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The fermentation of soluble carbohydrates in rumen contents of cows given diets containing a large proportion of flaked maize

Published online by Cambridge University Press:  09 March 2007

J. D. Sutton
J. D. Sutton
Affiliation:
National Insitute for Research in Dairying, Shinfield, Reading
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Abstract

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1. Studies were made of the fermentation of D-glucose, D-fructose, D-galactose, D-xylose, L-arabinose and sucrose by rumen contents from two cows fed 1 kg hay and 4 or 5 kg flaked maize once daily. The proportions of volatile fatty acids (VFA) in the rumen before addition of carbohydrates varied widely but on average acetic acid constituted about 52%, propionic acid about 29% and n-butyric acid about 13% of the total.

2. In in vitro experiments, 896 mg of the monosaccharides and 851 mg sucrose were added to 150 g mixed rumen contents incubated for 2 h; the carbohydrates were added at 10 min intervals throughout the incubation on three occasions with each cow. Mean proportions of the carbohydrates fermented ranged from about 60% of the pentoses to about 85% of sucrose and glucose. Of the VFA produced from galactose and the pentoses, acetic acid constituted about 40%, propionic acid 45–55% and n-butyric acid 1–7%; very little n-valeric acid was produced. With the other carbohydrates results from the two cows differed, owing mainly to the production of appreciable amounts of n-valeric acid with one cow only. Acetic acid constituted about 40% of the VFA produced from fructose and sucrose, propionic acid 20–40%, n-butyric acid 14–22% and n-valeric acid up to 12%. The proportions of VFA produced from glucose were intermediate between the other two groups.

3. Net recovery of carbon from fermented carbohydrate in VFA was about 35–45%. A further 1–6%, of fermented glucose, fructose and sucrose was recovered in lactic acid.

4. In in vivo experiments, the monosaccharides only were infused into the rumen for 8 h at the rate of 200 g/h. Changes in the concentrations of substrates and products varied widely, owing to the variable basal fermentation, but changes in the proportions of VFA in the rumen were similar to those found in vitro.

5. The results of the in vitro experiments were compared with those obtained in earlier experiments in which the same cows were given a diet containing 70% hay. Significant regressions (P < 0.05) were found between the molar proportions of acetic, propionic and n-valeric acids produced from the substrates and the proportions of these acids present in the rumen contents at the start of the incubations, but the relationships differed markedly among the different carbohydrates. Most of the significant regressions were positive but negative regressions for propionic acid production from fructose and sucrose with one cow suggested the existence of more complex interrelationships among two or more VFA.

Type
Research Article
Information
British Journal of Nutrition , Volume 23 , Issue 3 , August 1969 , pp. 567 - 583
Copyright
Copyright © The Nutrition Society 1969

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