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Journal of Dairy Science Vol. 72 No. 10 2767-2771
© 1989 by American Dairy Science Association ®
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Effect of the Combination of Monensin and Isoacids on Rumen Fermentation In Vitro1,2,

P. Kone, P. F. Machado3 and R. M. Cook

Michigan State University, East Lansing 48824

ABSTRACT

Effects of isoacids, monensin, or a combination of them on fermentation by mixed rumen bacteria were investigated using a continuous culture technique. The culture was allowed to stabilize for 4 d before treatments were imposed. Comparisons between treatments were made on d 11 and 12 of the culture. Isoacids (equal proportions of isobutyric, 2-M-butyric, isovaleric, and valeric acids) at 15 mg/dl of culture media increased acetate (6.17 vs. 5.48 meq/dl) and total VFA production (8.93 vs. 7.87 meq/dl) compared with that of controls. Monensin at 150 µg/dl reduced acetate (3.74 vs. 6.02 meq/dl) and VFA (6.84 vs. 8.54 meq/dl) but increased propionate (2.28 vs. 1.74 meq/dl) relative to control. The combination of isoacids and monensin increased acetate relative to monensin alone (5.24 vs. 3.74 meq/dl) but did not alter the effect of monensin on propionate concentration (2.32 vs. 2.28 meq/dl). It is concluded that monensin decreases acetate production by 35% and when isoacids are added to the cultures containing monensin, acetate production is restored.

FOOTNOTES

1 Published with the approval of the Director of the Michigan Agricultural Experiment Station as Publication Number 12497.

2 Department of Animal Science; corresponding author.

3 Present address: Departmento De Zoologia, E.S.A.L.Q. Piracicaba, Sao Paulo, Brazil 13400.






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Copyright © 1989 by the American Dairy Science Association ®.