Potential of Thermal Analysis To Estimate Chemical Composition and in Vitro Fermentation Characteristics of Maize

1996 ◽  
Vol 44 (11) ◽  
pp. 3467-3473 ◽  
Author(s):  
Hans J. P. Marvin ◽  
Cornelis F. Krechting ◽  
Eibertus N. van Loo ◽  
Charles H. A. Snijders ◽  
Laurent N. I. H. Nelissen ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Chemical Composition ◽  
In Vitro Fermentation

scholarly journals Nutritional comparison between dried and ensiled indigofera, papaya and moringa leaves

2019 ◽  
Vol 44 (1) ◽  
pp. 77 ◽  
Author(s):  
A. Jayanegara ◽  
V. Ardani ◽  
H. A. Sukria
Keyword(s):  
Chemical Composition ◽  
Room Temperature ◽  
Considerable Extent ◽  
In Vitro Fermentation ◽  
Silage Fermentation ◽  
High Ammonia ◽  
Drying Treatment ◽  
In Vitro Rumen Fermentation

The objective of this experiment was to evaluate chemical composition, in vitro fermentation and digestibility of dried and ensiled indigofera, papaya and moringa leaves. The leaves were subjected to artificial drying in an oven at 60oC for 24 h and ensiling treatment for 30 d under room temperature. Dried and ensiled samples were determined for chemical composition, silage fermentation characteristics and in vitro rumen fermentation and digestibility. The experimental design was a factorial design 3 × 2 in which the first factor was different leaves (indigofera, papaya and moringa) and the second factor was conservation treatments (drying and ensiling). Determination of chemical composition was performed in duplicate whereas in vitro evaluation was conducted in three replicates. Results showed that ensiling treatment decreased CP contents of indigofera and moringa but not papaya leaves. Ensiling also decreased NDF and NDICP contents of all experimental leaves in comparison to drying treatment. The pH of all silages was high and they were characterized with high ammonia concentrations. Ensiled indigofera tended to have lower IVDMD and IVOMD as compared to dried indigofera (P<0.1). It can be concluded that ensiling of high protein forages leads to considerable extent of proteolysis.

scholarly journals Chemical composition and in vitro fermentation of silages from different sorghum hybrids cultivated in three pilot farms

Poljoprivreda ◽  
2015 ◽  
Vol 21 (1 Supplement) ◽  
pp. 126-129
Author(s):  
Mirko Cattani ◽  
◽  
Laura Maccarana ◽  
Alberto Sartori ◽  
Renzo Converso ◽  
...  
Keyword(s):  
Chemical Composition ◽  
In Vitro Fermentation

scholarly journals Nutritive Value of Tomato Pomace for Ruminants and Its Influence on In Vitro Methane Production

Animals ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 343 ◽  
Author(s):  
Carlos N. Marcos ◽  
Trinidad de Evan ◽  
Eduarda Molina-Alcaide ◽  
M. D. Carro
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Nutritive Value ◽  
Rumen Fermentation ◽  
Barley Straw ◽  
In Vitro Fermentation ◽  
Tomato Pomace ◽  
Processing Plants ◽  
Intestinal Digestibility

The objective of this study was to determine the variability in nutritive value for ruminants of tomato pomace (TP) samples and analyze its effect on in vitro fermentation when it was included in a high-concentrate diet. Twelve TP samples were obtained from two processing plants at weekly intervals and analyzed for chemical composition, in vitro rumen fermentation, and intestinal digestibility. The chemical composition of TP did not differ between processing plants and only slight variations were observed among sampling times. Tomato pomace had a low dry matter content (<300 g/kg), a high content of neutral detergent fiber, crude protein, and ether extract (572, 160, and 82.7 g/kg dry matter on average, respectively), and was rapidly fermented in the rumen. Protein degradability at 16 h in situ incubation was 510 g/kg and in vitro intestinal digestibility of protein was low (430–475 g/kg). Replacing soybean meal and barley straw by dried TP increased the in vitro fermentation rate and the production of volatile fatty acids and reduced NH3-N concentrations without affecting CH4. In summary, TP samples showed little variability in nutritive value over sampling time and TP of up to 180 g/kg could be included in high-concentrate diets without negatively affecting rumen fermentation.

