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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
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.
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