Characteristics of the lipids formed by rumen microbes as a result of methionine stimulation were investigated. Tracer studies with acetate, glucose, and long-chain fatty acids revealed substantial transfer of carbon from these sources to complex microbial lipids. The extensive labeling of a variety of lipid compounds, and especially the stimulation of polar lipid formation, suggests that the lipids formed were serving as structural components related to microbial growth. It is believed that most of this new lipid was associated with rumen protozoa.
All Science Journal Classification (ASJC) codes
- Food Science
- Animal Science and Zoology