monensin and Acidosis--Lactic

Ruminal pH was higher in monensin group at T12 h and in yeast culture group at T36 h when compared to control group. Lower values of L-Lactate were found at yeast culture group at T24 h and T36 h. Monensin showed prophylactic effect by decreasing the rate of ruminal pH decline and occasionally reducing ruminal acidosis, whereas probiotics resulted in less accumulation of lactic acid in the rumen and a lower degree of systemic acidosis.. The use of yeast culture can be beneficial in the prevention and treatment of ARLA in sheep, because it can effectively reduce the accumulation of lactic acid, and thereby increase ruminal pH and reduce ruminal osmolarity. On the other hand, monensin showed prophylactic effect by decreasing the rate of ruminal pH decline and occasionally reducing ruminal acidosis, however, it did not directly prevent these conditions.

Topics: Acidosis, Lactic; Animals; Hydrogen-Ion Concentration; Male; Monensin; Probiotics; Rumen; Saccharomyces cerevisiae; Sheep; Sheep Diseases; Sucrose

A continuous coculture of four ruminal bacteria, Megasphaera elsdenii, Selenomonas ruminantium, Streptococcus bovis, and Lactobacillus sp. strain LB17, was used to study the effects of the ionophores monensin and tetronasin on the changes in ruminal microbial ecology that occur during the onset of lactic acidosis. In control incubations, the system simulated the development of lactic acidosis in vivo, with an initial overgrowth of S. bovis when an excess of glucose was added to the fermentor. Lactobacillus sp. strain LB17 subsequently became dominant as pH fell and lactate concentration rose. Both ionophores were able to prevent the accumulation of lactic acid and maintain a healthy non-lactate-producing bacterial population when added at the same time as an excess of glucose. Tetronasin was more potent in this respect than monensin. When tetronasin was added to the culture 24 h after glucose, the proliferation of lactobacilli was reversed and a non-lactate-producing bacterial population developed, with an associated drop in lactate concentration in the fermentor. Rises in culture pH and volatile fatty acid concentrations accompanied these changes. Monensin was unable to suppress the growth of lactobacilli; therefore, in contrast to tetronasin, monensin added 24 h after the addition of glucose failed to reverse the acidosis. Numbers of lactobacilli and lactate concentrations remained high, whereas pH and volatile fatty acid concentrations were low.

Topics: Acidosis, Lactic; Animals; Cattle; Furans; Glucose; Hydrogen-Ion Concentration; In Vitro Techniques; Lactates; Lactic Acid; Monensin; Rumen; Sheep