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Studies on the production of volatile fatty acids from grass by rumen liquor in an artificial rumen: II. The volatile fatty acid production from dried grass

Published online by Cambridge University Press:  27 March 2009

A. John ,
G. Barnett  and
R. L. Reid
A. John
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
G. Barnett
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
R. L. Reid
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
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Extract

1. A study has been made of the production of volatile fatty acids obtainable from dried grass and its gross water-soluble and water-insoluble separates, in the artificial rumen, over two growing seasons.

2. In contradistinction to fresh grass, the dried grass gives a consistent production of acetic acid proportionately greater than propionic acid, at all stages of maturity, but when aqueous extracts of the dried grass, and the resultant extracted grass, respectively, are examined separately in the artificial rumen, it is found that the former yield preponderating amounts of acetic acid while the latter give amounts of propionic acid equal to, or exceeding, the corresponding productions of acetic acid.

3. An examination of the titration curves for the total acids obtained from the dried grass, extracted grass and grass extract runs, indicates an approach to an incomplete relationship between the residual carbohydrate in the extracted grass and cellulose, while the grass extract reveals itself as the chief source of acetic acid in the whole dried grass, the acid being formed very speedily at the start of the run.

4. The suggested sources and some of the possible metabolic pathways involved in the formation of v.f.a. from grass are discussed in the text.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 49 , Issue 2 , August 1957 , pp. 171 - 179
Copyright
Copyright © Cambridge University Press 1957

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