Evaluation of sources of variation on in vitro fermentation kinetics of feedstuffs in a gas production system

2017 ◽  
Vol 88 (10) ◽  
pp. 1547-1555 ◽  
Author(s):  
Juan P. Keim ◽  
Christian Alvarado-Gilis ◽  
Rodrigo A. Arias ◽  
Mónica Gandarillas ◽  
Jaime Cabanilla
Keyword(s):  
Production System ◽  
Gas Production ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Sources Of Variation ◽  
Kinetics Of

To test the repeatability of a gas production method for assessing the in vitro fermentation of forages using micro-organisms derived from a rumen simulation technique (rusitec) or from sheep rumen liquor

1995 ◽  
Vol 1995 ◽  
pp. 116-116
Author(s):  
J H T Barbi ◽  
E Owen ◽  
M K Theodorou
Keyword(s):  
Production Method ◽  
Gas Production ◽  
Simulation Technique ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Sheep Rumen ◽  
Micro Organisms ◽  
Kinetics Of

When forage in vitro digestibilities are determined on different occasions, they can be different and this is generally related to differences in rumen liquor from which the microbial inoculum was obtained. Experiment 1 of the present study, using rumen liquor only, investigated whether fermentation kinetics of forages as determined by in vitro gas production assays (Theodorou et al, 1994) made on different occasions are repeatable. It was argued that kinetics of fermentation were likely to be more sensitive to quality of rumen micro-organisms than digestibility assessment.In previous experiments (Barbi et al, 1993, 1994a 1994b) to minimize the reliance on fistulated animals in feed evaluation, RUSITEC fluid was used to replace strained rumen liquor as the inoculum for the gas production method (PTT) of Theodorou et al (1994). Experiment 2 investigated whether the day-to-day repeatability of gas production assays using RUSITEC fluid was comparable to that using sheep rumen liquor.

332 Effect of Chemical and Biological Preservatives on in vitro Fermentation and Methane Production of Ensiled and Aerobically Exposed Wet Brewer’s Grains

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 182-182
Author(s):  
Marjorie A Killerby ◽  
Diego Zamudio ◽  
Kaycee Ames ◽  
Darren D Henry ◽  
Thomas Schwartz ◽  
...  
Keyword(s):  
Methane Production ◽  
Production System ◽  
Methane Concentration ◽  
Block Design ◽  
Gas Production ◽  
Sodium Lignosulfonate ◽  
In Vitro Fermentation ◽  
Randomized Complete Block Design ◽  
System Data

Abstract This study evaluated the effects of preservatives on the in vitro fermentation measures of wet brewer’s grain (WBG) silage at different stages of storage. Treatments (TRT) were sodium lignosulfonate at 1% (NaL1) and 2% (NaL2; w/w of fresh WBG), propionic acid (PRP; 0.5% w/w of fresh WBG), a combination inoculant (INO; Lactococcus lactis and Lactobacillus buchneri each at 4.9 log cfu/fresh WBG g), and untreated WBG (CON). WBG (Fresh) were packed into 8.8 L mini-silos and stored for 60 d at 21°C (Ensiled), then they were opened and aerobically exposed for 10d (AES). Samples from each stage of storage (STG; Fresh, Ensiled and AES) were analyzed for in vitro ruminal digestibility (24 h).Gas kinetics were recorded using the Ankom RF Gas Production System. Data were analyzed as a randomized complete block design (5 blocks) with a 5 (TRT) × 3 (STG) factorial arrangement. Apparent in vitro DM digestibility (DMD) decreased across STG, (51.5, 47.2 and 40.9 for Fresh, Ensiled and AES, respectively) and increased for NaL1, NaL2 and PRP (~47.8) vs. CON (43.0 ± 2.12%). PRP increased apparent in vitro OM digestibility (OMD) when Ensiled (54.5) and NaL2 increased it for AES (47.1) vs CON (46.3 and 39.9 ± 1.73%, respectively). The asymptotic maximal (M) and rate (k) of gas production decreased across STG (214.6, 181.5, 155.1 and 14.6, 12.6, and 9.8, for Fresh, Ensiled and AES, respectively). PRP increased (200.0) and NaL1 decreased (169.3) M vs. CON (183.9± 7.81ml/incubated DM g), while NaL1 and NaL2 (~11.4) decreased k vs. CON (13.4 ± 0.85%/h). Methane concentration and yield were higher in Fresh vs. other STG (0.94 vs. ~0.84 ± 0.07mM and 0.27 vs. ~0.23 ± 0.03mmol/g fermented OM). Spoilage of WBG decreases fermentability and methane production while PRP and NaL improve digestibility with the former also increasing M and k.

