Bloat in Cattle. III. Composition of Foam in Legume Bloat

Abstract

Rumen foam from bloating fistulated dairy cows grazing alfalfa was collected, treated with Supercel, filtered, adjusted to pH4 with dilute HCL, and the foaming constituent precipitated with alcohol. Analysis of the precipitate revealed the following composition percentages: protein 63.3, ether extract 1.5, crude fiber O, carbohydrates 17.0, ash 18.2. Fifteen amino acids were identified. Thus, it would appear that protein is of importance in causing foaming of rumen ingesta during legume bloat.