Fermentation of n-containing compounds in rabbit caecal cultures

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F00%3A00001317" target="_blank" >RIV/60460709:41210/00:00001317 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Fermentation of n-containing compounds in rabbit caecal cultures
Original language description
The fermentation pattern was investigated in anaerobic incubations of the rabbit caecal contents, diluted with buffer and supplied with plant proteins (gluten, gliadin, zein), mucin, casein, ribonucleic acid (RNA) and glucose. Paralelly, blank incubations were carried out by incubating caecal contents without substrate. Net production of volatile fatty acids (VFA) from casein and mucin was higher than from gluten, gliadin, zein and RNA. Zein was the least fermentable substrate tested. Acetate was the principal fermentation end-product, followed in most cultures by butyrate and propionate. Branched VFA accounted for 10.2-17.7 molar% in the total VFA produced from casein gluten, gliadin and zein. Fermentation of proteins produced more isovalerate than isobutyrate. In incubations supplied with proteins, there was a significant correlation between methane and VFA production and between VFA and ammonia. Significantly more ammonia was found in cultures with casein than in other cultures. Pro
Czech name
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Czech description
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Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name
World Rabbit Science Association :7-Congreso Mundial de Cunicultura
ISBN
1257-5011
Number of pages of the result
1
Pages from-to
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Number of pages of the book
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Publisher name
World Rabbit Science Association
Place of publication
Valencia, Espaňa
UT code for WoS chapter
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