Effect of monensin on the fermentation of basal rations in the Rumen Simulation Technique (Rusitec)

R. J. Wallace, J. W. Czerkawski, G. Breckenridge

Research output: Contribution to journalArticle

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Abstract

1. A long-term experiment was made with the Rumen Simulation Technique (Rusitec), in which the fermentation of a mixed ration of hay (1Og/d) and bruised barley (5g/d) was compared with the fermentation of the same diet in the presence of 2, 10 and 50 mg monensin/d.2. Monensin depressed the production of acetic and butyric acids, markedly increased the production of propionic acid and virtually eliminated the production of isovaleric acid. The production of methane was decreased in the presence of monensin, but this decrease could be accounted for entirely by the changes in the production of volatile fatty acids and redistribution of metabolic hydrogen.3. The digestibility of dry matter (DM) in the rations declined in the presence of monensin. Determinations of the rates of digestion showed that the digestion of the readily-fermented food in the initial stages was not affected by monensin, but that at 24 h digestion had been inhibited by monensin. The inhibition was due entirely to its effect on the digestion of the fibrous components. Digestion of non-fibrous material was not affected.4. The efficiency of microbial growth, expressed as g dry weight/mol ATP formed (YATP) and in terms of dm digested, tended to be increased by monensin. This however occurred only at high, non-practical doses.5. Urease (EC 3.5.1.5) was induced by the addition of urea to the fermentation, but monensin had no effect on urease activity. Although monensin increased the activity of protease in washed suspensions, more food protein apparently escaped degradation. This may have been due to decreased deaminative activity.6. Monensin altered the mircroscopic appearance of the fermentation fluid, and changed the activity of some enzymes in sonicated extracts, including alkaline phosphatase (EC 3.1.3.1), acetate kinase (EC 2.7.2.1) and succinate dehydrogenase (EC 1.3.9.1). These results are discussed in terms of known sensitivities of rumen microbes to monensin and their contribution to the fermentation as a whole.
Original languageEnglish
Pages (from-to)131-148
Number of pages18
JournalBritish Journal of Nutrition
Volume46
Issue number1
DOIs
Publication statusPublished - Jul 1981

Fingerprint

Monensin
Rumen
Fermentation
Digestion
Acetate Kinase
Urease
Food
Succinate Dehydrogenase
Volatile Fatty Acids
Butyrates
Methane
Hordeum
Alkaline Phosphatase
Urea
Suspensions
Acetates
Peptide Hydrolases
Adenosine Triphosphate

Keywords

  • animal
  • animal feed
  • bacteria
  • fatty acids
  • volatile
  • fermentation
  • Furans
  • in vitro
  • methane
  • monensin
  • peptide hydrolases
  • protozoa
  • rumen
  • sheep
  • time factors
  • urease

Cite this

Effect of monensin on the fermentation of basal rations in the Rumen Simulation Technique (Rusitec). / Wallace, R. J.; Czerkawski, J. W.; Breckenridge, G.

In: British Journal of Nutrition, Vol. 46, No. 1, 07.1981, p. 131-148.

Research output: Contribution to journalArticle

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AU - Czerkawski, J. W.

AU - Breckenridge, G.

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N2 - 1. A long-term experiment was made with the Rumen Simulation Technique (Rusitec), in which the fermentation of a mixed ration of hay (1Og/d) and bruised barley (5g/d) was compared with the fermentation of the same diet in the presence of 2, 10 and 50 mg monensin/d.2. Monensin depressed the production of acetic and butyric acids, markedly increased the production of propionic acid and virtually eliminated the production of isovaleric acid. The production of methane was decreased in the presence of monensin, but this decrease could be accounted for entirely by the changes in the production of volatile fatty acids and redistribution of metabolic hydrogen.3. The digestibility of dry matter (DM) in the rations declined in the presence of monensin. Determinations of the rates of digestion showed that the digestion of the readily-fermented food in the initial stages was not affected by monensin, but that at 24 h digestion had been inhibited by monensin. The inhibition was due entirely to its effect on the digestion of the fibrous components. Digestion of non-fibrous material was not affected.4. The efficiency of microbial growth, expressed as g dry weight/mol ATP formed (YATP) and in terms of dm digested, tended to be increased by monensin. This however occurred only at high, non-practical doses.5. Urease (EC 3.5.1.5) was induced by the addition of urea to the fermentation, but monensin had no effect on urease activity. Although monensin increased the activity of protease in washed suspensions, more food protein apparently escaped degradation. This may have been due to decreased deaminative activity.6. Monensin altered the mircroscopic appearance of the fermentation fluid, and changed the activity of some enzymes in sonicated extracts, including alkaline phosphatase (EC 3.1.3.1), acetate kinase (EC 2.7.2.1) and succinate dehydrogenase (EC 1.3.9.1). These results are discussed in terms of known sensitivities of rumen microbes to monensin and their contribution to the fermentation as a whole.

AB - 1. A long-term experiment was made with the Rumen Simulation Technique (Rusitec), in which the fermentation of a mixed ration of hay (1Og/d) and bruised barley (5g/d) was compared with the fermentation of the same diet in the presence of 2, 10 and 50 mg monensin/d.2. Monensin depressed the production of acetic and butyric acids, markedly increased the production of propionic acid and virtually eliminated the production of isovaleric acid. The production of methane was decreased in the presence of monensin, but this decrease could be accounted for entirely by the changes in the production of volatile fatty acids and redistribution of metabolic hydrogen.3. The digestibility of dry matter (DM) in the rations declined in the presence of monensin. Determinations of the rates of digestion showed that the digestion of the readily-fermented food in the initial stages was not affected by monensin, but that at 24 h digestion had been inhibited by monensin. The inhibition was due entirely to its effect on the digestion of the fibrous components. Digestion of non-fibrous material was not affected.4. The efficiency of microbial growth, expressed as g dry weight/mol ATP formed (YATP) and in terms of dm digested, tended to be increased by monensin. This however occurred only at high, non-practical doses.5. Urease (EC 3.5.1.5) was induced by the addition of urea to the fermentation, but monensin had no effect on urease activity. Although monensin increased the activity of protease in washed suspensions, more food protein apparently escaped degradation. This may have been due to decreased deaminative activity.6. Monensin altered the mircroscopic appearance of the fermentation fluid, and changed the activity of some enzymes in sonicated extracts, including alkaline phosphatase (EC 3.1.3.1), acetate kinase (EC 2.7.2.1) and succinate dehydrogenase (EC 1.3.9.1). These results are discussed in terms of known sensitivities of rumen microbes to monensin and their contribution to the fermentation as a whole.

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KW - bacteria

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KW - fermentation

KW - Furans

KW - in vitro

KW - methane

KW - monensin

KW - peptide hydrolases

KW - protozoa

KW - rumen

KW - sheep

KW - time factors

KW - urease

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