Age and incubation time effects on in vitro caecal fermentation pattern in rabbits before and after weaning.
The caecal fermentation pattern was studied in four litters of rabbits. Rabbits were sequentially slaughtered at the age of 4 (before weaning), 6, 8 and 11 weeks. Their caecal contents were analyzed and incubated in vitro at 39 degrees C for 6 and 12 h. Net productions of short-chain fatty acids (SCFA), hydrogen and methane were determined. The average caecal weight increased three-times within two weeks after weaning, from 31.4 to 93.7 g. At the end of the experiment, the caecal weight was on average 134.4 g. A large variability of the SCFA concentration observed before weaning decreased after weaning. Measurements of caecal metabolite profiles and results of in vitro experiments indicated a certain decrease of propionate in favour of butyrate, associated with the weaning. The establishment of methanogens in rabbits was slow. Methanogenesis started in one out of four rabbits at the age of 6 weeks. Five weeks later, one of four rabbits still did not produce methane. The hydrogen recovery decreased between the 4th and the 6th week of age, due to the increase of the butyrate/propionate ratio. After the 6th week, the hydrogen recovery increased with age, apparently because of the increase in methane production. Hydrogen recovery tended to increase during incubation, suggesting a decrease of reductive acetogenesis. This increase was observed both in methanogenic and non-methanogenic rabbit caecal cultures. In former cultures, the ratio CH4/SCFA rose with time of incubation.
Marounek
M
M
University of Gent, Department of Animal Production, Melle, Belgium.
Fievez
V
V
Mbanzamihigo
L
L
Demeyer
D
D
Maertens
L
L
D000375:Aging / Q000502:physiology*; D000818:Animals; D002432:Cecum / Q000254:growth & development / Q000502:physiology*; D005232:Fatty Acids, Volatile / Q000032:analysis; D005285:Fermentation; D005766:Gastrointestinal Contents / Q000737:chemistry*; D009929:Organ Size; D011817:Rabbits; D014886:Weaning
D005232:Fatty Acids, Volatile