ANSC 2120 Lecture Notes - Lecture 15: Portal Vein, Acetyl-Coa, Victorian Football League
29 Feb 2016
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Sources and significance of volatile fatty acids (cid:1) In higher animals, vfas are mostly produced by microbial fermentation of carbohydrate and other organic matter in the forestomach/hindgut. Most abundant vfas (account for 95% of vfas in rumen) Acetic: ch3cooh: some acetic acid is also produced in liver and other tissues by hydrolysis of acetyl coa. In general, the total rate of production and concentration of rumen vfas are directly related to the intake of fermentable organic matter (esp. carbs) Relative rates of production and concentration of individual. Vfas are affect by diet quality, esp forage : concentration ratio: in particular, increasing the fraction of starchy concentrates causes a disproportionate increase in the rate of production of propionic acid by amylolytic bacteria. This causes a slight decrease in the molar % of acetic acid (not a decrease in the production of acetic acid) Vfas are absorbed by epithelia lining of rumen papillae via (cid:1) (cid:1) passive diffusion.
