01769naa a2200229 a 450000100080000000500110000800800410001910000180006024500680007826000090014652011600015565000200131565000130133565300170134865300220136565300120138765300250139970000220142470000210144670000140146777300580148117852431995-08-02       1976    bl ---       0--  u    #d1 aNELSON, B. D.  aEffects of fermentation time on in vivo/in vitro relationships.  c1976  aThe 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%.  aDigestibilidade  aPastagem  aDgestibility  aFermentation time  aPasture  atempo de fermentacao1 aMONTGOMERY, C. R.1 aSCHILLING, P. E.1 aMASON, L.  tJournal of Dairy Sciencegv.59, n.2, p.270-277, 1976.