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Fermentation in the rumen of cows given rations containing hay and flaked maize or rolled barley in widely different proportions

Published online by Cambridge University Press:  27 March 2009

J. D. Sutton  and
V. W. Johnson
J. D. Sutton
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, Berks
V. W. Johnson
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, Berks
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Summary

Three dry cows, each fitted with a permanent rumen fistula, were fed hay and flaked maize or hay and rolled barley in widely different proportions. All rations were offered at 7 kg dry matter daily for 3 weeks following hay alone. The cows refused all cereal 3 or 4 days after introduction of rations including 80 and 100% flaked maize; recovery of intake occurred in most instances within a further 3–10 days. On the 100% flaked maize ration, the refusals were associated with very low pH and high concentrations of lactic acid in the rumen.Refusalsof rolled barley were small and showed no clear pattern.

Rumen fermentation was reasonably stable during the last week of each period except with the 100% barley rations. On the rations containing flaked maize, molar proportions of volatile fatty acids (VFA) varied widely but on only one occasion did the proportion of acetic acid fall below 55% and in two cows that consumed flaked maize alone, the proportion of acetic acid in the rumen exceeded 60%. On the rations containing rolled barley, increasing proportions of barley were associated with large decreases in the proportion of acetic acid and increases in the proportion of propionic acid. The maximum proportion of n-butyric acid was found on the rations containing 50% cereal.

It is suggested that, when large proportions of cereals are fed, the proportions of VFA bear no clear relationship to the crude fibre content of the ration but that an association with rumen pH may exist.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 73 , Issue 3 , December 1969 , pp. 459 - 468
Copyright
Copyright © Cambridge University Press 1969

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