Abstract: ABSTRACT It is now generally accepted that the fermentation of carbohydrates in the rumen gives rise to the formation of large amounts of the lower volatile fatty acids ; but the fact that these acids are absorbed in considerable amounts and at different rates from the rumen into the blood stream has made it clear that in vitro studies of the fermentation processes are necessary in order to ascertain the actual quantities in which they are made available to the ruminant.
Publication Year: 1951
Publication Date: 1951-03-01
Language: en
Type: article
Indexed In: ['crossref', 'pubmed']
Access and Citation
Cited By Count: 30
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