Changes in the bacterial population of the caecum and stomach of the rabbit in response to addition of dietary caprylic acid

Eva Skrivanova, Hilary Jane Worgan, Eric Pinloche, Milan Marounek, Jamie Newbold, Neil Ross McEwan

Allbwn ymchwil: Cyfraniad at gyfnodolynErthygladolygiad gan gymheiriaid

13 Dyfyniadau (Scopus)

Crynodeb

The effect of caprylic acid, either in its pure form, or as Akomed R. on the microbial community of the stomach and caecum of farmed rabbits was investigated. This fatty acid, which is often added to the diet of farmed rabbits to reduce mortality rates was shown to reduce the number of coliforms isolated from both the stomach and the caecum. Moreover, it led to a reduction in the total number of anaerobic bacteria isolated from the caecum, but not for those isolated from the stomach. Its mode of action remains unclear, but here it is shown by use of both DGGE and TRFLP analysis that these changes are not confined to one specific group of bacteria, but rather affects a number of species. (C) 2010 Published by Elsevier B.V.
Iaith wreiddiolSaesneg
Tudalennau (o-i)334-339
Nifer y tudalennau6
CyfnodolynVeterinary Microbiology
Cyfrol144
Rhif cyhoeddi3-4
Dyddiad ar-lein cynnar28 Ion 2010
Dynodwyr Gwrthrych Digidol (DOIs)
StatwsCyhoeddwyd - 26 Awst 2010

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