scholarly journals PSVIII-34 In vitro digestibility and fermentation kinetics of six irrigated forage hays in the US Intermountain West.

2018 ◽  
Vol 96 (suppl_3) ◽  
pp. 218-219
Author(s):  
A Bolletta ◽  
J Villalba ◽  
X Dai ◽  
J MacAdam
Keyword(s):  
In Vitro Digestibility ◽  
Intermountain West ◽  
Fermentation Kinetics ◽  
The Us ◽  
Kinetics Of

Comparison of four in vitro gas production methods to study rumen fermentation kinetics of starch rich feeds

1997 ◽  
Vol 1997 ◽  
pp. 196-196
Author(s):  
S. Fakhri ◽  
A. R. Moss ◽  
D.I. Givens ◽  
E. Owen
Keyword(s):  
Rumen Fermentation ◽  
Gas Production ◽  
Production Methods ◽  
Fermentation Kinetics ◽  
In Vitro Gas Production ◽  
Production Techniques ◽  
Kinetics Of

Recently, the automatic in vitro gas production techniques (e.g. Cone. 1994; Theodorou et al., 1994) have been developed to study rumen fermentation kinetics. Many approaches have been taken. This work investigates the suitability of different methods for estimating the rumen fermentation of two starch rich feedstuffs.

Comparative in vitro fermentation activity in the canine distal gastrointestinal tract and fermentation kinetics of fiber sources

2008 ◽  
Vol 86 (11) ◽  
pp. 2979-2989 ◽  
Author(s):  
G. Bosch ◽  
W. F. Pellikaan ◽  
P. G. P. Rutten ◽  
A. F. B. van der Poel ◽  
M. W. A. Verstegen ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Kinetics Of

Evaluation of feeding glycerol on free-fatty acid production and fermentation kinetics of mixed ruminal microbes in vitro

2010 ◽  
Vol 101 (21) ◽  
pp. 8469-8472 ◽  
Author(s):  
N.A. Krueger ◽  
R.C. Anderson ◽  
L.O. Tedeschi ◽  
T.R. Callaway ◽  
T.S. Edrington ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Production ◽  
Fatty Acid Production ◽  
Fermentation Kinetics ◽  
Free Fatty Acid Production ◽  
Kinetics Of

scholarly journals 133 Porcine in vitro degradation and fermentation characteristics of heat-pretreated and multi-enzyme-supplemented soybean hulls

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 114-115
Author(s):  
Cienna J Boss ◽  
Jung Wook Lee ◽  
Rob Patterson ◽  
Tofuko A Woyengo
Keyword(s):  
In Vitro Digestion ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Soybean Hulls ◽  
In Vitro Fermentation ◽  
Heat Pretreatment ◽  
Fractional Rate ◽  
Enzyme Supplementation ◽  
Kinetics Of

Abstract A study was conducted to determine effects of pretreating and supplementing soybean hulls with multi-enzyme on porcine in vitro digestion and fermentation characteristics. Treatments were untreated and heat-pretreated (160 °C and 70 psi for 20 min) soybean hulls without or with multi-enzyme in a 2 × 2 factorial arrangement. The multi-enzyme supplied 2,800 U of cellulase, 1,800 U of pectinase, 400 U of mannanase, 1,000 U of xylanase, 600 U of glucanase, and 200 U of protease/kilogram of feedstuff. Feedstuffs were subjected to in vitro digestion with porcine pepsin and pancreatin, followed by in vitro fermentation for 72 h. Accumulated gas production was recorded and modeled to estimate kinetics of gas production. On DM basis, untreated and pretreated soybean hulls contained 10.4 and 10.6% CP, and 63.2 and 49.5% ADF, respectively. Pretreatment and multi-enzyme supplementation did not interact on in vitro digestibility of DM (IVDDM). Untreated and pretreated soybean hulls did not differ in IVDDM (24.8 vs. 25.7%). Multi-enzyme increased (P < 0.05) IVDDM of soybean hulls by a mean of 45.5%. Pretreatment and multi-enzyme unaffected total gas production. Pretreatment and multi-enzyme interacted (P < 0.05) on fractional rate of degradation such that the fractional rate of degradation for pretreated soybean hulls was greater (P < 0.05) than that of untreated soybean hulls when soybean hulls were supplemented with multi-enzyme (0.045 vs. 0.062 h-1), but not when soybean hulls were unsupplemented with multi-enzyme (0.053 vs. 0.059 h-1). In conclusion, multi-enzyme supplementation increased IVDDM, implying that the multi-enzyme used in the study can be used to enhance utilization of soybean hulls. Heat pretreatment increased the rate of fermentation of multi-enzyme-supplemented soybean hulls, implying that the rate of fermentation of soybean hulls in the hindgut of pigs can be enhanced by a combination of heat pretreatment and multi-enzyme supplementation.

