Effect of α-ketoglutaric acid on in vitro gas production, ruminal fermentation, and bacterial diversity

Autor:	Yong Chen, Hui-ling Zhang, Bin Yang, Shou-kun Ji, Xiao Li Xu, Chang-jiang Hu
Rok vydání:	2011
Předmět:	chemistry.chemical_classification Chromatography Microorganism food and beverages Tricarboxylic acid Straw Ketoglutaric Acid Neutral Detergent Fiber Rumen chemistry Animal Science and Zoology Fermentation Dry matter Food science
Zdroj:	Animal Feed Science and Technology. 170:291-296
ISSN:	0377-8401
DOI:	10.1016/j.anifeedsci.2011.09.012
Popis:	Effects of different inclusion levels of α-ketoglutaric acid (AKG; 0, 4, 8, and 12 mM) on gas production, ruminal microorganism fermentation and bacterial diversity were evaluated after 72 h in vitro incubations with buffered rumen fluid and wheat straw. Our results showed that the asymptote increased in a linear trend, while the lag time decreased linearly with higher AKG concentrations (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4b523ff1f013ba96bb7499ca398a5970 https://doi.org/10.1016/j.anifeedsci.2011.09.012 Zobrazit plný text záznamu Full Text from ScienceDirect