The rumen is the centre of digestion in ruminants. It is a compartment that hosts a microbial population responsible for the initial breakdown of the ration, particularly the digestion of dietary fibre from forages.
As forages are the foundation of the ration and the lowest-cost source of energy for producing meat or milk, the proper functioning of the rumen is the cornerstone of the economic performance of livestock farms.
During the growth of the calf and the heifer, the bulkiness of the ration determines rumen volume (the bulkier the ration, the greater rumen development), while its digestibility drives the formation of ruminal papillae (the sites responsible for nutrient absorption from forages).
A hay-based diet is the best compromise between rumen development and the digestive utilisation potential of forages.
Acting on the rumen microbial population
The rumen microbial population contains thousands of species of bacteria, protozoa and fungi, forming a complex ecosystem that remains in balance with its environment. Working on this environment is therefore the most effective way to improve digestive efficiency. This can be achieved by:
- Acting on drinking water: It must be of good bacteriological and chemical quality, but above all of good physical quality, with the lowest possible redox potential in order to avoid creating oxidative stress on the microbial population.
- Acting on salivation: Saliva naturally contains 10 g/L of bicarbonate. This represents around 1,200 g/day of bicarbonate entering the rumen to buffer pH and therefore prevent acidic or alkaline stress on the microbial population.
- Acting on the ration: There are two main levers here: feeding the microbial population (grass, rich in cellulose, increases the proportion of cellulolytic microbes, while energy concentrates increase the amylolytic population), and stimulating the activity of part of the rumen microflora through micronutrients, vitamins, synthetic amino acids, catalysts, live yeasts, etc.
Stabilising digestion
The stability of the rumen microbial population is highly dependent on the ability to maintain a consistent environment (temperature, water quality, feeding, etc.). To achieve this, a number of precautions should be taken depending on the production system:
- Diversifying feed sources (forages and concentrates) in order to limit the impact of variations in feed quality.
- Ensuring sufficient effective fibre in the ration, which is necessary to maintain a stable rumen pH; failing this, feed intake duration should be extended, as is the case under grazing conditions.
- Working with non-oxidising water, meaning a well-adjusted bacteriological treatment system and, where appropriate, the use of an ioniser to lower redox potential.
- Using feed additives that help ensure stability and stimulate the most sensitive microbial populations (particularly the cellulolytic flora).
The balance required for proper rumen function
The rumen microbial population is the foundation of digestive function in ruminants; feed efficiency depends directly on its stability. To ensure proper rumen function on each farm, it is essential to strike the right balance between:
- the simplicity of the feeding system,
- the need to concentrate the ration,
- the use of nutritional supplements.
The rumen is the centre of digestion in ruminants. It is a compartment that hosts a microbial population responsible for the initial breakdown of the ration, particularly the digestion of dietary fibre from forages. As forages are the foundation of the ration and the lowest-cost source of energy for producing meat or milk, the proper […]
...The rumen is the centre of digestion in ruminants. It is a compartment that hosts a microbial population responsible for the initial breakdown of the ration, particularly the digestion of dietary fibre from forages. As forages are the foundation of the ration and the lowest-cost source of energy for producing meat or milk, the proper […]
...The rumen is the centre of digestion in ruminants. It is a compartment that hosts a microbial population responsible for the initial breakdown of the ration, particularly the digestion of dietary fibre from forages. As forages are the foundation of the ration and the lowest-cost source of energy for producing meat or milk, the proper […]
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