Variation among Dairy Cows in Rumen Liquid Fermentation Characteristics

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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
Original languageEnglish
Publication year17 Aug 2014
Number of pages3
Publication statusPublished - 17 Aug 2014
Event10th World Congress on Genetics Applied to Livestock Production (WCGALP) - The Westin Bayshore, 1601 Bayshore Drive, Vancouver, BC V6G 2V4, Vancouver, Canada
Duration: 17 Aug 201422 Aug 2014
Conference number: 10th

Conference

Conference10th World Congress on Genetics Applied to Livestock Production (WCGALP)
Number10th
LocationThe Westin Bayshore, 1601 Bayshore Drive, Vancouver, BC V6G 2V4
CountryCanada
CityVancouver
Period17/08/201422/08/2014

    Research areas

  • dairy cattle, rumination, fermentation

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