Ammonia, pH and Volatile Fatty Acids in the Bovine Rumen after Feeding with Hay
Acta Veterinaria Scandinavica
JENSEN, KURT: Ammonia, pH and volatile fatty acids in the bovine rumen after feeding with hay. Acta vet. scand, 1975, 16, 258-268. -The effeot of feeding level and interval between feedings on the fermentation pattern in the bovine rumen have been investigated in experdments with hay. The animals were completely adapted heifers fitted with rumen cannulas, and the parameters measured were ammonia, pH, volatile fatty acids (VFA) and non-glucogenic/glucogenic ratio (NGGR) in the VFA mixture.
... VFA mixture. Increasing feeding levels, ranging from 2/3 to 4/3 of maintenance level, resulted in higher average concentrations of VFA and lower pH in the rumen fluid. Further the highest level of intake caused a considenable diurnal variation in the pH and the concentration of total VFA, and increased the variation in the molar composition of the VFA mixture. Three feeding intervals ranging from 8 to 16 hrs., with hay administered at maintenance level, caused no changes in the fermentation pattern. Typical variations in the concentrations of ammonia and valerie acid as related to time after feeding were demonstrated, but the concentrations of the branched-chain fatty acids in the rumen fluid were found to be quite constant. It may be concluded that a representative mean value of the parameters measured, except for ammonia and valerie acid, may be based on relatively few samples when feed intake does not exceed maintenance level, whereas sampling every hour is required at higher feeding levels. V F A; pH; am m 0 n i a; cow s; hay fee din g. During the last decades, dietary physiologists, microbiologists and biochemists have carried out comprehensive research into the fermentation processes in ruminants. The reticulo-ruminal • The WOI"k was fdnancially supported by the Danish Agricultural and Veterinary Research Council.