scholarly journals Morphological fractions, chemical composition and in vitro fermentation characteristics of maize stover of five genotypes

animal ◽  
2008 ◽  
Vol 2 (12) ◽  
pp. 1772-1779 ◽  
Author(s):  
S.X. Tang ◽  
J. Gan ◽  
L.X. Sheng ◽  
Z.L. Tan ◽  
G.O. Tayo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
In Vitro Fermentation ◽  
Maize Stover

scholarly journals Ensiling on chemical composition and in vitro fermentation in rabbits of different forages

2017 ◽  
Vol 47 (6) ◽  
Author(s):  
Juan Carlos Angeles Hernandez ◽  
Karla Ivonne Valdes Medina ◽  
Amelia Zetina Sanchez ◽  
Octavio Alonso Castelan Ortega ◽  
Andres Morales Osorio ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Faba Bean ◽  
Crude Protein ◽  
Common Vetch ◽  
In Vitro Fermentation ◽  
Gas Fermentation ◽  
Randomized Experimental Design ◽  
Dry Matter Degradation ◽  
Barley Silage

ABSTRACT: The effect of chemical composition of silages on in vitro gas fermentation profiles in rabbits was examined. The study was performed using 7 silages: beans (Phaseolus vulgaris), faba bean (FB, Vicia faba), common vetch (CV, Vicia sativa), ryegrass (Lolium perenne), barley (B, Hordeum vulgare), barley with common vetch (BCV) and barley with faba bean (BFB). We used 3 New Zealand White (NZW) rabbits as donors of caecal content in each incubation run (n=3). Data were analyzed in a completely randomized experimental design. The CV silage showed higher values of crude protein (CP), followed by FB and bean silages (P<0.001). Barley silage had the lowest CP content (96g kg-1 DM) (P=0.001). The NDF and ADF content were lower (P<0.001) for beans and CV compared with the rest of the forage silages. Ryegrass silage had higher values of dry matter degradation, organic matter degradation, relative GP and SCFA (P<0.001). The highest values of digestible energy were for CV and bean silages (P<0.001). Ryegrass and CV silages showed higher levels in GP parameters, which could be associated with their better chemical composition characteristics, mainly protein and fiber content.

In vitro fermentation and in situ rumen degradation kinetics of summer forage brassica plants

2019 ◽  
Vol 59 (7) ◽  
pp. 1271 ◽  
Author(s):  
Juan P. Keim ◽  
Jaime Cabanilla ◽  
Oscar A. Balocchi ◽  
Rubén G. Pulido ◽  
Annick Bertrand
Keyword(s):  
Chemical Composition ◽  
Degradation Kinetics ◽  
Gas Production ◽  
In Vitro Fermentation ◽  
Fermentation Products ◽  
Rumen Degradation ◽  
Kinetics Of ◽  
Forage Rape

The aim of the present study was to assess and compare the nutrient concentration, the in vitro fermentation and the in situ rumen degradation characteristics of Brassica rapa ssp. rapa L. (turnips) and Brassica napus ssp. biennis L. (forage rape). Five varieties of each species were established in three field replicates and were organised in a randomised complete-block nested design. All varieties were harvested and further analysed for chemical composition, in vitro gas-production kinetics, volatile fatty acid (VFA) production and in situ degradation kinetics of dry matter (DM) and crude protein. Turnips showed higher ash, total sugars, raffinose, sucrose, glucose and fructose concentrations (P &lt; 0.001) than did forage rape. Turnip varieties differed in their sucrose, glucose, fructose and total soluble sugar concentration (P &lt; 0.001), whereas rape varieties differed in their neutral detergent fibre concentration (P = 0.004) and digestible organic matter on a DM basis (P &lt; 0.01). Regarding DM-degradation parameters, turnips had a higher soluble fraction ‘a’ (P &lt; 0.01) and a lower insoluble, but potentially degradable fraction ‘b’ (P &lt; 0.01) than did rape, but the fractional degradation rate ‘c’ (0.18/h) was similar to that of rape. Rates of gas production were slightly higher (P = 0.018) for turnip than for rape. No effects for brassica species nor for varieties within species were detected (P &gt; 0.05) for total in vitro VFA production, as well as for the relative proportions of acetate, propionate, butyrate, branch chained VFA and the actetate:propionate ratio. Our study showed that most of the differences that were observed in terms of chemical composition and degradation kinetics did not result in differences in in vitro fermentation products.

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