Sucrose concentration alters fermentation kinetics, products, and carbon fates during in vitro fermentation with mixed ruminal microbes1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/85/6/1467/23662968/1467.pdf
Reference31 articles.
1. Nonstructural carbohydrate and protein effects on rumen fermentation, nutrient flow, and performance of dairy cows;Aldrich;J. Dairy Sci.,1993
2. Metabolic function of branched-chain volatile fatty acids, growth factors for ruminococci. II. Biosynthesis of higher branched-chain fatty acids and aldehydes;Allison;J. Bacteriol.,1962
3. Effects of amino acids and peptides on rumen microbial growth yields;Argyle;J. Dairy Sci.,1989
4. In vitro gas production: A technique revisited;Blümmel;J. Anim. Physiol.,1997
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