Effect of Ethanol on Rumen Fermentation

Emery, R.S.; Lewis, Theodore; Everett, J.P.; Lassiter, C. A.

doi:10.3168/jds.s0022-0302(59)90710-6

Cited by 20 publications

(18 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These studies used AP supplemented with cottonseed meal, soybean meal or urea-treated straw, and digestibility was compared only with alfalfa hay or corn silage. Thus, the digestibility in the present study showed clear differences versus that in the studies of Emery et al (1959) and Fang (2009). Furthermore, the effects of naturally generated ethanol were not mentioned in most of these studies.…”

Section: Discussioncontrasting

confidence: 93%

“…The ethanol was ingested slowly, and was evenly distributed in the TMR silage with almost no loss by volatilization; therefore, it may have had a different metabolic pattern in the rumen of the cows compared with ingestion by pouring into the rumen. Thus, the digestibility in the present study showed clear differences versus that in the studies of Emery et al (1959) and Fang (2009). Based on this information, our digestibility data might be related to the ethanol produced naturally from AP.…”

Section: Discussioncontrasting

confidence: 93%

“…Since the proportions of corn, wheat bran and soybean meal also increased or decreased with the change in the proportion of apple AP in each TMR silage, the mechanism of the change in digestibility was difficult to determine. Regarding the effect of ethanol ingestion on digestibility, Emery et al (1959) reported that ethanol tended to decrease OM and CP digestibility when fed to Holstein dry-period cows by pouring it into the rumen via a fistula at~0.5% of BW and Fang (2009) reported that AP silage containing ethanol decreased EE digestibility only when fed to wethers at 0.1% of BW. However, the relationship between digestibility and ethanol ingestion was not discussed in their study.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of apple pomace proportion levels on the fermentation quality of total mixed ration silage and its digestibility, preference and ruminal fermentation in beef cows

Fang

Yang

Matsuzaki

et al. 2015

Animal Science Journal

View full text Add to dashboard Cite

Four Japanese black beef cows were used in a 4 × 4 Latin square to evaluate the fermentation quality, digestibility, ruminal fermentation and preference of total mixed ration (TMR) silages prepared with differing proportions of apple pomace (AP). Experimental treatments were the control (no AP added, CAP), 5% (low, LAP), 10% (medium, MAP) and 20% (high, HAP) of TMR dry matter (DM) as AP. All TMR silages were well preserved. Ethanol was produced in silages containing AP and the amount increased with the proportion of AP (P < 0.05). Nutrient digestibility with LAP, MAP and HAP treatment was lower than that with CAP treatment (P < 0.05). The ruminal molar proportion of acetic acid increased (P < 0.05), but the ruminal ammonia-N concentration decreased (P < 0.05) as the proportion of AP increased. The preference of the animals was highest for HAP, followed by MAP, CAP and LAP. This study demonstrates that decrease in nutrient digestibility might be related to the ethanol produced naturally from AP. Therefore, the proportion of AP in TMR silages should be less than 5% of dietary DM.

show abstract

Section: Discussioncontrasting

confidence: 93%

Section: Discussioncontrasting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of apple pomace proportion levels on the fermentation quality of total mixed ration silage and its digestibility, preference and ruminal fermentation in beef cows

Fang

Yang

Matsuzaki

et al. 2015

Animal Science Journal

View full text Add to dashboard Cite

show abstract

“…Not only the concentration of the ketogenic volatile fatty acid but also that of propionic acid, a gluconeogenic volatile fatty acid, rose (from 14.3 mmol/l to 16.6 mmol/l; Emery et al, 1959). Similar observations have been made by Japanese researchers who reported that ethanol enhanced the production of volatile fatty acids and rumen gases, but among the volatile fatty acids the ratio of acetate increased at the expense of propionate (Myazaki et al, 1989).…”

Section: Acta Veterinaria Hungarica 51 2003supporting

confidence: 71%

Disappearance of ethanol from isolated sheep rumen

Veresegyházy

Fébel

Nagy

et al. 2003

Acta Veterinaria Hungarica

View full text Add to dashboard Cite

The absorption of ethanol from the rumen was studied in three British Milk sheep equipped with a rumen cannula. After removal of the rumen content and washing the forestomachs several times the reticulo-omasal orifice was closed and through the cannula 20 or 60 ml ethanol and 2 ml Cr-EDTA were infused in physiological saline. The entire fluid volume was 3000 ml. At the start of the experiment (0 min) and subsequently in the 5th, 15th, 30th, 45th, 60th and 75th minutes samples were taken from the fluid present in the forestomachs. During the 75-min experiment the amount of ethanol gradually decreased in the rumen. The rate of disappearance varied according to concentration. The graph depicting the change of ruminal ethanol concentration shows a curve typical of passive transport. The equation describing the disappearance of ethanol was y = -0.0474x 2 + 5.6544x + 10.869 after the administration of 20 ml ethanol, and y = -0.1377x 2 + 19.541x -24.606 after the infusion of 60 ml ethanol. It was established that ethanol was absorbed through the rumen wall by a passive transport process.

show abstract

“…Specific activity of gases was also determined by coupled gas chromatography-liquid scintillation counting (Castillo et al 1989 (Emery et al 1959). …”

Section: Methodsmentioning

confidence: 99%