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The study of fermentation characteristics of some by-products using gas production technique

Published online by Cambridge University Press:  23 November 2017

Maghsood Besharati ,
Akbar Taghizadeh ,
Hossein Janmohammadi ,
Gholam Ali Moghadam  and
Babak Baghbanzadeh Nobari
Maghsood Besharati
Affiliation:
University of Tabriz, Tabriz, East Azarbayjan, Islamic Republic of Iran
Akbar Taghizadeh*
Affiliation:
University of Tabriz, Tabriz, East Azarbayjan, Islamic Republic of Iran
Hossein Janmohammadi
Affiliation:
University of Tabriz, Tabriz, East Azarbayjan, Islamic Republic of Iran
Gholam Ali Moghadam
Affiliation:
University of Tabriz, Tabriz, East Azarbayjan, Islamic Republic of Iran
Babak Baghbanzadeh Nobari
Affiliation:
University of Tabriz, Tabriz, East Azarbayjan, Islamic Republic of Iran
*
Email:ataghius@yahoo.com
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Extract

The association between rumen fermentation and gas production has long been known. The gas measuring technique has been widely used for evaluation of nutritive value of feeds. Gas measurement provides a useful data on digestion kinetics of both soluble and insoluble fractions of feedstuffs (Getachew et al., 1998). In the gas method, kinetics of fermentation can be studied on a single sample and therefore a relatively small amount of ample is required or a larger number of samples can be evaluated at time. When a feedstuff is incubated with buffered rumen fluid in vitro, the carbohydrates are fermented to short chain fatty acids (SCFA), gases (mainly CO2 and CH4) and microbial cells. Gas production is basically the result of fermentation of carbohydrates to acetate, propionate and butyrate (Beuvink and Spoelstra, 1992; Blu¨mmel and Ørskov, 1993). The purpose of this study was to valuate of nutritive value of grape marc (GM), tomato pomace (TP), grape pomace (GP) and raisin waste (RW) using gas production technique.

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Information
Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 226
Copyright
Copyright © The British Society of Animal Science 2008

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References

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