%0 Journal Article
%T Methodology Article: Can Ruminal Reducing Power Assessed in Batch Cultures be Comparable to <i>in Vivo</i> Measurements?
%A Christine Julien
%A Jean-Philippe Marden
%A Annabelle Troegeler-Meynadier
%A Corine Bayourthe
%J Journal of Analytical Sciences, Methods and Instrumentation
%P 80-86
%@ 2164-2753
%D 2014
%I Scientific Research Publishing
%R 10.4236/jasmi.2014.43011
%X <p style=\"text-align:justify;\">
	<span style=\"font-size:10.0pt;line-height:97%;font-family:;\" \"=\"\"><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">In ruminant field
of digestive research, the appeal to methods of less invasive studies and reproducing
the </span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">in vivo</span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\"> conditions is essential. The
objective of the present study was to determine whether the conditions created
with the proposed </span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">in vitro </span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">batch
culture was an accurate reproduction of the physico-chemical and fermentative
ruminal conditions observed </span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">in vivo</span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">.
Two experiments were conducted to compare ruminal reducing power measured </span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">in
vitro</span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">, </span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">i.e. </span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">in batch
cultures or, </span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">in vivo</span></i> <i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">i.e.</span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\"> in live animals: dairy cows at
maintenance (Experiment 1) and lactating dairy cows (Experiment 2). In
Experiment 1, at the beginning of incubation period,</span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\"> in vitro </span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">redox potential</span><i> </i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">(E</span><i><sub><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">h</span></sub></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">), pH
and ClarkĄ¯s exponent (rH) values were significantly higher than </span><i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">in vivo </span></i><span style=\"font-size:12px;font-family:Verdana;line-height:1.5;\">(+42
mV, +0.25 and +1.9, respectively) whereas volatile fatty acids (VFA)
%K Batch Cultures
%K ClarkĄ¯s Exponent
%K Redox Potential
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=49424