Related Experiment Video
Updated: Jun 19, 2026
The Use of an Automated System (GreenFeed) to Monitor Enteric Methane and Carbon Dioxide Emissions from Ruminant Animals
Published on: September 7, 2015
Technical note: the use of a telemetric system to continuously monitor ruminal temperature and to predict ruminal pH
O AlZahal1, M A Steele, E V Valdes
1Department of Animal and Poultry Science, University of Guelph, N1G2W1 Ontario, Canada.
Abstract:
The objective of this study was to compare a telemetric monitoring system to an existing in situ methodology (conventional system) of monitoring ruminal temperature and to validate its use to detect changes in ruminal pH (RpH). Four nonlactating, ruminally cannulated Holstein dairy cows (760 +/- 30 kg of body weight, mean +/- standard deviation) housed in a tie-stall facility were used in the study. The experiment was conducted during the month of May and the recorded ambient temperature was 8.0 +/- 2.0 degrees C (mean +/- SD). The cows were fed a diet consisting of chopped mixed hay (MH; 11.3% crude protein, 59.7% neutral detergent fiber, 17.3% nonfiber carbohydrate, 3.1% ether extract, and 11.3% ash; dry matter basis) during wk 1 and were gradually switched to a high-grain (HG) diet (11.6% crude protein, 30.2% neutral detergent fiber, 50.7% nonfiber carbohydrate, 3.0% ether extract, and 6.0% ash; dry matter basis) during wk 2. A conventional system that utilized an indwelling electrode was used to monitor RpH and ruminal temperature (RT(C)) during d 6 and 7 of each week. The indwelling electrode was attached to a telemetric bolus and ruminal temperature (RT(T)) was logged into a personal computer. The daily mean, minimum, and maximum RpH and duration (min/d) RpH <6.2 were 6.39 +/- 0.04, 6.10 +/- 0.05, 6.66 +/- 0.03, and 107 +/- 50 during MH feeding (wk 1) and 5.84 +/- 0.03, 5.35 +/- 0.05, 6.35 +/- 0.03, and 1,257 +/- 40 during HG feeding (wk 2), respectively, and were different across diets (week effect). Ruminal pH did not decrease below 5.6, 5.8, and 6.0 during MH feeding; mean duration of RpH <5.6, <5.8, and <6.0 during HG feeding was 279 +/- 149, 611 +/- 139, and 894 +/- 101, respectively. Mean daily RT(C) increased from 37.5 degrees C +/- 0.1 in wk 1 to 38.6 degrees C +/- 0.1 in wk 2; there was also an increase from wk 1 to wk 2 in minimum and maximum daily RT(C) and durations (min/d) of RT(C) >38.0, >38.2, >38.4, and >38.6 degrees C. These increases were not detectable with the telemetric system. Ruminal temperature obtained by the conventional system was 0.68 degrees C +/- 0.005 lower than RT(T) during MH feeding (wk 1), whereas RT(C) was 0.04 degrees C +/- 0.004 higher than RT(T) during HG feeding (wk 2). Daily minimum RpH was associated with maximum daily RT(C) and RT(T) during MH and HG feeding (R(2) = 0.88 and 0.43, respectively). There was a high association between low RpH and high ruminal temperature, with the highest associations being between duration (min/d) of RpH <6.0 and duration of RT(C) >39.0 degrees C (R(2) = 0.68) and RT(T) >39.2 degrees C (R(2) = 0.72). Unlike the telemetric system, the conventional system requires cow cannulation; therefore, the current study provided a noninvasive alternative for measuring ruminal temperature and the prediction of RpH. Additional studies are needed to develop an algorithm that accounts for diet type, seasonal variation in temperature, and core body temperature to predict subacute ruminal acidosis effectively on farm.
More Related Videos
Related Concept Videos
01:13Equipments Used to Measure Body Temperature
Glass-bulb Thermometer:
Glass-bulb thermometers are hollow glass tubes with a bulb tip containing liquid such as ethanol or mercury. Historically, glass bulb mercury thermometers were the standard device to measure body temperature. Today, mercury thermometers are prohibited in many countries due to the hazardous effects of mercury and the risk of exposure if the glass bulb breaks. In general,...
01:27Assessing Body Temperature - Rectal
Follow these steps for rectal temperature assessment:
Step 1: Perform hand hygiene and don clean gloves to prevent cross-infection.
Step 2: Position the patient in a side-lying position to better visualize the rectal...
01:14Assessing Body Temperature - Oral
Step 1:
Start by practicing proper hand hygiene to prevent the spread of microorganisms.
Step 2:
Take the thermometer out of the charging unit, switch it on, and wait for the ready sign.
Step 3:
Gently slide the probe cover until a click is heard. This simple action prevents cross-contamination and ensures the correct placement of the probe cover.
Step 4:
Instruct the patient to open their mouth and place...
01:14Temperature Measurement Sites
Oral: When assessing oral temperature, the thermometer tip should be placed under the tongue in the posterior sublingual pocket. It offers accurate readings and can be...
01:19Assessing Body Temperature - Temporal Artery
Step 1: Perform hand hygiene and don a fresh pair of gloves to prevent cross-infection and ensure patient safety.
Step 2: Explain the procedure to the patient to establish trust. Clear communication establishes trust with the patient, ensures they understand what to expect, promotes cooperation, and enhances comfort during the procedure.
Step 3: Assess the patient's forehead...
01:14Assessing Body Temperature - Tympanic membrane
Step 1: Begin by practicing good hand hygiene to prevent the transmission of microorganisms.
Step 2: Turn on the thermometer and wait until the ready sign appears on the screen to ensure accurate measurement.
Step 3: Slide the probe cover in place to prevent cross-contamination.
Step 4: Instruct the patient to tilt their head to the side for comfort and check for cerumen...