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Factors Modifying the Rate of Fermentation of Rumen Ingesta and their Possible Relation to Bloat in Dairy Cattle^*

Iowa Agricultural Experiment Station, Ames, Iowa

ABSTRACT

Fermentation of the rumen contents is essential for the normal digestion of fiber-containing feeds. Enormous changes regularly occur in the environment of the bacteria responsible for this fermentation. The ingestion ofwater in varying amounts and temperature, and the consumption of feed varying from zero to thirty per cent in fiber as well as in sugar content are factors to be dealt with at a moment's notice. Apparent lack of palatabilityof a feed might simply be an outward indication of depressed fermentation in the rumen as a result of adverse environmental conditions. Although no extensive study has been made of the organisms responsiblefor the fermentation in the rumen, many gas producing organisms, such as Bact. coli, have been isolated from the rumen contents (5, 15). The optimum pH for growth of Bact. coli and many similar organisms is around pH 7.0or a little above (10, p. 223).

^* Journal Paper No. J-1001 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project No. 47.