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Presence and Significance of Phenyl-substituted Fatty Acids in Bovine Rumen Contents^{1, 2,}

Lipids Laboratory and Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

Phenylacetic and 3-phenylpropionic acids were demonstrated in rumen ingesta. They are derived at least in part from phenylalanine and tyrosine, respectively. The two acids appear to contribute to the odor of rumen ingesta and their presence is an indication of inefficiently utilized amino acids or proteins.

¹ Authorized for publication on March 29, 1967, as paper no. 3247 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Supported by the U. S. Public Health Service (H E 03632).