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Abstract

 

This article in AJ

  1. Vol. 57 No. 2, p. 213-216
     
    Received: July 24, 1964


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doi:10.2134/agronj1965.00021962005700020024x

Use of In Vitro Rumen Fermentation Techniques for Estimating Forage Digestibility and Intake1

  1. R. F. Barnes2

Synopsis

Synopsis

Realistic estimates of digestibility can be obtained by in vitro techniques where forages are compared relative to each other in the same trial, however, a standard method remains to be established before reliable comparisons of in vitro results can be made between laboratories. The estimation of voluntary intake per se does not appear possible, but the prediction of the digestible energy potential of a forage, defined as the product of energy intake and energy digestibility, has shown considerable promise.

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