Rumen Methanol in Vivo and in Vitro

Abstract

The daily average concentration of methanol in the rumen fluid of cows receiving high-grain or 40% hay-60% grain diets was 23 and 28 μg/ml. A large increase of methanol concentration occurred due to an in vitro fermentation of pectin. The concentration reached a peak after one-half hour of incubation and methanol disappeared at a very slow rate. In addition to the microbial fermentation of pectin to form methanol, it was demonstrated that some formation of methanol from pectin can occur as a result of the pH and temperature in the rumen. © 1970, American Dairy Science Association. All rights reserved.