Rumen fermentation in vitro as influenced by long chain fatty acids.

  title={Rumen fermentation in vitro as influenced by long chain fatty acids.},
  author={William Chalupa and B Rickabaugh and David S Kronfeld and David J Sklan},
  journal={Journal of dairy science},
  volume={67 7},
Responses of rumen microbes to fatty acids were evaluated by production of total volatile fatty acid and ratio of acetate to propionate. Fermentations were under carbon dioxide for 20 h in 50-ml Erlenmeyer flasks in a Dubnoff metabolic shaking incubator. Flasks contained 20 ml medium, 1 ml reducing solution, 750 mg substrate (450 mg hay plus 300 mg grain), and varying amounts of long-chain fatty acids supplied as free acids, as calcium salts, or as triglycerides. They were inoculated with 5 ml… CONTINUE READING


Publications citing this paper.
Showing 1-10 of 25 extracted citations

Feeding, evaluating, and controlling rumen function.

The Veterinary clinics of North America. Food animal practice • 2014
View 1 Excerpt

Similar Papers

Loading similar papers…