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dc.contributor.author MARIEZCURRENA, Maria D.
dc.contributor.author MARIEZCURRENA, María Antonia
dc.contributor.author Pinzón Martínez, Dora Luz
dc.contributor.author Arzate Serrano, Héctor Daniel
dc.contributor.author Eziuche, A. Ugbogu
dc.contributor.author Salem, Abdelfattah Z.M.
dc.date.accessioned 2019-03-08T19:53:01Z
dc.date.available 2019-03-08T19:53:01Z
dc.date.issued 2018-11-23
dc.identifier.issn 1572-9680
dc.identifier.uri http://hdl.handle.net/20.500.11799/99485
dc.description.abstract The aim of this present study was to evaluate the effect of rabbit diets supplemented with garlic (Allium sativum L.) extract on in vitro cecal gas production (GP), carbon dioxide (CO2) productions and some cecal fermentation parameters. Garlic extracts were prepared at 0.125 g/mL and administered at four different doses: 0 (control without garlic extract), 0.6, 1.2 and 1.8 mL extract/g dry matter (DM). The in vitro gas production was measured at 2, 4, 6, 8, 10, 12, 14, 16, 18, 24, 36, 48, 60 and 72 h incubation. The results showed quadratic increase in asymptotic GP (P = 0.027) and rate of GP (P = 0.037) but no linear or quadratic effects (P[0.05) was observed for initial delay before GP. However, inclusion of garlic extracts at 0.6 and 1.2 mL extract doses/g DM increased asymptotic GP compared to control. In in vitro gas yield (GY), there were quadratic effects for GP24 (P = 0.043) and GP48 (P = 0.029) incubation times. There were no linear and quadratic effects (P[0.05) in in vitro CO2 production for all the incubation times. However, the dose of 1.2 mL DM had the highest in vitro CO2 production at 12 h, 24 h and 48 h incubations. The results suggest that 1.2 mL/g DM garlic extract was the most effective to improve rabbit cecal fermentation compared with the other tested doses. es
dc.description.sponsorship Publication financed with Mexican Federal Resources PFCE 2016. es
dc.language.iso eng es
dc.publisher Agroforest Syst es
dc.relation.ispartofseries https://doi.org/10.1007/s10457-018-0321-8;
dc.rights embargoedAccess es
dc.rights https://creativecommons.org/licenses/by-nc-nd/4.0/ es
dc.rights embargoedAccess es
dc.rights https://creativecommons.org/licenses/by-nc-nd/4.0/ es
dc.subject Carbon dioxide es
dc.subject Garlic extract es
dc.subject Gas production es
dc.subject Rabbits es
dc.subject Fermentation es
dc.title Influence of dietary supplementation of garlic (Allium sativum L.) extract on cecal productions of total gas, carbon dioxide and fermentation profiles in rabbits es
dc.type Artículo es
dc.provenance Científica es
dc.road Dorada es
dc.organismo Ciencias Agrícolas es
dc.ambito Internacional es
dc.cve.CenCos 21301 es
dc.cve.progEstudios 642- es


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  • Título
  • Influence of dietary supplementation of garlic (Allium sativum L.) extract on cecal productions of total gas, carbon dioxide and fermentation profiles in rabbits
  • Autor
  • MARIEZCURRENA, Maria D.
  • MARIEZCURRENA, María Antonia
  • Pinzón Martínez, Dora Luz
  • Arzate Serrano, Héctor Daniel
  • Eziuche, A. Ugbogu
  • Salem, Abdelfattah Z.M.
  • Fecha de publicación
  • 2018-11-23
  • Editor
  • Agroforest Syst
  • Tipo de documento
  • Artículo
  • Palabras clave
  • Carbon dioxide
  • Garlic extract
  • Gas production
  • Rabbits
  • Fermentation
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

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