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The rumen buffering system of sheep fed pelleted roughage–concentrate rations

Published online by Cambridge University Press:  09 March 2007

Bijan Emmanuel ,
M. J. Lawlor  and
D. M. Mcaleese
Bijan Emmanuel
Affiliation:
Animal Nutrition and Biochemistry Department, The Agricultural Institute, Duminea, Castleknock, Co. Dublin
M. J. Lawlor
Affiliation:
Animal Nutrition and Biochemistry Department, The Agricultural Institute, Duminea, Castleknock, Co. Dublin
D. M. Mcaleese
Affiliation:
Animal Nutrition and Biochemistry Department, The Agricultural Institute, Duminea, Castleknock, Co. Dublin
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Abstract

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1. Three wethers fitted with permanent rumen cannulas were given a pelleted roughage–concentrate ration containing 45% ground barley straw as roughage. The animals were given 1 kg of the diet at 08.00 h and 500 g at 17.00 h.

2. The measurements made to determine the buffering components of the rumen fluid were: rumen pH, buffering capacity value (β), total volatile fatty acids (VFA), CO2 and inorganic phosphorus concentrations. β was expressed as the quantity of titrant (m-equiv./l.) required to bring about 2 unit changes in rumen fluid pH. The pH ranges in which the β values were measured were 4–6, 5–7 and 6–8. All measurements were made at hourly intervals over a 9 h period commencing 1 h before feeding.

3. Rumen pH values were high before feeding, decreased to a minimum 2 h after feeding and then increased to approximately the original values. The concentrations of total VFA followed an inverse pattern. There was diurnal variation in the concentrations of CO2 but inorganic P levels varied very little throughout the day.

4. Significant correlations were obtained between VFA, inorganic P and CO2 levels and the β values. It would appear that the bicarbonate and phosphate buffers were not effective in regulating the rumen pH when sheep were given a roughage–concentrate ration.

Type
Research Article
Information
British Journal of Nutrition , Volume 23 , Issue 4 , November 1969 , pp. 805 - 811
Copyright
Copyright © The Nutrition Society 1969

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