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Comparison Among Bt-Corn and Several Corn Cultivars by In Vitro Gas Production Technique

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The in vitro gas production technique (IVGPT) is considered a valid instrument to assess fermentation characteristics and kinetic of feedstuff for ruminants. The aim of this work was to evaluate the ability of the IVGPT in estimating the fermentation characteristics and kinetics of the organic matter in genetically modified corn (MON810) and several conventional corn cultivars. The genetic modification affected the structural and non-structural carbohydrates contents and mainly the cumulative volume gas production per gram of OM incubated (OMCV: ml/g 325), propionate (% total VFA 35.8) yield and the kinetics of fermentative process.
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Keywords: BT-CORN; DEGRADABILITY; IN VITRO FERMENTATION KINETICS; STARCH

Document Type: Research Article

Publication date: 01 March 2014

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  • Journal of Nutritional Ecology and Food Research is an international journal which publishes peer-reviewed articles on food production and consumption, with regard to health, environment, society and economy. The scope is thus broad, articles being focused on significant novel research in human and animal nutrition, food science and technology, food marketing and transportation. In addition, articles on food and identity, agriculture and sustainability, are also welcome. The journal only publishes novel, high quality review papers, original research papers, short communications, concerning all aspects of food and nutrition. It is journal policy to publish special issues on topical and emergent subjects of nutrition and food research or related areas.
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