The Porcupine Cecal Fermentation

The fermentation in the cecum of the wild porcupine was studied to determine the principle products, their rates of formation, percentage absorption and contribution toward satisfying the energy requirement of the animal. Fermentation rates were determined by the zero-time method using cecal content...

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Veröffentlicht in:	The Journal of nutrition 1967-04, Vol.91 (4), p.540-546
Hauptverfasser:	Johnson, John L., McBee, Richard H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetates - metabolism Animals Butyrates - metabolism Cecum - metabolism Chromatography, Gas Fatty Acids - metabolism Fermentation Intestinal Absorption Intestine, Large Intestine, Small Organ Size Propionates - metabolism Rodentia Stomach
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