Original scientific paper
THE EFFECT OF SWEET CHESTNUT EXTRACT (FARMATAN®) ON KINETICS OF IN VITRO CELLULOSE FERMENTATION
Urška Sivka
; University of Ljubljana, Biotechnical Faculty, Department of Animal Sciences, Groblje 3, SI-1230 Domžale, Slovenija
Andrej Lavrenčič
; University of Ljubljana, Biotechnical Faculty, Department of Animal Sciences, Groblje 3, SI-1230 Domžale, Slovenija
Abstract
Four different concentrations [0 (control), 0.33, 0.67 and 1.33 mg/ml medium)] of sweet chestnut extract (Farmatan®, Tanin, Slovenia) were used to investigate their effect on the kinetics of in vitro fermentation of pure cellulose (BWW 40, J. Rettenmaier & Söhne, Germany). Gas produced was measured at 0, 2, 4, 6, 8, 10, 12, 24, 36, 48, 72 and 96 h after the start of incubation. Gompertz model was used to estimate kinetic parameters “B” (total potential gas production), “C” (relative degradation
rate) and “A” (constant decay in relative degradation rate). First and second derivative of Gompertz model were used to calculate the maximum fermentation rate (MFR) and time of maximum fermentation rates (TMFR), respectively. Comparing with the control (550.8 ml/g DM) the total potential gas production significantly decreased (p < 0.05) when 0.33 and 0.67 mg of
Farmatan® were added to the medium (474.0 ml/DM and 504.2 ml/g DM, respectively). On contrary, the highest concentration of Farmatan® (1.33mg/ml medium) did not decrease the total potential gas production. Maximum fermentation rate of cellulose (21.4 ml/h) occurred after 13 h of incubation. Increasing concentrations of Farmatan® decreased MFR (p < 0.05) from 21.4 ml/h (control) to 16.6 ml/h (0.33 mg/ml medium), 18.4ml/h (0.67 mg/ml medium) and 10.5 ml/h (1.33 mg/ml medium). Farmatan® significantly increased (p < 0.05) TMFR. The increase was the greatest when 0.67 mg of Farmatan® was added to the medium (29.2 h). Lag phase of cellulose (4.4 h in control) did not change significantly (p < 0.05) with increasing concentrations of Farmatan®.
Keywords
sweet chestnut extract; tannins; fermentation; cellulose
Hrčak ID:
26521
URI
Publication date:
28.6.2007.
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