Publisher's Synopsis
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.
