The disappearance of vitamin A from commercial sources during in vitro ruminal fermentation
The effects of three levels of vitamin A (5.8,11.6 and 46.4 IU /ml of in vitro media) and two sources of vitamin A (Roche and JDW) on in vitro ruminal disappearance of retinol were studied. In vitro substrates that were similar to those fed to the donor dairy cows (containing 50％ concentrate) were incubated with buffer ruminal fluid for 24 h. Retinol disappearance was affected by concentrations of vitamin A, and it was increased with the time of incubation, and was about 60％ at 8 h and about 70％ at 24 h. The degradation of retinol was not evidently affected by vitamin A sources.
vitamin A disappearance rumen fermentation in vitro
L.Qiao S.M.Yan Y.B.Gao H.J.Ren
College of Animal Science and Animal Medicine, Inner Mongolia Agricultural University 010018 Huhhot, PR.China
国际会议
The 7tb International Symposium on the Nutrition of Herbivores(ISNH-7)(第七届国际草食动物营养研讨会)
北京
英文
911-915
2007-09-16（万方平台首次上网日期，不代表论文的发表时间）