In Vitro Digestibility in Animal Nutritional Studies

Know about the book -

In Vitro Digestibility in Animal Nutritional Studies is written by Pier Giorgio Peiretti and published by MDPI. It's available with International Standard Book Number or ISBN identification 3039364596 (ISBN 10) and 9783039364596 (ISBN 13).

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.