573
Variation among Dairy Cows in Rumen Liquid Fermentation Characteristics

Thursday, August 21, 2014
Posters (The Westin Bayshore)
Jan Lassen , Center of Quantitative Genetics and Genomics, Department of Molecular Biology and Genetics, Aarhus University, Aarhus, Denmark
Peter Lovendahl , Centre for Quantitative Genetics and Genomics, Department of Molecular Biology and Genetics, Aarhus University, Tjele, Denmark
Lise Kristensen , Department of Molecular Biology and Genetics, Aarhus University, Tjele, Denmark
Zhigang Zhu , Department of Animal Science, Aarhus University, Tjele, Denmark
Ole Højberg , Dept. Animal Science, Aarhus University, Tjele, Denmark
Morten Poulsen , Dept. Animal Science, aarhus University, Tjele, Denmark
Samantha J Noel , Dept. Animal Science, Aarhus University, Tjele, Denmark
Abstract Text: 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.

Keywords: dairy cattle, Rumination, Fermentation

See more of: Posters: Genetics of Trait Complexes - Feed Intake and Efficiency (Group 2)
See more of: Genetics of Trait Complexes: Feed intake and efficiency
<< Previous Abstract | Next Abstract >>