scholarly journals THE PRODUCTION OF VOLATILE FATTY ACIDS BY BACTERIA OF THE DYSENTERY GROUP

1921 ◽  
Vol 3 (3) ◽  
pp. 325-330 ◽  
Author(s):  
Harper F. Zoller ◽  
W. Mansfield Clark
Keyword(s):  
Fatty Acids ◽  
Formic Acid ◽  
Atmospheric Pressure ◽  
Close Agreement ◽  
Intestinal Tract ◽  
Volatile Fatty Acids ◽  
Free Access ◽  
Glucose Medium ◽  
Enormous Quantity ◽  
Human Intestinal Tract

These studies show: 1. A close agreement exists among all the organisms studied in the total quantity of volatile fatty acids produced and in the ratio of formic to acetic, under aerobic conditions, and in the presence of 1 per cent of glucose. 2. When grown upon peptone alone, with free access of air to the cultures, volatile fatty acids are produced in appreciable quantities, although the reaction of the solution has gone more alkaline as shown by colorimetric pH tests. Formic acid is not found, but in its place we obtain propionic acid. 3. Upon exhaustion of air from the non-sugar medium the bacteria again produce formic acid, and in addition some butyric. This is true for both Shiga and non-Shiga cultures. The reaction is distinctly more acid. 4. The presence of glucose in the medium from which the air has been pumped furnishes a condition which provokes about the same type and degree of fermentation that operates in the glucose medium bathed in air at atmospheric pressure. 5. The enormous quantity of formic acid produced by these bacteria may play a significant part in the digestive disturbances and toxic symptoms accompanying their infection of the human intestinal tract.

Changes in digesta NH3 concentration related to fermentable carbohydrates in piglet diets

2001 ◽  
Vol 2001 ◽  
pp. 21-21
Author(s):  
B.A. Williams ◽  
M.W. Bosch ◽  
M.W.A. Verstegen
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Intestinal Tract ◽  
Volatile Fatty Acids ◽  
Carbohydrate Source ◽  
Sufficient Energy ◽  
Fermentable Carbohydrates ◽  
Animal Diet ◽  
Gastro Intestinal Tract

In the absence of sufficient energy from a carbohydrate source, the GIT microflora can also use protein as a source of energy, by splitting amino acids leading to the formation of volatile fatty acids and ammonia (NH3). Therefore, it is hypothesized that the addition of fermentable carbohydrates to an animal diet, could reduce the concentration of NH3 of the gastro-intestinal tract (GIT) digesta, particularly in relation to the area where the fermentation takes place.

Effects of Feed Withdrawal and Transport on Cecal Environment and Campylobacter Concentrations in a Swine Surgical Model

2001 ◽  
Vol 64 (5) ◽  
pp. 730-733 ◽  
Author(s):  
ROGER B. HARVEY ◽  
ROBIN C. ANDERSON ◽  
COLIN R. YOUNG ◽  
M. MICHAEL SWINDLE ◽  
KENNETH J. GENOVESE ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Campylobacter Jejuni ◽  
Intestinal Tract ◽  
Volatile Fatty Acids ◽  
Cecal Content ◽  
Mean Values ◽  
Feed Withdrawal ◽  
Surgical Model ◽  
Before And After ◽  
Safety Considerations

The objective of the present study was to evaluate how feed withdrawal and transportation influenced the cecal environment and cecal populations of Campylobacter in swine. Four miniature Yucatan gilts (8.8 kg), naturally infected with Campylobacter jejuni, were surgically implanted with cecal cannulas. The gilts were fasted for 48 h. Samples of cecal contents were collected for 7 days prior to and for 7 days after the fast, and mean values were determined for pH, volatile fatty acids (VFA), and CFU enumeration of C. jejuni. This was replicated three times. In another trial, gilts (full-fed) were transported in a livestock trailer for 4 h and cecal samples were collected before and after transport and analyzed for pH, VFA, and CFU. Following a 48-h fast, cecal pH increased (P < 0.05) by 1 unit; acetic and propionic acids decreased (P < 0.05) by 61% and 71%, respectively; and there was a twofold log10 increase (P < 0.05) in CFU/g cecal content of C. jejuni. Values of pH, VFA, and CFU of C. jejuni did not change in cecal samples from gilts following transportation. These data are important for food safety considerations because feed withdrawal, commonly associated with shipping and slaughter, can increase Campylobacter concentrations in the pig intestinal tract.

