volatile fatty acids

These features increase the surface area of the reticulorumen wall, facilitating the absorption of volatile fatty acids.

Mr. Hise explained: "Goat and sheep milk have more volatile fatty acids.

Meat contains volatile fatty acids which are excreted into the breath, so vegetarians are less likely to get halitosis.

These microbes are primarily responsible for decomposing cellulose and other carbohydrates into volatile fatty acids cattle use as their primary metabolic fuel.

The production of volatile fatty acids such as butyrate from fermentable fibers may contribute to the role of dietary fiber in colon cancer.

Nevertheless, inverse correlation has been shown between volatile fatty acids reflecting anaerobic bacterial acitivity and altered mucosal architecture.

Symbiotic bacteria in their intestines ferment the fibres, allowing otherwise indigestible cellulose to be turned into volatile fatty acids.

Volatile fatty acids (VFAs) are fatty acids with a carbon chain of six carbons or fewer.

Indeed, volatile fatty acids have recently been shown to activate apical membrane Na + /H + exchange in a human colon cancer cell line.

Molecules such as volatile fatty acids with a chain length that is greater than acetate must first be catabolised into compounds that can be directly utilised by methanogens.

During the anaerobic phase CAP can take up volatile fatty acids and store this simple carbon source intracellularly as polyhydroxyalkanoates (PHA).

This includes enteric bacteria, viruses, endotoxins, inorganic and organic sulfides, volatile fatty acids, alkyl amines, and ammonia [ 2 3 ] .

The reticulorumen thus hosts a microbial fermentation which yields products (mainly volatile fatty acids and microbial protein), which the ruminant is able to digest and absorb.

Activity of various rumen organisms results in accumulation of various volatile fatty acids (normally, mostly acetic, propionic and butyric acids), which are partially dissociated.

Volatile fatty acids (VFAs), are produced by bacterial degradation of non-absorbed dietary carbohydrate and are rapidly absorbed by the colon, where they constitute a significant energy source.

The hydrolyzed compounds are fermented into volatile fatty acids (acetate, propionate, butyrate, and lactate), neutral compounds (ethanol, methanol), ammonia, hydrogen and carbon dioxide.

Microbarial fermentation degrades ingested carbohydrates in the reticulorumen to the volatile fatty acids acetate, propionate and butyrate, and proteins to short peptides, amino acids and ammonia.

During fermentation, the silage bacteria act on the cellulose and carbohydrates in the forage to produce volatile fatty acids (VFAs), such as acetic, propionic, lactic, and butyric acids.

It is equal to the number of mililiters of 0.1 normal hydroxide solution necessary for the neutralization of the water-insoluble volatile fatty acids distilled and filtered from 5 grams of a given saponified fat.

In the large, multicompartmental forestomach, microorganisms ferment plant cellulose and release volatile fatty acids; the acids come into contact with cells with a large surface area that absorb them to provide much of the energy supply.

Though its functions have not been well-studied, it appears to primarily aid in the absorption of water, magnesium, and the volatile fatty acids produced by rumen fermentation, that have not been absorbed into the bloodstream yet.

Perhaps a bit more official, the McGraw-Hill Encyclopedia of Science and Technology (under "fungistats and fungicides") confirms the use of certain volatile fatty acids (including propionic acid) and their salts as fungicides".

Fiber, especially cellulose and hemi-cellulose, is primarily broken down into the volatile fatty acids, acetic acid, propionic acid and butyric acid in these chambers (the reticulo-rumen) by microbes (bacteria, protozoa, and fungi).

By further reduction of the rosin content to 1-10%, tall oil fatty acid (TOFA) can be obtained, which is cheap, consists mostly of oleic acid, and is a source of volatile fatty acids.

Insoluble carbohydrates, such as fiber (cellulose), are not digested by the horse's own enzymes, but are fermented by microbes in the cecum and large colon to break down and release their energy sources, volatile fatty acids.