Lithothamnium calcareum as Rumen Buffer for Dairy Cows against acidosis
The dairy industry is becoming more intense, with cows being bred for higher milk production. As a result, their nutritional needs are increasing, and more concentrated feeds are required to support this growth. This high concentrate consumption maximizes the production of volatile fatty acids (VFA) in the rumen, which is the main source of energy for dairy cows and can provoke acidosis.
However, in situations of high fermentation or absorption failure, these acids can accumulate in the rumen. In these circumstances, VFA contributes to the decrease in ruminal pH, which can lead to acidosis, hoof problems, and a decrease in milk fat, resulting in harm to animal health, productive and reproductive performance. In addition to acid absorption, the buffers present in saliva are major determinants of rumen pH stability. To enhance the action of ruminal buffering and avoid acidosis, some types of buffers are used in the diet to complement this natural effect and help regulate the physiological pH of the animals.
Buffers can be added to the diet of cows to reduce pH variations within the rumen. Sodium bicarbonate is currently the most popular buffer and the most used in dairy cow diets. Several studies demonstrate positive effects of bicarbonate regarding ruminal and blood buffering and its interactions with increased consumption and production. However, the increased circulating bicarbonate can negatively affect the concentration of magnesium in the blood, and this is one of the reasons why magnesium supplement, such as Magnesium oxide, is often added in combination with sodium bicarbonate. Magnesium oxide is an alkalizing product, which not only provides supplementary magnesium but also potentializes the buffering capacity effect within the rumen.
Sodium bicarbonate is naturally produced with the saliva by the cows during rumination of feeds. After the morning feed, the amount of sodium bicarbonate produced by the animal is often enough to stabilise the rumen pH. An increase in the proportion of concentrate in the diet of ruminants can lead to a decrease in rumination. sodium bicarbonate rapidly solubilises into the rumen fluid, so its buffering activity is fast but it doesn´t last long enough to avoid rumen acidosis during the most critical of lower pH ranges in dairy cows, between 4-10 hours after feeding.
Though the supplementation of sodium bicarbonate and magnesium oxide is an effective and popular solution within the dairy industry, they dissolve rapidly and often leaves the rumen before it can buffer the excess acids produced during the most crucial time of lower pH ranges in dairy cows, between 4-10 hours after feeding. Additionally, as the fermentation acids starts to accumulate, and the pH decreases bellow 5.8 the buffering activity of sodium bicarbonate is reduced. Products containing the combination of these buffers and alkalizers with other buffer with long-term effect on pH are being increasingly studied to minimize pH variation within the rumen throughout the day.
Lithothamnium calcareum, a marine calcareous seaweed, is gaining a lot of space on dairy farms. It is a source of calcium carbonate and magnesium which has twice the buffering potential of sodium bicarbonate, acting in the rumen and blood for a longer period. The rumen is a complex ecosystem that is home to millions of microorganisms, including bacteria, protozoa, and fungi. Through a process called fermentation, these microorganisms work together to break down feed and produce nutrients that the cow can use for energy and growth. The supplementation of Lithothamnium helps to maintain the rumen pH at optimal levels required for the ruminal fermentation, ultimately improving the health and productivity of dairy cows. By using Lithothamnium in conjunction with proper nutrition management, farmers can achieve high feed efficiency, leading to greater milk production and profitability.
