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Effect of glucose on fermentation heat in sheep rumen fluid in vitro

Published online by Cambridge University Press:  09 March 2007

A. Arieli
A. Arieli
Affiliation:
The Hebrew University of Jerusalem, Faculty of Agriculture, PO Box 12, Rehovot 76–100, Israel
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Abstract

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1. Heat production rate (H) of rumen fluid was measured in a direct calorimeter, Basal H of samples of 15 ml rumen fluid mixed with 45 ml buffer was 0.4 mW/ml rumen fluid.

2. Addition of glucose (0.4–6.4 mg/sample) was followed by a dose-dependent increase in H. Maximal H was 1.1 rnW/ml and lasted up to 5 min, returning thereafter to the basal level.

3. Expression of fermentation heat (Hf; kJ/mol substrate added) against glucose dose indicated an asymptotic dose response.

4. Maximal Hf (at infinite dilution) agreed with stoichiometric calculations whereas minimal Hf suggested a partial fermentation of the substrate at a high-glucose dose in the rumen environment.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 56 , Issue 1 , July 1986 , pp. 305 - 311
Copyright
Copyright © The Nutrition Society 1986

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