The effect of chloroform introduced into the rumen of the lactating goat on the yield and composition of the milk

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Abstract
Summary: In 2 experiments, chloroform was introduced into the rumen of lactating goats given a mixture of 40% chopped hay and 60% barley-based concentrates. The effects on food intake, apparent digestibility, rumen fermentation and the yield and composition of milk were measured. In expts 1 and 2 food intake was reduced by 7% and less than 1% respectively. There were no significant effects on apparent digestibility in expt 1, but there were significant increases in the apparent digestibility of the dry matter and organic matter in expt 2. The results of in vitro determinations suggested that the loss of energy in combustible gas was reduced by 52 and by 25% in expts 1 and 2 respectively. As a result of these changes, the metabolizability of the dietary energy was increased by 2·1 and 4·8% respectively. In both experiments, the total volatile fatty acid concentration in the rumen was reduced when chloroform was added and there were changes in the molar proportions of the individual fatty acids, principally a reduction in acetic acid and an increase in propionic acid. Milk yield was not affected, but the fat content of the milk was reduced and, in expt 1, the protein content was increased.

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