In vitro fermentation parameters and VFA production of non-structural carbohydrates in rabbits | Kazalniki in vitro fermentacije in tvorba HMK iz nestrukturnih ogljikovih hidratov pri kuncih

إنجليزي. Six pure non-structural carbohydrates (glucose, fructose, sucrose, β-glucan, chicory inulin (inulin-C) and inulin of undefined source (inulin-N)) were incubated anaerobically in the inoculum prepared from rabbit caecum content and the kinetic parameters of in vitro gas production (total potential gas production (B), maximum fermentation rate (MFR), time when MFR was reached (TMFR), lag phase (Lag), the amount of gas (Gas8) and fermentation rate at 8 hours of incubation (FR8)) and volatile fatty acids (VFA) production after 8 hours were determined. MFRs were the greatest and TMFRs the shortest with the fermentation of sugars: glucose (MFR 36.0 ml/h; TMFR 8.6 h), fructose (MFR 38.6 ml/h; TMFR 9.6 h) and sucrose (MFR 33.2 ml/h; TMFR 9.4 h). Fermentation was the lowest in β-glucan (MFR 12.5 ml/h; TMFR 15.3 h), while fermentation of the two inulins was very different: fermentation of inulin-N was intensive and fast and similar to sugars (MFR 32.3 ml/h; TMFR 8.3 h), while inulin-C fermented slowly and with low intensity (MFR 30.5 ml/h; TMFR 11.5 h). VFA production after 8 hours of incubation was the highest for simple sugars and inulin-N, low for inulin-C, and the lowest for β-glucan (p < 0.05). The molar proportion of acetic acid was lower in sugars and inulin-N than in inulin-C and β-glucan, which had the lowest molar proportion of butyric acid (p < 0.05)

السلوفينية. Šest čistih nestrukturnih ogljikovih hidratov (glukoza, fruktoza, saharoza, β-glukan iz ječmena, inulin iz cikorije (inulin-C) in inulin nedefiniranega izvora (inulin-N)) smo inkubirali v inokulumu, pripravljenem iz vsebine slepega črevesa kuncev, in spremljali kazalnike kinetike in vitro tvorbe plina (skupna potencialna tvorba plina (B), največja hitrost fermentacije (MFR), čas, v katerem je MFR dosežena (TMFR), časovni zamik fermentacije (Lag), tvorba plina (Gas8) in hitrost fermentacije pri 8 urah inkubacije (FR8)) in vsebnosti hlapnih maščobnih kislin (HMK) po 8 urah fermentacije. MFR so bili največji, TMFR pa najkrajši pri fermentaciji sladkorjev: glukoze (MFR 36,0 ml/h; TMFR 8,6 h), fruktoze (MFR 38,6 ml/h; TMFR 9,6 h) in saharoze (MFR 33,2 ml/h; TMFR 9,4 h). Najslabše je fermentiral β-glukan (MFR 12,5 ml/h; TMFR 15,3 h), inulina pa sta fermentirala zelo različno: inulin-N hitreje in intenzivneje (MFR 32,3 ml/h; TMFR 8,3 h), podobno kot sladkorji, inulin-C pa počasi in s slabo intenzivnostjo (MFR 30,5 ml/h; TMFR 11,5 h). Tvorba HMK je bila največja pri sladkorjih in inulinu-N, majhna pri inulinu-C in najmanjša pri β-glukanu (p < 0,05). Molarni delež ocetne kisline je bil pri sladkorjih in inulinu-N manjši kot pri inulinu-C in β-glukanu, pri katerih je bil delež maslene kisline najmanjši (p < 0,05).