Variation among Dairy Cows in Rumen Liquid Fermentation Characteristics

Jan Lassen, Peter Løvendahl, Lise Kristensen, Zhigang Zhu, Ole Højbjerg, Morten Poulsen, Samantha Joan Noel

Publikation: KonferencebidragPaperForskningpeer review

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Abstract

Volatile fatty acids are the main energy product from rumen fermentation. This study investigated the individuality of VFA concentrations in samples of rumen fluid obtained from 10 Holstein cows using a esophageal probe to take samples repeatedly over a 7 week period. Systematic changes were seen for propionic acid after onset of lactation, but acetic and butyric acid was not affect. Repeatability was generally low, but highest for propionic acid. VFA traits should be used as supplementary information in metagenomic studies
OriginalsprogEngelsk
Publikationsdato17 aug. 2014
Antal sider3
StatusUdgivet - 17 aug. 2014
Begivenhed10th World Congress on Genetics Applied to Livestock Production (WCGALP) - The Westin Bayshore, 1601 Bayshore Drive, Vancouver, BC V6G 2V4, Vancouver, Canada
Varighed: 17 aug. 201422 aug. 2014
Konferencens nummer: 10th

Konference

Konference10th World Congress on Genetics Applied to Livestock Production (WCGALP)
Nummer10th
LokationThe Westin Bayshore, 1601 Bayshore Drive, Vancouver, BC V6G 2V4
Land/OmrådeCanada
ByVancouver
Periode17/08/201422/08/2014

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