Effects of Caprylic Acid and Cyclodextrin Complex on In vitro Fermentation Characteristics and Methane Production
2007
Kim, K.H. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Seol, Y.J. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Lee, S.S. (Gyeongsang National University, Jinju, Republic of Korea) | Oh, Y.G. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Nam, I.S. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Kim, D.H. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Choi, C.W. (National Institute of Animal Science, RDA, Suwon, Republic of Korea)
This study was conducted to evaluate the effects of dietary addition of caprylic acid (CA)-cyclodextrin (CD) complex on in vitro fermentation characteristics, total gas and methane production. Experiment was done with six treatment groups; 1) no CA-CD complex (control), 2) CA 20 mg (T1), 3) CD 830 mg (T2), 4) CA-CD complex 425 mg (T3), CA-CD complex 850 mg (T4), CA-CD complex 1,700 mg (T5). Ruminal pH, ammonia and total VFA concentrations of T2, T3, T4 and T5 were lower (P less than 0.05) than those of control and T1 for the 12h incubation.
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