Rumen fermentation in vitro as influenced by long chain fatty acids.

@article{Chalupa1984RumenFI,
  title={Rumen fermentation in vitro as influenced by long chain fatty acids.},
  author={William Chalupa and B Rickabaugh and David S Kronfeld and David J Sklan},
  journal={Journal of dairy science},
  year={1984},
  volume={67 7},
  pages={1439-44}
}
Responses of rumen microbes to fatty acids were evaluated by production of total volatile fatty acid and ratio of acetate to propionate. Fermentations were under carbon dioxide for 20 h in 50-ml Erlenmeyer flasks in a Dubnoff metabolic shaking incubator. Flasks contained 20 ml medium, 1 ml reducing solution, 750 mg substrate (450 mg hay plus 300 mg grain), and varying amounts of long-chain fatty acids supplied as free acids, as calcium salts, or as triglycerides. They were inoculated with 5 ml… CONTINUE READING

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