Interconversions and production of volatile fatty acids in the sheep rumen

Bergman, E. N.; Reid, R. S.; Murray, Moira G.; Brockway, J. M.; Whitelaw, F. G.

doi:10.1042/bj0970053

Cited by 135 publications

(64 citation statements)

References 26 publications

(14 reference statements)

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“…In two out of three cows, the infusion of butyric acid caused a considerable increase in the proportion of acetic acid and a decrease in that of propionic acid in addition to the expected increase in the proportion of butyric acid, and in one cow the original pattern was not recovered when the infusion was stopped. It is known that there is interconversion between all volatile fatty acids in the rumen (Gray, Pilgrim, Rodda & Weller, 1952; Sheppard, Forbes & Johnson, 1959; Gray, Jones & Pilgrim, 1960) and that between acetate and butyrate appears to be quantitatively the most significant (Bergman, Reid, Murray, Brockway & Whitelaw, 1965). However, no comparable change in the pattern of fermentation has been observed when intraruminal additions of acids have been made to diets containing more usual proportions of hay to concentrates (Rook, Balch, Campling & Fisher, 1963 …”

Section: Discussionmentioning

confidence: 99%

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

Storry¹,

Rook²

1966

Br J Nutr

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I . 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; there 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.There is much circumstantial evidence that the fall in milk fat content frequently observed in milking cows during a change from a diet containing a usual amount of hay to one containing only a small amount is related to the associated decreased and increased proportions of acetic and propionic acids respectively in the volatile fatty acids of the rumen digesta. Marked variations from cow to cow in the extent and rapidity of the fall in fat content are, however, observed, and on the abrupt return of cows from a diet low in hay to one containing a usual amount, the recovery of the original fat content is not immediate but takes place progressively over a period of up to 3 weeks (Balch, Balch, Bartlett, Cox & Rowland, 1952; King & Hemken, 1962; Storry & Rook, 1 9 6 5~) .Also when intraruminal additions of dilute acetic acid or of sodium acetate are given to cows receiving a diet low in hay and in whose milk the fat content has been depressed, the observed increases in milk fat content vary widely from cow to cow (Stoddard, ruminal volatile fatty acids that occur during a change from a diet containing a usual amount of hay to one containing only a small amount, and of...

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Section: Discussionmentioning

confidence: 99%

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

Storry¹,

Rook²

1966

Br J Nutr

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“…As far as we know, Bergman et al ( 47 ) performed the most accurate in vivo determination of SCFA production rates. In three separate experiments they infused radiolabeled acetate, propionate, or butyrate into the rumen of continuously dried grass-fed sheep.…”

