Volatile substances undigested and remaining in porcine intestine contents
1998
Kobayashi, S. (Meiji Univ., Kawasaki, Kanagawa (Japan). Faculty of Agriculture) | Watanabe, D. | Shibata, H.
In order to obtain the fundamental data for utilizing competent bacteria which are able to disassimilate the substances of offensive odor in animal intestine contents, the amounts of ammonium, stinking sulfur compounds and fatty acids of short chain remaining in porcine intestine contents were analyzed. Some physiological indices of the contents were also determined. The contents were picked up from six parts of swine intestine; that is jejunum, ileum, caecum, centripetal and centrifugal parts of colon, and rectum. Dissolved oxygen in the contents significantly decreased to 0.40-1.10 ppm during the content transport through the intestine. The pH values of the contents changed to lower ranges in caecum, which reflected a formation of fatty acids by microorganisms predominantly inhabiting there. Ammonium-N in the contents increased to 750-1,200 mg/l during the transport from caecum to rectum. Hydrogen sulfide and methanethiol were recognized at levels lower than 10 mg/l and rather increased during the transport. Acetic acid, propionic acid and butyric acid were abundantly formed in caecum (2,400-3,600 mg/l) and thereafter showed sluggish descents in centripetal and centrifugal parts of colon. Iso-butyric acid remained more little limited. Normal-valeric acid and iso-valeric acid remained in much lower levels, but had increasing tendencies in centripetal part of colon
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