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Volatile fatty acids in the rumen of African sheep given a variety of low-protein diets

Published online by Cambridge University Press:  02 September 2010

J. H. Topps  and
R. C. Elliott
J. H. Topps
Affiliation:
Department of Agriculture, University College of Rhodesia and Nyasaland, Salisbury, S. Rhodesia
R. C. Elliott
Affiliation:
Henderson Research Station, Mazoe, S. Rhodesia
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Summary

1. Total concentrations of volatile fatty acids and molar proportions of acetic, nrooionic and butyric acids were determined in the rumen of Blackhead Persian sheep given sixteen low-protein diets.

2. Total concentrations of acids ranged from 2·89 to 9·33 millimoles/ 100 ml. of rumen liquor. Both digestibility and protein content of the ration had a significant effect on the concentration of volatile fatty acids in the rumen liquor. Protein content of the diet probably influenced the latter through controlling the rate of ruminal fermentation.

3. Molar proportions of acetic acid varied from 59·7% to 69·3%, of propionic acid from 21·2% to 29·6%, and of butyric plus higher acids from 7·6% to 16·3%. Protein content of the diet had no significant effect on the composition of the acid mixture, but organic matter digestibility was inversely related to the proportion of acetic acid.

4. The fermentation in the rumen of Blackhead Persian sheep, as judged by the volatile fatty acids produced, appears to be similar to that found in European breeds of sheep.

Type
Research Article
Information
Animal Production , Volume 6 , Issue 1 , February 1964 , pp. 91 - 96
Copyright
Copyright © British Society of Animal Science 1964

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References

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