The adsorption capacity of valeric acid
increased sharply up to dosing rate of 0.
In current study, however, a significant increase in the amount of butyric acid in the cecum was not observed, while acetic acid and valeric acid
contents in the cecum were significantly increased.
5%), bButyric acid (99%), isobutyric acid (99%), valeric acid
(99%), isovaleric acid (99%), indole (99%), skatole (98%) and p-cresol (99%).
73 which occurred during fermentation was most likely the result of increased acetic acid as the concentrations of propionic acid, isobutyric acid, butyric acid, isovaleric acid and valeric acid
remained below 2.
001 (1) Acetic, propionic, butyric and valeric acid
expressed in mmol/g OM; Total VFA = acetic+propionic+iso-butyric+butyric+iso- valeric+valeric (in mmol/ g OM); BCR = branched-chain ratio calculated as total straight chain fatty acids to branched-chain fatty acids.
In addition, they observed that this regeneration is more favorable with acetic acid when compared to using other carboxylic acids such as formic, butyric, or valeric acids
Volatile fatty acids (VFA) such as butyric, propionic, acetic and valeric acids
are derived from carbohydrate fermentation processes directed by gastric bacteria.
Total VFA and concentration of acetic, propionic, butyric, isovaleric, and valeric acids
decreased linearly with addition of CT (Table 2).
In contrast, the proportion of branched-chain VFA (BCVFA) and valeric acids
to total VFA were 39 and 14% lower respectively (p < 0.