Results 11 to 20 of about 95,000 (312)
In Vitro Fermentation by Human Fecal Microflora of Wheat Arabinoxylans [PDF]
Journal of Agricultural and Food Chemistry, 2007 The fermentation of three arabinoxylan (AX) fractions from wheat by the human fecal microflora was investigated in vitro. Three AX fractions, with average molecular masses of 354, 278, and 66 kDa, were incorporated into miniature-scale batch cultures (with inulin as a positive prebiotic control) with feces from three healthy donors, aged 23-29 ...
Hughes, S. A. +5 more
openaire +3 more sources
Improvement of Rumen Fermentation Efficiency Using Different Energy Sources: In Vitro Comparison between Buffalo and Cow [PDF]
, 2022 During haymaking and ensilage, a significant loss of sugars occurs. The addition of a total mixed ratio (TMR) with a liquid feed might provide promptly utilisable energy and recover the nutrients lost during the conservation.
Alessandro Vastolo +6 more
core +1 more source
Evaluation of Legumes for Fermentability and Protein Fractions Using in Vitro Rumen Fermentation
Animal Feed Science and Technology, 2023 Diversifying feed with non-traditional options could minimize the dependency on traditional sources, maintain the feed supply throughout the year, and potentially reduce the cost of raising animals. A total of eight forage legumes including Peltophorum pterocarpum, Neptunia monosperma, Vachellia sutherlandii (Corkwood), Gliricidia sepium, Bauhinia ...
Tunkala, B.Z. +6 more
openaire +3 more sources
Kinetics of in vitro fermentability of forages [PDF]
Reproduction Nutrition Développement, 1988 Summary. Using 41 samples of hay, silage and grass, we evaluated their fermentability in vitro using Menke’s method and checking the rate of fermentation at 2-hour intervals for 26 h. A sigmoidal model was found to be significant to illustrate the rate of fermentation of the feeds.
Piva, G. +3 more
openaire +2 more sources
The Effect of Dietary Fermented Grape Pomace Supplementation on In Vitro Total Gas and Methane Production, Digestibility, and Rumen Fermentation [PDF]
, 2023 The aim of this study comprises the effect of fermented grape pomace (FGP) in experimental total mixed rations (TMR) at different rates (0, 7.5%, 15%, and 22.5%) on the in vitro cumulative gas production (6th, 12th, 18th and 24th hours), methane ...
KARA, KANBER +3 more
core +1 more source
Food Frontiers, 2021 Consumption of fermented food has long been associated with health benefits, but there is still limited knowledge on the bacterial dynamics in plant‐based food fermentation outside of culture‐based studies.
Laura Lavefve +9 more
doaj +1 more source
An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
Animal, 2023 Fermentation of protein in the caeca of chickens may lead to the production of potentially detrimental metabolites, which can reduce gut health. A poor precaecal digestion is expected to increase protein fermentation (PF), as more proteins are likely to ...
M.L. Elling-Staats +4 more
doaj +1 more source
Effects of different levels of Brachiaria decumbens diets on in vitro gas production and ruminal fermentation [PDF]
, 2022 Although B. decumbens is abundant in the tropics, the utilization of this grass is limited due to the presence of steroidal saponins. Therefore, the main objective of this study was to determine the effects of different levels of B.
Jusoh, Shokri +8 more
core +1 more source
Fermentation, 2022 This study aimed to explore the dynamic variations of rumen fermentation characteristics and bacterial community composition during a 24 h in vitro fermentation.
Xiao Wei +5 more
doaj +1 more source
Fermentation, 2021 Glycerol was generally added to the inoculum as a cryoprotectant. However, it was also a suitable substrate for microbial fermentation, which may produce more SCFAs, thereby decreased pH of the fermentation broth.
Qingtao Gao +6 more
doaj +1 more source