Forage evaluation by analysis after fermentation in vitro

Author: C. Dennison and A.M. Phillips
Year: 1983
Issue: 3
Volume: 13
Page: 222 - 224

Different forages were analyzed after in vitro fermentation for amino acid and metabolizable energy content, in order to evaluate their potential as ruminant feeds. Least-cost formulations of supplemental by-pass proteins provide the balance of amino acids required for duodenal amino acid supply. VFA produced in a batch in vitro system provides a measure of the ME of a forage.




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