Ethyl alcohol is NOT produced during rumen acidosis. Although ethanol can be a fermentation end product of the bacteria Streptococcus bovis that is primarily responsible for inducing ruminal acidosis, ethyl alcohol is not produced under conditions with excessive fermentable carbohydrates. An increase in ruminal propionate, butyrate, lactic acid, and other fermentation acids collectively results in the low rumen pH (below 5.5) conditions found with subacute rumen acidosis (also termed SARA). A more severe form of ruminal acidosis, termed acute ruminal acidosis, is associated with excessive accumulation of lactic acid resulting in a greater drop in rumen pH (below 5.0) and more severe, life-threatening clinical signs in the animal. Laminitis or founder resulting in various forms of hoof lesions and lameness is often a secondary disease process associated with ruminal acidosis conditions.
Mike Hutjens, Extension Dairy Specialist, University of Illinois - Illini DairyNET
Robert Van Saun, Extension Veterinarian, Penn State University
