Chemical changes during fermentation of poultry intestines with molasses

Abstract

The addition of salt (25 g/kg) significantly (P<0.05) reduced the rate of acid
\nproduction and the volume rise in poultry intestines ensiled with molasses (100 g/kg)
\nduring the first 4 days of fermentation at 26?C. The pH values of salted silage were
\nmarginally lower (P>0.05) than those of the non-salted silage. Non-protein nitrogen
\nand a-amino nitrogen increased during the first day of fermentation and remained
\nconstant during the subsequent fermentation up to 7 days. The total volatile nitrogen
\nand free fatty acid contents increased linearly during the fermentation. Ethoxyquin
\n(0.2 g/kg) was partially effective in reducing oxidative rancidity.