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Relationship between the production of short chain fatty acids and gas when proteins are incubated in vitro

Published online by Cambridge University Press:  20 November 2017

C. Rymer ,
S. Fakhri ,
A.R. Moss  and
D.I. Givens
C. Rymer
Affiliation:
ADAS Nutritional Sciences Research Unit, Alcester Road, Stratford-on-Avon, CV37 9RQ United Kingdom
S. Fakhri
Affiliation:
ADAS Nutritional Sciences Research Unit, Alcester Road, Stratford-on-Avon, CV37 9RQ United Kingdom
A.R. Moss
Affiliation:
ADAS Nutritional Sciences Research Unit, Alcester Road, Stratford-on-Avon, CV37 9RQ United Kingdom
D.I. Givens
Affiliation:
ADAS Nutritional Sciences Research Unit, Alcester Road, Stratford-on-Avon, CV37 9RQ United Kingdom
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Extract

The in vitro gas production technique is a means of measuring the dynamics of fermentation. If Wolin (1960) stoichiometry is assumed, and the amount of short chain fatty acids (SCFA) produced during an incubation are measured, the volume of gas produced can be predicted (Blümmel et al., 1997). When carbohydrate rich feeds are incubated, observed and predicted gas volumes are well related (Getachew et al., 1998). Blümmel et al. (1999) also observed a good relationship between observed and predicted gas volumes across a wide range of feeds. However, it was suggested by Cone and van Gelder (1999) that when proteins were incubated in vitro, the relationship was poor, which would suggest that the fermentation of proteins in vitro does not follow Wolin (1960) stoichiometry. The objective of this study was to investigate the relationship between observed and predicted gas volumes when protein rich feeds were incubated in vitro.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 134
Copyright
Copyright © The British Society of Animal Science 2001

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References

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