scholarly journals Chemical composition and physical characteristics of faeces in horses with and without free faecal liquid – two case-control studies

2022 ◽  
Vol 18 (1) ◽  
Author(s):  
K. M. Lindroth ◽  
J. Dicksved ◽  
I. Vervuert ◽  
C. E. Müller
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Dry Matter ◽  
Short Chain Fatty Acids ◽  
Case Control ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Control Horse ◽  
And Control ◽  
Water Holding

Abstract Background Free faecal liquid (FFL) is a condition in horses characterised by two-phase (one solid and one liquid) separation of faeces. Causes of the condition are unknown, but disturbed hindgut fermentation has been suggested as it may alter biochemical composition and appearance of faeces in equines. However, information on faecal composition in horses with FFL is scarce. Faecal chemical composition (dry matter, osmolality, ash, macro minerals, short-chain fatty acids (SCFA) and pH) and physical characteristics (free liquid, sand, water holding capacity and particle size distribution) were compared in horses with (case) and without (control) FFL in two sub-studies. In sub-study I, faeces from 50 case-control horse pairs in Sweden and Norway were sampled in three sampling periods (SP1-SP3). In sub-study II, faeces from 32 case-control horse pairs in Germany were sampled on one occasion. Results In sub-study I, faecal concentration and proportion of lactic acid (of total short-chain fatty acids, SCFA) and water holding capacity was lower in case compared to control horses. Other variables (content of dry matter, ash, sodium, calcium, phosphorous, magnesium, sulphur, and concentrations of i-butyric, n-valeric and total SCFA, ammonia-N as proportion of total N, and pH) were similar in faeces from case and control horses. In sub-study II, all analysed variables were similar in faecal samples from case and control horses. Faecal particle size distribution was similar in case and control horses, but the proportion of larger particles (2 and 1 mm) were lower and proportion of smaller particles (< 1 mm) was higher in sub-study I compared to in sub-study II. Conclusions To the authors’ knowledge, this is the first study to investigate faecal chemical composition and physical characteristics in horses with FFL. Case and control horses had similar total SCFA, pH and osmolality, indicating that hindgut fermentation was similar. However, small differences in concentration and proportion (of total SCFA) of lactic acid and water holding capacity of faeces were shown and are of interest for further studies of horses with FFL.

scholarly journals Prebiotics and Community Composition Influence Gas Production of the Human Gut Microbiota

mBio ◽  
2020 ◽  
Vol 11 (5) ◽  
Author(s):  
Xiaoqian Yu ◽  
Thomas Gurry ◽  
Le Thanh Tu Nguyen ◽  
Hunter S. Richardson ◽  
Eric J. Alm
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Gut Microbiota ◽  
Community Composition ◽  
Human Body ◽  
Ex Vivo ◽  
Short Chain Fatty Acids ◽  
Gas Production ◽  
Human Gut ◽  
Human Gut Microbiota

ABSTRACT Prebiotics confer benefits to human health, often by promoting the growth of gut bacteria that produce metabolites valuable to the human body, such as short-chain fatty acids (SCFAs). While prebiotic selection has strongly focused on maximizing the production of SCFAs, less attention has been paid to gases, a by-product of SCFA production that also has physiological effects on the human body. Here, we investigate how the content and volume of gas production by human gut microbiota are affected by the chemical composition of the prebiotic and the community composition of the microbiota. We first constructed a linear system model based on mass and electron balance and compared the theoretical product ranges of two prebiotics, inulin and pectin. Modeling shows that pectin is more restricted in product space, with less potential for H2 but more potential for CO2 production. An ex vivo experimental system showed pectin degradation produced significantly less H2 than inulin, but CO2 production fell outside the theoretical product range, suggesting fermentation of fecal debris. Microbial community composition also impacted results: methane production was dependent on the presence of Methanobacteria, while interindividual differences in H2 production during inulin degradation were driven by a Lachnospiraceae taxon. Overall, these results suggest that both the chemistry of the prebiotic and the composition of the microbiota are relevant to gas production. Metabolic processes that are relatively prevalent in the microbiome, such as H2 production, will depend more on substrate, while rare metabolisms such as methanogenesis depend more strongly on microbiome composition. IMPORTANCE Prebiotic fermentation in the gut often leads to the coproduction of short-chain fatty acids (SCFAs) and gases. While excess gas production can be a potential problem for those with functional gut disorders, gas production is rarely considered during prebiotic design. In this study, we combined the use of theoretical models and an ex vivo experimental platform to illustrate that both the chemical composition of the prebiotic and the community composition of the human gut microbiota can affect the volume and content of gas production during prebiotic fermentation. Specifically, more prevalent metabolic processes such as hydrogen production were strongly affected by the oxidation state of the probiotic, while rare metabolisms such as methane production were less affected by the chemical nature of the substrate and entirely dependent on the presence of Methanobacteria in the microbiota.

