Physiological parameters of rumen fluid on concentrate feeding in Goat.

Abstract

For the past 150 years microbiologist and protozoologists have looked at rumen contents and pondered on the role and classification of the mass of protozoa visible under the light microscope. This is a matter of concern not only as the protozoa are fascinating microorganisms that we are only now beginning to understand, but because of their impact on the health, nutrition and productivity of the host ruminant. The effects of protozoa depend upon the host, the type of feed and other clearly defined factors. The aim of this study was to find out a correlation among concentrate diets, rumen liquor ph and seasons, starvations numbers of rumen protozoa. This study was under taken in February, 2009 (somewhat spring season in Bangladesh). The survey was conducted on 15 goals which were fed about 95% concentrate diets twice daily and supplied grass rarely in a week at Parvin goat farm, Colonell hat, Chittagong. The information of age, feeding history, health status, previous diseases etc were obtained from owner with a developed questionnaire. The age of the selected goats were ranged from 8 months to 3 years. Among with protozoal count, the physical of rumen liquor like, colous, odour, consistency and mostty important pH was observed. The others chemical and biological properties include the iodophilic activity, sedimentation and motility test. A question may arise among the available rumen microorganisms why we emphasized to study rumen protozoa. The protozoa play an important role in the host body through lysis certain bacteria by extra cellular enzymes called “epidinial enzymes” and also turnover as the result of protozoal death. The evidence available suggests that protozoa are more valuable to the host than the bacteria.. This is particular true with animals fed a ration rich in starch where there are massive population of rumen ciliate protozoa (G. William and S.Coleman,1992). Similarly in may study, there was an ingredient called rich polish which is somewhat rich is starch due to remaining of rich particles.