Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/51968
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Type: Journal article
Title: A method for collecting breath samples from individual chickens for analysis of ¹³CO₂, H₂, and CH₄
Other Titles: A method for collecting breath samples from individual chickens for analysis of (CO2)-C-13, H-2, and CH4
Author: Hughes, R.
Tivey, D.
Butler, R.
Citation: Poultry Science, 2008; 87(9):1804-1809
Publisher: Poultry Science Assoc Inc
Issue Date: 2008
ISSN: 0032-5791
1525-3171
Statement of
Responsibility: 
R. J. Hughes, D. R. Tivey, and R. N. Butler
Abstract: This study describes experiments using simple helmets to collect breath samples from individual birds for measurement of (13)CO(2), H(2), and CH(4), which form the basis for various diagnostic tests for intestinal dysfunction in humans. Peak enrichment in (13)C in breath CO(2) occurred between 5 and 30 min postingestion by 18-d-old chickens administered a gelatin capsule containing approximately 3.6 mg of (13)C-octanoic acid dissolved in vegetable oil. For 25-d-old chickens given 10 mL of homogenized cooked corn by oral gavage, peak enrichment occurred 60 to 90 min postingestion. In fully fed 25-d-old chickens, H(2) and CH(4) concentrations in breath ranged from 7 to 115 ppm and from 0 to 5.5 ppm, respectively. Following an overnight fast, H(2) and CH(4) concentrations in breath ranged from 0.5 to 7.5 ppm and 0 to 3.0 ppm, respectively, in the same chickens. Ranges in H(2) (1.0 to 56.5 ppm) and CH(4) (0 to 8.0 ppm) concentrations widened considerably 3 h after oral gavage with approximately 130 mg of lactulose (an indigestible disaccharide) dissolved in 5 mL of water. The results from these investigations indicate that collection of re-breathed air samples from chickens is plausible, which opens the way for development of noninvasive methods for evaluating gastrointestinal functions in chickens.
Keywords: poultry; expired breath; carbon dioxide; hydrogen; methane
RMID: 0020082465
DOI: 10.3382/ps.2007-00420
Appears in Collections:Agriculture, Food and Wine publications

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