TABLE 3.
Changes in the crop attributes during the scotophase.
Time relative to the beginning | |||
of the scotophase (night/darkness) | |||
0→+1 h | +5 h | +9→10 h | |
Laying henp | |||
Crop contents g | 46.0 ± 5.4c | 18.1 ± 4.1b | 1.9 ± 1.0c |
Soluble carbohydrate% of dry wt. of contents | 17.1 ± 0.5a | 18.3 ± 4.2a | 8.5 ± 1.1b |
Proventriculus/gizzard contents g | 28.8 ± 2.6c | 21.4 ± 1.3b | 15.5 ± 1.5a |
Young meat-type chickenq | |||
Crop contents g | 28.4 ± 6.9c | 11.6 ± 3.5b | 0.2 ± 0.08c |
Proventriculus/gizzard contents g | 22.2 ± 3.0b | 11.0 ± 1.9a | 7.4 ± 1.5a |
Turkey poultr | |||
Contents g | 22.2 ± 2.4a | 22.4 ± 3.9a | 13.2 ± 2.3b |
Moisture% | 39.4 ± 2.3a | 29.5 ± 1.4b | 29.7 ± 2.1b |
pH | 5.9 ± 0.1a | 5.0 ± 0.2b | 5.0 ± 0.2b |
Lactic acid μMoles g–1 | 13.4 ± 4.5a | 93.3 ± 17.4b | 98.4 ± 11.4b |
Caproic acid (C6) μMoles g–1 | 0.17 ± 0.02a | 0.87 ± 0.28b | 1.33 ± 0.06b |
Valeric acid (C5) μMoles g–1 | 0.13 ± 0.04a | 0.11 ± 0.03a | 0.83 ± 0.11b |
a,b,cDifferent superscript letters indicate difference p < 0.05. pScanes et al. (1987). qBuyse et al. (1993). rJohannsen et al. (2005).