Use of tomato and cucumber waste fruits in goat diets: Effects on rumen fermentation and microbial communities in batch and continuous cultures

Medicine & Life Sciences

• Cucumis sativus 100%
• Rumen 90%
• Batch Cell Culture Techniques 84%
• Lycopersicon esculentum 83%
• Goats 66%
• Fermentation 63%
• Microbiota 59%
• Fruit 56%
• Diet 41%
• Hordeum 34%
• Volatile Fatty Acids 30%
• Propionates 23%
• Isobutyrates 20%
• Acetates 17%
• Fibrobacter 11%
• Fungi 10%
• Ruminococcus 9%
• Butyrates 7%
• Archaea 7%
• Ammonia 6%
• Nitrogen 5%
• Carbohydrates 5%
• Gases 5%
• Population 4%
• Bacteria 4%
• Growth 3%
• In Vitro Techniques 2%

Agriculture & Biology

• pomace 74%
• rumen fermentation 64%
• cucumbers 58%
• microbial communities 57%
• goats 49%
• tomatoes 45%
• diet 30%
• volatile fatty acids 25%
• fruits 21%
• fermenters 19%
• barley 19%
• propionates 18%
• Ruminococcus flavefaciens 17%
• acetates 14%
• Protozoa 11%
• ammonia 10%
• fatty acid composition 9%
• Fibrobacter succinogenes 8%
• fungi 7%
• gas production (biological) 6%
• microbial growth 6%
• synthesis 6%
• butyrates 6%
• Archaea 6%
• rumen 5%
• fermentation 4%
• carbohydrates 4%
• microorganisms 3%
• nitrogen 3%
• bacteria 3%