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Influence of Protein and Phosphorus on the Composition of the Rumen Ingesta of Sheep¹

Utah State University, Logan

Abstract

Extensive research has been reported concerning the chemical composition of rumen ingesta. Many researchers have investigated the end products of fermentation, while others have compared the end products of fermentation derived from various feed-stuffs. The complex biochemistry and physiology of the rumen have been found to involve a multitude of regulating mechanisms that tend to favor microbial fermentation of ingested feed. The regulating mechanisms buffer the pH, absorb and dilute the fermentation end products, and empty the rumen of its contents (Annison and Lewis, 1959; Rodrique, 1960). Therefore, the effect of a relatively small change in the diet of the animal upon the end products of fermentation are difficult to determine.

The purpose of this experiment was to determine how the level of protein and phosphorus influence the rate of fermentation in the rumen of sheep as measured by the concentration of volatile acids and ammonia, and the rate of in vivo digestion of cotton thread.

¹ Report on Project 421, Regional Project W-34, Journal Paper No. 313.

² The authors wish to acknowledge the assistance and advice of J. C. Street pertaining to the chemical procedures.