Rahman Md Shaheenur, Chlingaryan Anna, Thomson Peter C, Islam Mohammed Rafiq, Lees Angela M, Gregorini Pablo, Pereira Fabiellen Cristina, Clark Cameron E F
Livestock Production and Welfare Group, Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Camden NSW 2570, Australia.
Department of Livestock Services, Krishi Khamar Sarak, Farmgate, Dhaka-1207, Bangladesh.
MethodsX. 2025 Aug 28;15:103593. doi: 10.1016/j.mex.2025.103593. eCollection 2025 Dec.
Drinking causes a rapid decline in reticulorumen temperature (RT) followed by an exponential recovery, which may potentially impact the reticulorumen ecosystem. However, the nexus between drinking events and their effects on ruminal fermentation and microbial diversity has not yet been studied, either or . Although artificial () rumen systems are widely used in ruminant research to simulate the reticulorumen environment, no such simulation has been described to consider the impact of drinking events on the reticulorumen environment. Therefore, we have developed a method for the simulation of drinking events in the fermentation jar where the jar temperature was considered a proxy for RT is reduced by adding a measured amount of cold water to the water bath, and the subsequent recovery period is achieved following a temperature profile regulated by a heating immersion circulator. This method enables the replication of RT fluctuations from drinking events, allowing for the monitoring of their impact on fermentation characteristics and microbial ecology in future research. The features of this method are: Creation of a hypothetical drinking event Estimation of volume and temperature of cold water for a drinking event Establishing a temperature profile to regulate the recovery period.
饮水会导致网瘤胃温度（RT）迅速下降，随后呈指数级恢复，这可能会对网瘤胃生态系统产生潜在影响。然而，饮水事件与其对瘤胃发酵和微生物多样性的影响之间的关系尚未得到研究。尽管人工瘤胃系统在反刍动物研究中被广泛用于模拟网瘤胃环境，但尚未有描述考虑饮水事件对网瘤胃环境影响的此类模拟。因此，我们开发了一种在发酵罐中模拟饮水事件的方法，通过向水浴中加入一定量的冷水来降低罐内温度，以此作为RT的替代指标，随后通过加热浸没循环器调节温度曲线来实现后续的恢复期。这种方法能够复制饮水事件引起的RT波动，以便在未来研究中监测其对发酵特性和微生物生态的影响。该方法的特点包括：创建假设的饮水事件；估算饮水事件中冷水的体积和温度；建立调节恢复期的温度曲线。
