Effect of Alcohol Fermented Feed on Lactating Performance, Blood Metabolites, Milk Fatty Acid Profile and Cholesterol Content in Holstein Lactating Cows

摘要

Alcohol is one of the important intermediates formed during fermentation of forage and agriculture by-products. A wide range of alcohol concentrations can be found in grass and maize silages (Dulphy and Demarquilly, 1981; Byers et al., 1982; Rooke et al., 1988). Alcohol, introduced in the rumen by diets, is known to be only partially (about 20%) transformed to VFA by the rumen microorganisms (Durix et al., 1991) and most alcohol is known to be absorbed through the rumen wall (Burning and Yokoyama, 1988). In the rumen, alcohols also can be synthesized by fungi (Teunissen et al., 1992) and bacteria (Laukova and Marounek, 1992), and production of alcohol is an electron sink in fermentation (Teunissen et al., 1992), in agreement with the observed accumulation of alcohols with high starch intake (Allison et al., 1964). Alcohols are removed from the rumen by microbial metabolism and absorption (Jean-Blain et al., 1992).