Effect of Forage to Concentrate Ratio on Disappearance of Vitamins A and E During In Vitro Ruminal Fermentation

Abstract

The effects of forage to concentrate ratio and the commercial form of vitamins A and E on in vitro ruminal disappearance of retinol and α-tocopherol were studied. Ruminally fistulated cows were fed diets with either 80 or 50% forage. In vitro substrates that were similar to those fed to the donor cows were incubated with buffered ruminal fluid for 24 h. Different commercial forms of vitamin E (spray-dried, silicic acid adsorbate, and lipid-encased forms) and vitamin A (gelatin beadlet and lipid-encased forms) were added to the flasks. The vitamin E was all-rac-α-tocopheryl acetate, and the vitamin A was all-trans-retinyl acetate. The amount of α-tocopherol in the flasks was not affected by diet or form of vitamin E and did not change over the 24-h incubation. Retinol disappearance was not affected by form of vitamin A but was substantially higher for the 50% forage diet than for the 80% forage diet (72 vs. 20% at 24 h). These data suggest that ruminal metabolism of vitamin E is minimal and not affected by forage to concentrate ratio. Additionally, vitamin A destruction in the rumen was much higher when cows were fed a typical lactation diet than when fed a typical dry cow diet. © 1995, American Dairy Science Association. All rights reserved.