Changes in Acid-base Status of Sheep during Eating

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  • SASAKI Yasuyuki
    Department of Animal Science, Faculty of Agriculture, Tohoku University
  • WATANABE SUSUMU
    Department of Animal Science, Faculty of Agriculture, Tohoku University
  • SATO Yoshiki
    Department of Animal Science, Faculty of Agriculture, Tohoku University
  • KATO Seiyu
    Department of Animal Science, Faculty of Agriculture, Tohoku University
  • TSUDA Tsuneyuki
    Department of Animal Science, Faculty of Agriculture, Tohoku University

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  • メン羊の採食にともなう体液酸塩基平衡の変動
  • メンヨウ ノ サイショク ニ トモナウ タイエキ サンエンキ ヘイコウ ノ ヘンドウ

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Abstract

1) Three female sheep weighing about 40kg were used for the experiments. The acidbase status of carotid blood and urine was assessed by determination of pH, Pco2 and HCO3-concentration before, during and after eating orchardgrass hay. 2) As soon as the sheep started eating, the blood pH abruptly decreased from 7.502±0.010 (mean±S. E.) to 7.400± 0.021 one hour after the beginning of eating. This indicated that the development of acidotic status occurred during eating. The acidotic status was steadily maintained during eating and recovered after eating. The decrease of about 0.10 pH units within relatively short time was considered to be a large change in acid-base status of sheep under usual feeding. 3) During eating, plasma HCO3- as well as pH remarkably decreased, and Pco2 decreased slightly. It was suggested that acidotic status that occurred during eating was not respiratory one but metabolic one. 4) With the changes in acid-base status of blood, there occurred a sharp fall in urinary pH, which was 7.3 before eating and 5.3 during eating. Both HCO3- concentration and Pco2 of urine also markedly decreased. 5) Blood haematocrit increased markedly after beginning of eating and urine volume decreased during eating. It was assumed that distribution of water in the body was altered during eating. 6) It was suggested that the fall in blood pH during eating appeared to be associated with the increase in the rate of loss of NaHCO3 from the blood via the saliva into the rumen, which tends to lower blood pH.

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