The effects of calcium benzoate in diets with or without organic acids on dietary buffering capacity, apparent digestibility, retention of nutrients, and manure characteristics in swine.

2000 ◽  
Vol 78 (10) ◽  
pp. 2622 ◽  
Author(s):  
Z Mroz ◽  
A W Jongbloed ◽  
K H Partanen ◽  
K Vreman ◽  
P A Kemme ◽  
...  
Keyword(s):  
Organic Acids ◽  
Buffering Capacity ◽  
Apparent Digestibility

Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation:  Study of Their Buffering Capacity

2003 ◽  
Vol 51 (4) ◽  
pp. 916-922 ◽  
Author(s):  
María Jesús Torija ◽  
Gemma Beltran ◽  
Maite Novo ◽  
Montse Poblet ◽  
Nicolas Rozès ◽  
...  
Keyword(s):  
Organic Acids ◽  
Nitrogen Source ◽  
Alcoholic Fermentation ◽  
Buffering Capacity

scholarly journals Palatability and digestibility of horse diets containing increasing levels of citrus pulp

2015 ◽  
pp. 4544-4555 ◽  
Author(s):  
Camilla G Moreira ◽  
Ives CS Bueno ◽  
Madalena L Menezes ◽  
Thaís P Mota ◽  
Aline D Souza ◽  
...  
Keyword(s):  
Latin Square ◽  
Physicochemical Characteristics ◽  
Buffering Capacity ◽  
Apparent Digestibility ◽  
Citrus Pulp ◽  
First Choice ◽  
Randomized Experimental Design ◽  
Fecal Ph ◽  
The Impact ◽  
Intake Ratio

ABSTRACTObjective. To evaluate the impact of citrus pulp on the palatability and digestibility of horse diets and the physicochemical characteristics of the feces. Materials and methods. The diets were composed of 60% of the energy from the forage and 40% from the concentrate, with increasing levels of citrus pulp. Two different tests were performed. The first test assessed the palatability of concentrates. Using a randomized experimental design, 15 horses were observed for 10 days. The variables recorded were first action, first choice and intake ratio (IR). Five horses were arranged in 5x5 Latin Square design for the test assessing digestibility and fecal physicochemical characteristics. The apparent digestibility of the nutrients and the color, consistency, pH and buffering capacity (BC) of the feces were evaluated. Results. The addition of increasing levels of citrus pulp had an effect (p≤0.001) on first action. A difference was also observed in first choice, and the addition of 0, 7 or 14% of citrus pulp was preferred. A difference between treatments (p≤0.001) was also observed for IR, and the control concentrate was consumed the most. The amount of citrus pulp included had no effect (p>0.05) on the digestibility of nutrients, fecal consistency and color, and there was no effect (p>0.05) on fecal pH and BC. Conclusions. Horses can identify the presence of citrus pulp in concentrates but prefer concentrates without added citrus pulp. Citrus pulp does not negatively affect the digestibility of concentrates or the physicochemical characteristics of the feces; thus, citrus pulp is a viable alternative ingredient in the formulation of horse diets.RESUMENObjetivo. Evaluar la inclusión de pulpa de cítricos en la dieta de los caballos a través de la evaluación de la de palatabilidad, digestibilidad y características fisicoquímicas de las heces. Materiales y métodos. El valor energético de las dietas fue aportado en el 60% por la energía del forraje y en el 40% a partir del concentrado con niveles crecientes de pulpa de cítricos. En la primera prueba se evaluó la palatabilidad de los concentrados. Se utilizó un diseño experimental aleatório. Se observaron 15 caballos durante 10 días. Las variables registradas fueron la primera acción, la primera opción y la relación de la ingesta (IR). Cinco caballos fueron dispuestos en un diseño cuadrado latino 5x5 para la evaluación de la digestibilidad y las características fisicoquímicas fecales. La digestibilidad de los nutrientes y el color, la consistencia, el pH, y se evaluó la capacidad de tamponamiento (CT) de las heces. Resultados. El nível de inclusión de pulpa de cítricos tuvo un efecto (p<0.001) en la primera acción. Una diferencia también se observó en primera elección. Una diferencia (p<0.001) entre los tratamientos también se observó para IR. El nível de inclusión de pulpa de cítricos no efectó (p>0.05) la digestibilidad, consistencia fecal y el color de las heces, pH fecal y CT de las heces. Conclusiones. Los caballos pueden identificar la presencia de pulpa de cítricos en los concentrados, pero prefieren concentrados sin pulpa de cítricos. La pulpa de cítricos no afecta la digestibilidad de los nutrimentos en el concentrado, ni las características fisicoquímicas de las heces; la pulpa de cítricos es un ingrediente alternativo viable en la formulación de dietas para caballos.

scholarly journals Роль буферной емкости в системе идентификации разбавления вин водой