scholarly journals The Effects of Dietary Whey Lactose and Lactobacillus Agilis Bacteria on the Growth Performance, Physicochemical Conditions of the Digestive Tract and the Caecal Microbial Ecology of Broiler Chickens

2018 ◽  
Vol 18 (2) ◽  
pp. 483-500 ◽  
Author(s):  
Witold Szczurek ◽  
Mohamed Nabil Alloui ◽  
Damian Józefiak
Keyword(s):  
Fatty Acids ◽  
Broiler Chickens ◽  
Volatile Fatty Acids ◽  
Synergistic Effects ◽  
Control Diet ◽  
In Situ Hybridisation ◽  
The Body ◽  
Free Access ◽  
Fish Analysis ◽  
Combined Supplementation

AbstractThe principal goal of this study was to assess the responses of broiler chickens raised on floor litter to the 2% dietary level of lactose (LAC) originating from dried whey fed in combination with live culture of Lactobacillus agilis bacteria (90 million cells/kg diet) in terms of the performance and basic postslaughter parameters, the lumen pH in some alimentary tract segments, concentration of volatile fatty acids (VFA ) in the total (T) and undissociated (UD) forms and count of selected microbial populations in the caeca determined by fluorescent in-situ hybridisation (FISH). A parallel aim was to evaluate the outcomes from the combined supplementation in comparison with feeding of LAC and the L. agilis bacteria as separate dietary supplements. Six hundred and forty Ross 308 chickens were placed in 16 floor pens (40 birds per pen having equal sex ratio) and were provided with free access to the feed (a mash maize-wheat-soybean meal-based diet) and water. Dietary treatments provided from day 8 to 42 of age were: LAC-free basal diet (CON), LAC-containing diet (CON + LAC), LAC-free diet with the addition of L. agilis (CON + BAC) and LAC-containing diet with addition of L. agilis (CON + LAC + BAC). The LAC supplementation caused significant decreases in the luminal pH of the crop, ileum and caeca, and the addition of the L. agilis bacteria reduced the pH in the crop and caeca. The overall concentration of total (T) volatile fatty acids was higher in the caeca of broilers receiving the LAC-containing diets. Both the LAC and the BAC supplements, independently from one another, resulted in significantly greater caecal levels of UD acetate, propionate and butyrate. The FISH analysis revealed that counts of Bacteroides sp./Prevotella sp. group were higher after the inclusion of LAC in the feed. All three dietary supplementations significantly reduced the total counts of the family Enterobacteriaceae and decreased the number of naturally occurring C. perfringens bacteria compared with the basal control diet (CON). Neither LAC inclusion nor BAC addition to the diet affected the counts of the Clostridium coccoides/Eubacterium rectale group. The synergistic effects of the simultaneous supplementation of LAC and L. agilis were found on the T butyrate concentration and on C. perfringens and the Enterobacteriaceae counts. No improvements in the body weight gains and post-slaughter traits were observed due to uncombined and combined supplementation with 2% LAC and L. agilis, indicating that the shifts in composition of the caecal microbiota toward a healthier composition by using these additives were not large enough to create the positive growth rate and processing yields responses in broilers maintained in a litter-floor environment.

The functional development of the calf II. Development of rumen function in the calf

1961 ◽  
Vol 57 (2) ◽  
pp. 177-183 ◽  
Author(s):  
N. W. Godfrey
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Dairy Calves ◽  
Steady Increase ◽  
Free Access ◽  
Milk Diet ◽  
Digestive Efficiency ◽  
Functional Development ◽  
Feeding Regimes ◽  
Pattern Of Variation

1. Two experiments were conducted to study the development of rumen function in young dairy calves under different feeding regimes.2. The volume of the rumen contents increased with age whereas the volume of the abomasum contents tended to remain constant.3. The concentration of total volatile fatty acids in the rumen liquor of milk-fed calves with free access to pasture reached constant levels at 5 weeks of age. Restricting calves to an all milk diet delayed the development of adult levels of volatile fatty acids until such time as roughage became available.4. Levels of rumen ammonia were high soon after birth but showed a decline with age. An absence of roughage in the diet tended to maintain higher levels of rumen ammonia.5. The pH of rumen liquor showed a steady increase from birth to 17 weeks of age.6. Both volatile fatty acid and ammonia levels in the rumen showed a characteristic diurnal pattern of variation.7. High figures for the digestibility of pasture by young calves were obtained. When calves which had been restricted to an all milk diet were offered roughage they quickly attained a digestive efficiency comparable with calves which had access to pasture from birth.

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