Data/hora: 13/06/2024 18:05:37

Biblioteca(s): 	Embrapa Pantanal.	
Data corrente: 	02/08/1995	
Data da última atualização: 	02/08/1995	
Autoria: 	NELSON, B. D.; MONTGOMERY, C. R.; SCHILLING, P. E.; MASON, L.	
Título: 	Effects of fermentation time on in vivo/in vitro relationships.	
Ano de publicação: 	1976	
Fonte/Imprenta: 	Journal of Dairy Science, v.59, n.2, p.270-277, 1976.	
Idioma: 	Inglês	
Conteúdo: 	The effects of six fermentation times 24 throught 84 h at 12 h intervals, were studied in in vivo/in vitro relationships and repeatability and variability of in vitro technique. Three stages of maturity each of bermudagrass, bahiagrass, ryegrass, sorghum-sudan, alfalfa, and orchardgrass were used. For one fermentation time for all types of forages, a 48-h fermentation demonstrated the smallest variation among runs and the least run x forage interaction. However, the optimum fermentation for perennials as a group was 60 h; and for annuals, legumes, and temperate grasses it was 36 h. Further studies in vitro compared a 48-h fermentation for all types of forage with 36 h for annuals and 60 h perennials. Forty-eight forages, including 20 annuals and 28 perennials, were digested in vitro during three runs. Wiuth the 48-h fermentation, forages accounted for 86.43% of the total variation, runs 6.80%, and run x forage interaction 6.44%. Variation due to runs was reduced to .33%, and run x forage interaction to .90% fora a combined 36- and 60-h fermentation for annuals and perennials, respectively. Variation due to forage was increased to 98.53%.	
Palavras-Chave: 	Dgestibility; Fermentation time; Pasture; tempo de fermentacao.	
Thesagro: 	Digestibilidade; Pastagem.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Pantanal (CPAP)	
Exemplares: 	CPAP - (28926-1) - ADD - SP - -- - SP0623 -  - 0623 - DIS