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.
