Abstract
Rumen fermentability of raw materials and foods can be evaluated by different means. Recently a large interest has been generated by the use ofin vitrogas production associated with the degradation and fermentation kinetics of forages and concentrates. Measuring and modelling gas production have been studied (Beuvink, 1993) and implemented by automation (Theodorouet al., 1994). This approach has been applied to a variety of foods with different purposes: estimating the effect of maturity on alfalfa and brome hay digestion (Stefanonet al., 1996), evaluating the role of genetic variation on perennial ryegrass rumen fermentation (Looet al., 1994) and comparing rice-straw fermentability (Williamset al., 1996).This research has been designed to rank maize silages according to their fermentability and to evaluate possible correlation to the near infrared reflectance spectroscopy (NIRS) predicted wet chemistry values andin vivocalculated organic matter digestibility (OMD).
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