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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
19/09/1995 |
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Data da última atualização: |
19/09/1995 |
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Autoria: |
GRAY, F. V.; PILGRIM, A. F.; WELLER, R. A. |
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Título: |
Fermentation in the rumen of the sheep. I.The production of volatile fatty acids and methane during the fermentation of wheaten hay and lucerne hay in vitro by micro-organisms from the rumen. |
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Ano de publicação: |
1951 |
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Fonte/Imprenta: |
Journal of Experimental Biology, v.28, p.74-82, 1951. |
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Idioma: |
Inglês |
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Conteúdo: |
1. When wheaten hay and lucerne hay were fermented by organisms from the rumen of
the sheep it was necessary to employ a large inoculum of rumen fluid in order to reproduce
the rumen fermentation in vitro. With a small inoculum the fermentation did not conform to
the known characteristics of the natural process.
2. Products per kilogram of wheaten hay fermented in vitro were: fatty acids 200-250 g. -
acetic acid 41%, propionic acid 43% and butyric acid 16% (by weight); methane 15 L.
Products per kilogram of lucerne hay were: fatty acids 250-200 g. - acetic acid 53%, pro-
pionic acid 29% and butyric acid 18% (by weight); methane 20 L.
3. The findings support the view that, owing to the more rapid absorption of propionic than
of the other acids from the rumen, the proportion of this acid remaining in the rumen fluid is
considerably less than the proportion actually formed in the fermentation. |
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Palavras-Chave: |
Acido volatil gorduroso; Dihestibility; Fermentacao em rumen; Lucerne. |
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Thesagro: |
Carneiro; Digestibilidade. |
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Thesaurus Nal: |
microorganisms; rumen fermentation; sheep; volatile fatty acids. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01744naa a2200265 a 4500
001 1786236
005 1995-09-19
008 1951 bl --- 0-- u #d
100 1 $aGRAY, F. V.
245 $aFermentation in the rumen of the sheep. I.The production of volatile fatty acids and methane during the fermentation of wheaten hay and lucerne hay in vitro by micro-organisms from the rumen.
260 $c1951
520 $a1. When wheaten hay and lucerne hay were fermented by organisms from the rumen of the sheep it was necessary to employ a large inoculum of rumen fluid in order to reproduce the rumen fermentation in vitro. With a small inoculum the fermentation did not conform to the known characteristics of the natural process. 2. Products per kilogram of wheaten hay fermented in vitro were: fatty acids 200-250 g. - acetic acid 41%, propionic acid 43% and butyric acid 16% (by weight); methane 15 L. Products per kilogram of lucerne hay were: fatty acids 250-200 g. - acetic acid 53%, pro- pionic acid 29% and butyric acid 18% (by weight); methane 20 L. 3. The findings support the view that, owing to the more rapid absorption of propionic than of the other acids from the rumen, the proportion of this acid remaining in the rumen fluid is considerably less than the proportion actually formed in the fermentation.
650 $amicroorganisms
650 $arumen fermentation
650 $asheep
650 $avolatile fatty acids
650 $aCarneiro
650 $aDigestibilidade
653 $aAcido volatil gorduroso
653 $aDihestibility
653 $aFermentacao em rumen
653 $aLucerne
700 1 $aPILGRIM, A. F.
700 1 $aWELLER, R. A.
773 $tJournal of Experimental Biology$gv.28, p.74-82, 1951.
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Registro original: |
Embrapa Pantanal (CPAP) |
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