2019 ◽  
pp. 153-157
Author(s):  
Viktoriya Gerzhikova ◽  
Nadezhda Anikina ◽  
Dmitry Pogorelov ◽  
Marianna Ermikhina ◽  
Lilia Mikheyeva ◽  
...  
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Tap Water ◽  
Strong Acid ◽  
Chemical Oxidation ◽  
Buffering Capacity ◽  
Water Mixture ◽  
Oxidation Reactions ◽  
Physico Chemical ◽  
Dissociation Degree

Результаты исследований последних лет показывают, что внесение воды в сусло или вино нарушает баланс ионов, изменяет значения физико-химических, органолептических и интегральных показателей. Одним из наиболее важных показателей, позволяющих установить добавку воды, является буферная емкость вина (БЕ). Буферная емкость вина представляет собой его способность противостоять изменениям рН после добавления сильной кислоты или основания. Сила кислоты характеризуется константой диссоциации. Её отрицательный логарифм pKa означает значение рН, при котором соотношение недиссоциированной и диссоциированной по I ступени форм кислоты составляет 1:1. Нами модифицирован метод определения буферной емкости, основанный на результатах ацидиметрического (БЕк) и алкалиметрического (БЕщ) титрования вина, с помощью которого можно оценить степень диссоциации органических кислот, соотношение их молекулярных и ионизированных форм, состояние ионов металлов, способность регулировать скорость химических реакций окисления и восстановления. В работе были использованы подлинные сухие белые и красные виноматериалы, полученные в условиях микровиноделия и производства в сезоны виноделия 2017-2018 гг. из винограда сортов Алиготе, Шардоне, Совиньон зеленый, Кокур белый, Каберне-Совиньон, Мерло, Санджовезе. Для изучения влияния разбавления виноматериалов водопроводной водой проводили ее добавку в количестве 10-70 %. Объем выборки составил 131 образец. Разбавление вина водой - это смешивание двух систем, одна из которых (вино) представляет собой раствор, содержащий органические кислоты и их кислые соли, обладающий рН и буферностью. Вода содержит соли жесткости, обусловливающие ее рН, но не обладает буферностью, соизмеримой по величине с той, которая встречается в винопродукции. Изучены некоторые характеристики смеси вина и воды: значение соотношений кислотной и щелочной составляющих буферной емкости, при которых буферные свойства системы меняют свой характер, что соответствует 70 % разбавлению; описаны математические модели процесса внесения воды в вино, позволяющие определить значения в любой точке разбавления, в том числе в контроле. Систематизация всей выборки позволила разделить образцы на два кластера, детерминирующие подлинные и разбавленные вина по показателю буферных свойств (ПБС), установлены значения показателя буферных свойств системы для подлинных (50-80) и разбавленных (80-100) вин.Studies of recent years demonstrate that introduction of water into must or wine upsets the balance of ions, changes the values of physico-chemical, organoleptic and integral indicators. One of the most important indicators to establish the addition of water is the buffering capacity of wine (BC). Buffering capacity of wine is its ability to resist changes in pH after addition of a strong acid or base. Acid strength is characterized by dissociation constant. Its negative pKa logarithm means pH value at which the non-dissociated and dissociated by stage I acid forms ratio is 1: 1. We have modified the method for buffer capacity determination based on acidimetric and alkalimetric wine titration results, which can be used to assess organic acids dissociation degree, the ratio between their molecular and ionized forms, the state of metal ions, the ability to control the chemical oxidation reactions and recovery rate. In our work we used genuine dry white and red base wines obtained in conditions of micro-winemaking and production during the wine-making seasons of 2017-2018 from grapevine cultivars ‘Aligote’, ‘Chardonnay’, ‘Sauvignon verde’, ‘Kokur Belyi’, ‘Cabernet Sauvignon’, ‘Merlot’, ‘Sangiovese’. To study the effect of base wines dilution with tap water, it was added in the amount of 10-70%. The sample size made 131 samples. Dilution of wine with water is the mixing of two systems, one of which (wine) is a solution containing organic acids and their acid salts, possessing a pH and buffering capacity. Water contains hardness salts that determine its pH, but does not possess buffering capacity comparable in quantity to that found in wine products. Certain characteristics of wine-water mixture were studied: the ratio between the acidic and alkaline components of the buffering capacity at which the buffering properties of the system change their nature, which corresponds to 70% dilution; mathematical models of the process of water introduction into wine were described, allowing to determine the values at any point of dilution, including the control. The entire sample systematization allowed dividing samples into two clusters, determining genuine and diluted wines by buffering property index (PBI); the system buffering property values for genuine (50-80) and diluted (80-100) wines were established.

scholarly journals Ileal digestibility of amino acids in pigs fed diets of different buffering capacity and with supplementary organic acids

1998 ◽  
Vol 7 (Suppl. 1) ◽  
pp. 191-197 ◽  
Author(s):  
Z. Mroz ◽  
A. Jongbloed ◽  
K. Partanen ◽  
J. van Diepen ◽  
K. Vreman ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Buffering Capacity ◽  
Ileal Digestibility

The buffering capacity of caecal digesta exceeds that of rumen digesta from sheep fed pasture or roughage diets

