest in ryegrass (8). The levels of production of total gas and volatile fatty acids demonstrated that the nutritional value of buckwheat was slightly lower than that of ryegrass. Compared to ryegrass alone, ruminal transformation of dietary protein-N <br />into ammonia was lower with 50 mg rutin, buckwheat flowers and buckwheat leaves. Thus, these treatments appeared to have partly protected dietary protein from ruminal degradation. Rutin, at the highest level, buckwheat flowers and the total aerial fraction of the buckwheat plant suppressed methane per unit of total gas by &gt; 10%, either at elevated (rutin) or reduced total gas volume. This indicates that the ways of the influence on the ruminal fermentation pattern differed between pure rutin and buckwheat. In vivo studies have to confirm these potentially beneficial effects of buckwheat if used as forage for ruminants and clarify the role of further phenolic compounds present in buckwheat. Abbreviations: DM = dry matter, HGT = Hohenheim Gas Test, NDF = neutral detergent fibre, TEP = total extractable phenols, VFA = volatile fatty acids

scholarly journals Variability of caecal parameters in rabbits

2019 ◽  
Vol 21 (91) ◽  
pp. 108-110
Author(s):  
O. Vozna ◽  
N. Motko
Keyword(s):  
Fatty Acids ◽  
Methane Production ◽  
Dry Matter ◽  
Volatile Fatty Acids ◽  
In Vitro Cultures ◽  
Molar Percentage ◽  
Hydrogen Recovery ◽  
Different Origin

Three groups of rabbits of different origin (29, 27 and 28 animals; 3 or 4–6 months of age) were slaughtered, their caecal contents analyzed and used for inoculation of in vitro cultures. Whereas the caecal pH, dry matter percentages and acetate molar proportions in caecal volatile fatty acids (VFA) were relatively stable, molar proportions of other VFA varied considerably. In in vitro incubations, caecal parameters varied somewhat less than in vivo. Methane production varied much more than total VFA production. No non-methanogenic rabbit, however, was found. The hydrogen recovery correlated Significantly with the methane production and, in two out of three groups of rabbits, also with the propionate molar percentage. The caecal pH was inversely related to VFA concentration.

The production and absorption of volatile fatty acids from the rumen of the sheep

1968 ◽  
Vol 19 (5) ◽  
pp. 791 ◽  
Author(s):  
GJ Faichney
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Butyric Acid ◽  
Volatile Fatty Acids ◽  
Metabolizable Energy ◽  
The Other ◽  
In Vitro Fermentation ◽  
The Mean ◽  
The Difference

Experiments are reported in which sheep were given roughage diets or a high concentrate diet and the VFA absorbed from the rumen were estimated by an in vitro fermentation procedure. The VFA absorbed were compared with the digestible and metabolizable energy intakes of the sheep, determined in digestibility trials, for each diet. For a lucerne diet, a straw diet, and the high concentrate diet the proportions of the digested energy absorbed as VFA were 33.6, 42.4, and 33.2% respectively. On the lucerne diet, the difference between the mean molar proportions of the VFA absorbed and the mean molar proportions of the VFA in the rumen approached significance for acetic acid (P < 0.10) and was highly significant for butyric acid (P < 0.01). The differences were not significant for the other diets.

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