In Vitro Digestibility in Animal Nutritional Studies

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