As part of the EU Framework 5 project “Rumen-Up”, plants were screened for their effect on the in vitro fermentation medium pH. Common lettuce (Lactuca sativa) and stinging nettle (Urtica dioica) were identified as having a positive effect, maintaining a higher pH when fermented with wheat over 48 hours. It was considered that the rumen microflora may adapt to the inclusion of either plant in the diet, leading to negation of the effect, and therefore reducing the opportunities for use as a supplement to prevent acidosis. This study was designed to investigate the persistency of the anti-acidosis effect using the Rumen Simulation Technique (RUSITEC), together with batch in vitro fermentation using inoculum harvested from RUSITEC.
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