Evaluation of relationship between ruminal pH and the proportion of de novo fatty acids in milk

Abstract The objective of this study was to evaluate the relationship between ruminal pH and milk de novo fatty acid (DNFA) concentrations determined by Fourier-transform infrared spectroscopy. Data were collected from 18 multiparous Holstein cows fitted with a rumen cannula and fed 1 of the experimental diets differing in starch content (22.1 vs. 28.3%) with or without supplementation of a Saccharomyces cerevisiae fermentation product in a previous study. Milk was sampled on d 7 and 21 after calving, and concentrations of milk fat, DNFA (C6 to C14), mixed-origin fatty acids (FA; C16:0 and C16:1), and preformed FA (≥C18) were estimated using Fourier-transform infrared spectrometry. Ruminal pH was recorded in the ventral sac every 30 s continuously for 72 h on d 7 to 9 and 21 to 23 after calving. Daily maximum, nadir, and mean ruminal pH as well as duration and area below pH 5.8 were determined for each period. Milk DNFA (g/100 g of FA) was positively related to nadir (r = 0.428) and mean (r = 0.471) ruminal pH and negatively related to duration (r = −0.511) and area (r = −0.520) below pH 5.8. Milk fat content did not have a relationship with ruminal pH variables in this study. The regression lines for d 7 and 21 were similar, likely because plasma free FA concentrations were not different between d 7 and 21 (513 vs. 534 µEq/L) for the current data set. The coefficients of determination between DNFA and ruminal pH were greater for DNFA in total milk FA (g/100 g of FA) than in milk (g/100 g of milk), suggesting that DNFA in milk fat (g/100 g of FA) is an appropriate measurement variable that relates to ruminal pH even for cows in early lactation.