HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Mackenzie, D. D. S. Search for Related Content PubMed PubMed Citation Articles by Mackenzie, D. D. S.

Production and Utilization of Lactic Acid by the Ruminant. A Review

Dairy Research Foundation, University of Sydney University Farms, Camden, N.S.W., Australia

ABSTRACT

I. Lactic acid has a special significance for the ruminant, as it is associated not only with intermediary metabolism but also with nutrition and digestion. Considerable quantities of lactic acid are ingested when sources of exogenous lactic acid such as silage are fed to the ruminant. Furthermore, the production of lactic acid occurs in the rumen from the fermentation of ingested food in the rumen microorganisms, and rapid production with accumulation of lactic acid often occurs after engorgement of large quantities of soluble carbohydrates. In the present paper the significance of lactic acid in the nutrition, digestion, and intermediary metabolism of the ruminant is discussed with special reference to its importance in lactic acidosis.

II. Exogenous Lactic Acid

Silage is an important source of lactic acid for the domestic ruminant. Sugars, hemicelluloses, and organic acids in the ensiled material are fermented anaerobically to lactic acid by bacteria, mainly Lactobacillus spp., Pedicoccus spp., and Streptococcus spp. (17, 90). Smaller quantities of other acids, formic, acetic, propionic, butyric, and succinic, are also produced (8, 17, 40, 53, 98, 129).