The intraruminal redox potential is stabilised by opposing influences during fermentation-Reference-Cited by-同舟云学术

The intraruminal redox potential is stabilised by opposing influences during fermentation

Published:2022-03-02 Issue:1 Volume:107 Page:53-61
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:Animal Physiology Nutrition

Author:

Rietmann Stefan J.¹,Gäbel Gotthold¹,Dengler Franziska¹²^ORCID

Affiliation:

1. Institute of Veterinary Physiology University of Leipzig Leipzig Germany

2. Unit of Physiology, Pathophysiology and Experimental Endocrinology, Department of Biomedical Sciences University of Veterinary Medicine Vienna Vienna Austria

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jpn.13697

Reference27 articles.

1. RUMINANT NUTRITION SYMPOSIUM: Role of fermentation acid absorption in the regulation of ruminal pH12

2. Ruminal epithelium: a checkpoint for cattle health

3. Rumen fermentation studies on two contrasting diets. 1. Some characteristics of the in vivo fermentation, with special reference to the composition of the gas phase, oxidation/reduction state and volatile fatty acid proportions

4. Energy contributions of volatile fatty acids from the gastrointestinal tract in various species

5. Review: Rumen sensors: data and interpretation for key rumen metabolic processes

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