Fermentation and VFA production in the esophageal sac of microtus montebelli fed different rations.

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Abstract
Eight mature M. montebelli were given 1 of 3 rations (potatoes alone [A], hay-cubes alone [B] or hay-cubes and pellets [C]) to study the bacterial flora in the esophageal sac by the anaerobic culture technique described by Hungate, in vitro fermentation by the Warburg manometer and production of VFA [volatile fatty acid] and other organic acids by gas chromatography. Gastric fermentation took place in the 1st stomach, i.e., the esophageal sac. Two trials of in vitro incubation were run with voles on rations B and C by utilizing cellulose and xylan, but not with voles on ration A. The largest pH value, total VFA and fermentation rate were observed in the esophageal-sac contents of voles on ration C. Significant variations in bacterial flora, pH value and the concentrations of total VFA and lactic acid were considered to be due to the difference in ration. Ration A resulted in a decrease in pH value and total VFA and an increase in proportion of aerobic bacteria and lactic acid. The pH value and amounts of total VFA were always smaller in the fundic and pyloric regions of the stomach than in the esophageal sac, regardless of the ration given. Acetic acid was major fermentation product in the esophageal sac. A small amount of propionic acid was also detected from the sac. Thus, > 106/g aerobic and anaerobic bacteria were present in the esophageal sac, where fermentation took place to produce VFA.

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