The effect of foaming in the rumen with white clover [Trifolium repens] ingestion on the microbial fermentation of sheep
1999
Ogura, S. (Tohoku Univ., Sendai (Japan). Faculty of Agriculture) | Abe, K. | Sugawara, K.
To investigate the effects of foaming in the rumen with white clover ingestion on the microbial digestion of sheep. an experiment using three treatments - white clover sole feeding (WC), white clover sole feeding with an anti-foaming agent (Ruminon(R) 5ml/day) (WR), and white clover and orchardgrass (1 : 1 on a dry matter basis) feeding (WO) - was carried out with 3 X 3 Latin square design using three lambs. Ruminal fermentation was in: vestigated in 2, 4, 6 and l2 hr after feeding under restricted feeding (30g of dry matter/kg of body weight/day, 08:00 and 20:00). The foam stability of ruminal fluid was remarkably high 2 and 4hr after feeding in WC, while the ruminal fluid in WR formed little foam at any stage after feeding. Protozoal density of ruminal fluid was significantly small in WR compared with that in WC and WO (P0.05), particularly 4 and 6hr after feeding. Total volatile fatty acid concentration was 23-26 mmol/l higher in WR than in WC and WO 2 hr after feeding. Scanning electron micrographs revealed a large bacterial population on leaf particles and extensive disintegration of leaf tissues in WR compared with that in WC
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