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Evaluation of fermentation kinetics of different forms of starch and sugars using gas production technique

Published online by Cambridge University Press:  05 November 2021

A. Hussain  and
E. L. Miller
A. Hussain
Affiliation:
University of Cambridge, Department of Clinical Veterinary Medicine, Nutrition Laboratory, 307 Huntingdon road, Cambridge. CBS OJQ, United kingdom
E. L. Miller
Affiliation:
University of Cambridge, Department of Clinical Veterinary Medicine, Nutrition Laboratory, 307 Huntingdon road, Cambridge. CBS OJQ, United kingdom
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Extract

Sugars and starch are used as fermentable metabolisable energy (FME) sources in ruminants. Compared with starch, sugars are associated with increased microbial protein supply to the animal when both types of carbohydrates are supplemented to the basal forage diet (Chamberlain et al., 1993). However different sugars respond differently which is associated to differences in their rates of fermentation. Knowledge of the fermentation kinetics of these FME sources is very helpful to synchronize energy and protein supply to the rumen. Limited data are available on the comparative rates of fermentation of starches and sugars. This experiment was conducted to determine fermentation kinetics of selected starch and sugars by measuring gas production, volatile fatty acids (VFA) production and protozoa changes in the fermentation medium

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Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 66
Copyright
Copyright © The British Society of Animal Science 1998

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References

Chamberlain, D.G., Robertson, S. and Choung, J. 1993. Sugars versus starch as supplements to grass silage Journal of the Science of Food and Agriculture 63: 189–194 10.1002/jsfa.2740630204CrossRefGoogle Scholar
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