Rumen is a persistent and specific ecosystem consists of bacteria, protozoa and fungus where feed fermentation takes place in it. Produced Hydrogen in rumen can be used in the synthesis of the volatile fatty acids and the microbial protein and its excess would be eliminated through the production of Methane by methanogenesis. Nutritionists have tried to find ways to decrease loss and energy and...

rumen is a persistent and specific ecosystem consists of bacteria, protozoa and fungus where feed fermentation takes place in it. produced hydrogen in rumen can be used in the synthesis of the volatile fatty acids and the microbial protein and its excess would be eliminated through the production of methane by methanogenesis. nutritionists have tried to find ways to decrease loss and energy and...

this study was conducted to evaluate effects of rosemary essential oils (reo) on feed digestibility, blood and rumen parameters of ghezel sheep. four male sheep with average body weight 46±2 kg were used in a 4×4 latin square design. treatments composed of basal diet (control) in addition to diets containing 100 (ro100), 200 (ro200) and 400 (ro400) mg/day of reo.  sheep's fed with 4 diets ...

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate househ...

anaerobic digestion is the breakdown of biodegradable organic material by microorganisms in the absence of oxygen or in an oxygen-starved environment.this technology is superior to the landfilling and also the aerobic composting. the aim of the present study was to examine whether the effluent volatile fatty acids from the anaerobic acidogenesis of the food waste can be used du to its high valu...

This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat. Compared to goat, lamb meat had higher levels of saturated fatty acids--SFA, monounsaturated fatty acids--MUFA and polyunsaturated fatty acids--PUFA and similar levels of sugars and free amino ac...

The influence of volatile fatty acids on the ecology of the bacterial flora of the mouse intestinal tract has been studied in three situations where large fluctuations in the composition of the microflora have been observed. Young mice were shown to ingest solid food particles when 11 days old; this correlated with the appearance of strictly anaerobic fusiform bacilli in the intestinal lumen an...

approved ^ x ;^ ■«= 1 «B (Mtj^or professor) The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the advent of gas-liquid chromatograp...