Hostname: page-component-77c89778f8-9q27g Total loading time: 0 Render date: 2024-07-19T06:27:01.088Z Has data issue: false hasContentIssue false
  • English
  • Français

The use of the in vitro fermentation technique to estimate the digestible energy content of some Egyptian forages: III. The effect of periodical renewal of medium on volatile fatty acid production and cellulose digestion in vitro as criteria of energy content

Published online by Cambridge University Press:  27 March 2009

K. El-Shazly ,
M. A. Naga ,
M. A. Abaza  and
A. R. Abou Akkada
K. El-Shazly
Affiliation:
Faculty of Agriculture, University of Alexandria, Egypt, U.A.R.
M. A. Naga
Affiliation:
Faculty of Agriculture, University of Alexandria, Egypt, U.A.R.
M. A. Abaza
Affiliation:
Faculty of Agriculture, University of Alexandria, Egypt, U.A.R.
A. R. Abou Akkada
Affiliation:
Faculty of Agriculture, University of Alexandria, Egypt, U.A.R.
Get access Rights & Permissions [Opens in a new window]

Summary

Eleven forages of known digestible energy/kg dry matter (Naga & el-Shazly, 1963) were used in in vitro fermentation experiments. Direct determinations of digestible energy (D.E./kg D.M.) using the bomb calorimeter were also included, and the values were corrected for gas losses.

In vitro fermentations were interrupted every 12, 8 and 6 h, the medium was renewed and volatile fatty acid (VFA) production and cellulose digestion were estimated. Volatile fatty acid production from legumes was high early in the fermentation periods and became lower in later periods. Non-legumes behaved in an opposite manner.

Significant negative correlation coefficients between VFA production and D.E./kg D.M. were found for legumes at later intervals of fermentation, while correlation coefficients for non-legumes lost their significance at later periods of fermentation.

Digestible energy/kg dry matter could best be predicted for legumes from the volatile fatty acids produced in the second 12 h fermentation period or from the sum of the VFA produced in second, third and fourth 6 h periods of fermentation.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 73 , Issue 3 , December 1969 , pp. 431 - 436
Copyright
Copyright © Cambridge University Press 1969

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Annison, E. F., Chalmers, M. I., Marshall, S. B. & Synge, R. L. M. (1954). Ruminal ammonia formation in relation to the protein requirement of sheep. III. Ruminal ammonia formation with various diets. J. agric. Sci., Camb. 44, 270–3.CrossRefGoogle Scholar
Baumgardt, B. R., Cason, T. L. & Markley, R. A. (1958). Comparison of several laboratory methods as used in estimating the nutritive value of forages. J. Anim. Sci. 17, 1205 (Abstr.).Google Scholar
Chalmers, M. I. & Synge, R. L. M. (1954). Ruminal ammonia formation in relation to the protein requirement of sheep. II. Comparison of casein and herring-meal supplements. J. agric. Sci., Camb. 44, 263–9.CrossRefGoogle Scholar
Cook, C. W., Stoddart, L. A. & Harris, L. E. (1952). Determining the digestibility and metabolizable energy of winter range plants by sheep. J. Anim. Sci. 11, 578–90.CrossRefGoogle Scholar
Crampton, E. W. & Maynard, L. A. (1938). The relation of cellulose and lignin content to the nutritive value of animal feeds. J. Nutr. 15, 383–95.CrossRefGoogle Scholar
Donefer, E., Crampton, E. W. & Lloyd, L. E. (1960). Prediction of the nutritive value index of a forage from in vitro rumen fermentation data. J. Anim. Sci. 19, 545–52.CrossRefGoogle Scholar
Hershberger, T. V., Long, T. A., Hartook, E. W. & Swift, R. W. (1959). Use of the artificial rumen technique to estimate the nutritive value of forages. J. Anim. Sci. 18, 770–9.CrossRefGoogle Scholar
Johnson, R. R., Dehority, B. A., Parson, J. L. & Scott, H. W. (1962). Discrepancies between grasses and alfalfa when estimating nutritive value from in vitro cellulose digestibility by rumen microorganisms. J. Anim. Sci. 21, 892–6.CrossRefGoogle Scholar
Naga, M. A. & El-Shazly, K. (1963). The use of the in vitro fermentation technique to estimate the digestible energy content of some Egyptian forages. I. The in vitro digestion of cellulose as a criterion of energy content. J. agric. Sci., Camb. 61, 73–9.CrossRefGoogle Scholar
O'Shea, J. & MacGuire, M. F. (1962). Determination of calorific value of feedstuffs by chromic acid oxidation. J. Sci. Fd Agric. 13, 530–4.CrossRefGoogle Scholar
Quick, G. V., Bentley, O. G., Scott, H. W., Johnson, R. R. & Moxon, A. L. (1959). Cellulose digestion in vitroas a measure of the digestibility of forage cellulose in ruminants. J. Anim. Sci. 18, 275–87.CrossRefGoogle Scholar
El-Shazly, K. (1958). Studies on the nutritive value of some common Egyptian feedingstuffs. I. Nitrogen retention and ruminal ammonia curves. J. agric. Sci., Camb. 51, 149–56.CrossRefGoogle Scholar
El-Shazly, K., Abott Akkada, A. R. & Naga, M. A. (1963). The use of the in vitro fermentation technique to estimate the digestible energy content of some Egyptian forages. II. The in vitro production of total volatile fatty acids and organic acids as criteria of energy content. J. agric. Sci., Camb. 61, 109–14.CrossRefGoogle Scholar
Snedecor, G. W. (1949). Statistical Methods, 5th edn. Ames, Iowa: The Iowa State College Press.Google Scholar
Swift, R. W. (1957). The caloric value of TDN. Anim. Sci. 16, 753–6.CrossRefGoogle Scholar
Tyler, C. C.. (1950). Animal Nutrition. London: Chapman & Hill, Ltd.Google Scholar
Warner, A. C. (1956). Criteria for establishing the validity of in vitro studies with rumen microorganisms in so-called artificial rumen systems. J. gen. Microbiol. 14, 733–48.CrossRefGoogle ScholarPubMed
Zaki, El-Din M. (1968). Fermentation rates of rumen microorganisms. M.Sc. thesis. University of Alexandria, Egypt.Google Scholar