Comparison of non-tracer and tracer methods for determination of volatile fatty acid production rate in the rumen of sheep fed on two levels of intake

The aim of the present work was to estimate volatile fatty acid (VFA) produ ction rate in the rumen of sheep fed two levels of intake using both a trac er (TM; by isotope dilution) and a non-tracer method (NTM; by supplementary infusion) in steady-state conditions. Six wethers received a diet containi ng 700 g lucerne hay and 300 g ground maize/kg in eight equal meals at 3 h intervals per d. The diet (9.8 MJ metabolizable energy (ME)/kg DM) was offe red at 90 % ad libitum consumption (high intake, HI) or 45 % ad libitum con sumption (low intake, LI) in a 2x2 crossover design. Each sheep received fi ve intrarumen VFA solutions infused continuously for 24 h at rates of 250 m l and 165 ml/h for the HI and LI respectively. The first infusion, consider ed as a control treatment (Con), consisted of a solution of [1-C-13]propion ate (7 mmol/d). The four other solutions were isoenergetic (1.9 MJ ME/kg DM intake) mixtures of unlabelled propionate (C-3) and butyrate (C-4) at diff erent levels: 0.90 mol C-4/kg DM intake; 0.60 mol C-4 + 0.45 mol C-3/kg DM intake; 0.0 mol C-4 + 0.90 mol C-3/kg DM intake; 1.35 mol C-3/kg DM intake. The VFA infusions did not affect rumen fermentation of the basal diet (pH, osmotic pressure, protozoa numbers), and comparable DM digestibility of th e diet among the different treatments was observed. Both estimation methods demonstrated a similar increase (1.7-fold) in the rumen VFA production rat e of sheep fed at intakes varying between 0.9 to 1.7 times maintenance. Irr espective of the intake level, the rumen production rate of individual VFA was on average 1.5-fold higher when estimated by the TM compared with the N TM. Rumen VFA production rates estimated by the NTM and TM represented 80 % and 120 % ME intake respectively. The difference between NTM and TM estima tes seems likely to be caused mainly by overestimation of the VFA productio n rates by the TM.