Bloat in cattle

Abstract

The physical parameters of foams produced ill vitro from rumen liquor taken from cattle during several bloating seasons were measured. Such foams were characterised by high persistence and relatively low mechanical strength.The surface-active materials in the rumen liquor were studied by chemical analysis of foams generated from such liquor and by fractional precipitation from the liquor of constituents which could subsequently generate foams.The general conclusion is that at least three classes of constituents viz. modified salivary mucoproteins, soluble leaf proteins, and lipid components, are in~olved in determining the properties of rumen foams.

Developing a conceptual model of possible benefits of condensed tannins for ruminant production

“…frothy bloat) in forage legumes. The effect is achieved by (1) destabilizing plant protein foams (Tanner et al, 1995); (2) reducing protein solubility (Jones et al, 1973); and (3) impairing the formation of stable protein foam and consequently reducing the incidence of bloat.…”

“…frothy bloat) in forage legumes. The effect is achieved by (1) destabilizing plant protein foams (Tanner et al, 1995); (2) reducing protein solubility (Jones et al, 1973); and (3) impairing the formation of stable protein foam and consequently reducing the incidence of bloat.Besides the direct impact of CT on frothy bloat, ruminal CH 4 , AA sparing, viable GINP and foetal development (Figure 2), these five mechanisms of action of CT were commonly and indirectly related to the 'energy balance' of the animal. We believe this critical feedback between 'energy balance' and 'CT intake' is responsible for creating complex dynamics and non-linear behavioural systems, but it is not clear which feedback loop dominates the system at a given time and at what frequency.…”