Fermentation characteristics of purified fiber differing in physico-chemical properties were investigated using an in vitro model. Fermentation characteristics and short-chain fatty acid (SCFA) profile differed (P < 0.001) among the fiber sources. Solubility and viscosity of fibers were correlated to in vitro fermentation kinetics, total gas production, and SCFA profile.
How to translate text using browser tools
31 January 2018
Physico-chemical properties of purified fiber affect their in vitro fermentation characteristics and are linked to in vivo characteristics in pigs
R. Jha,
R.T. Zijlstra
ACCESS THE FULL ARTICLE
It is not available for individual sale.
This article is only available to subscribers.
It is not available for individual sale.
It is not available for individual sale.
Canadian Journal of Animal Science
Vol. 98 • No. 2
June 2018
Vol. 98 • No. 2
June 2018
fermentation (in vitro)
fiber
fibre
pig
porc