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The influence of different rates of oxalic acid administration on the rate at which oxalic acid is degraded in the rumen of sheep and goats

Published online by Cambridge University Press:  05 November 2021

P. Frutos ,
A.J. Duncan  and
S. Young
P. Frutos
Affiliation:
Macaulay Land Use Research Institute, Craigiebuckler, Aberdeen AB9 2QJ, United Kingdom
A.J. Duncan
Affiliation:
Macaulay Land Use Research Institute, Craigiebuckler, Aberdeen AB9 2QJ, United Kingdom
S. Young
Affiliation:
Macaulay Land Use Research Institute, Craigiebuckler, Aberdeen AB9 2QJ, United Kingdom
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Extract

Oxalic acid is present at high concentrations in certain plants such as Beta vulgaris L. and Rumex spp. and may cause renal toxicity following consumption by ruminants. Oral dosing of animals with free oxalic acid leads to an increase in the rate of oxalic acid breakdown in the rumen (Allison and Reddy, 1984). However, information is lacking on the extent to which the rate of administration of oxalic acid affects the capacity of ruminants to degrade the compound. Moreover, different species with different foraging habits may show different ability to detoxify the oxalic acid.

This experiment was carried out in order to determine the extent to which the rate of exposure to oxalic acid affects the capacity of the rumen of sheep and goats to degrade the compound.

Type
Sheep
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 184
Copyright
Copyright © The British Society of Animal Science 1996

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References

Allison, M. J.; Littledike, E. T. and James, L.F. (1977). Changes in ruminal oxalate degradation rates associated with adaptation to oxalate ingestion. Journal of Animal Science, 45, 1173–1179 10.2527/jas1977.4551173xCrossRefGoogle ScholarPubMed
Allison, M.J. and Reddy, C.A. (1984). Adaptations of gastrointestinal bacteria in response to changes in dietary oxalate and nitrate. In: Current perspectives in Microbial Ecology. Proceedings of the Third International Symposium on Microbial Ecology. Michigan State University. Ed: Klug, M.J. and Reddy, C.A..Google Scholar