Volatile fatty acids and lactic acid in the rumen of dairy cows receiving a variety of diets

Balch, D. A.; Rowland, S. J.

doi:10.1079/bjn19570046

Cited by 147 publications

(84 citation statements)

References 27 publications

(10 reference statements)

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“…However, acid production tended to be higher at two hours after feeding with long hay. In contrast, Meyer et al (1959a) found a faster breakdown of holocellulose accompanied by increased acid and carbon dioxide production one and onehalf and four hours after feeding of pelleted hay as compared to chopped hay, Balch and Rowland (1957) reported a more rapid rate of fatty acid formation when the hay was finely ground.…”

Section: Performance Of Faunated and Protozoa-free Lambsmentioning

confidence: 84%

“…On the other hand, Balch and Rowland (1957) found a narrower ratio of acetate to propionate as the rate of fer mentation in the rumen increased. The relative proportions of fatty acids in the rumen at a given time may not be an indication of their formation since the processes of absorp-tlon continually remove them from the rumen.…”

Section: Coz (19^8) Summarized Seven Experiments In Which Lambsmentioning

confidence: 90%

“…Ruminai contents of lambs fed flaked corn diets were highly acidic and protozoa numbers were markedly lowered, Balch and Rowland (1957) found that lactic acid concentrations increased markedly in diets of cows fed large amounts of flaked maize. fatty acid production to the effects of heated corn.…”

Section: Coz (19^8) Summarized Seven Experiments In Which Lambsmentioning

confidence: 99%

“…These results are in agreement with those of other workers. Alex ander and Hentges (I962), Balch and Rowland (1957) and Leffel and Komarek (I96I) have reported that feeding finely ground hay increased ruminai acid concentrations as compared to long hay, while pelleting increased acid production over ground hay (Leffel and Komarek,I96I) or long hay (Leffel,I962).…”

Section: Performance Of Faunated and Protozoa-free Lambsmentioning

confidence: 99%

“…In another study, Shaw e^ al, (1959) to propionic acid were found when there was a rapid formation of fatty acids in the rumen (Balch and Rowland, 1957). hay-grain conventional ration, a ground-mixed ration and a pelleted ration.…”

Section: Coz (19^8) Summarized Seven Experiments In Which Lambsmentioning

confidence: 99%

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The influence of ration preparation and level of concentrate upon rumen protozoa and volatile fatty acid production in sheep

Luther

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Section: Performance Of Faunated and Protozoa-free Lambsmentioning

confidence: 84%

Section: Coz (19^8) Summarized Seven Experiments In Which Lambsmentioning

confidence: 90%

Section: Coz (19^8) Summarized Seven Experiments In Which Lambsmentioning

confidence: 99%

Section: Performance Of Faunated and Protozoa-free Lambsmentioning

confidence: 99%

Section: Coz (19^8) Summarized Seven Experiments In Which Lambsmentioning

confidence: 99%

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The influence of ration preparation and level of concentrate upon rumen protozoa and volatile fatty acid production in sheep

Luther

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Effect of pH on cellulose digestion under in vitro conditions

1969

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The extent of cellulose digestion by rumen micro‐organisms in vitro is dependent on the pH of the medium. Digestion is greatly reduced at pH values similar to those found within the rumen of sheep fed with diets rich in readily digestible carbohydrates. It is suggested that this may be one of the reasons for reduced digestion of the fibre component of forages when carbohydrate supplements are fed.

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Studies of the effects on the fermentation pattern in the rumen of the addition of various sources and levels of the lower volatile fatty acids

Griffiths

1971

J Sci Food Agric

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The short term effects on rumen fermentation of the direct addition to the rumen of 1 . 5 M and 3 &f of acetate, propionate and butyrate, given as the C a 2 f , Na+, and NH+4 salts and as the flee acid were measured in a mature cow. Longer term effects of the oral addition of I ' 5 M of calcium and ammonium acetates were also measured in growing heifers.For all volatile fatty acids (VFA) each rate of addition consistently increased the level of VFA in rumen liquor, but these fell gradually over about 4 h. Total volatile fatty acids (TVFA) were lower when free acids were given than when their salts were used. There was little effect on rumen p H .Calcium acetate was unpalatable when offered orally, and it tended to depress TVFA levels. Mean effects of acetate salts given orally on molar percentage of acetate in rumen liquor were smaller than those found by direct addition.

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Volatile fatty acids and lactic acid in the rumen of dairy cows receiving a variety of diets

Cited by 147 publications

References 27 publications

The influence of ration preparation and level of concentrate upon rumen protozoa and volatile fatty acid production in sheep

The influence of ration preparation and level of concentrate upon rumen protozoa and volatile fatty acid production in sheep

Effect of pH on cellulose digestion under in vitro conditions

Studies of the effects on the fermentation pattern in the rumen of the addition of various sources and levels of the lower volatile fatty acids

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