Short-Chain Fatty Acids Regulate the Enteric Neurons and Control Gastrointestinal Motility in Rats

2010 ◽  
Vol 138 (5) ◽  
pp. 1772-1782.e4 ◽  
Author(s):  
Rodolphe Soret ◽  
Julien Chevalier ◽  
Pierre De Coppet ◽  
Guillaume Poupeau ◽  
Pascal Derkinderen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gastrointestinal Motility ◽  
Short Chain Fatty Acids ◽  
Enteric Neurons ◽  
Short Chain ◽  
And Control ◽  
Chain Fatty Acids

scholarly journals Dry matter intake and ruminal fermentation parameters in goats fed sugarcane in replacement of corn silage

2021 ◽  
Vol 22 ◽  
Author(s):  
Gil Ignácio Lara CANIZARES ◽  
Heraldo Cesar GONÇALVES ◽  
Raquel Ornelas MARQUES ◽  
Raquel Vasconcelos LOURENÇON ◽  
Helen Fernanda Barros GOMES ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dry Matter ◽  
Nitrogen Concentration ◽  
Short Chain Fatty Acids ◽  
Ammonia Nitrogen ◽  
Corn Silage ◽  
Neutral Detergent Fiber ◽  
Short Chain ◽  
Dry Matter Intake ◽  
Chain Fatty Acids

ABSTRACT The trial was conducted with the objective to evaluate fresh sugarcane as a replacement for corn silage on dry matter intake, ruminal parameters (pH, short chain fatty acids, and ammonia nitrogen concentration), and degradation kinetics of forages and concentrate in maintenance adult goats. Four nonlactating ruminally cannulated goats were used in a 4 × 4 Latin square design with the replacement of 0, 33, 67, and 100% of corn silage by sugarcane as the independent variable. The substitution of sugarcane for corn silage did not affect dry matter intake, daily weight gain, or ruminal pH. A quadratic effect was observed for ammonia nitrogen concentration with a maximum concentration at 74.43% of sugarcane inclusion, as well as for short chain fatty acids, with maximum concentrations of acetate and butyrate at 0.59 and 32.70% of sugarcane inclusion, respectively. The minimum concentration of propionate was verified on 10.36% of sugarcane inclusion. However, the acetate:propionate ratio linearly decreased with increased sugarcane content. No effect was observed of different rumen environments on forage dry matter and neutral detergent fiber degradability (effective and potential degradability, soluble and potential degradable fractions). Dry matter degradability was 66.79% for sugarcane and 72.62% for corn silage after 96 h of incubation. Neutral detergent fiber was 37.10 and 51.82% for sugarcane and corn silage, respectively, after 96 h of incubation. In conclusion, sugarcane can be used as a replacement for corn silage in maintenance adult goats feed without altering dry matter intake and forage degradability while increasing propionate production.

scholarly journals Effect of duck genotype on leg muscle properties

2011 ◽  
Vol 54 (6) ◽  
pp. 649-660 ◽  
Author(s):  
J. Wołoszyn ◽  
A. Okruszek ◽  
A. Orkusz ◽  
M. Wereńska ◽  
J. Książkiewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Properties ◽  
Shear Force ◽  
Nutritive Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Pekin Duck ◽  
Muscle Properties ◽  
Leg Muscles ◽  
Water Holding

Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The investigation of functional properties has covered: the determination of the colour parameters – L*, a* b*, colour difference between individual flocks, total haem pigments’ content, sensory evaluation of raw muscles’ colour intensity in 10 point scale; pH24; water holding capacity; cooking loss and shear force. Comparing the basic chemical and amino acid composition, cholesterol content and profile of fatty acids, it could be concluded that the P66 leg muscles coming from a selected breeding strain, are the most favourable from the nutritional point of view. It is evident too, that muscles from all the examined flocks have been characterized by a high nutritional value. Taking into consideration the functional properties, it was concluded that the muscles from the investigated flocks varied in colour and analysed traits. The ducks of K2 had the best functional properties. The advantages of K2 in comparison to the other ducks are: darker colour typical of waterfowl meat, lower cooking loss, higher water holding capacity and lower shear force.

scholarly journals Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing

2019 ◽  
Vol 22 (2) ◽  
pp. 366-374
Author(s):  
Eveline Eveline ◽  
Joko Santoso ◽  
Magnarai Huangdinata
Keyword(s):  
Moisture Content ◽  
Cyprinus Carpio ◽  
Gel Strength ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Product Diversification ◽  
Filler Concentration ◽  
Food Ingredients ◽  
Carp Cyprinus Carpio ◽  
Water Holding

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.

Circulating Short-Chain Fatty Acids in Preterm Birth: A Pilot Case-Control Study

2020 ◽  
Vol 27 (5) ◽  
pp. 1181-1186
Author(s):  
Colette A. Nickodem ◽  
Ramkumar Menon ◽  
Thomas McDonald ◽  
Brandie DePaoli Taylor
Keyword(s):  
Fatty Acids ◽  
Preterm Birth ◽  
Case Control Study ◽  
Short Chain Fatty Acids ◽  
Case Control ◽  
Short Chain ◽  
Control Study ◽  
Chain Fatty Acids

scholarly journals Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

2020 ◽  
Vol 27 (1) ◽  
pp. 84-96
Author(s):  
Enrique Pino−Hernández ◽  
Wanessa Almeida da Costa ◽  
Eder A Furtado Araujo ◽  
Pedro M Villa ◽  
Lúcia de F Henriques Lourenço ◽  
...  
Keyword(s):  
Computational Modelling ◽  
Microbiological Quality ◽  
Processing Parameters ◽  
Heat Transfer Process ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Significant Difference ◽  
Before And After ◽  
Sous Vide ◽  
Water Holding

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the sous vide process parameters. Before and after the sous vide process, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 ℃/120 s was selected because of its water-holding capacity (%) 79.40 ± 0.31, texture (N) 1.91 ± 0.40 and value of L* 74.44 ± 0.38 in the fillets. Cooking at 60 ℃ for 568.8 s were the best sous vide parameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, Δ E* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination with sous vide proved it is a potential solution for developing pirarucu products even at an industrial scale.

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