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Biochemical and Microscopic Comparison of in vivo and in vitro Rumen Fermentations^{1, 2, 3,}

Ohio Agricultural Experiment Station, Wooster⁵

Abstract

A comparison of in vivo with in vitro cellulose fermentation by rumen micro-organisms was undertaken, based on rate of fermentation (as measured by volatile fatty acid production and the nylon bag technique), quantitative identification of end-products of fermentation and microscopic examination of bacteria.

The rates of cellulose digestion and production of volatile fatty acid end-products in the in vivo and in vitro fermentations were similar under the conditions used in these experiments. Gram-negative micrococci, which were found in large numbers in vivo, proliferated in vitro and in vivo on purified cellulose. When mixed hay was used as a substrate both in vivo and in vitro, fermentations could be carried out in vitro for periods of 24–30 hours without any marked morphological change in the bacterial population.

¹ Approved for publication as Journal Article No. 60-60 by the Associate Director of the Ohio Agricultural Experiment Station, Wooster.

² This work was supported in part by funds allocated to the Station on the recommendation of the North Central Technical Committee, Factors Affecting Utilization of Feed by Ruminants (NC-25).

³ The authors wish to express their appreciation to H. Scott for technical assistance with several phases of this study.

⁴ On leave from the Faculty of Agriculture, University of Alexandria, Alexandria, Egypt.

⁵ Department of Animal Science.