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Absorption and Dissimilation of Lactates Added to the Bovine Rumen and the Resulting Effects on Blood Glucose¹

Departments of Dairy Husbandry and Bacteriology, University of Maryland, College Park

ABSTRACT

A number of investigations have been made concerning microbial dissimilations of various natural feedstuffs and/or single specific compounds in the bovine rumen (3, 4, 7, 8, 13). Phillipson and McAnally (8) observed that glucose, fructose, and sucrose were rapidly fermented to lactic acid in the sheep rumen and this metabolite was consequently converted to lower fatty acids. Since little or none of these volatile fatty acids were observed to pass to the abomasum, it was suggested that they may be absorbed directly from the rumen or omasum. Maltose, lactose, and galactose were fermented more slowly, and no accumulation of lactic acid was noted in the ingesta. When lactic acid was present in substantial amounts, some was observed in the abomasum. Elsden (3), in an experiment in which in vivo and in vitro methods were compared, noted that when soluble carbohydrates were fermented, a primary dissimilation to lactic acid occurred followed by conversion of this to volatile fatty acids, mainly propionic acid.

¹ Paper No. A536, Contribution No. 2676 of the Maryland Agricultural Experiment Station.