Kazalniki in vitro fermentacije in tvorba HMK iz nestrukturnih ogljikovih hidratov pri kuncih

Andrej LAVRENČIČ, Ajda KERMAUNER

Povzetek


Šest čistih nestrukturnih ogljikovih hidratov (glukoza, fruktoza, saharoza, β-glukan iz ječmena, inulin iz cikorije (inulin-C) in inulin nedefiniranega izvora (inulin-N)) smo inkubirali v inokulumu, pripravljenem iz vsebine slepega črevesa kuncev, in spremljali kazalnike kinetike in vitro tvorbe plina (skupna potencialna tvorba plina (B), največja hitrost fermentacije (MFR), čas, v katerem je MFR dosežena (TMFR), časovni zamik fermentacije (Lag), tvorba plina (Gas8) in hitrost fermentacije pri 8 urah inkubacije (FR8)) in vsebnosti hlapnih maščobnih kislin (HMK) po 8 urah fermentacije. MFR so bili največji, TMFR pa najkrajši pri fermentaciji sladkorjev: glukoze (MFR 36,0 ml/h; TMFR 8,6 h), fruktoze (MFR 38,6 ml/h; TMFR 9,6 h) in saharoze (MFR 33,2 ml/h; TMFR 9,4 h). Najslabše je fermentiral β-glukan (MFR 12,5 ml/h; TMFR 15,3 h), inulina pa sta fermentirala zelo različno: inulin-N hitreje in intenzivneje (MFR 32,3 ml/h; TMFR 8,3 h), podobno kot sladkorji, inulin-C pa počasi in s slabo intenzivnostjo (MFR 30,5 ml/h; TMFR 11,5 h). Tvorba HMK je bila največja pri sladkorjih in inulinu-N, majhna pri inulinu-C in najmanjša pri β-glukanu (p < 0,05). Molarni delež ocetne kisline je bil pri sladkorjih in inulinu-N manjši kot pri inulinu-C in β-glukanu, pri katerih je bil delež maslene kisline najmanjši (p < 0,05).

Ključne besede


kunci; prehrana živali; in vitro fermentacija; plinski test; nestrukturni ogljikovi hidrati; sladkorji; neškrobni polisaharidi; HMK

Celotno besedilo:

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Literatura


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DOI: http://dx.doi.org/10.14720/aas.2022.118.4.2778

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