Use of the in vitro cumulative gas production technique for pigs: An examination of alterations in fermentation products and substrate losses at various time points

Awati, A., Williams, B. A., Bosch, M. W., Li, Y. C. and Verstegen, M. W. A. (2006) Use of the in vitro cumulative gas production technique for pigs: An examination of alterations in fermentation products and substrate losses at various time points. Journal of animal science, 84 5: 1110-1118.


Author Awati, A.
Williams, B. A.
Bosch, M. W.
Li, Y. C.
Verstegen, M. W. A.
Title Use of the in vitro cumulative gas production technique for pigs: An examination of alterations in fermentation products and substrate losses at various time points
Journal name Journal of animal science   Check publisher's open access policy
ISSN 0021-8812
Publication date 2006-05-01
Sub-type Article (original research)
Open Access Status Not yet assessed
Volume 84
Issue 5
Start page 1110
End page 1118
Total pages 9
Place of publication Albany, N.Y.
Publisher American Society of Animal Science
Language eng
Subject 070204 Animal Nutrition
Abstract An experiment was conducted to examine changes in VFA and ammonia concentrations at different time points using 4 fermentable carbohydrate-rich feed ingredients as substrates and feces of unweaned piglets as inoculum. Fecal inoculum was collected, pooled, and mixed from 9 specially raised (no creep feed or antibiotics) crossbred piglets at 3 wk of age. Inulin, lactulose, molasses-free sugar beet pulp, and wheat starch were used as substrates and were fermented in vitro for 72 h (3 replicates per substrate). Cumulative gas production was measured as an indicator of the kinetics of fermentation. In addition, 3 bottles of substrate per time point with similar contents (amounts of substrate, inoculum, and media) were incubated but were allowed to release their gas throughout incubation. For these latter bottles, fermentation fluid was sampled at incubation time points including every hour between 1 and 24 h and at 48 h, and fermentation end products (VFA, lactate, and ammonia) and OM disappearance were measured. Dry matter and ash were analyzed from the postfermentative samples. The pH of the contents from these bottles was also recorded. The correlation in time between fermentation end products and cumulative gas produced was determined. The results showed that the prolongation of fermentation to 72 h, especially in the case of fast-fermenting inulin and lactulose, may lead to a different end product profile (P < 0.001) compared with the profile observed at the time at which most of the substrate has disappeared. Therefore, we concluded that the fermentation product profile at the end of in vitro fermentation at a specific time point cannot be used to compare fermentability of carbohydrate sources with different fermentation kinetics in terms of gas production.
Keyword fermentable carbohydrate
fermentation
in vitro gas production
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Centre for Nutrition and Food Sciences Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 24 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 27 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Fri, 03 Apr 2009, 00:56:14 EST by Ms Lynette Adams on behalf of Centre for Nutrition and Food Sciences