1997 ◽  
Vol 48 (5) ◽  
pp. 723 ◽  
Author(s):  
Z. Ding ◽  
J. B. Rowe ◽  
I. R. Godwin ◽  
Y. Xu
Keyword(s):  
Acetic Acid ◽  
Sodium Bicarbonate ◽  
Organic Acids ◽  
Phosphate Buffer ◽  
Buffering Capacity ◽  
Sheep Grazing ◽  
Factors Affecting ◽  
Sodium Dihydrogen ◽  
Sodium Dihydrogen Orthophosphate ◽  
Dihydrogen Orthophosphate

The buffering capacities of caecal and rumen digesta of sheep on different diets were determined by titration with lactic, acetic, and hydrochloric acids, and certain factors affecting the buffering capacity of rumen digesta were studied. Both rumen and caecal digesta had maximal buffering capacity at pH 6·5–6·0. The buffering capacity of caecal digesta was nearly double (P < 0·001) that of rumen digesta. The rumen digesta from sheep fed oaten chaff had a buffering capacity 21% higher (P < 0·05) than that of sheep grazing green pasture. This was reduced (P < 0·05) by one-third following ruminal infusions of glucose, lactic, or acetic acid to induce acidosis. Diet did not significantly affect the buffering capacities of rumen and caecal digesta. However, the buffering capacities of rumen and caecal digesta from pasture-fed sheep that had been fasted for 24 h were significantly greater (P < 0·001) than those for sheep that had not been fasted (62 and 18%). The buffering capacity determined using HCl was always less than that for lactic or acetic acid. This may be due to the lower pKa for HCl and the fact that there is no evidence that HCl undergoes inter-conversion through fermentation that the organic acids may undergo. The addition of carbonate or phosphate buffer significantly increased (P < 0·05) the buffering capacity of rumen and caecal digesta. The sodium bicarbonate and sodium carbonate (NaHCO3 and Na2CO3) system played a more effective buffering role than the sodium dihydrogen orthophosphate and disodium hydrogen orthophosphate (NaH2PO4 and Na2HPO4) system in the rumen digesta.

scholarly journals Microencapsulated essential oils combined with organic acids improves immune antioxidant capacity and intestinal barrier function as well as modulates the hindgut microbial community in piglets

2021 ◽  
Author(s):  
Jiayu Ma ◽  
Shenfei Long ◽  
Jian Wang ◽  
Jie Gao ◽  
Xiangshu Piao
Keyword(s):  
Community Structure ◽  
Microbial Community ◽  
Organic Acids ◽  
Essential Oils ◽  
Microbial Community Structure ◽  
Barrier Function ◽  
Intestinal Barrier ◽  
Expression Level ◽  
Intestinal Barrier Function ◽  
Apparent Digestibility

Abstract Background The objective of this experiment was to evaluate the effect of a combination of microencapsulated essential oils and organic acids (MOA) on growth performance, immuno-antioxidant status, intestinal barrier function and microbial structure of the hindgut in piglets. A total of 120 piglets (Duroc × [Landrace × Yorkshire]; weighted 7.66 ± 1.79 kg, weaned at d 28) were randomly selected and allocated to 3 treatments with 4 replicates per group and 10 piglets per replicate according to the initial body weight and gender. The dietary treatments were as follows: 1) basal diet (Ctrl); 2) Ctrl + chlortetracycline (75 mg/kg) (AGP); 3) Ctrl + MOA (1,500 mg/kg). The experiment period was lasted for 21 d. Results Compared to the Ctrl group, dietary supplemented MOA alleviated (P < 0.05) the diarrhea rate from d 12 to 21, enhanced (P < 0.05) the concentration of serum interlukin-10 and glutathione peroxidase in piglets on d 11 after weaning and serum superoxide dismutase in 21d-piglets. The MOA group also improved (P < 0.05) the apparent digestibility of dry matter (DM), organic matter (OM) and gross energy (GE), up-regulated (P < 0.05) the mRNA expression level of occludin, claudin-1 and mucin-2 in ileum and increased (P < 0.05) the contents of propionic and butyric acids in the cecum of piglets. The MOA group modulated the cecal and colonic microbial community structure and increased (P < 0.05) the abundance of Faecalibacterium and Muribaculaceae in cecum and Streptococcus and Weissella in colon. Additionally, AGP group decreased (P < 0.05) apparent digestibility of DM, OM and GE as well as down-regulated (P < 0.05) relative gene expression level of claudin-1 in duodenum and jejunum, ZO-1 and mucin-1 in jejunum of piglets. Conclusion In brief, dietary supplemented MOA alleviated diarrhea and improved nutrient apparent digestibility in piglets via enhancing immuno-antioxidant properties, increasing digestive enzyme activity, up-regulating the expression of intestinal barrier-related genes, and modifying the microbial community structure of the cecum and colon. Therefore, dietary supplementation with MOA as an alternative to antibiotics was feasible to improve intestinal health of piglets in practical production.

Sign in / Sign up

Export Citation Format

Share Document