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Utilization of Citric Acid by Rumen Microorganisms¹

Purdue University Agricultural Experiment Station, Lafayette, Indiana

Abstract

Rumen microorganisms from sheep fed concentrate or forage diets utilized citric acid in vitro and in vivo at a rapid rate, even though they had not been previously exposed to diets containing added citrate. Microorganism-free rumen fluid did not utilize citrate, thus indicating citrate is absorbed by the microflora prior to utilization. Citric acid addition resulted in a decrease in rumen fluid pH and an increase in VFA production in vitro and in vivo.

During 6 hr. of in vitro incubation with a number of carbohydrate substrates, citrate produced a significant increase in VFA production. A significant change in molar ratio of VFA resulted from the addition of citric acid in vivo and in vitro. Citric acid had an effect on the molar proportions of VFA produced, significantly increasing the mole percent of acetate and decreasing that of propionate and butyrate.

¹ Contribution from the Department of Biochemistry, Purdue University, Lafayette, Indiana, as Journal Paper No. 2050.