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Persistency of the effect of Lactuca sativa and Urtica dioica on in vitro acidosis

Published online by Cambridge University Press:  23 November 2017

K. E. Kliem ,
R. Morgan  and
F. L. Mould
K. E. Kliem*
Affiliation:
University of Reading Department of Agriculture, Earley Gate, PO Box 237, Reading RG6 6AR, UK.
R. Morgan
Affiliation:
University of Reading Department of Agriculture, Earley Gate, PO Box 237, Reading RG6 6AR, UK.
F. L. Mould
Affiliation:
University of Reading Department of Agriculture, Earley Gate, PO Box 237, Reading RG6 6AR, UK.
*
Email:k.e.kliem@reading.ac.uk
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Extract

As part of the EU Framework 5 project “Rumen-Up”, plants were screened for their effect on the in vitro fermentation medium pH. Common lettuce (Lactuca sativa) and stinging nettle (Urtica dioica) were identified as having a positive effect, maintaining a higher pH when fermented with wheat over 48 hours. It was considered that the rumen microflora may adapt to the inclusion of either plant in the diet, leading to negation of the effect, and therefore reducing the opportunities for use as a supplement to prevent acidosis. This study was designed to investigate the persistency of the anti-acidosis effect using the Rumen Simulation Technique (RUSITEC), together with batch in vitro fermentation using inoculum harvested from RUSITEC.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 225
Copyright
Copyright © The British Society of Animal Science 2005

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References

Czerkawski, J. W. & Breckenridge, G. (1977) Design and development of a long term rumen simulation technique (RUSITEC). British Journal of Nutrition 38: 371 – 384 Google Scholar
Kliem, K. E., Morgan, R., Mould, F. L. (2005) The effect of Lactuca sativa and Urtica dioica on in vitro acidosis. Proceedings of the British Society of Animal Science in press.Google Scholar