Rumen has the potential to absorb organic acids quickly after it was formed from the rumen which is the main reason behind the stability of the pH in the rumen.
Under normal feeding practices, high producing dairy animals will be fed with a large amount of grain, and hence increasing buffers may be needed to supplement the natural endogenous buffer in saliva. For more information about best buffers for dairy cows, you can click here now.
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A low-fiber diet often leads to eating a high grain diet to meet the energy requirements of lactating dairy cows. Decreased salivary secretion, caused by inadequate effective fiber in the diet, can be compensated by eating a rumen buffer to improve the ability of the natural buffer cows.
In diets containing low concentrations of fiber, increasing buffers increase ruminal pH foods. Effect of the added buffer on rumen pH will be most beneficial for approximately 4-9 hours after eating early when ruminal pH tends to be lowest.
Rumen microbes produce volatile fatty acids and microbial protein and they can provide up to 75% of energy and up to 60% of the amino acids needed by high-yield cows.
For rumen to work efficiently and effectively rumen microbes require energy supply fermented and degraded proteins and most importantly they need a stable rumen pH between 6.5 and 6.8 pH.
In this pH range is the most efficient rumen. The researchers showed that the buffer will be helpful in the recovery of depressed fat.