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A comparison of the suitability of different models for describing the gas production kinetics of whole-crop wheat

Published online by Cambridge University Press:  27 February 2018

A. T. Adesogan ,
E. Owen  and
D. I. Givens
A. T. Adesogan
Affiliation:
Department of Agriculture, University of Reading, Earley Gate, PO Box 236, Reading RG6 6 AT Feed Evaluation and Nutritional Sciences, Alcester Road, Stratford-upon-Avon CV37 9RQ
E. Owen
Affiliation:
Department of Agriculture, University of Reading, Earley Gate, PO Box 236, Reading RG6 6 AT
D. I. Givens
Affiliation:
Feed Evaluation and Nutritional Sciences, Alcester Road, Stratford-upon-Avon CV37 9RQ
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Extract

Menke et al. (1979), Beuvink et al. (1992) and Theodorou et al. (1994) developed techniques for measuring the time course of gas production of foods fermented in vitro with rumen fluid. These techniques require description of the fermentation profile with an appropriate mathematical model. Although several authors have used these techniques to study the ruminal fermentation of foods, little information is available on the suitability of the model chosen for describing the fermentation profile of the food under study. In this study, the models of Ørskov and McDonald (1979), France et al. (1993) and Beuvink and Kogut (1993) were fitted to the in vitro gas production profiles of 10 whole-crop wheat (WCW) forages (cv. Slepjner) to determine the model most suited to describing the data.

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Information
BSAP Occasional Publication , Volume 22: In vitro techniques for measuring nutrient supply to ruminants , 1998 , pp. 215 - 216
Copyright
Copyright © British Society of Animal Science 1998

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References

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