Simulation in vitro des fermentations cæcales du lapin en fermenteur à flux semi-continu. II. Effet de la nature de l'inoculum
| Autor: | M. Bouillier-Oudot, D. Adjiri, M. Candau, F. Lebas |
|---|---|
| Přispěvatelé: | Revues Inra, Import |
| Rok vydání: | 1992 |
| Předmět: |
chemistry.chemical_classification
biology Inoculation food and beverages Substrate (chemistry) Fatty acid equipment and supplies Butyric acid [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition chemistry.chemical_compound Rumen chemistry Biochemistry [SDV.BDD] Life Sciences [q-bio]/Development Biology biology.protein Organic matter Fermentation Food science Amylase [SDV.BDLR] Life Sciences [q-bio]/Reproductive Biology |
| Zdroj: | Reproduction Nutrition Development. 32:361-364 |
| ISSN: | 0926-5287 |
| DOI: | 10.1051/rnd:19920406 |
| Popis: | Two Rusitec fermentors were operated under identical conditions. One was seeded with an inoculum of rabbit caecal contents, and the other with bovine rumen contents. The fermentation substrate was rabbit feed that had been digested with amylase and pepsin. The substrate constituents (organic matter, OM and NDF) were lost in 48 h at a significantly higher rate in the presence of rumen inoculum (OM: +10%, NDF: +15%). The pHs of the 2 fermentors were similar at pH 6.6. The fermentors produced similar amounts of protein nitrogen per 24 h, after 6 d of adaptation. Volatile fatty acid production was slightly higher in the presence of rumen inoculum. The fermentor inoculated with rumen contents produced a higher percentage of propionic acid (25%) than of butyric acid (7%), while fermentation with rabbit caecal contents gave the opposite ratio (C3/C4 = 0.81). Consequently, only the rabbit caecal inoculum provided the fermentation profile characteristic of the species. |
| Databáze: | OpenAIRE |
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