Comparison of the volatile fatty acid profiles of dry and fresh kikuyu incubated with rumen fluid in vitro

Author(s)
Tahmasbi, Reza
Nolan, John Vivian
Dobos, R C
Publication Date
2005
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).
Citation
Recent Advances in Animal Nutrition in Australia, v.15, p. 32A-32A
ISBN
186389926X
ISSN
0819-4823
Link
Language
en
Publisher
University of New England
Title
Comparison of the volatile fatty acid profiles of dry and fresh kikuyu incubated with rumen fluid in vitro
Type of document
Conference Publication
Entity Type
Publication

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