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The Porcupine Cecal Fermentation¹

Department of Botany and Microbiology, Montana State University, Bozeman, Montana

The fermentation in the cecum of the wild porcupine was studied to determine the principle products, their rates of formation, percentage absorption and contribution toward satisfying the energy requirement of the animal. Fermentation rates were determined by the zero-time method using cecal content from slaughtered animals. Volatile fatty acids (VFA) were determined by gas chromatography. VFA levels in the cecal blood were also measured. The fermentation resembled that of a ruminant eating a high roughage diet. The products were chiefly the VFA acetic, propionic and butyric, found in average proportions of 74, 12 and 14% respectively. Most of these were absorbed with 88% of the absorption from the cecum and 12% from the large intestine. Absorption rates are proportional to concentrations. The average contribution of the cecal fermentation to the maintenance energy requirements of the animal was 16% but was as high as 33% in one animal.

² Present address: Department of Microbiology, University of Washington, Seattle, Washington.

Manuscript received 17 October 1966.