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Effect of hay cell-wall characteristics on its rumen retention time in sheep

Published online by Cambridge University Press:  24 November 2017

M.D. Carro ,
S. Lopez ,
J.S. Gonzalez  and
F.J. Ovejero
M.D. Carro
Affiliation:
Departamento de Producción Animal, Universidad de León.24007 León.Spain
S. Lopez
Affiliation:
Departamento de Producción Animal, Universidad de León.24007 León.Spain
J.S. Gonzalez
Affiliation:
Departamento de Producción Animal, Universidad de León.24007 León.Spain
F.J. Ovejero
Affiliation:
Departamento de Producción Animal, Universidad de León.24007 León.Spain
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Extract

The utilization of forage for ruminants is associated with prolonged retention times within the digestive tract, especially when they are consumed at low levels of intake. The nutritive value of forage is influenced by both the rate at which it is degraded in the rumen and the rate of its physical removal from the rumen. These two parameters are associated with the cell wall constituents of the forage, since its cell content is rapidly fermented in the rumen and hence does not occupy space for a long.

The purpose of the present expedients was to establish the relationships between the cell wall chacacterisitcs (composition and rumen degradation) of some hays and its retention time in the rumen.

Type
Rumen Metabolism
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 206
Copyright
Copyright © The British Society of Animal Production 1992

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References

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