An in vitro batch culture method to assess potential fermentability of feed ingredients for monogastric diets

Williams, Barbara A., Bosch, Marlou W., Boer, Huug, Verstegen, Martin W. A. and Tamminga, Seerp (2005) An in vitro batch culture method to assess potential fermentability of feed ingredients for monogastric diets. Animal Feed Science and Technology, 123-124 Part 1: 445-462. doi:10.1016/j.anifeedsci.2005.04.031

Author Williams, Barbara A.
Bosch, Marlou W.
Boer, Huug
Verstegen, Martin W. A.
Tamminga, Seerp
Title An in vitro batch culture method to assess potential fermentability of feed ingredients for monogastric diets
Journal name Animal Feed Science and Technology   Check publisher's open access policy
ISSN 0377-8401
Publication date 2005-09-30
Sub-type Article (original research)
DOI 10.1016/j.anifeedsci.2005.04.031
Open Access Status Not yet assessed
Volume 123-124
Issue Part 1
Start page 445
End page 462
Total pages 18
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Subject 070204 Animal Nutrition
Abstract Interest in fermentation within the monogastric digestive tract is growing, particularly relative to animal health. This is of particular importance in relation to the forthcoming European ban on inclusion of anti-microbial growth promotors in animal diets. Fermentable carbohydrates are recognized as having an important role in fermentation in the monogastric digestive tract, and are often added to diets without having been examined for their actual fermentability, particularly in relation to the target animal. We describe an in vitro method to assess feed ingredients, as potential components of monogastric diets, which stimulate a positive fermentation (i.e., ones which will be well fermented and produce more short-chain fatty acids (SCFA) and less ammonia). This technique requires use of a batch culture containing the test substrate and an inoculum of appropriate origin. During fermentation, cumulative gas production is measured at regular intervals, as an indicator of kinetics of the reaction. When fermentation is complete, organic matter losses and end-products such as SCFA and ammonia, are measured. This paper illustrates use of the technique with 45 carbohydrate-based ingredients using faeces from unweaned piglets as inoculum. By assessing potential fermentability of a large number of ingredients, it is possible to make an informed choice as to which substrates are most suited for inclusion in a diet. By combining results with information about transit time, diets can be designed which should stimulate desirable fermentation along the entire digestive tract. In vitro fermentability is a potentially valuable characteristic in diet design, in order to stimulate microbial activity in the digestive tract.
Keyword Cumulative gas production
Fermentation kinetics
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ
Additional Notes "The in vitro Gas Production Technique: Limitations and Opportunities"

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Centre for Nutrition and Food Sciences Publications
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 83 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 88 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Fri, 03 Apr 2009, 19:41:03 EST by Ms Lynette Adams on behalf of Centre for Nutrition and Food Sciences