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Feedlot Bloat Studies. II. Physical Factors Involved in the Etiology of Frothy Bloat^{1, 2,}

University of Maryland^,4 and U. S. Department of Agriculture

Abstract

Increases in both the total and stable froth formation were noted following the removal of rumen contents from cattle on bloat-producing diets. In vitro methods for measuring both were developed. The uncomplicated frothy bloat encountered in this study resulted from a rate of production of stable froth in the rumen and reticulum sufficient to block the eructation mechanism, partially or completely. It was found that small amounts of saponin in the presence of glucose could aid greatly in the formation of stable froth.

A method for the determination of encapsulated microorganisms in rumen contents is described. In an 8-week period a correlation coefficient of 0.94 was obtained between the percentage of encapsulation of microorganisms and the occurrence of bloat.

Over a 16-week period during which the incidence of bloat on a dry lot diet increased steadily, a highly significant negative correlation was found between the percentage liquid phase of the rumen contents and the incidence of bloat. No correlation was found between the percentage dry matter of the rumen contents and bloat, between the consistency index of the rumen contents and bloat, or between the dry matter and the consistency index of the rumen contents.

¹ Taken from a thesis presented by Bon R. Jacobson to the Graduate School, University of Maryland, in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Dairy Husbandry, University of Maryland.

² This work was supported in part by ADPRB, ARS, USDA.

Scientific Article No. A585, Contribution No. 2749 of the Maryland Agricultural Experiment Station.

³ Animal and Poultry Husbandry Research Branch, ARS, USDA, Beltsville, Md.

⁴ Bacteriology and Dairy Departments, Maryland Agricultural Experiment Station, College Park.

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