Ruminal fermentation
The first step in ruminal fermentation occurs in the mount with the animal reducing the plant particle size with the molars. In addition, rumination is responsible for further reduction in particle size. These actions serve to increase the surface area of plant particle which allow the bacteria to attach to plant particle.
A symbiotic relationship exists between the host animal and the bacterial species. The host animal supplies a warm, moist environment with substrates introduced and removal of end products of ruminal fermentation. This allows the microbes to break down the fibrous material and produce end products that the animal can utilize.
The microbes will ferment the carbohydrate portion of plants and produce volatile fatty acids (VFAs). The primary VFAs produced include acetate, propionate and butyrate. In addition, gases are produced including carbon dioxide and methane. The animals can utilize VFAs for energy with an estimated 70 – 80% of the caloric requirements met by VFAs. In addition, other components are fermented in the rumen resulting in production of microbial protein and B vitamins.
May 16 2008 09:41 am | Article