Rumen acidosis is a complex mutifactorial disease process of domesticated ruminants. In recent years it has been increasingly recognized as a significant economic burden to both the dairy cattle and beef cattle industries. By definition the process ischaracterized by a decrease in rumen pH below physiological levels normally seen in a fully functional rumen. Normal rumen pH is normally considered to range between 5.8 and 6.2 with some variance based on diet being consumed by the animal. If novel highly fermentable food sources are provided this can result in a significant drop in pH associated with rapid rumen fermentation of the feedstuffs.
展开▼
