Titlebook: Energy Nutrition in Ruminants; M. Ryle,E. R. Ørskov Book 1990 Elsevier Science Publishers Ltd 1990 bacteria.behavior.development.energy.en

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Energy Nutrition of Rumen Micro-Organisms,they nevertheless normally consist principally of carbon dioxide, methane and the three volatile fatty acids (VFAs) acetic acid, propionic acid and butyric acid, together with ammonia, traces of some other VFAs and sometimes lactic acid.

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Manipulation of Rumen Fermentation and Associative Effects,too high a proportion of propionic acid, relative to the other fatty acids, results in the deposition of undesirable branched-chain soft fat (Duncan .., 1974). Therefore methods of manipulating rumen fermentation, to optimize the ratios of different end-products of fermentation, are of practical importance, particularly for lactating animals.

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proteins and new systems for their evaluation. Here the focus is on energy-yielding nutrients and problems involved in evaluating them. Nonetheless in both volumes there is explicit recognition of the interdependence of energy and protein nutrition. I have not attempted to review comprehensively al

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Nutrient Supply to the Newborn Ruminant,ung. In fact, considering the complexity of the changes, it is remarkable that mortality is so low. One major change is in the route by which nutrients are supplied. Before birth, glucose, amino acids etc. are delivered directly via the placenta. Afterwards they must first be consumed as milk and th

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Energy Nutrition of Rumen Micro-Organisms,limited, nothing else is reminiscent of industrial conditions. Both the chemical composition and the physical structure of the ingested substrates can vary widely and rapidly. Instead of one or two types of micro-organism providing the enzymes for fermentation, there may be significant numbers of ma

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Manipulation of Rumen Fermentation and Associative Effects,entation determines the extent to which hydrogen, made available by anaerobic fermentation, is incorporated into compounds of use to the animal — in particular propionic acid — or is lost in the reduction of carbon dioxide to methane, with subsequent eructation. The type of fermentation can also dir

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