[Extent and effect of fermentation in the large intestine of swine. 2. Extent of fermentation, pattern of volatile fatty acids and in vitro formation rate].
After adaptation to 8 extremely different rations 40 pigs with 108 to 125 kg LW and 6 lactating sows with 183 kg were slaughtered to obtain digesta of the hindgut. From digesta of caecum and three sections of the colon microbial metabolites and in vitro-VFA-production rates were determined. pH-values increased from 5.5 to 6.3 from caecum to the end of colon. VFA-concentrations and -production-rates decreased along the bowel to one third. Highest fermentations came from rations with 50% dried beet pulp. Daily VFA-production per animal were placed between 799 and 3,134 mmol. Concerning VFA-Mol-%, ileal influx of cellulose increased acetate, high intakes raised butyrate and valeriate. By several reasons the IMOTO-method of in vitro-measuring was censured.
Schnabel
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E
Bereich Tierernährung Oskar Kellner, Forschungszentrum für Tierproduktion Dummerstorf-Rostock.
Beck
M
M
Bolduan
G
G
D000821:Animal Feed; D000818:Animals; D002432:Cecum / Q000378:metabolism; D003106:Colon / Q000378:metabolism; D005232:Fatty Acids, Volatile / Q000378:metabolism*; D005260:Female; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007420:Intestine, Large / Q000378:metabolism* / Q000382:microbiology; D007774:Lactation; D013552:Swine / Q000378:metabolism*
D005232:Fatty Acids, Volatile
Umfang und Wirkungen von Fermentierungen im Dickdarm beim Schwein. 2. Mitteilung. Fermentierungsumfang, Muster der flüchtigen Fettsäuren und in vitro-Bildungsraten.