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Effect of fat content on degradability and fermentability of concentrate foods in situ, in vitro and with gas production technique

  • A. R. Moss (a1), S. Fakhri (a1) (a2), D. I. Givens (a1) and E. Owen (a2)

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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.

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Effect of fat content on degradability and fermentability of concentrate foods in situ, in vitro and with gas production technique

  • A. R. Moss (a1), S. Fakhri (a1) (a2), D. I. Givens (a1) and E. Owen (a2)

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