These products are absorbed into the bloodstream through the rumen wall to participate in metabolism. Bacteria also ferment Hemixenluloza to form pentoza and hetoza; Pectin fermentation forms several other volatile fatty acids. Starch and sugars digestion: In the additives such as bran, plate, pineapple peel, sugar cane tops, molasses … there are many starch and sugar. It provides energy for microorganisms to function, so it is very effective for the growth of microbiota in rumen. Bacteria and cordyceps break down starch into polysaccharides, glycozenes, and amylopectin. These sugars are fermented, forming volatile fatty acids. Particularly, the gradual fermentation of amilopectin will prevent excessive fermentation when cattle eat a lot of fresh and young grass, thus avoiding bloating and bloating.
Soluble sugars such as monosaccharides, disaccharides in molasses, ripe pineapple peels … also turn into volatile fatty acids and some lactic acid. If too much acidic will cause poisoning. So, feed foods high in soluble sugars in a moderate amount, and feed slowly to facilitate microorganism activity. The volatile fatty acids are completely absorbed through the rumen wall into the bloodstream, to the liver; a portion is kept in the liver to be oxidized to provide energy for the cow to function; Another is transferred to tissue, especially adipose tissue and glandular tissue, to contribute to the formation of milk fat and fat stores at fattening.
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