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We all know the importance of the volatil fatty acids. They are produced through fermentation process in the gut. In the colon, these VFA are then used by colonocytes and/or liver to contribute to the nutrition of the animal. Our job as nutritionist is to contribute to this fermentation process either by providing the relevant materials for bacterias to ferment or by supplying these volatil fatty acids to optimise their use by the animal. It is essential to understand how each of these short chain fatty acids are contributing and what is the optimal channel of delivery to ensure that they reach the site of action. Read more...

Related tags: Colon/Caeca - Butyrate - Fibre - Poultry - Swine

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