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Effect of fat content on degradability and fermentability of concentrate foods in situ, in vitro and with gas production technique

Published online by Cambridge University Press:  27 February 2018

A. R. Moss ,
S. Fakhri ,
D. I. Givens  and
E. Owen
A. R. Moss
Affiliation:
Feed Evaluation and Nutritional Sciences, ADAS Drayton, Stratford-upon-Avon CV37 9RQ
S. Fakhri
Affiliation:
Feed Evaluation and Nutritional Sciences, ADAS Drayton, Stratford-upon-Avon CV37 9RQ Department of Agriculture, University of Reading, Earley Gate, PO Box 236, Reading RG6 6AT
D. I. Givens
Affiliation:
Feed Evaluation and Nutritional Sciences, ADAS Drayton, Stratford-upon-Avon CV37 9RQ
E. Owen
Affiliation:
Department of Agriculture, University of Reading, Earley Gate, PO Box 236, Reading RG6 6AT
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Extract

Fat content is one of the main factors affecting the degradability and fermentability characteristics of oil-rich foods estimated by means of the in situ, in vitro and gas production techniques. Filtered fat, considered degraded/fermented, is of limited value to the rumen microbes and may inhibit fermentation. Pre-extraction of oil may be one way to solve this problem. The rumen organic matter degradability (OMD) and fermentability (FOM) of concentrate foods were evaluated in this study with and without oil extraction.

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Information
BSAP Occasional Publication , Volume 22: In vitro techniques for measuring nutrient supply to ruminants , 1998 , pp. 212 - 214
Copyright
Copyright © British Society of Animal Science 1998

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References

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