Fermentation of n-containing compounds in rabbit caecal cultures

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Fermentation of n-containing compounds in rabbit caecal cultures

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Fermentation of n-containing compounds in rabbit caecal cultures

Popis výsledku anglicky

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

Druh

C - Kapitola v odborné knize

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2000

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

World Rabbit Science Association :7-Congreso Mundial de Cunicultura

ISBN

1257-5011

Počet stran výsledku

1

Strana od-do

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Počet stran knihy

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Název nakladatele

World Rabbit Science Association

Místo vydání

Valencia, Espaňa

Kód UT WoS kapitoly

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