The in vivo digestibility of compound foodstuffs and ingredients can be predicted from laboratory techniques such as the in vitro rumen fluid (RF), the pepsin cellulase gammanase (PCG) and the neutral cellulase gammanase (NCG). There have been few comparative studies of these techniques using concentrate feed ingredients, especially since the addition of gammanase to the cellulase based techniques. Young et al. (1996) reported little difference between the cellulase based techniques in the accuracy of predicting in vivo organic matter digestibility (OMD) of concentrate ingredients, but both were superior to the rumen fluid technique. The objective of this study was to evaluate these techniques with a different set of foodstuffs which included less cereal and pulp samples but more maize by-products and oilseed meals.