Hostname: page-component-848d4c4894-v5vhk Total loading time: 0 Render date: 2024-06-23T20:42:37.535Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of water quality on in vitro fermentation of sorghum and barley for poultry diets

Published online by Cambridge University Press:  23 November 2017

A.T. Niba ,
J.D. Beal ,
A.C. Kudi  and
P.H. Brooks
A.T. Niba*
Affiliation:
University of Plymouth, Plymouth, Devon, United Kingdom
J.D. Beal
Affiliation:
University of Plymouth, Plymouth, Devon, United Kingdom
A.C. Kudi
Affiliation:
University of Plymouth, Plymouth, Devon, United Kingdom
P.H. Brooks
Affiliation:
University of Plymouth, Plymouth, Devon, United Kingdom
*
Email:aziwo.niba@plymouth.ac.uk
Get access

Extract

Low pH and high lactic acid concentration of fermented feed has been reported to be responsible for the antimicrobial activity of fermented feeds (Brooks et al., 2001). For example, to prevent the growth of Salmonella spp. in liquid feeds, a threshold lactic acid concentration of 75mM is required (Beal et al., 2002). Therefore, factors that are likely to affect the production of lactic acid during fermentation will have important implications for the ability of such feeds to withstand colonisation by pathogens. The objective of the present study was to investigate the effect of water quality on the fermentation pattern of sorghum and barley.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 243
Copyright
Copyright © The British Society of Animal Science 2007

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Beal, J. D., Niven, S.J., Campbell, A. and Brooks, P.H. 2002. The effect of temperature on the growth and persistence of Salmonella in fermented liquid pig feed. International Journal of Food Microbiology 79(1-2), 99–104.Google Scholar
Brooks, P.H., Moran, C.A., Beal, J.D., Demeckova, V. and Campbell, A. 2001. Liquid feeding for young piglet. In The Weaner Pig, Nutrition and Management Eds Varley, M. A. & Wiseman, J.), pp. 153–178. Oxon, UK: CABI Publishing.Google Scholar
Niven, S.J., Beal, J.D. and Brooks, P.H. 2004. The simultaneous determination of short chain fatty acid, monosaccharides and ethanol in fermented liquid pig diets. Animal Feed Science and Technology 117(3-4), 339–345.CrossRefGoogle Scholar