Effect of dietary fiber fermentation on short‐chain fatty acid production and microbial composition in vitro

Effect of dietary fiber fermentation on short‐chain fatty acid production and microbial composition in vitro

BACKGROUND The efficient utilization of fiber‐rich co‐products is important for optimizing feed resource utilization and animal health. This study was conducted to evaluate the fermentation characteristics of fiber‐rich co‐products, which had equal quantities of total dietary fiber (TDF), at differe...

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Veröffentlicht in:Journal of the science of food and agriculture 2020-08, Vol.100 (11), p.4282-4291
Hauptverfasser: Bai, Yu, Zhao, Jin‐biao, Tao, Shi‐yu, Zhou, Xing‐jian, Pi, Yu, Gerrits, Walter JJ, Johnston, Lee J, Zhang, Shi‐yi, Yang, Hong‐jian, Liu, Ling, Zhang, Shuai, Wang, Jun‐jun
Format: Artikel
Sprache:eng
Schlagworte:
Abundance
Acid production
Agricultural production
Animal Feed - analysis
Animal health
Animals
Avena - metabolism
Bacteria - metabolism
Cattle - metabolism
Cattle - microbiology
Composition
Corn bran
Dietary fiber
Dietary Fiber - analysis
Dietary Fiber - metabolism
Digestion
Fatty acids
Fatty Acids, Volatile - metabolism
Fecal microflora
Feces - microbiology
Fermentation
fiber‐rich co‐products
Gas production
Gastrointestinal Microbiome
Hulls
in vitro fermentation
In vitro methods and tests
microbial community
Microbiota
Microorganisms
Models, Biological
Molecular structure
Oil and gas production
Physicochemical properties
Pulp
Relative abundance
Resource utilization
short chain fatty acid
Soybeans
Wheat bran
Zea mays - metabolism
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Zusammenfassung:BACKGROUND The efficient utilization of fiber‐rich co‐products is important for optimizing feed resource utilization and animal health. This study was conducted to evaluate the fermentation characteristics of fiber‐rich co‐products, which had equal quantities of total dietary fiber (TDF), at different time points using batch in vitro methods. It considered their gas production, short‐chain fatty acid (SCFA) production, and microbial composition. RESULTS The fermentation of wheat bran (WB) and oat bran (OB) showed higher and faster (P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10470