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Title: Comparison of the volatile fatty acid profiles of dry and fresh kikuyu incubated with rumen fluid in vitro
Contributor(s): Tahmasbi, Reza (author); Nolan, John Vivian  (author)orcid ; Dobos, R C (author)
Publication Date: 2005
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Abstract: Volatile fatty acids (VFA) are produced from the fermentation of feed organic matter by rumen microbes. In general, the quantity of VFA produced corresponds to the amount of fermentable organic matter ingested and the ratio of acetate: proportionate (C2:C3) produced is altered by the rate of fermentation (Boss et at. 1996). In this study we investigated the VFA profiles of kikuyu ('Pennisetum clandestinum') processed in three different ways before being incubated in vitro with bovine rumen fluid for 2.5 h. The three treatments were fresh (FRK), freeze dried (FDK) and oven dried (ODK) kikuyu . Samples of FRK (25 g fresh, 5 g dry matter) were chopped into 2-3 cm lengths whereas for FDK and ODK, 5 g dried material (1 mm sieve) was incubated with butter and rumen fluid (Damry 2002).
Publication Type: Conference Publication
Conference Details: RAAN 2005: Recent Advances in Animal Nutrition in Australia, Armidale, Australia, 10th - 13th July, 2005
Source of Publication: Recent Advances in Animal Nutrition in Australia, v.15, p. 32A-32A
Publisher: University of New England
Place of Publication: Armidale, Australia
ISSN: 0819-4823
Fields of Research (FoR) 2008: 070204 Animal Nutrition
Socio-Economic Objective (SEO) 2008: 839999 Animal Production and Animal Primary Products not elsewhere classified
Peer Reviewed: Yes
HERDC Category Description: E1 Refereed Scholarly Conference Publication
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Appears in Collections:Conference Publication

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