Comparison of four in vitro gas production methods to study rumen fermentation kinetics of starch rich feeds

1997 ◽  
Vol 1997 ◽  
pp. 196-196
Author(s):  
S. Fakhri ◽  
A. R. Moss ◽  
D.I. Givens ◽  
E. Owen
Keyword(s):  
Rumen Fermentation ◽  
Gas Production ◽  
Production Methods ◽  
Fermentation Kinetics ◽  
In Vitro Gas Production ◽  
Production Techniques ◽  
Kinetics Of

Recently, the automatic in vitro gas production techniques (e.g. Cone. 1994; Theodorou et al., 1994) have been developed to study rumen fermentation kinetics. Many approaches have been taken. This work investigates the suitability of different methods for estimating the rumen fermentation of two starch rich feedstuffs.

Comparative in vitro fermentation activity in the canine distal gastrointestinal tract and fermentation kinetics of fiber sources

2008 ◽  
Vol 86 (11) ◽  
pp. 2979-2989 ◽  
Author(s):  
G. Bosch ◽  
W. F. Pellikaan ◽  
P. G. P. Rutten ◽  
A. F. B. van der Poel ◽  
M. W. A. Verstegen ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Kinetics Of

scholarly journals 133 Porcine in vitro degradation and fermentation characteristics of heat-pretreated and multi-enzyme-supplemented soybean hulls

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 114-115
Author(s):  
Cienna J Boss ◽  
Jung Wook Lee ◽  
Rob Patterson ◽  
Tofuko A Woyengo
Keyword(s):  
In Vitro Digestion ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Soybean Hulls ◽  
In Vitro Fermentation ◽  
Heat Pretreatment ◽  
Fractional Rate ◽  
Enzyme Supplementation ◽  
Kinetics Of

Abstract A study was conducted to determine effects of pretreating and supplementing soybean hulls with multi-enzyme on porcine in vitro digestion and fermentation characteristics. Treatments were untreated and heat-pretreated (160 °C and 70 psi for 20 min) soybean hulls without or with multi-enzyme in a 2 × 2 factorial arrangement. The multi-enzyme supplied 2,800 U of cellulase, 1,800 U of pectinase, 400 U of mannanase, 1,000 U of xylanase, 600 U of glucanase, and 200 U of protease/kilogram of feedstuff. Feedstuffs were subjected to in vitro digestion with porcine pepsin and pancreatin, followed by in vitro fermentation for 72 h. Accumulated gas production was recorded and modeled to estimate kinetics of gas production. On DM basis, untreated and pretreated soybean hulls contained 10.4 and 10.6% CP, and 63.2 and 49.5% ADF, respectively. Pretreatment and multi-enzyme supplementation did not interact on in vitro digestibility of DM (IVDDM). Untreated and pretreated soybean hulls did not differ in IVDDM (24.8 vs. 25.7%). Multi-enzyme increased (P < 0.05) IVDDM of soybean hulls by a mean of 45.5%. Pretreatment and multi-enzyme unaffected total gas production. Pretreatment and multi-enzyme interacted (P < 0.05) on fractional rate of degradation such that the fractional rate of degradation for pretreated soybean hulls was greater (P < 0.05) than that of untreated soybean hulls when soybean hulls were supplemented with multi-enzyme (0.045 vs. 0.062 h-1), but not when soybean hulls were unsupplemented with multi-enzyme (0.053 vs. 0.059 h-1). In conclusion, multi-enzyme supplementation increased IVDDM, implying that the multi-enzyme used in the study can be used to enhance utilization of soybean hulls. Heat pretreatment increased the rate of fermentation of multi-enzyme-supplemented soybean hulls, implying that the rate of fermentation of soybean hulls in the hindgut of pigs can be enhanced by a combination of heat pretreatment and multi-enzyme supplementation.

