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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.
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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.