Using the in vitro gas production technique - which evaluate nutritive value of ruminants feeds - the fermentation kinetics of genetically modified (GM) corn and the gas production of GM soybean were respectively faster and lower compared to their respective conventional counterpart, although the chemical composition were not affect by the genetic modification. Concerning the fate of vegetable DNA in animal organism, which is one of the most important concerns about the use of GM, transgenic DNA sequences were detected in blood and milk from goats fed transgenic soybean as well as from organs of their offspring fed only mother's milk. Considering the potential risks of GM impact, further researches need, including studies to determine DNA transport or entry mechanisms/processes across the epithelial layer of the gastro–intestinal tract into the bloodstream. In any case, the traceability of products from animals fed on genetically modified organisms (GMOs) is crucial.
Keywords: in vitro gas production, GM corn, GM soybeans, vegetable DNA fate, goats, DNA sequences, sequence detection, product traceability, animal products, nutritional assessment, GMOs, commercialisation, genetically modified organisms, fermentation kinetics, gastro–intestinal tract, bloodstream, genetic modification