[Enzymatic processes and chemical composition of the cecal contents of swine fed carbohydrates from different plants].

A considerable amount of low-molecular acids (14.5-18.2 meqv/100 ml) is formed in the coecum in consequence of fermentation of cellulose, starch, and other components of chyme with microflora. The total concentration and molecular per cent ratio of the acetic, propionic, butyric, and lactic acids depended on the composition of the carbohydrate ration.