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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