The fermentation parameters of content of turkeys’ digestion tract were analysed. Twenty 17–22 week-old turkeys of Big-6 race were invastigated. After slaughtering the animals, a small intestine, caeca and rectum was isolated, collective samples were made from the contents of the intestines and incubated in anaerobic conditions at 40 oC. The products of in vitro fermentation (volatile fatty acids – VFA, methane, carbon dioxide, ammonium, lactic acid) and pH were measured during the experiment (at the beginning, at 4th, 6th and 24th hours of fermentation). Cecal content produced methane at the highest emission rate and the CO2:CH4 ratio was there the lowest (2,75 between the 1st and 4th hours of fermentation). The production of methane was a bit smaller in the rectal content, which influenced the CO2:CH4 ratio (5,4 at the time ditto), but the concentration of methane in the small intestine was minimal. The highest concentration of total VFA from the start to 6th hour of incubation wasobserved in the rectum (0,82–2,37 ?mol/ml of sample), lower in the content of caeca (0,63–2,07 ?mol/ml) and the lowest in the small intestine contents (0,24–1,29 ?mol/ml).The total volume and ratios of VFA produced in the digestive tract allow to establish a pattern of fermentation and give the basis for chicken-farmers and investigators to manipulate digestion processes.

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