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Rumen fermentation patterns in sheep receiving silages of different chemical composition supplemented with concentrates rich in starch or in digestible fibre

Published online by Cambridge University Press:  27 March 2009

P. A. Martin ,
D. G. Chamberlain ,
S. Robertson  and
D. Hirst
P. A. Martin
Affiliation:
Hannah Research Institute, Ayr KA6 5HL, UK
D. G. Chamberlain
Affiliation:
Hannah Research Institute, Ayr KA6 5HL, UK
S. Robertson
Affiliation:
Hannah Research Institute, Ayr KA6 5HL, UK
D. Hirst
Affiliation:
Scottish Agricultural Statistics Service, The University of Edinburgh, James Clerk Maxwell Building, The King's Buildings, Edinburgh EH9 3JZ, UK
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Summary

In each of two experiments, eight silages supplemented with concentrates containing a high proportion of either starch or digestible fibre were given to rumen-cannulated sheep. The silages constituted c. 65% of the total dry matter and differed widely in chemical composition, reflecting differences in the extent of fermentation in the silo.

Rumen pH was lower (P < 0·01 and P < 0·001 for Expts 1 and 2 respectively) and the concentration of total volatile fatty acids (VFA) in the rumen was higher (P < 0·001 for Expt 2) for the starchy concentrate. Silages differed in their effects on ruminal proportions of acetate (P < 0·001 and P < 0·01 for Expts 1 and 2 respectively) and, inversely, of propionate (P < 0·001 for Expt 1). There was evidence of a strong relationship between the molar proportion of propionate in the rumen and the concentration of lactic acid in the silage. The results indicate that the production of propionate during the metabolism of silage lactic acid by the rumen microbial population was the predominant influence on rumen fermentation pattern.

It is suggested that this relationship is the basis of some of the differences in milk production reported for silages showing restricted as opposed to extensive fermentation.

Type
Animals
Information
The Journal of Agricultural Science , Volume 122 , Issue 1 , February 1994 , pp. 145 - 150
Copyright
Copyright © Cambridge University Press 1994

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