In vitro fermentation kinetics of some non-digestible carbohydrates by the caecal microbial community of broilers

2005 ◽  
Vol 123-124 ◽  
pp. 687-702 ◽  
Author(s):  
Yu Lan ◽  
Barbara A. Williams ◽  
Seerp Tamminga ◽  
Huug Boer ◽  
Antoon Akkermans ◽  
...  
Keyword(s):  
Microbial Community ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Kinetics Of

In vitro fermentation and in situ rumen degradation kinetics of summer forage brassica plants

2019 ◽  
Vol 59 (7) ◽  
pp. 1271 ◽  
Author(s):  
Juan P. Keim ◽  
Jaime Cabanilla ◽  
Oscar A. Balocchi ◽  
Rubén G. Pulido ◽  
Annick Bertrand
Keyword(s):  
Chemical Composition ◽  
Degradation Kinetics ◽  
Gas Production ◽  
In Vitro Fermentation ◽  
Fermentation Products ◽  
Rumen Degradation ◽  
Kinetics Of ◽  
Forage Rape

The aim of the present study was to assess and compare the nutrient concentration, the in vitro fermentation and the in situ rumen degradation characteristics of Brassica rapa ssp. rapa L. (turnips) and Brassica napus ssp. biennis L. (forage rape). Five varieties of each species were established in three field replicates and were organised in a randomised complete-block nested design. All varieties were harvested and further analysed for chemical composition, in vitro gas-production kinetics, volatile fatty acid (VFA) production and in situ degradation kinetics of dry matter (DM) and crude protein. Turnips showed higher ash, total sugars, raffinose, sucrose, glucose and fructose concentrations (P < 0.001) than did forage rape. Turnip varieties differed in their sucrose, glucose, fructose and total soluble sugar concentration (P < 0.001), whereas rape varieties differed in their neutral detergent fibre concentration (P = 0.004) and digestible organic matter on a DM basis (P < 0.01). Regarding DM-degradation parameters, turnips had a higher soluble fraction ‘a’ (P < 0.01) and a lower insoluble, but potentially degradable fraction ‘b’ (P < 0.01) than did rape, but the fractional degradation rate ‘c’ (0.18/h) was similar to that of rape. Rates of gas production were slightly higher (P = 0.018) for turnip than for rape. No effects for brassica species nor for varieties within species were detected (P > 0.05) for total in vitro VFA production, as well as for the relative proportions of acetate, propionate, butyrate, branch chained VFA and the actetate:propionate ratio. Our study showed that most of the differences that were observed in terms of chemical composition and degradation kinetics did not result in differences in in vitro fermentation products.

The cumulative gas production method to measure in vitro fermentation of concentrates

1998 ◽  
Vol 22 ◽  
pp. 199-201
Author(s):  
F.M.A. Debersaques ◽  
B. A. Williams
Keyword(s):  
Production Method ◽  
Gas Production ◽  
Fibrous Materials ◽  
Bicarbonate Buffer ◽  
In Vitro Fermentation ◽  
Regular Time ◽  
The Individual ◽  
Micro Organisms ◽  
Kinetics Of

With the cumulative gas production technique (Theodorou et al., 1994), the amount of gas released as an end-product of substrate fermentation is measured at regular time intervals, as a measure of the kinetics of fermentation. CO2 is released both directly as a result of the fermentation and indirectly from the bicarbonate buffer in the medium (Beuvink and Spoelstra, 1992). This method was first described for the evaluation of fibrous materials. However, little work has been reported describing the use of cumulative gas production to evaluate concentrates. Soluble fermentable components are rapidly fermented after incubation, while the insoluble ones need to be hydrated and colonized by micro-organisms before they can be degraded (Van Milgen et al., 1993). The varying composition of substrates is one of the reasons for the different rates of gas production seen as these processes are taking place. Concentrates can differ greatly in their composition and therefore in their fermentation characteristics. Here, we describe our first trial with four individual concentrate ingredients, and mixtures of them, to determine whether the parameters from the individual ingredients can be used to predict the fermentation characteristics of the mixed foods.

In vitro fermentation kinetics of carbohydrate fractions of fresh forage, silage and hay ofAvena sativa

2005 ◽  
Vol 85 (11) ◽  
pp. 1838-1844 ◽  
Author(s):  
Serena Calabrò ◽  
Monica I Cutrignelli ◽  
Fulvia Bovera ◽  
Giovanni Piccolo ◽  
Federico Infascelli
Keyword(s):  
In Vitro Fermentation ◽  
Fermentation Kinetics ◽  
Kinetics Of
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