In Vitro Digestibility in Animal Nutritional Studies

This book addresses various aspects of in vitro digestibility: ΓÇóApplication of meta-analyses and machine learning methods to predict methane production; ΓÇóMethane production of sainfoin and alfalfa; ΓÇóIn vitro evaluation of different dietary methane mitigation strategies; ΓÇóRumen methanogenesis, rumen fermentation, and microbial community response; ΓÇóThe role of condensed tannins in the in vitro rumen fermentation kinetics; ΓÇóFermentation pattern of several carbohydrate sources; ΓÇóAdditive, synergistic, or antagonistic effects of plant extracts; ΓÇóIn vitro rumen degradation and fermentation characteristics of silage and hay; ΓÇóIn vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; ΓÇóRuminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; ΓÇóComparison of fecal versus rumen inocula for the estimation of NDF digestibility; ΓÇóRumen inoculum collected from cows at slaughter or from a continuous fermenter; ΓÇóSeaweeds as ingredients of ruminant diets; ΓÇóRumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; ΓÇóIn vitro digestibility and rumen degradability of vetch varieties; ΓÇóIntestinal digestibility in vitro of Vicia sativa varieties; ΓÇóRuminal in vitro protein degradation and apparent digestibility of Pisum sativum; ΓÇóIn vitro digestibility studies using equine fecal inoculum; ΓÇóEffects of gas production recording system and pig fecal inoculum volume on kinetics; ΓÇóIn vitro methods of assessing protein quality for poultry; and ΓÇóIn vitro techniques using the DaisyII incubator.