0.906
IF5
0.875
IF
Q3
JCR
1.0
CiteScore
0.374
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

In vitro gas production kinetics of whole citrus fruits

O. Piquer 1,  
C. Casado 2,  
S. Biglia 2,  
C. Fernández 2,  
E. Blas 2,  
 
1
Department of Animal Production, Animal Health and Food, Science and Technology, CEU Cardenal Herrera University
2
Institute for Animal Science and Technology, Polytechnic University of Valencia, Camino de Vera s/n. 46070, Valencia, Spain
J. Anim. Feed Sci. 2009;18(4):743–757
Publish date: 2009-11-06
KEYWORDS
ABSTRACT
The in vitro gas production technique was used to evaluate the fermentation kinetics of 125 whole citrus fruits samples (WCF). Six models were tested to describe the fermentation characteristics of this product characterized by high sugar and pectin and low protein content: 487, 195 and 64.7 g/kg dry matter, respectively. The models were: exponential with and without lag (EXP0 and EXPL, respectively); generalized Mitscherlich (GEXPL); and one, dual and three pool logistic models (OLOGL, DLOGL and TLOGL, respectively). EXP0 had the highest residual standard deviation (RSD=9.0 ml), the lowest being for the TLOGL (5.93 ml). TLOGL model obtained the best values fitting individual curves with a mean prediction error of 0.25 ml. Significant correlations were observed between the three different fractions of the TLOGL model and the chemical composition: quickly fermentable fraction with sugars (+0.43; P<0.001), high fermentable fraction with pectins (+0.23; P<0.05) and slow fermentable fraction with fibres (+0.38 and +0.34 for NDF and ADF, respectively; P<0.01), which could indicate the presence of three main fractions in WCF with different fermentation rates.
CORRESPONDING AUTHOR
J. J. Pascual   
Institute for Animal Science and Technology, Polytechnic University of Valencia, Camino de Vera s/n. 46070, Valencia, Spai
 
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ISSN:1230-1388