{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-5S04T4RA/1bcaf828-97ea-4595-be28-0cc2f040378d/PDF","dcterms:extent":"250 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-5S04T4RA/6e898f7b-5faf-4170-b15d-57ae586b7fdc/TEXT","dcterms:extent":"0 KB"}],"edm:TimeSpan":{"@rdf:about":"2004-2025","edm:begin":{"@xml:lang":"en","#text":"2004"},"edm:end":{"@xml:lang":"en","#text":"2025"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:doc-5S04T4RA","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/urn:nbn:si:spr-1fyqipbt"},{"@xml:lang":"sl","#text":"Acta agriculturae Slovenica"}],"dcterms:issued":"2007","dc:creator":["Lavrenčič, Andrej","Sivka, Urška"],"dc:format":[{"@xml:lang":"sl","#text":"številka:2"},{"@xml:lang":"sl","#text":"letnik:90"},{"@xml:lang":"sl","#text":"str. 85-95"}],"dc:identifier":["ISSN:1581-9175","COBISSID:2215816","URN:URN:NBN:SI:doc-5S04T4RA"],"dc:language":"sl","dc:publisher":{"@xml:lang":"sl","#text":"Univerza v Ljubljani, Biotehniška fakulteta"},"dc:subject":[{"@xml:lang":"sl","#text":"fermentacija"},{"@xml:lang":"sl","#text":"prehrana živali"},{"@xml:lang":"sl","#text":"škrob"},{"@xml:lang":"sl","#text":"tanini"},{"@xml:lang":"sl","#text":"vamp"}],"dcterms:temporal":{"@rdf:resource":"2004-2025"},"dc:title":{"@xml:lang":"sl","#text":"Potek fermentacije škroba ob dodatku različnih vrst taninov| The course of fermentation of starch with the addition of different types of tannins|"},"dc:description":[{"@xml:lang":"sl","#text":"Four different concentrations (0 (control), 0.33, 0.67 and 1.33 mg ml-1 medium) of three tannin extracts (chestnut (F75) and quebracho (QUE) tannin extracts and tannic acid (TAK) were used to investigate their effect on the kinetics of in vitro fermentation of starch. Gas production was measured at 0,2, 4, 6, 8, 10, 12, 24, 36, 48, 72 and 96 h after the start of incubation. Gompertz model was used to estimate kinetic parameters \"B\" (total potential gas production), \"C\" (relative degradation rate) and \"A\" (constant decay in relative degradation rate). First and second derivatives of Gompertz model were used to calculate the maximum fermentation rate (MFR) and time of maximum fermentation rates (TMFR). Addition of F75 (507.8 ml g-1 DM) and QUE (474.2 ml g-1 DM) significantly decreased (P < 0.05) total potential gas production compared to control (528.4 ml g-1 DM). On contrarz, the addition of TAK (560.5 ml g-1 DM) significantly increased total potential gas production. Maximum fermentation rate of starch (50.6 ml h-1) occurred after almost 9 hours of incubation. The addition of tannin extracts significantly increased TMFR; this increase was greatest when 0.33 mg of tannin extracts were added to the medium. Type and concentration of tannin extracts had significant effect (P < 0.01) on maximum fermentation rate of starch. The lowest reduction in MFR was determined when F75 was used (MFR reduced to 42.0 ml h-1), while it was reduced to 38.1 ml h-1 when TAK and 34.7 ml g-1 when QUEwere used. The greatest reduction in MFR was determined when the concentration of 0.67 mg of tannin extracts/ml medium was used"},{"@xml:lang":"sl","#text":"Proučevali smo vpliv vrste in koncentracije različnih taninskih izvlečkov na kinetiko in vitro fermentacije škroba v vampnem soku. K škrobu smo dodali tri taninske izvlečke: kostanjev tanin (F75), kebračo tanin (QUE) in taninsko kislino (TAK) v rayličnih koncentracijah: 0 (kontrola), 0,33, 0,67 in 1,33 mg taninskega izvlečka ml-1 medija. S pomočjo Gompertzove funkcije smo ocenili kazalnike fermentacije, skupno potencialno produkcijo plina (B), specifično hitrost fermentacije (C) in konstantni faktor mikrobne (ne)učinkovitosti (A)) ter izračunali čas največje hitrosti fermentacije (ČNHF), največjo hitrost fermentacije (NHF) in časovni zaostanek začetka fermentacije (LAG). Z dodatkom F75 (507,8 ml g-1 SS) in QUE (474,2 ml g-1 SS), se je skupna potencialna produkcija plina iz škroba v primerjavi s kontrolo (528,4 ml g-1 SS) statistično značilno zmanjšala (p < 0,05). Nasprotno pa se je skupna potencialna produkcija plina z dodatkom TAK v povprečju povečala. Največjo hitrost fermentacije škroba (50,6 ml h-1) smo izmerili po skoraj 9. urah inkubacije. ČNHF se je z dodatkom taninskih izvlečkov statistično značilno podaljšal, še najbolj ob dodatku 0,33 mg taninskih izvlečkov/ml medija. Vrsta taninskega izvlečka in koncentracija taninskega izvlečka sta statistično značilno vplivala (p < 0,01) na največjo hitrost fermentacije škroba. Še najmanj se je NHF zmanjšala ob dodatku F75 (42,0 ml h-1), medtem ko se je NHF ob dodatku TAK zmanjšala na 38,1 ml h-1, ob dodatku QUE pa na 34,7 ml h-1. NHFse je najbolj zmanjšala ob dodatku taninskih izvlečkov v koncentraciji 0,67mg ml-1 medija"}],"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:doc-5S04T4RA","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:doc-5S04T4RA"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:doc-5S04T4RA/1bcaf828-97ea-4595-be28-0cc2f040378d/PDF"},"edm:rights":{"@rdf:resource":"http://rightsstatements.org/vocab/InC/1.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Univerza v Ljubljani, Biotehniška fakulteta"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:doc-5S04T4RA/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:doc-5S04T4RA"}}}}