Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet

Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet

Physical properties and chemical composition of <i>caecum</i> chyme, with particular regard to starch pre-caecal disappearance and volatile fatty acid (VFA, C2-C5) content, were determined in 16 growing pigs fed raw acorns in the diet. Pigs were singly housed and divided into two experim...

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Bibliographic Details
Main Authors: Maria Grazia Cappai, Petra Wolf, Walter Pinna, Peter Rust, Josef Kamphues
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Agriculture
Subjects:
acorns
butyric acid
dietetic
fermentation
pig
valeric acid
Online Access:https://www.mdpi.com/2077-0472/10/11/508

Internet

https://www.mdpi.com/2077-0472/10/11/508

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