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The Effect of Various Levels of Dietary Protein upon the Volatile Fatty Acids in the Rumen of the Dairy Cow¹

Dairy Department, University of Maryland, College Park

ABSTRACT

Volatile fatty acids are the end products of the hydrolysis of complex carbohydrates produced by the bacterial population in the rumen. Nine cows were used in a feeding experiment to determine the influence of the amount of protein in the ration of a ruminant upon the level of volatile fatty acids formed. Experimental periods were 21 days in length. Increased amounts of volatile fatty acids except "higher acids" were observed as a result of high levels of protein intake. Editor.

The importance of volatile fatty acids in the nutrition of the ruminant has been thoroughly discussed (3, 6). It has been recognized for some time that these acids are the end products of the hydrolysis of cellulose and other complex carbohydrates in ruminant rations by enzymes produced by the bacterial population in the rumen. Recently, Annison (1) and El-Shazly (4) have reported that the level of rumen volatile acids was increased when a purified source of protein was added to the ration.

¹ Scientific article No. A560, Contribution No. 2715 of the Maryland Agricultural Experiment Station.

² Present address: Thurston County Extension Office, Olympia, Wash.