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Chemical and biological characterization of Mediterranean foods

Published online by Cambridge University Press:  27 February 2018

C. R. Mills ,
B. Stefanon ,
P. Susmel  and
A. N. Pell
C. R. Mills
Affiliation:
Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, 33010 Pagnacco, Udine, Italy
B. Stefanon
Affiliation:
Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, 33010 Pagnacco, Udine, Italy
P. Susmel
Affiliation:
Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, 33010 Pagnacco, Udine, Italy
A. N. Pell
Affiliation:
Department of Animal Science, Cornell University, Ithaca, NY14853, USA
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Extract

The most extensively used methods to characterize and predict nutritive values of forages are fibre fractionation according to Van Soest (Van Soest et al., 1991), in situ degradability (Ørskov and McDonald, 1979) and gas production (Menke and Steingass, 1988; Pell and Schofield, 1993). The aim of the present experiment was to establish whether these methods could be used to characterize Mediterranean foods.

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Information
BSAP Occasional Publication , Volume 22: In vitro techniques for measuring nutrient supply to ruminants , 1998 , pp. 271 - 274
Copyright
Copyright © British Society of Animal Science 1998

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