Section: Production Fl Uxes Of Scfasmentioning

confidence: 99%

The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism

Besten

Eunen

Groen

et al. 2013

Journal of Lipid Research

3,593

2,665

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of the metabolic syndrome, the exact mechanisms underlying the different comorbidities are not yet completely known. Recently, dietary fi bers have raised much interest, as they exert benefi cial effects on body weight, food intake, glucose homeostasis, and insulin sensitivity ( 2-4 ). Epidemiological studies show an association between a higher fi ber intake and a reduced risk of irritable bowel syndrome, infl ammatory bowel disease, cardiovascular disease, diabetes, and colon cancer ( 1 ).Humans lack the enzymes to degrade the bulk of dietary fi bers. Therefore these nondigestible carbohydrates pass the upper gastrointestinal tract unaffected and are fermented in the cecum and the large intestine by the anaerobic cecal and colonic microbiota. Fermentation results in multiple groups of metabolites [elegantly reviewed by Nicholson et al. ( 5 )] of which short-chain fatty acids (SCFAs) are the major group ( 6 ). To the microbial community SCFAs are a necessary waste product, required to balance redox equivalent production in the anaerobic environment of the gut ( 7 ). SCFAs are saturated aliphatic organic acids that consist of one to six carbons of which acetate (C2), propionate (C3), and butyrate (C4) are the most abundant ( у 95%) ( 8 ). Acetate, propionate, and butyrate are present in an approximate molar ratio of 60:20:20 in the colon and stool ( 9-11 ). Depending on the diet, the total concentration of SCFAs decreases from 70 to 140 mM in the proximal colon to 20 to 70 mM in the distal colon ( 12 ). A unique series of measurements in Abstract Short-chain fatty acids (SCFAs), the end products of fermentation of dietary fi bers by the anaerobic intestinal microbiota, have been shown to exert multiple benefi cial effects on mammalian energy metabolism. The mechanisms underlying these effects are the subject of intensive research and encompass the complex interplay between diet, gut microbiota, and host energy metabolism. This review summarizes the role of SCFAs in host energy metabolism, starting from the production by the gut microbiota to the uptake by the host and ending with the effects on host metabolism. There are interesting leads on the underlying molecular mechanisms, but there are also many apparently contradictory results . A coherent understanding of the multilevel network in which SCFAs exert their effects is hampered by the lack of quantitative data on actual fl uxes of SCFAs and metabolic processes regulated by SCFAs. In this review we address questions that, when answered, will bring us a great step forward in elucidating the role of SCFAs in mammalian energy metabolism. -den Besten, G., K. van Eunen, A. K. The decrease in physical exercise and increase in energy intake, especially seen in the Western world, disrupts the energy balance in humans and can lead to a complex of symptoms collectively denoted as the metabolic syndrome. The key characteristics of the metabolic syndrome are obesity, loss of glycemic control, dyslipidemia, and hypertension ( 1 ). Due to the complex multifactorial etiolog...

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“…Proporsi asetat:propionat tersebut masih berada dalam kisaran hasil penelitian Bergman et al (1965) yang menunjukkan bahwa proporsi asetat:propionat:butirat cairan rumen domba berturut-turut berkisar antara 63 -70%:17 -21%:11 -16%. Proporsi asetat yang lebih tinggi dibandingkan dengan propionat disebabkan karena pakan dalam cairan fermentasi banyak mengandung serat dengan adanya bahan pakan hijauan sebanyak 65% dari total pakan dibandingkan dengan konsentrat sebanyak 35%.…”

Section: Hasil Dan Pembahasanunclassified

Suplemetasi Vitamin E dalam Cairan Rumen In Vitro: Analisis Parameter Fermentasi

Nasiu

2016

BuletinPeternak

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INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh vitamin E terhadap parameter fermentasi dengan sistem fermentasi in vitro menggunakan cairan rumen kambing Bligon jantan. Substrat yang digunakan dalam proses fermentasi terdiri atas 65% rumput raja, 20% bekatul, dan 15% bungkil kacang kedelai dengan penambahan 3% capsulated crude palm oil (CCPO). Sistem fermentasi secara in vitro dibagi dalam 3 kelompok perlakuan: tanpa suplementasi vitamin E sebagai kelompok pertama (R0), suplementasi vitamin E 200 mg per kg bahan kering pakan sebagai kelompok kedua (R1), dan suplementasi vitamin E 400 mg sebagai kelompok ketiga (R2). Semua kelompok diinkubasi selama 48 jam menggunakan metode Menke dan Steingass. Hasil penelitian menunjukkan bahwa suplementasi vitamin E sampai level 400 mg tidak berpengaruh terhadap parameter fermentasi (VFA, NH3, dan pH) cairan rumen. (Kata kunci: In vitro, Parameter fermentasi, Vitamin E) ABSTRACT The aim of this study was to examine the effect of vitamin E on fermentation parameters by using an in vitro fermentation

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Interconversions and production of volatile fatty acids in the sheep rumen

Cited by 135 publications

References 26 publications

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

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

The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism

Suplemetasi Vitamin E dalam Cairan Rumen In Vitro: Analisis Parameter Fermentasi

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