Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 372745
Title Fermentability of carbohydrates in an in vitro batch culture method using inocula from Nile tilapia (Oreochromis niloticus) and European sea bass (Dicentrarchus labrax).
Author(s) Leenhouwers, J.I.; Pellikaan, W.F.; Huizinga, H.F.A.; Coolen, R.O.M.; Verreth, J.A.J.; Schrama, J.W.
Source Aquaculture Nutrition 14 (2008)6. - ISSN 1353-5773 - p. 523 - 532.
Department(s) Aquaculture and Fisheries
Animal Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) volatile fatty-acids - fresh-water fish - gas-production - herbivorous fishes - gut microbes - gastrointestinal-tract - cellulase activity - stomached animals - intestinal-tract - digestive tracts
Abstract This study investigated in vitro fermentability of wheat-derived carbohydrates using inocula of Nile tilapia and European sea bass. Distal intestinal contents were incubated in bottles containing one of four fermentable substrates, i.e. glucose (GL), native wheat starch (WS), arabinoxylan (ABX) and whole wheat (WHT). Cumulative gas production was measured for 168 h. At the end of incubation, fermentation end-products were measured. A monophasic model was fitted to the gas production profiles of each bottle, thereby allowing calculation of gas kinetic parameters. Total gas production (mL g¿1 organic matter) differed significantly between substrates for tilapia (GL: 268.9; WS: 388.0; ABX: 411.9; WHT: 413.2) and sea bass (GL: 338.6; WS: 189.3; ABX: 296.3; WHT: 264.0). Fermentation rates were highest for GL and lowest for WS, both for tilapia and sea bass. Fermentation of ABX and WHT yielded predominantly acetic and butyric acid, whereas GL and WS yielded also significant amounts of lactic acid. Ammonia (mL g¿1 organic matter) was highest for WHT (tilapia: 80.36; sea bass: 70.39) and lowest for GL (tilapia: 46.01; sea bass: 32.83). In conclusion, intestinal microbes from Nile tilapia and European sea bass have the potential to ferment carbohydrates. Large differences exist in fermentability and composition of fermentation end-products between carbohydrates.
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