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Digestion and retention time of stained food in sheep

Published online by Cambridge University Press:  27 March 2009

B. Fadlalla  and
R. N. B. Kay
B. Fadlalla
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen, AB2 9SB
R. N. B. Kay
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen, AB2 9SB
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Summary

The suitability of stained food and [103Ru]phenanthroline-treated food as markers for measuring dietary retention time was examined in sheep. The digestibility of oat husk, assessed by incubation of samples contained in nylon bags in the rumen, was greatly depressed by staining with brilliant green, and slightly depressed by basic fuschsin. The latter effect appeared largely to be due to boiling rather than the stain itself.

When milled hay treated with both basic fuschsin and [103Ru]phenanthroline was introduced into the rumen, the mean retention time estimated with the stain was about 40% longer than that estimated with [103Ru]phenanthroline.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 109 , Issue 3 , December 1987 , pp. 545 - 549
Copyright
Copyright © Cambridge University Press 1987

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