Hostname: page-component-6bf8c574d5-k2jvg Total loading time: 0 Render date: 2025-03-09T22:59:23.880Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access

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.

Type
Posters
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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Chalupa, W., , Rickabaugh, B., , Kronfeld, D. S., and Sklan, D., 1984. Rumen fermentation in vitro as influenced by long-chain fatty acids. Journal of Dairy Science 67: 1439–1444.Google Scholar
Cone, J. W. 1994. A new automated gas production method for the in vitro study of fermentation kinetics in rumen fluid using pressure transducers and electric gas valves. Proceedings of the Society of Nutrition and Physiology 3: 182.Google Scholar
France, J., Dhanoa, M. S., Theodorou, M. K., Lister, S. J., Davies, D. R. and Isaac, D. 1993. A model to interpret gas accumulation profiles associated with in vitro degradation of ruminant feeds. Journal of Theoretical Biology 163: 99–111.CrossRefGoogle Scholar
Givens, D. I., Cottrill, B. R., Davies, M., Lee, P., Mansbridge, R. and Moss, A. R. 1997. Sources of n-3 polyunsaturated fatty acids additional to fish oil for livestock diets. Report to Ministry of Agriculture, Fisheries and Food.Google Scholar
McDonald, I. M. 1981. A revised model for the estimation of protein degradability in the rumen. Journal of Agricultural Science, Cambridge 96: 251–252.Google Scholar
Weisbjerg, M. R., Bhargava, P. K. and Hvelplund, T. A. 1990. Use of degradation curves in feed evaluation (translated version). In Report from the National Institute of Animal Science, Denmark, Beretning Fra Statens Husdyrbrugsførseg, Denmark.Google Scholar