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A comparison of the gas production profiles of fresh and dry forage

Published online by Cambridge University Press:  05 November 2021

S. Nagadi ,
M. Herrero  and
N.S Jessop
S. Nagadi
Affiliation:
IERM, The University of Edinburgh, West Mains Road, Edinburgh EH9 3JG, UK
M. Herrero
Affiliation:
IERM, The University of Edinburgh, West Mains Road, Edinburgh EH9 3JG, UK
N.S Jessop
Affiliation:
IERM, The University of Edinburgh, West Mains Road, Edinburgh EH9 3JG, UK
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Extract

The aim of using any in vitro method is to obtain a good description of the nutritional value of forages as they are fed, which in most cases is on a fresh basis. The in vitro gas production technique has the potential to characterise fermentation pattern of the carbohydrate fractions of forages, and has been used extensively with forage material that has been dried and ground through a 1mm screen. The objective of the present study was to compare the fermentation patterns of fresh and dry forage.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 62
Copyright
Copyright © The British Society of Animal Science 1998

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References

Herrero, M. and Jessop, N.S. 1996 Relationship between in vitro gas production and neutral detergent fibre disappearance in three tropical grasses. Animal Science 62: 882.Google Scholar
Jessop, N.S. and Herrero, M. 1996. Influence of soluble components on parameter estimation using the in vitro gas production technique. Animal Science 62: 626–627.Google Scholar