Izvorni znanstveni članak
Rumen in vitro Gas Production of Combinations Between Slowly and Rapidly Fermentable Fibre Sources
Laura Maccarana
; Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
Mirko Cattani
; Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
Lucia Bailoni
; Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
Sažetak
An in vitro rumen fermentation was performed, where two sources of slowly fermentable fibre (milk thistle, MT; pure cellulose, CE) and three of rapidly fermentable fibre (tomato peels without seeds, TP; citrus pulp, CI; pectin, PE) were incubated alone or as 75:25 or 25:75 mixtures (MT:TP, MT:CI, MT:PE, CE:TP, CE:CI, CE: PE ), to detect associative effects among substrates. Substrates or mixtures (0.5 g) were incubated with 75 ml of buffered rumen fluid into individual bottles at 39°C for 96 h. Differences among measured and expected GP were analysed by ANOVA. In mixtures containing MT, positive associative effects were detected within first 24 h. Only the combination of 75% MT and 25% TP showed negative interactions. In the mixtures of MT:CI and MT:PE positive associative effects were detected respectively at 24 and 12 h (P<0.01). Mixtures containing CE showed positive interactions only at later phases (from 48 h) of incubation. When 75% CE was added to 25% TP and CI, associative effects were greater compared to mixtures containing a lower proportion of CE (25%). In conclusion, three sources of rapidly fermentable fibre enhanced GP provided by MT and CE, even if magnitude of these effects differed among mixtures.
Ključne riječi
gas production; fermentable fibre; associative effects; rumen fermentation
Hrčak ID:
106911
URI
Datum izdavanja:
4.9.2013.
Posjeta: 663 *