: In vitro Fermentation of Cane Molasses and Sucrose by Cecal Contents of Laying Hens

GULTEMIRIAN MARÍA DE LOURDES; HIDALGO VICTOR MAXIMILIANO; PEREZ CHAIA, ADRIANA; APELLA, MARÍA CRISTINA

Egmond aan Zee, Holanda

Simposio; 9th Symposium on Lactic Acid Bacteria; 2008

Federación Europea de Microbiología y Sociedad Holandesa de Microbiología

Prebiotics are defined as nondigestible food ingredients that selectively stimulate the growth and activity of specific species of bacteria in the gut, usually Bifidobacteria and Lactobacilli, with benefits to health. For this reason, their intake could significantly modulate the colonic microbiota. All prebiotics described have been carbohydrates, these range from small sugar alcohols and disaccharides, to oligosaccharides and larg polysaccharides, all with a variety of sugar composition and glycosidic linkages. In Tucumán an Argentinean region are many important sugar mills like molasses. Therefore, the purpose of this work was to study the short-chain fatty acids (SCFAs) produced by fermentation in vitro of molasses and sucrose, its main component, in the Cecal contents laying hens.