Publication Date
1997
Description
In vitro rumen incubations were used for measuring substrate disappearance and gas production dynamics. Samples were neutral detergent extracts of alfalfa and orchardgrass with or without added glucose. A logistic multi-pool model was used for describing feed fractions with distinct kinetic parameters, namely pools A, B1, B2 and C that represent fractions of increasing refractoriness. This technique based on gas measurement allowed to monitor early fermentation kinetics of readily available substrates thus overcoming the limitations encountered in traditional in vitro substrate disappearance. Pools A, B1 and B2 showed specific rates near 0.14 , 0.08 and 0.02 and lags of zero, 3 to 6 and 10 to 18 respectively. These results are very consistent with the expected nutritional behavior of the chemical entities included in each fraction.
Citation
Pichard, G; Jaurena, G; and Bruni, M A., "Monitoring Kinetics of Readily Available Fermentable Components by Means of In-Vitro Gas Production" (2024). IGC Proceedings (1997-2023). 39.
https://uknowledge.uky.edu/igc/1997/session17/39
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Monitoring Kinetics of Readily Available Fermentable Components by Means of In-Vitro Gas Production
In vitro rumen incubations were used for measuring substrate disappearance and gas production dynamics. Samples were neutral detergent extracts of alfalfa and orchardgrass with or without added glucose. A logistic multi-pool model was used for describing feed fractions with distinct kinetic parameters, namely pools A, B1, B2 and C that represent fractions of increasing refractoriness. This technique based on gas measurement allowed to monitor early fermentation kinetics of readily available substrates thus overcoming the limitations encountered in traditional in vitro substrate disappearance. Pools A, B1 and B2 showed specific rates near 0.14 , 0.08 and 0.02 and lags of zero, 3 to 6 and 10 to 18 respectively. These results are very consistent with the expected nutritional behavior of the chemical entities included in each fraction.
