volatile fatty acids
Short-chain carboxylic compounds
Volatile fatty acids are short-chain fatty acids that evaporate readily at room temperature, produced mainly through bacterial fermentation of carbohydrates.
They include acetic, propionic, and butyric acids.
In ruminant digestion, volatile fatty acids are the primary energy source—cattle and sheep depend on them.
The term appears in biochemistry, animal nutrition, and wastewater treatment contexts.
- aceticRelating to sourness
- butyricFatty acid, foul-smelling
- fermentationMicrobial sugar conversion
- rumenFirst stomach of ruminants
- gutDigestive tract, or instinct
gut health · bacteria · anaerobic · digestion · vinegar · pungent · sour · food spoilage · acid reflux · silage · colon · microbiome · acetate · propionate · methane · pH · short-chain · manure
- Biogasbiogas, methane, biomethane, feedstock, fermenter
- Rumenrumen, reticulum, abomasum, cud, rumination
volatile fatty acidsomega-3 fatty acids
Essential polyunsaturated dietary lipids
volatile, volatility, volatilize, volatilization, fatty, fatten, fattening, fattened, acids