Registro Completo |
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: |
-- |
Marc: |
LEADER 01769naa a2200229 a 4500 001 1785243 005 1995-08-02 008 1976 bl --- 0-- u #d 100 1 $aNELSON, B. D. 245 $aEffects of fermentation time on in vivo/in vitro relationships. 260 $c1976 520 $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%. 650 $aDigestibilidade 650 $aPastagem 653 $aDgestibility 653 $aFermentation time 653 $aPasture 653 $atempo de fermentacao 700 1 $aMONTGOMERY, C. R. 700 1 $aSCHILLING, P. E. 700 1 $aMASON, L. 773 $tJournal of Dairy Science$gv.59, n.2, p.270-277, 1976.
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Registro original: |
Embrapa Pantanal (CPAP) |
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