The intraruminal redox potential is stabilised by opposing influences during fermentation

An optimal fermentation process in the forestomach is pivotal for the wellbeing and performance of ruminants. Complex carbohydrates are broken down into short‐chain fatty acids (SCFA) which form the major energy source for the animal. A strong interrelationship of this process with intraruminal pH and redox potential (Eh) exists. These parameters can be measured with intraruminal sensors, but the interpretation of the measurements, especially of Eh, and their meaning for intraruminal homeostasis is not completely clear. In this study, factors influencing intraruminal Eh were elucidated. We hypothesised that intraruminal Eh is influenced by the fermentation process as such, but not by its end products SCFA. We measured Eh and pH in ruminal fluid from fasting cannulated sheep after the addition of 0.06 m Na‐acetate, ‐propionate, ‐butyrate or glucose in vitro. Furthermore, we assessed the interrelation of pH and Eh. Basal Eh and pH values were −120 ± 41 mV and 7.0 ± 0.3, respectively, in native ruminal fluid in vitro. While the addition of SCFA did not induce any changes, glucose addition caused a significant decrease in both pH and Eh compared to the values before the addition (paired Student's t‐test, p < 0.05). We attribute the decrease in Eh to an increased production of H(2) in the process of generating SCFA, predominantly acetate. By titrating both native and particle‐free ruminal fluid to more acidic and basic pH values (4.5–8.5), we found a non‐linear inverse correlation of pH and Eh, counteracting the H(2)‐driven decrease of Eh during fermentation. Thus, the intraruminal Eh is influenced by pH and H(2) output during SCFA formation. The opposed character of these factors stabilises the intraruminal homeostasis which might help maintain symbiotic microbiota in the rumen. Understanding, monitoring, and supporting this system will be an essential part of modern cattle production.