Developments in rumen fermentation: the scientist's view

C. J. Newbold, C. S. Stewart, R. J. Wallace

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

This review highlights the importance of knowledge of rumen microbiology in the production of healthy, safe and environmentally acceptable products from ruminants. Three examples of novel ways to manipulate rumen microbes while simultaneously maintaining and improving the productivity and profitability of ruminant agriculture are given. A detailed discussion is provided on these examples: (1) the role of microbes in the production of conjugated linoleic acid, (2) the role of rumen as a barrier preventing the spread of pathogens at the farm level, and (3) the manipulation of methane production by rumen microbes.
Original languageEnglish
Title of host publicationRecent Advances in Animal Nutrition
EditorsP. C. Garnsworthy, J. Wiseman
Place of PublicationNottingham
PublisherNottingham University Press
Pages251-279
Number of pages29
ISBN (Print)1-897676-08-5
Publication statusPublished - 2001

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    Newbold, C. J., Stewart, C. S., & Wallace, R. J. (2001). Developments in rumen fermentation: the scientist's view. In P. C. Garnsworthy, & J. Wiseman (Eds.), Recent Advances in Animal Nutrition (pp. 251-279). Nottingham University Press.