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Concentrate foods: is all degraded organic matter fermented?

Published online by Cambridge University Press:  27 February 2018

S. Fakhri ,
A. R. Moss ,
D. I. Givens  and
E. Owen
S. Fakhri
Affiliation:
Feed Evaluation and Nutritional Sciences, ADAS Drayton, Stratford-upon-Avon CV37 9RQ Department of Agriculture, University of Reading, Earley Gate, PO Box 236, Reading RG6 6AT
A. R. Moss
Affiliation:
Feed Evaluation and Nutritional Sciences, ADAS Drayton, Stratford-upon-Avon CV37 9RQ
D. I. Givens
Affiliation:
Feed Evaluation and Nutritional Sciences, ADAS Drayton, Stratford-upon-Avon CV37 9RQ
E. Owen
Affiliation:
Department of Agriculture, University of Reading, Earley Gate, PO Box 236, Reading RG6 6AT
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Extract

The in situ and in vitro techniques have been adopted to estimate the degradability of organic matter (OM) in the rumen on the basis that this provides an estimate of ATP for microbial protein synthesis. However this assumption may be incorrect since ATP production requires the fermentation of degraded carbohydrate and Beever (1993) has shown that some degraded hexose can be used synthetically without ATP production. In addition, degraded OM from protein is likely to produce less ATP than the same amount of degraded carbohydrate. The gas production (GP) technique measures end products of fermentation and may be a better guide to ATP production. On the assumption that the in situ and in vitro techniques provide satisfactory estimation of OM degradability, the work discussed here used the GP technique to estimate the effective unfermentable OM fraction of the degraded OM (EUFDOM) for a range of concentrate foods.

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Information
BSAP Occasional Publication , Volume 22: In vitro techniques for measuring nutrient supply to ruminants , 1998 , pp. 262 - 263
Copyright
Copyright © British Society of Animal Science 1998

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References

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