Effect of glucose on fermentation heat in sheep rumen fluid in vitro.
1. Heat production rate (H) of rumen fluid was measured in a direct calorimeter. Basal H of samples of 15 ml rumen fluid mixed with 45 ml buffer was 0.4 mW/ml rumen fluid. 2. Addition of glucose (0.4-6.4 mg/sample) was followed by a dose-dependent increase in H. Maximal H was 1.1 mW/ml and lasted up to 5 min, returning thereafter to the basal level. 3. Expression of fermentation heat (Hf; kJ/mol substrate added) against glucose dose indicated an asymptotic dose response. 4. Maximal Hf (at infinite dilution) agreed with stoichiometric calculations whereas minimal Hf suggested a partial fermentation of the substrate at a high-glucose dose in the rumen environment.
Arieli
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Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot, Israel.
D000818:Animals; D001826:Body Fluids / Q000378:metabolism*; D004305:Dose-Response Relationship, Drug; D005285:Fermentation / Q000187:drug effects*; D005947:Glucose / Q000494:pharmacology*; D006358:Hot Temperature; D066298:In Vitro Techniques; D009994:Osmolar Concentration; D012417:Rumen / Q000378:metabolism*; D012756:Sheep / Q000378:metabolism*; D013997:Time Factors
D005947:Glucose