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Effect of frequency of ovine ruminal sampling on microbial activity and substrate fermentation

Published online by Cambridge University Press:  20 November 2017

S. Nagadi ,
M. Herrero  and
N.S Jessop
S. Nagadi
Affiliation:
IERM, The University of Edinburgh, West Mains Road, Edinburgh EH9 3JG, UK
M. Herrero
Affiliation:
IERM, The University of Edinburgh, West Mains Road, Edinburgh EH9 3JG, UK
N.S Jessop
Affiliation:
IERM, The University of Edinburgh, West Mains Road, Edinburgh EH9 3JG, UK
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Extract

Food eaten by a ruminant firstly undergoes microbial fermentation within the rumen. Nutritionally important characteristics of the food are the rate and extent of fermentation of its carbohydrate fraction, which can both be estimated using the in vitro gas production technique. The single greatest source of uncontrolled variation in any in vitro rumen fermentation system is the rumen fluid; curves produced from gas production data were influenced significantly by the variation in microbial activity between days (Menke and Steingass, 1988; Beuvink et al, 1992). A more reliable measure of rumen fluid activity is needed. The objective of this study was to determine whether the frequency of sampling of rumen fluid affected the microbial activity and subsequent fermentation.

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Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 154
Copyright
Copyright © The British Society of Animal Science 1999

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References

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