ウサギ盲腸内容物中の揮発性脂肪酸とビタミンB2の培養による変化

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タイトル別名
  • Changes of Volatile Fatty Acids and Riboflavin in Cecal Contents of Rabbit in the in vitro Fermentation
  • ウサギ モウチョウ ナイヨウブツチュウ ノ キハツセイ シボウサン ト ビタミ

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説明

The in vitro fermentation of the cecal contents of the rabbit was carried in anaerobic condition for 3 hours at 39°C. The changes of pH, true protein, crude fiber, volatile fatty acids (VFA) and riboflavin during the fermentation were studied. Results obtained are as follows. (1) After equal weight of distilled water was added to the cecal contents, the contents were incubated and compared with undiluted cecal contents. Little differences were found between both groups after the fermentation except for total and individual VFA. (2) In the twofold diluted fermentation, the effect of crude ash in the crude fiber material (this material was obtained by 1.25% H2SO4 and 1.25% NaOH heat treatment of the experimental diet) on the fermentation was examined. There were little differences between both groups with addition and without addition of crude ash. (3) Each composition of cecal contents before incubation was almost the same as previous experiments. Total VFA was 380μmole/dry matter g, in which acetic acid was contained more than 70%, and total riboflavin was 170μg/dry matter g, in which dialysable riboflavin was contained 1/3. After the fermentation, pH, true protein and crude fiber were decreased, but total VFA and total riboflavin were increased. Acetic acid was mostly produced in quantity in individua VFA, and dialysable type of riboflavin was remarkably increased.

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  • 日本畜産学会報

    日本畜産学会報 46 (11), 614-620, 1975

    公益社団法人 日本畜産学会

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