- Volume 15 Issue 5
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Effect of Concentrate Level on the Formation of Conjugated Linoleic Acid and Trans-octadecenoic Acid by Ruminal Bacteria when Incubated with Oilseeds In Vitro
- Wang, J.H. ;
- Song, M.K. ;
- Son, Y.S. ;
- Chang, M.B.
- Received : 2001.11.14
- Accepted : 2002.01.22
- Published : 2002.05.01
An in vitro study was conducted to examine the effect of addition level of concentrate on fermentation characteristics and long-chain unsaturated fatty acids composition, especially conjugated linoleic acid (CLA) and trans-octadecenoic acid (t-FA) by mixed ruminal bacteria when incubated with linseed or rapeseed. Four levels (0.83, 1.25, 1.67 and 2.08%, w/v) of concentrate and ground oilseeds (linseed or rapeseed; 0.83%, w/v) were added to mixed solution of strained rumen fluid with artificial saliva (1:1, v/v) in the glass jar with a glass lid equipped with stirrer, and was incubated anaerobically for 24 h at
Concentrate Level;Oilseed;Bio-Hydrogenation;CLA;Octadecenoic Acid;In Vitro;Mixed Ruminal Bacteria
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