In vitro rumen gas production kinetics, hydrocyanic acid concentration and fermentation characteristics of fresh cassava root and feed block sulfur concentration

2020 ◽  
Vol 60 (5) ◽  
pp. 659 ◽  
Author(s):  
Gamonmas Dagaew ◽  
Anusorn Cherdthong ◽  
Metha Wanapat ◽  
Pin Chanjula
Keyword(s):  
Nitrogen Concentration ◽  
Gas Production ◽  
Nutrient Digestibility ◽  
Hydrocyanic Acid ◽  
In Vitro Digestibility ◽  
High Concentration ◽  
Cassava Root ◽  
Fermentation Liquor ◽  
Kinetics Of

Context Feeding ruminants with fresh cassava roots (FCR) is limited because they have a high concentration of hydrocyanic acid (HCN). Thus, it was hypothesised that receiving a feed block containing high sulfur (FBS) would reduce hydrocyanic acid (HCN) in FCR and improve rumen fermentation and nutrient digestibility in animals. Aims The goal of the present work was to study the influence of the ratio of FCR to rice straw (RS) together with FBS on kinetics of gas production, HCN concentration, fermentation characteristics and nutrient digestibility, using in vitro technique. Methods The experimental design was a 4 × 2 factorial arrangement in a completely randomised design, with three replications per treatment. Factor A was the FCR to RS ratio, which was 100:0, 60:40, 40:60 or 0:100. Factor B was sulfur, which was provided as two concentrations in FBS (2% and 4% DM). Gas production was recorded after incubation, at 0, 0.5, 1, 2, 4, 6, 8, 12, 18, 24, 48, 72 and 96 h. Fermentation liquor was collected and determined for kinetics of gas production, HCN concentration, fermentation characteristics and nutrient digestibility. Key results Cassava root to RS ratio influenced the cumulative gas production after 96 h. Inclusion of sulfur in the FBS at 4% increased the cumulative gas production, when compared with inclusion at 2%. The gas production from degradable fraction (b) and the rate of gas production (c) were significantly different among the treatments with different FCR:RS ratios, whereas there was no difference between using 2% and 4% sulfur in the FBS. The HCN concentration in fermentation liquor increased with an increasing proportion of FCR. Furthermore, inclusion of sulfur in the feed block at 4% reduced HCN concentration by 42.8%, when compared with inclusion at 2% (P < 0.05). Ammonia-nitrogen concentration was significantly different among the FCR:RS-ratio treatments and was reduced when the proportion of FCR was decreased (P < 0.05). In vitro digestibility was significantly increased with an increasing proportion of FCR. Increasing the proportion of FCR with 4% of sulfur in the FBS significantly increased in vitro DM digestibility, compared with 2% sulfur. Increasing the FCR:RS ratio with 4% of sulfur in the FBS increased the proportion of propionic acid (P < 0.05). Conclusions Using a high FCR:RS ratio (100:0 or 60:40) with 4% sulfur in the FBS enhanced kinetics of gas production, propionic molar proportion, nutrient digestibility, and HCN detoxification by rumen microbes in an in vitro trial. Implications An in vivo study should be encouraged to verify the results and obtain more data.

Evaluation of sources of variation on in vitro fermentation kinetics of feedstuffs in a gas production system

2017 ◽  
Vol 88 (10) ◽  
pp. 1547-1555 ◽  
Author(s):  
Juan P. Keim ◽  
Christian Alvarado-Gilis ◽  
Rodrigo A. Arias ◽  
Mónica Gandarillas ◽  
Jaime Cabanilla
Keyword(s):  
Production System ◽  
Gas Production ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Sources Of Variation ◽  
Kinetics Of

In vitro fermentation kinetics of some non-digestible carbohydrates by the caecal microbial community of broilers

2005 ◽  
Vol 123-124 ◽  
pp. 687-702 ◽  
Author(s):  
Yu Lan ◽  
Barbara A. Williams ◽  
Seerp Tamminga ◽  
Huug Boer ◽  
Antoon Akkermans ◽  
...  
Keyword(s):  
Microbial Community ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Kinetics Of

In vitro digestibility kinetics of diets containing different cereal sources

2010 ◽  
Vol 134 (1-3) ◽  
pp. 47-49 ◽  
Author(s):  
A.M. Pérez-Vendrell ◽  
D. Torrallardona
Keyword(s):  
In Vitro Digestibility ◽  
Kinetics Of
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