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- Mean daily ruminal pH values of 5.6 to 6.4 have been reported for dairy cows fed high-quality pasture (Van Vuuren et al., 1992; Stockdale, 1994; Carruthers et al., 1997; O’Mara et al., 1997; Kolver et al., 1998a).
- A lower ruminal pH is associated with higher concentrations of VFA, ruminally degradable OM, and OM intake, and with a lower milk fat percentage, forage NDF content and particle length index (Allen 1997; Mertens, 1997).
- Supplementing pasture-based Jersey cows with 60g Acid Buf/cow/day significantly increases 4% fat corrected milk by when compared to un-supplemented Jersey cows (Van Dyk et al., 2015).
- Supplementing 70g of Acid Buf + 10g Marine MgO to pasture based Holstein cows, significantly increased 4% fat corrected milk by 1.1 litre when compared to un-supplemented control cows. (Rafferty et al., 2019).
- Over a 24-hour period, rumen pH of cows on pasture tends to be the lowest around 22:00. (Van Wyngaard et al., 2018).
- Rate of feed consumption peaks at noon and reaches its lowest point around midnight (Shabi et al., 2002).
- NDF disappearance decreased linearly with increasing concentrate feeding levels (Van Wyngaard et al., 2018).
- Pasture DMI decreased with increasing concentrate feeding level, whereas total DMI, GE intake and ME intake increased (Bargo et al., 2003).
- Concentrate supplementation in pasture-based systems reduced ruminal pH, increased total VFA concentration and reduced NH3-N concentration. When fed at high levels in maize-based form (>8 kg of DM/cow/day), it reduced the rate of pasture degradability (Bargo et al., 2002, 2003).
- A survey of 100 predominantly pasture based dairy farms in Australia, indicated 10% of cows experienced rumen acidosis (ave. pH=5.73); 30% of cows experienced suboptimal rumen function (ave. pH=6.18) and the rumens of 60% of cows can be classified as normal functioning rumens (ave. pH=6.33) (Bramley et al., 2008).
- Fibre digestibility is reduced when pH drops below 6.2 (Grant and Mertens, 1992; Grant, 1994; Calsamiglia et al., 1999).
- Pastures contain significant amounts of oligofructans, which can play a role to induce acidosis and laminitis (Theofner et al., 2004).
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