Premium
Studies on rumen metabolism. III. —Effect of lipids in vitro and in vivo on microbial activity
Author(s) -
Robertson J. A.,
Hawke J. C.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740151214
Subject(s) - rumen , fermentation , chemistry , food science , hay , acetic acid , in vivo , lipid metabolism , ammonia , metabolism , biochemistry , in vitro , fatty acid , digestion (alchemy) , oleic acid , biology , botany , chromatography , microbiology and biotechnology
The addition of lipids increased the formation of ammonia when strained rumen liquors were incubated anaerobically at 39° with ryegrass juice extract high in protein, but decreased the formation of ammonia when fibrous substrates low in protein were used instead of ryegrass juice extract. The addition of lipid did not affect ammonia levels in the rumen of cows on a hay diet. Lipid decreased the digestion of fibrous ryegrass constituents and cotton thread by rumen micro‐organisms in vitro and in vivo respectively. Decreased formation of acetic acid and increased formation of propionic acid also occurred in the presence of lipid. High rates of fermentation of the constituents of ryegrass juice were not affected by lipid and were accompanied by rapid hydrogenation of the constituent unsaturated fatty acids of the lipid itself.